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Thrifty Thursday: One-Pot BBQ Chicken & Bean Pot-Pie

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This time of year you’re probably craving the flavors of summer barbecue. However, some nights it’s a little too cold to get outside and fire up the grill. This one pot BBQ Chicken & Bean Pot Pie combines all the flavors of summer into one dish, and the whole recipe can be made inside in the oven. Remember that using beans not only adds great flavor and nutrition, it also saves money. Beans cost about four times less than chicken, so using beans are part of your protein stretches your dollar. Click here to watch Megan Myrdal from Northarvest demo this recipe on North Dakota Today. 

One-Pot BBQ Chicken & Beans Pot Pie

Yield: 10 servings
Pre Time: 20 minutes
Cook Time: 30 minutes
Total time: 50 minutes

INGREDIENTS
1 ½ – 2 lbs of chicken, cooked through & shredded or cubed
¾ cup barbecue sauce (smokey flavored)
1 (22 oz) can BUSH’s Southern Pit Barbeque Grillin’ Beans
1 (14.5 oz) can Fire Roasted Corn (or regular – fire roasted adds more flavor)
½ medium green bell pepper, diced
1 box (14-16 ounces) cornbread mix + ingredients listed on box (milk and eggs)
1 ½ cups shredded cheddar cheese

INSTRUCTIONS

Preheat the oven to 375°F. Spray a 9 x 13 inch baking dish with cooking spray. Set aside.
Place cooked, shredded chicken in a bowl (or baking dish). Add beans, corn, bell pepper and remaining bbq sauce and stir to combine. Transfer to prepared baking dish (if mixed in bowl)
In a separate bowl, mix together the baking mix, milk and egg and 1 cup of cheese. Spoon cornbread mixture evenly over the chicken and beans mixture.
Bake for 30-40 minutes., until cornbread is golden brown on top. You’ll know the dish is ready when the mixture is bubbly and the cornbread is baked through.
Remove from oven and sprinkle top with remaining cheese while hot from the oven, so cheese melts into the top of the cornbread.

Recipe adapted from Tidy Mom. 

Thrifty Thursday: Bean Salads

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Salads are a great way to build a healthy, satisfying meal. This week, Northarvest Director of Domestic Marketing & Communication Megan Myrdal was on North Dakota Today for Thrifty Thursday. The weekly TV segment shares healthy, low-cost recipes featuring simply delicious, naturally nutritious beans.

This week’s recipes were a Picnic Kidney Bean Salad ($0.40 per serving) and Tuna & Cannellini Bean Salad ($0.65 per serving). Watch the video and view the recipes.

Dry Bean Scene

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Each week, the Northarvest Bean Growers Association brings growers the latest news on markets, trade, crop conditions and more. Get the details in this week’s Dry Bean Scene on the Red River Farm Network, made possible by the Northarvest Bean Growers Association.

Beans Featured at Nourishing Health Symposium

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The Northarvest Bean Growers Association took part in the Nourishing Health Symposium last week in Fargo. Northarvest Director of Domestic Marketing & Communications Megan Myrdal enjoyed learning from and connecting with participants. At the event, she shared strategies to nourish health by enjoying simply delicious, naturally nutritious beans.

Thrifty Thursday: Beans and Potatoes!

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Dry beans and potatoes are two locally grown foods that are nutritious. There are so many ways consumers can enjoy them, and it won’t break the bank. Both are always reasonably priced, widely available and something that can be enjoyed multiple times throughout the week.

This past Thursday, Northarvest Bean Growers Association’s Megan Myrdal shared quick and easy dinner ideas on North Dakota Today. Watch the segment.

Myrdal Hired as Director of Domestic Marketing and Communications

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Megan Myrdal joined the Northarvest Bean Growers Association (NBGA) as the director of domestic marketing and communications on January 15. In this role, Megan will lead Northarvest’s work to promote the use and consumption of dry edible beans.

“The Northarvest Bean Growers Association is very happy to welcome Megan Myrdal as the new director of domestic marketing and communications,” says NBGA Executive Vice President Tim Courneya. “Megan’s background in nutrition, agriculture and communications is a great fit for our organization and will be an asset to sharing the benefits of the bean.”

Prior to her hire with NBGA, Myrdal was the family nutrition program agent with NDSU Extension – Cass County and the project manager for the Cass Clay Food Partners. Megan is an active member of Fargo’s local food community as the co-founder of Food of the North and the Red River Market. She’s also a former adjunct instructor for Concordia College and NDSU.

“I’m excited and grateful for the opportunity to work for and represent the bean growers of North Dakota and Minnesota,” says Myrdal. “As a registered dietitian, it’s hard to find a food that has a more positive message to share than beans. I look forward to being a bridge between the growers and consumers to help people understand the bean industry and find more ways to enjoy beans.”