Transcription of The Bean Cookbook
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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.
(2-4 or 5 hours) time to cook. A 1-hour Quick Hot Soak will cut the cooking time in half; a 4-16 hour Hot Soak will result in an even shorter cooking time. Because of busy lifestyles and limited time, most cooks choose to soak dry beans, but dry beans can be combined with adequate water and salt, if desired, and simmered until tender.
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