fazeolo

One root, and a botanist's one at that. Fazeolo is Latin phaseolus with Esperanto spelling and an -o. Nothing inside it comes apart: not faze-, not -ol-, and there is no relation whatever to fazo, a phase. The Latin is the genus name Phaseolus, which is where the common bean, the runner bean, the kidney bean and the black bean all live, so the word is doing in Esperanto roughly what bean does in English.

The legume pair. Pizo arrived 475 ranks earlier and the two belong together on one shelf:

• pizo - a pea. Round, small, in a short fat pod.
• fazeolo - a bean. Longer, flatter or kidney-shaped, in a longer pod.

Both are legomoj, both go in the supo, and both are among the handful of plant names Esperanto took from Latin rather than assembling. The pod itself is a guŝo, and the plant is fazeolujo if you want to be explicit, using the -uj- suffix in its tree-and-plant job rather than its country job - the same suffix the landoj kaj popoloj article argues about at length.

Cooking words. Sekaj fazeoloj are dried beans, verdaj fazeoloj are green beans, and fazeola supo is the thing you actually eat. As with most food vocabulary, the compound you need is usually just an adjective away, so resist the urge to hunt for a special word: Esperanto is content to say nigraj fazeoloj and leave it there.