Monthly bites from the Bean Institute

In this month’s Bean Bulletin, we are giving thanks for beans. Our feature article highlights eight great reasons to give thanks for beans, and our Q&A with Constance Brown-Riggs highlights why we can be grateful about the role beans play as staple foods in traditional diets. Our featured recipe for Polpettone provides a new way to serve turkey during the busy season. Happy holidays!

Eight Great Reasons to Give Thanks for Beans

During this season of giving thanks, we wanted to share some of the many reasons why we give thanks for beans. Did you know beans are a prebiotic food? Read more…

Polpettone – Italian Meatloaf with Turkey

During the busy holiday season one way to reduce stress is to have some “heat & eat” meals ready in your refrigerator or freezer. The featured recipe this month is Polpettone, an Italian recipe for meatloaf made with turkey and white beans. You can make the meatloaf and marinara sauce in advance, and reheat in the microwave for a super quick, convenient weeknight meal. Enjoy…

Giving Thanks for Beans with Constance Brown-Riggs

In this month’s Q & A we chatted with two bean growers in Northarvest country to learn about their farms, why they love BEAN a farmer, and how they grow the simply delicious, naturally nutritious beans we all love.

Fast Facts About Bean Farming

For this month’s Q&A, we talked with Constance Brown-Riggs, MSEd, RD, CDE, CDN, a certified diabetes educator and author of Eating Soulfully and Healthfully with Diabetes, a guide that helps African-Americans with diabetes learn how to prepare and enjoy traditional ethnic fare from the American South and the Caribbean. Read the interview…