Extension > Family > Farm to School > Minnesota Toolkit for School Foodservice > Using Food > Using Dried Beans

Using Dried Beans

Recipes
Menu Examples
Nutrition Facts

Quantity Recipes

Bean Burrito (19 K PDF)
Black Bean Vegetable Wrap (17 K PDF)
Marinated Black Bean Salad (18 K PDF)
Mexican Lasagna (18 K PDF)
Red Beans & Rice (16 K PDF)
Refried Beans (18 K PDF)
Traditional Boston Baked Beans (17 K PDF)
Vegetable Chili (18 K PDF)

Home Recipes

Bean Burrito (19 K PDF)
Black Bean Vegetable Wrap (17 K PDF)
Marinated Black Bean Salad (18 K PDF)
Mexican Lasagna (18 K PDF)
Red Beans & Rice (16 K PDF)
Refried Beans (18 K PDF)
Traditional Boston Baked Beans (18 K PDF)
Vegetable Chili (18 K PDF)

Menu Example 1: Refried Beans

Cheese or Chicken Quesadilla Pizza
Lettuce, Shredded Cheese, Tomato and Taco Sauce
Refried Beans Featuring Locally Grown Pinto Beans

Chilled Pineapple Tidbits
Sliced Wheat Bread
Low Fat Milk Varieties

Food Component and Menu Item	GRADES K-6	GRADES 7-12	OPTIONAL GRADES K-3
Meat or Meat Alternate: Cheese or Chicken Quesadilla Pizza (1 Slice)	2 ounces	2 ounces	1 ½ ounces
Vegetable: Lettuce Refried Beans Diced Tomato	¼ to ½ cup	½ cup	¼ to ½ cup
Fruit: Chilled Pineapple tidbits	¼ to ½ cup (Vegetables and Fruits must = ¾ cup/day + an extra ½ cup/week)	½ cup	¼ to ½ cup (Vegetables and Fruits must = ¾ cup/day)
Grains/Bread: Quesadilla Pizza (1 Slice = 1 Servings) Sliced Wheat Bread (1 = 1 Serving)	12 servings per week – minimum of 1 serving per day	15 servings per week – minimum of 1 serving per day	10 servings per week – minimum of 1 serving per day
Milk: As Beverage	8 fluid ounces	8 fluid ounces	8 fluid ounces

Menu Example 2: Mexican Lasagna

Mexican Lasagna Featuring Locally Grown Black Beans
Golden Whole Kernel Corn
Honeydew Melon Cubes

Fruit Filled Churro
Sliced Wheat Bread
Low Fat Milk Varieties

Food Component and Menu Item	GRADES K-6	GRADES 7-12	OPTIONAL GRADES K-3
Meat or Meat Alternate: Mexican Lasagna (1/25th)	2 ounces	2 ounces	1 ½ ounces
Vegetable: Whole Kernel Corn	¼ to ½ cup	½ cup	¼ to ½ cup
Fruit: Honeydew Melon Cubes	¼ to ½ cup (Vegetables and Fruits must = ¾ cup/day + an extra ½ cup/week)	½ cup	¼ to ½ cup (Vegetables and Fruits must = ¾ cup/day)
Grains/Bread: Sliced Wheat Bread (1 = 1 Serving)	12 servings per week – minimum of 1 serving per day	15 servings per week – minimum of 1 serving per day	10 servings per week – minimum of 1 serving per day
Dessert: Fruit Filled Churro	No meal contribution	No meal contribution	No meal contribution
Milk: As Beverage	8 fluid ounces	8 fluid ounces	8 fluid ounces

Menu Example 3: "Wrap'n Wednesday"

Black Bean Vegetable Wrap Featuring Locally Grown Black Beans
Fruit Yogurt
Garden Green Salad with Low Fat Dressing

