Beans for Life

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Beans for Life

Farmers from ND and MN, sharing the story of dry edible beans — an affordable superfood with many health benefits and endless culinary possibilities.

07/30/2021

Looking for a healthy, yet tasty recipe to bring to the BBQ this weekend? Try this salad, plump full of beans, to enjoy a taste of the Mediterranean – everyone is sure to love it!

Ingredients
Salad
o 1 1/2 cups cooked red kidney beans
o 1 1/2 cups of cooked cannellini beans
o 1 1/2 cups cooked garbanzo beans
o 1-pint grape tomatoes, halved
o 1 chopped green bell pepper
o 1 chopped red bell pepper
o 1/2 English cucumber diced
o 1 cup chopped red onions
o 1 1/2 tbsp capers
o 1 cup chopped fresh parsley
o 10-15 fresh basil leaves torn or gently chopped

Garlic Dijon Vinaigrette
o 1 tablespoon garlic fresh minced
o 1 tablespoon Dijon mustard
o 2 tablespoons lemon juice
o 2 tablespoons balsamic vinegar
o 1 tablespoon honey
o 1/3 cup extra virgin olive oil
o Salt and black pepper to taste

Instructions
o In a large mixing bowl, combine the beans, chopped peppers, onions, tomatoes, capers and fresh herbs.
o In a small bowl, add the vinaigrette ingredients. Whisk vigorously to combine.
o Add the vinaigrette to the salad bowl. Toss to coat.
o Cover and refrigerate (20 minutes) before serving so that beans soak up the vinaigrette flavors.

Find the recipe here: https://bit.ly/37ctUKk

07/29/2021

Do you know the health benefits of Dark Red Kidney Beans? Learn more here: https://bit.ly/3hHDhYP

07/28/2021

Why are dry beans good for your health? Swipe to learn more >>>

07/27/2021

Did you know. . . that bean eaters have better diets? According to research study from Sweden, people who ate beans were more likely to meet the recommended intake of fiber. Fiber protects against chronic disease risk and is also associated with weight control. People who include beans in meals also consume more iron, magnesium, and folate.

07/26/2021

Looking for a quick, easy, and healthy weeknight meal? Look no further than this Beans on Toast from ! Find the recipe here: https://bit.ly/3eXFrSd

Ingredients
-2 Tbsp. extra-virgin olive oil
-1 lb. sweet or hot Italian sausage, casings removed
-5 garlic cloves, 3 thinly sliced, 2 finely grated
-½ tsp. dried oregano
-¼ tsp. crushed red pepper flakes (optional)
-1 - 28-oz. can crushed tomatoes
-3 tsp. kosher salt, divided, plus more
-1 - 5-oz. package baby spinach, coarsely chopped
-2 - 15.5-oz. cans white beans, rinsed
-4 Tbsp. unsalted butter
-1 - 12" crusty Italian sub roll, cut in half crosswise, split lengthwise, or 2 ciabatta rolls, split lengthwise
-1 oz. Parmesan or Pecorino, finely grated
-Chopped parsley (for serving; optional)

Directions
-Heat oil in a large Dutch oven or high-sided skillet over medium-high. Add sausage and press down on it with a heatproof rubber spatula to flatten slightly. Cook, undisturbed, until browned underneath, about 4 minutes. Turn sausage over and cook, undisturbed, until browned on the other side, about 3 minutes. Break up sausage into bite-size pieces with spatula. Add sliced garlic, oregano, and red pepper flakes (if using) and cook, stirring, until garlic is beginning to get golden around the edges, about 1 minute. Carefully add tomatoes (beware of splatter!), then 2½ tsp. salt and 1 cup water. Bring sauce to a simmer and cook, stirring occasionally, until slightly reduced, 10–12 minutes. Mix in spinach and cook until wilted, about 2 minutes. Add beans and cook until warmed through, about 3 minutes. Taste ragù and season with more salt if needed.
-Meanwhile, heat broiler. Melt butter in a small saucepan over medium heat. Mix in grated garlic and remaining ½ tsp. salt and cook until fragrant and sizzling but garlic is not yet browned, about 30 seconds; remove from heat.
-Arrange bread, cut side down, on a foil-lined baking sheet and broil until golden brown, about 1 minute. Remove from broiler and turn bread over. Brush untoasted sides of bread with garlic butter and broil until evenly golden brown on top, about 1 minute (keep watch; it will go fast).
-Divide toast among plates. Ladle a generous amount of ragù over and top with Parmesan and parsley.

07/23/2021

As dry bean farmers, we take pride in the fact we are raising one of the oldest crops known to the human race – right here in the US. Beans are one of the longest-cultivated plants. The common bean has been grown for about six thousand years in the Americas. Each year, U.S. farmers plant from 1.5 to 1.7 million acres of edible dry beans. There is a reason beans have staying power and it is because they are packed with nutrition. Visit to learn more about our dry bean farmers!

07/22/2021

Watch Heather Mickelson-Schneider of Joy Full Foods share why she loves having beans ready to add into any quick dinner! Mash onto your taco pizza, spice them up and add to tacos, or even toss in with your favorite salads! Beans are full of protein, fiber, and much more – making them a great addition to any meal!

Find some bean-filled recipes here: https://bit.ly/3ByUwn4

07/21/2021

If you are looking for meal with a pile of warm veggies and loaded with flavor, you must try this Two Bean Skillet by . Bonus – it is great for every season!

INGREDIENTS
o 2 tablespoons extra virgin olive oil
o 8 ounces baby Bella mushrooms, sliced
o 1 1/2 cups diced yellow onion (about 1 large onion)
o 4 cloves garlic, minced
o 3/4 cup drained and chopped oil-packed sun-dried tomatoes
o ½ cup dry white wine (or more vegetable stock)
o ½ cup vegetable stock
o 2- 14.5 ounce cans fire-roasted diced tomatoes
o 1- 14.5 ounce can great northern beans, drained and rinsed
o 1-14.5 ounce can pinto beans, drained and rinsed
o 1- 14.5 ounce can quartered artichoke hearts, rinsed and chopped
o 1 teaspoon kosher salt
o 1/2 teaspoon black pepper
o 1 teaspoon dried oregano
o 1/2 teaspoon dried thyme
o ¼ teaspoon crushed red pepper flakes (optional)
o Parsley for garnish

INSTRUCTIONS
o Heat the oil in a 12-inch cast iron skillet set over medium-high heat until shimmering. add the mushrooms to the pan and sauté until golden brown.
o Add onions and cook for 5 minutes longer or until the onions are translucent and tender. Reduce the heat to medium.
o Add the garlic and sun-dried tomatoes and cook until fragrant and softened, another 2 minutes.
o Add the white wine and vegetable stock to the pan. Let cook for 1 minutes, scraping up any brown bits off the bottom of the pan with a wood spoon.
o Add the diced tomatoes, beans, artichoke hearts, salt, pepper, oregano, thyme, and red pepper. Let cook, stirring occasionally for 15 minutes.
o Garnish with chopped parsley and serve with crusty bread.

Two Bean Skillet > https://bit.ly/3wZkkF8

Address

4844 Rocking Horse Circle South
Fargo, ND
58104

Telephone

+12183346351

Website

http://beans4life.org/

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