University of Minnesota Extension
/
612-624-1222
Menu Menu

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

Sourcing Dried Beans

Regulations on Buying Beans Directly from Farmers

Minnesota state laws permit retail establishments and food services to purchase raw, unprocessed fruits and vegetables from any farmer who is selling the produce of his or her own farm. See Finding Local Food for databases and directories of local producers.

Fact Sheet for Buying Produce (282 K PDF)

Food Buying Guide Specifications

Reference: Food Buying Guide for Child Nutrition Programs; U.S. Department of Agriculture, Food and Nutrition Service

Food As Purchased (How the Product Can Be Purchased)

Purchase Unit (How You Should Order the Product)

Servings per Purchase Unit (How Many Servings You Will Get Per Purchase Unit)

Serving Size per Meal Contribution (For Each Meal Component Category)

Amount Needed to Buy of the Purchase Units for 100 Servings

Additional Information (AP = As Purchased)

Beans, Great Northern, Dry

Pound

25.5 Servings

¼ cup cooked vegetable

4.0 Pounds

1 pound dry = about 2 ½ cups dry beans

Beans, Kidney, Dry

Pound

24.8 Servings

¼ cup cooked vegetable

4.1 Pounds

1 pound dry = about 2 ½ cups dry beans

Beans, Navy, Dry

Pound

23.9 Servings

¼ cup cooked vegetable

4.2 Pounds

1 pound dry = about 2 ¼ cups dry beans

Beans, Pink, Dry

Pound

19.3 Servings

¼ cup cooked vegetable

5.2 Pounds

1 pound dry = about 2 ¼ cups dry beans

Beans, Pinto, Dry

Pound

21.0 Servings

¼ cup cooked vegetable

4.8 Pounds

1 pound dry = about 2 3/8 cups dry beans

Beans, Small Red or Black, Dry

Pound

20.4 Servings

¼ cup cooked vegetable

5.0 Pounds

1 pound dry = about 2 1/8 cups dry beans

  • © 2013 Regents of the University of Minnesota. All rights reserved.
  • The University of Minnesota is an equal opportunity educator and employer. Privacy