Petite Banana
Sliced Wheat Bread
Low Fat Milk Varieties

Food Component and Menu Item	GRADES K-6	GRADES 7-12	OPTIONAL GRADES K-3
Meat or Meat Alternate: Black Beans Wrap (1 = 2 ounces) Fruit Yogurt (4 oz.)	2 ounces	2 ounces	1 ½ ounces
Vegetable: Garden Greens Lettuce)	¼ to ½ cup	½ cup	¼ to ½ cup
Fruit: Petite Banana (1 = 1/2 Cup)	¼ to ½ cup (Vegetables and Fruits must = ¾ cup/day + an extra ½ cup/week)	½ cup	¼ to ½ cup (Vegetables and Fruits must = ¾ cup/day)
Grains/Bread: Whole Grain Soft Shell (1 Shell = ¾ Serving) Sliced Wheat Bread (1 Slice = 1 Serving)	12 servings per week – minimum of 1 serving per day	15 servings per week – minimum of 1 serving per day	10 servings per week – minimum of 1 serving per day
Milk: As Beverage	8 fluid ounces	8 fluid ounces	8 fluid ounces

Menu Example 4: Red Beans & Rice

Cheddar Bratwurst on Whole Grain Bun
Red Beans and Rice Featuring Locally Grown
Small Red Beans
Baby Whole Carrots and Celery Sticks with
Low Fat Ranch Dip

Chilled Mixed Fruit
Sliced Wheat Bread
Low Fat Milk Varieties

Food Component and Menu Item	GRADES K-6	GRADES 7-12	OPTIONAL GRADES K-3
Meat or Meat Alternate: Cheddar Bratwurst (1 = 2 ounces)	2 ounces	2 ounces	1 ½ ounces
Vegetable: Baby Whole carrots and Celery Sticks Red Beans and Rice	¼ to ½ cup	½ cup	¼ to ½ cup
Fruit: Chilled Mixed Fruit (1 = ¼ Cup)	¼ to ½ cup (Vegetables and Fruits must = ¾ cup/day + an extra ½ cup/week)	½ cup	¼ to ½ cup (Vegetables and Fruits must = ¾ cup/day)
Grains/Bread: Whole Grain Bun (1 Bun = 2 Servings) Sliced Wheat Bread (1 Slice = 1 Serving)	12 servings per week – minimum of 1 serving per day	15 servings per week – minimum of 1 serving per day	10 servings per week – minimum of 1 serving per day
Milk: As Beverage	8 fluid ounces	8 fluid ounces	8 fluid ounces

Menu Example 5: Bean Burrito

Bean Burrito Featuring Locally Grown Beans
Lettuce, Shredded Locally Produced Cheese, Diced
Locally Grown Tomato
Sour Cream and Taco Sauce

Mexican Rice
Cantaloupe Wedge or Cubes
Sliced Wheat Bread
Low Fat Milk Varieties

Food Component and Menu Item	GRADES K-6	GRADES 7-12	OPTIONAL GRADES K-3
Meat or Meat Alternate: Bean Burrito	2 ounces	2 ounces	1 ½ ounces
Vegetable: Lettuce	¼ to ½ cup	½ cup	¼ to ½ cup
Fruit: Cantaloupe Wedge or Cubes	¼ to ½ cup (Vegetables and Fruits must = ¾ cup/day + an extra ½ cup/week)	½ cup	¼ to ½ cup (Vegetables and Fruits must = ¾ cup/day)
Grains/Bread: Soft Shell (2 = 1 ½ Servings) Mexican Rice (1/2 cup = 1 Serving) Sliced Wheat Bread (1 Slice = 1 Serving)	12 servings per week – minimum of 1 serving per day	15 servings per week – minimum of 1 serving per day	10 servings per week – minimum of 1 serving per day
Milk: As Beverage	8 fluid ounces	8 fluid ounces	8 fluid ounces

Menu Example 6: Salad Bar

Diced Turkey, Turkey Ham, Shredded Cheddar
Cheese or Cottage Cheese
Chopped Romaine Blend Lettuce and Locally
Grown Cherry Tomatoes
Marinated Black Bean, Wild Rice, Tabouleh,
Carrot-Raisin, Macaroni, Pasta or Cucumber Salad with
Locally Grown Beans, Carrots, Green Beans, or Wild Rice

Seasonal Fresh Fruit or Chilled Canned Fruit
Lemon Poppyseed, Blueberry or Apple
Cinnamon Muffin
Low Fat Milk Varieties

