Beans, Lentils, Chickpeas
Researchers have reported that regular consumption of pulses may reduce the risk of heart disease, diabetes and certain types of cancer.
To learn more, visit the Pulse Crops page for educational resources, recipes, videos and more.
Dry Beans
Now Serving: Beans! (FN1485) If you’re looking for a way to stretch your budget and improve your family’s nutrition, look no further. Consider adding more beans to your menu. They’re convenient, versatile and lend themselves to many tasty dishes. Beans are a rich source of protein, fiber, vitamins and minerals. Replace some of the fat in baked goods such as brownies with mashed black beans. Beans can be added to casseroles or soups to add flavor, texture and more nutrients.
All About Beans: Nutrition, Health Benefits, Preparation and Use in Menus (FN1643) Beans are among the most versatile and commonly eaten foods throughout the world, and many varieties are grown in the U.S. Because of their nutritional composition, these economical foods have the potential to improve the diet quality and long-term health of those who consume beans regularly. The purpose of this publication is to provide evidence-based nutrition and health information about beans, preparation tips, sample recipes and references for further study.
Spillin' the Beans: Dry Edible Bean and Snap Bean Recipes, Nutrition, Information and Tips (FN1646) Beans are one of the most commonly eaten foods around the world because of their versatility, nutritional value and cost effectiveness.
Pinchin' Pennies in the Kitchen: 7 Steps to Using Dry Beans (FN1701) Cooked beans are a nutritional bargain. Follow these easy steps to prepare dry edible beans on your menus.
Lentils, Chickpeas and Split Peas
Pulses: The Perfect Food, Healthy to Eat, Healthy to Grow; Peas - Lentils - Chickpeas (FN1508) Pulses, which include chickpeas/garbanzo beans, dry peas and lentils, are increasingly being recognized for their role in promoting good health. Researchers have reported that regular consumption of pulses may reduce the risk of heart disease, diabetes and certain types of cancer.
Using More Pulse Foods in Your Diet (FN1714) Pulses are a type of legume characterized by seeds that grow in pods. These ancient crops have been used in worldwide cuisine for thousands of years. Pulses include chickpeas (also known as garbanzo beans), lentils and dry peas. Pulse foods are rich sources of protein, fiber, vitamins such as folate, and minerals such as iron and potassium. They are low in fat and sodium, and are naturally gluten- and cholesterol-free.
Pinchin' Pennie$ in the Kitchen: Hummus, Roasted Chickpeas and More! (FN1739) Pulse foods include chickpeas (or garbanzo beans), lentils and split peas. These inexpensive foods provide protein, complex carbohydrates, and several vitamins and minerals. Like other plant-based foods, they contain no cholesterol and little fat. They are an excellent source of fiber and folate, along with many other vitamins and minerals.
Pinchin' Pennie$ in the Kitchen: Pizza, Soup, Granola and More! How to Use Lentils in Your Recipes (FN1740) Pulse foods include chickpeas (or garbanzo beans), lentils and split peas. These inexpensive foods provide protein, complex carbohydrates, and several vitamins and minerals. Like other plant-based foods, they contain no cholesterol and little fat or sodium. They are an excellent source of fiber and folate, along with many other vitamins and minerals.
Pinchin' Pennie$ in the Kitchen: Split Pea Soup, Salad, Salsa and More! (FN1741) Pulse foods include chickpeas (or garbanzo beans), lentils and split peas. These inexpensive foods provide protein, complex carbohydrates, and several vitamins and minerals. Like other plant-based foods, they contain no cholesterol and little fat or sodium. They are an excellent source of fiber and folate, along with many other vitamins and minerals.
On the Pulse of Healthful Eating: Making Freezer Meals with Lentils, Chickpeas and Split Peas (FN1787) This publication provides background on making freezer meals featuring pulse recipes.
On the Move to Better Health Teen Cooking School Workbook -- Focus on Pulse Foods (FN2069). This workbook combines basic cooking knowledge and skills with information about pulses and recipes featuring pulses.
On the Move to Better Health: Teen Cooking School Focus on Soy Foods (FN2057). This workbook combines basic cooking knowledge and skills with information about and recipes featuring soy products.
Pulse Crops and Dry Edible Beans (AgMag) This issue of the Ag Mag focuses on the production, processing, distribution and consumption of pulse crops and dry edible beans. North Dakota ranks high in production of most pulse crops and dry edible beans, and #1 in several.
