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Recipe: Huevos Rancheros

The authentic Mexican breakfast dish is easy to make and packed full of flavor. Pinto beans and eggs add nutrients while green chiles, cilantro and lime juice add spice and fresh zest!
 
Ingredients
  • 1 10-ounce can diced tomatoes and green chiles, undrained
  • 1 10-ounce can red enchilada sauce
  • 1/3 cup chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 2 tablespoons water
  • 1 15-ounce can, rinsed and drained, or 1 3/4 cups cooked dry-packaged pinto beans Cooking spray
  • 4 large eggs
  • 4 fat-free flour tortillas (8-inch)
  • 1 cup crumbled queso fresco cheese
Directions
  1. In a medium saucepan combine the tomatoes and enchilada sauce; bring to a boil. Reduce heat; simmer 5 minutes or until slightly thick.
  2. Remove from heat; stir in cilantro and lime juice. Set aside.
  3. In a microwave-safe bowl, place water and beans and partially mash with a fork.
  4. Cover and microwave at high 2 minutes, or until hot.
  5. Heat a large nonstick skillet coated with cooking spray over medium heat.
  6. Add eggs; cook 1 minute on each side or until done to desired degree.
  7. Warm tortillas according to package directions. Spread about 1/3 cup beans over each tortilla; top with an egg. Spoon 1/2 cup sauce around egg; sprinkle each serving with 1/4 cup cheese.
Get more recipes from the U.S. Dry Bean Council here.

Dave’s Chili

This flavor-packed chili recipe was created by the chili recipe winner Dave Kaiser of Edina, Minnesota. With multiple varieties of peppers, various spices and protein-packed pinto beans, this tasty recipe isn’t just for fall, but is good all year round!
 
Ingredients
  • 1 pound hot Italian sausage, casings removed
  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 8 sweet cherry peppers, seeded, chopped
  • 2 jalapeqo chiles, seeded, chopped
  • 1 can (14-1/2 ounces) diced tomatoes in juice, undrained
  • 1 can (6 ounces) tomato paste
  • 1-3/4 cups water
  • 1 tablespoon chili powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground white pepper
  • 1/2 teaspoon cayenne pepper
  • 1 15-ounce can, rinsed and drained, or 1 3/4 cups cooked dry-packaged pinto beans
  • 1 cup crushed tortilla chips
  • 1-1-1/2 teaspoons salt
  • Assorted garnishes: diced tomatoes, avocados, red onion, chopped cilantro, shredded cheese
Preparation
  1. In a large pot over medium-high heat cook meats until browned, about 10 minutes; drain fat.
  2. Stir in cherry peppers and chillies and cook 3 minutes longer.
  3. Stir in tomatoes and liquid, tomato paste, water, chili powder, onion powder, coriander, white and cayenne pepper.
  4. Heat to boiling; reduce heat, cover and simmer, 15 minutes.
  5. Stir in beans and tortilla chips. Season to taste with salt.
  6. Ladle chili into bowls and serve with assorted garnishes.
 

Dry Beans Bought

USDA has purchased more than $262,000 in dry beans for use in the Federal Food and Nutrition Assistance Programs and other related domestic food assistance programs for Fiscal Year 2020. Included in the purchase were 6,720 CS of pinto beans and 6,720 CS of Great Northern beans. View the purchase here.

Research on Dry Bean Row Spacing

Narrower row spacings and higher plant populations are trending in dry bean production. Data from a 2018 dry bean grower survey indicate 39% of black and 44% of navy bean were planted in North Dakota at rates of 110,000 seeds per acre or greater, with the likely goal of establishing at least 100,000 plants per acre. In addition, the survey results record about 70% of black and navy bean in 2018 were planted in row widths ranging from 11 to 25 inches.
 
Based on historic North Dakota work, NDSU recommends an established stand of 90,000 plants per acre for black and navy bean. Research conducted in 1999 to 2000 indicated no seed yield response among black and navy bean planting rates of 90,000, 105,000 and 120,000 pure live seeds (PLS) per acre and a yield increase in one of two years with 7- versus 30-inch row spacings.
 
This publication summarizes NDSU research trials conducted 2014 to 2018 in eastern North Dakota to evaluate potential yield increase of black and navy bean with higher plant populations and narrower rows compared to the traditionally recommended plant density in wide rows. View the research here.

A Snack-tastic New Years Eve

Crunchy and easy-to-make, roasted pinto beans make a great snack for a New Year’s Eve party. This recipe has a spicy, peppery kick, but you can use any seasonings you like. If you have any leftovers, roasted pinto beans also make a good addition to salads. Get the recipe.

Pinto Beans Respond to Phosphorus Start Fertilizer

Phosphorus-based starter fertilizer can increase pinto bean seed yield. That’s according to Greg Endres, North Dakota State University Extension cropping systems specialist.
 
That finding is the result of nearly a decade of NDSU phosphorus-based starter fertilizer trials conducted at the Carrington Research Extension Center. The trials evaluated pinto bean response primarily with liquid 10-34-0 fertilizer applied using different methods and rates in loam soil generally testing low in phosphorus.
 
Research highlights include:
  • Pinto bean seed yield increased more than 3 hundredweight (cwt) per acre with in-furrow (IF, meaning fertilizer placed directly with seed) -applied 10-34-0 at 2 to 3 gallons per acre (gpa), compared with the untreated check.
  • Yield was similar with IF- and band-applied (2 inches horizontally placed from planted seed) 10-34-0 at 3 to 6 gpa, although the plant population was reduced with IF application.
  • Broadcast or midrow (centered between 22- or 30-inch rows) band-applied 10-34-0 did not increase yield.
  • Yield was similar between low (2.5 to 3 gpa) and high (5 to 6 gpa) rates of IF-applied 10-34-0. The high fertilizer rate reduced the plant population.
  • The plant population and yield were similar between IF-applied 10-34-0 and the low-salt fertilizer 6-24-6.
 
More information about this research is available in NDSU Extension publication “Pinto Bean Response to Phosphorus Starter Fertilizer in East-central North Dakota.”