Preparation and Serving
Serve More Dry Beans and Peas (PDF | 1.61 MB)USDA. FNS. Team Nutrition.
This fact sheet discusses the benefits of beans and gives ideas for ways to incorporate more beans while staying consistent with the Dietary Guidelines for Americans.
Ten Tips for Using Legumes in School Meals (PDF | 28 KB)Montana Team Nutrition.
This tip sheet offers ideas for incorporating legumes into school meals.
Culinary Techniques for Healthy School Meals - Preparing Dry Beans and PeasNational Food Service Management Institute.
Dry beans and peas are good sources of vegetable protein and fiber, and they serve as meat alternatives in school menus. Learn to improve the quality, variety, and appeal of dry beans and peas in this lesson from the Culinary Techniques for Healthy School Meals series.
Cooks for Kids: Succulent Side Dishes (PDF | 108 KB)National Food Service Management Institute.
Rice and beans make great side dishes. Healthy menu planning practices and culinary techniques for preparing dry beans are featured. Also included is a recipe for Beans al la Charra (Charro Beans).
Cooks for Kids: Southwestern Cuisine (PDF | 276 KB)National Food Service Management Institute.
Learn the regional ingredients for Southwestern cuisine! This episode's Nutrition Feature is about dry beans. Recipes include: Llapingachos, Red Chile Chicken or Turkey, Beef Tamale Pie, Marinated Black Bean Salad, and Mexicali Corn.