Posts

USDBC Board Meets in Denver

The U.S. Dry Bean Council (USDBC) Board of Directors convened in-person in Denver, Colorado last week after over a year of virtual meetings. The board tackled a comprehensive list of critical association and programmatic issues over the course of one and a half days, including:
 
  • Legislative priorities
  • Beans in food aid
  • Trade teams and trade shows in 2022
  • Upcoming bean innovation showcase at Worlds of Flavor with the Culinary Institute of America (CIA)
  • Dues and budgets for the coming year
  • BeanCon22
  • New critical initiatives regarding global MRLs and sustainability
 
Committee meetings and general sessions discussed several activities planned for the remainder of the year as travel begins to open back up as well as plans for 2022. Global travel for the remainder of 2021 remains limited with ANUGA the only major trade show planned in October. 
 
Additionally, the board discussed USDBC’s debut participation in the WOF event taking place in Napa Valley in November 2021. This will be a showcase designed to target U.S. and global chefs and introduce them to the various flavor profiles of U.S dry beans and bean ingredients. 
 
The trade team schedule for 2022 was finalized and applications will be sent out to the industry in the next week. The board also decided to forego an in-person reverse mission during the 2021 dry bean harvest and conduct another global harvest webinar, similar to 2020. 
 
COVID continues to impact USDBC’s activities and plans but the agenda is busier than ever, and we look forward to a return to in-person events in late 2021 and in 2022.

Northarvest Bean Growers Association Directors Kevin Regan of Devils Lake, North Dakota and Roger Carignan of Cavalier, North Dakota attended the summer meeting. Regan serves as the USDBC secretary/treasurer.

Too Hot to Cook

When it’s just too hot to turn on the stove, try this citrusy black bean salad with flavors of the southwest. Serve it with crispy tortilla chips on the side.
 
For the vinaigrette, combine in a blender until smooth:
  • 2 medium tomatoes, chopped
  • 1/2 cup fresh cilantro
  • ¼ cup olive oil
  • 2 tbsp cider vinegar
  • 2 tbsp fresh lime juice
  • ½ tsp salt
  • ½ tsp cumin powder
  • ½ tsp chili powder or to taste
  • 2 cloves garlic
 
For the salad, combine:
  • 8 cups salad greens
  • 2 red peppers, diced
  • 1 cup sliced scallions
  • ½ cup shredded cheddar or Monterey Jack cheese
  • 1 15-ounce can black beans, drained and rinsed
 
Watch a video on how to prepare this dish here.

The Perfect Picnic Side

As the temperatures rise, fuss-free dishes like this pasta and bean salad are just right for supper on the deck or patio. Make it in the morning to allow the flavors to develop – and so that you don’t need to think about supper until it’s time to eat.
 
Ingredients:
  • 8 ounces rotini pasta, cooked
  • 3 15-ounce cans of any beans, drained and rinsed
  • 1 ½ cups frozen or canned corn kernels
  • 1/2 cup Italian salad dressing
  • 1/2 cup mayonnaise
  • Red pepper flakes to taste (start with ¼ tsp)
  • Salt and pepper to taste
Directions:
  1. In a large bowl, combine the pasta, beans, and corn.
  2. In a separate bowl, stir together the salad dressing, mayonnaise, and red pepper flakes until well mixed.
  3. Stir into the pasta salad.
  4. Add salt, pepper, and additional red pepper to taste.

Beat the Heat with Beans

Cool-off from summer’s warm weather with beans. A sweet and frosty treat, these red bean popsicles are an Asian favorite and easy to make at home. The popsicles start with a sweet red bean paste called Anko, commonly available in Asian grocery stores. It’s easy to make your own, though.

Red bean popsicle recipe.

Easy Barbecued Beans

Planning a family picnic? We have a crowd favorite for you! While we agree there is nothing quite so easy as opening a can of baked beans, these barbecued beans are worth the extra effort. It takes just ten minutes of hands-on preparation to make your own.
 
Try these barbecued beans for your next picnic or cook-out.

Northarvest Holds Summer Board Meeting

The Northarvest Bean Growers Association held two productive days of board meetings at Thumper Pond Resort in Ottertail, Minnesota. Programs and budgets were approved for 2019/2020, with many projects in place for the upcoming year. LeRoy Stumpf from Minnesota Congressman Collin Peterson’s office shared an update and also heard from Northarvest dry bean growers. Thank you to the farmer-led board for all your hard work and dedication to the dry bean industry!

Add Beans to Your Summer Menu

Hot summer days call for simple suppers with refreshing flavors like lemon and mint. Keep a jar of homemade mint vinaigrette dressing in your refrigerator and plenty of canned beans on hand. That way you’ll always be able to create a fast summer meal in minutes.

Combine a can of rinsed beans with chopped scallions, carrots and celery. You can also add cooked grains like quinoa or barley if you like. Then dress to taste with mint vinaigrette. Get the recipe here.

Kick Off Your Summer with Black Bean Burgers

With fiber-rich, protein-packed beans as their base, there is a reason that Chili’s iconic black bean burger is listed as the “guiltless” option on their menu.
 
If you’re a fan of these tasty burgers, you can make them at home for a weekend barbecue or fast weeknight supper. This copycat recipe suggests frying the burgers in a small amount of vegetable oil, but you can also place the burgers in a grilling basket and cook them over the grill.