By Scout Nelson
NDSU Extension, along with the Northarvest Bean Growers Association, is organizing a free educational webinar titled Bean There, Cooked That: Unpacking the Nutritional Power of Dry Beans. The session will be held on May 5 at 9 a.m. CT on Zoom.
"This webinar aims to highlight the nutritional value and health benefits of dry beans, while also raising awareness of the farming journey and effort it takes to bring a plate of beans to the table," says Ana Carcedo, NDSU Extension broadleaf crops agronomist.
The webinar will include expert-led presentations on the various roles dry beans play in healthy diets and agriculture. NDSU Extension’s Shaundra Ziemann-Bolinske will focus on how dry beans contribute to long life in blue zone populations. She and Julie Garden-Robinson, Extension food and nutrition specialist, will also share ways to use beans as alternatives to allergenic ingredients, including aquafaba and baking tips.
Ana Carcedo will explain the journey of dry beans from the field to the table, helping consumers understand the effort involved in production. Juan Osorno will introduce his research on new varieties of slow-darkening pinto beans with high iron content developed in North Dakota.
In the final session, Garden-Robinson will offer practical safety tips for cooking beans, including advice on kidney beans, trypsin inhibitors, and reducing flatulence.
The event will end with a live Q&A session for participants to engage with the presenters directly.
Registration is free but required. For more details and to register, visit ndsu.ag/drybeans or contact Ana Carcedo at 701-831-5796 or via email at a.carcedo@ndsu.edu.
Photo Credit:north-dakota-state-university
Categories: North Dakota, General