The Bean Cookbook

The Bean CookbookThe Bean Cook BookNortharvest Bean Growers Association 50072 East Lake Seven Road Frazee, Minnesota 56544 North Dakota WIC Program Division of Nutrition and Physical Activity North Dakota Department of Health 600 East Boulevard Avenue, Dept. 301 Bismarck, North Dakota 58505-0200 Cooperatively compiled by: Colleen P. Pearce, MPH, LN, and Kim Hinnenkamp, LRD, North Dakota Department of Health and Lynne Bigwood, Home Economist,Northarvest Bean Growers Association Revised September 2009 Dry Beans and The Dietary Guidelines for Americans 2005 encourage most Americans to eat fewer calories, be more active and make wiser food choices. Cooked dry beans are a part of two food groups Vegetables and Lean Meat and Beans. Vegetable Group: The new message is that the Guidelines and use 5 vegetable subgroups to encourage variety and wiser food choices. Dry beans are part of the Legume subgroup. The guidelines recommend eating more dry beans, such as pinto and kidney beans.

beans are high in protein, use them in place of meat for main dishes. Save money on your grocery bill, add fiber and a nutrient-rich vegetable to your healthy eating style—use beans more often. BEAN ARITHMETIC One pound (or 2 cups) of dry beans will give you 5 to 6 cups cooked beans. A 15½ – 16 ounce can (drained) will give you 12⁄

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