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

Using Dried Beans

dried beans

Quantity Recipes

Home Recipes

dried beans

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

dried beans />
  • 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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