Food Component and Menu Item	GRADES K-6	GRADES 7-12	OPTIONAL GRADES K-3
Meat or Meat Alternate: Diced Turkey, Turkey Ham, Shredded Cheddar Cheese or Cottage Cheese	2 ounces	2 ounces	1 ½ ounces
Vegetable: Chopped Romaine Blend Lettuce and Cherry Tomatoes (3 = ¼ cup) Marinated Black Bean, Carrot-Raisin or Cucumber Salad	¼ to ½ cup	½ cup	¼ to ½ cup
Fruit: Seasonal Fresh Fruit or Chilled Canned Fruit	¼ to ½ cup (Vegetables and Fruits must = ¾ cup/day + an extra ½ cup/week)	½ cup	¼ to ½ cup (Vegetables and Fruits must = ¾ cup/day)
Grains/Bread: Wild Rice/Macaroni/Pasta Salad Lemon Poppyseed, Blueberry or Apple Cinnamon Muffin (1:4 oz. = 2 Bread)	12 servings per week – minimum of 1 serving per day	15 servings per week – minimum of 1 serving per day	10 servings per week – minimum of 1 serving per day
Milk: As Beverage	8 fluid ounces	8 fluid ounces	8 fluid ounces

Menu Example 7: Traditional Boston Baked Beans

Locally Produced Bison Hotdog on Whole Wheat Bun
Traditional Boston Baked Beans Featuring Locally Grown Beans
Watermelon Wedge or Cubes

Rice Krispie Treat Mini
Sliced Wheat Bread
Low Fat Milk Varieties

Food Component and Menu Item	GRADES K-6	GRADES 7-12	OPTIONAL GRADES K-3
Meat or Meat Alternate: Bison Hotdog (1 = 2 oz.)	2 ounces	2 ounces	1 ½ ounces
Vegetable: Baked Beans	¼ to ½ cup	½ cup	¼ to ½ cup
Fruit: Watermelon Wedge or Cubes	¼ to ½ cup (Vegetables and Fruits must = ¾ cup/day + an extra ½ cup/week)	½ cup	¼ to ½ cup (Vegetables and Fruits must = ¾ cup/day)
Grains/Bread: Whole Wheat Bun (1 = 2 Servings) Sliced Wheat Bread (1 = 1 Serving)	12 servings per week – minimum of 1 serving per day	15 servings per week – minimum of 1 serving per day	10 servings per week – minimum of 1 serving per day
Milk: As Beverage	8 fluid ounces	8 fluid ounces	8 fluid ounces

Dry beans can be eaten raw, sprouted or cooked, ground into flour, curdled into tofu, fermented into soya sauce, tempi and miso. They are excellent in chilis, soups and salads.
Beans are a good source of Vitamin B6, Pantothenic Acid, Iron, Magnesium, Phosphorus and Potassium, and a very good source of Protein, Vitamin C, Thiamin, Riboflavin, Niacin, Folate, Copper and Manganese.
The new U.S. Department of Agriculture dietary guideline using the Eating Right Pyramid suggests, that the foods lowest in fats, oils and sugars (fruits, vegetables, dry beans and grains) should make up the largest portion of our daily meals.
Research shows that beans help to reduce cholesterol while providing excellent nutrition. When combined with nuts, seeds or grains, they form a complete high-fiber vegetable protein.

Sources:
Nutrition Data, www.nutritiondata.com/facts/vegetables-and-vegetable-products/2324/2
Foor Reference, www.foodreference.com/html/artbeans.html

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Using Dried Beans

Quantity Recipes

Home Recipes

School Lunch Menu Examples Using Dried Beans

Menu Example 2: Mexican Lasagna

Menu Example 3: "Wrap'n Wednesday"

Menu Example 4: Red Beans & Rice

Menu Example 5: Bean Burrito

Menu Example 6: Salad Bar

Menu Example 7: Traditional Boston Baked Beans

Agricultural Business Management

Crops

Livestock

Community Economics

Leadership & Civic Engagement

Signature Initiatives

Forestry

Environmental Science Education

Water Resources

Housing

Family Relations

Family Resource Management

Housing

Signature Effort

Horticulture

Commercial growers

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