North Dakota State University Extension announced on May 11 it will host an educational webinar titled “Bean There, Cooked That: Unpacking the Nutritional Power of Dry Beans” on June 2 at 9 a.m.
The webinar aims to provide information about the nutritional value and health benefits of dry beans. It is co-developed with the Northarvest Bean Growers Association and will be held via Zoom.
“After the strong response last year, we are excited to go even deeper into the nutritional value and health benefits of dry beans,” Ana Carcedo, NDSU Extension broadleaf crops agronomist, said. The session will feature several experts discussing topics such as using beans as substitutes for allergenic ingredients in recipes, farming practices that affect food quality, and how dry beans can be transformed into high-quality protein ingredients for nutrition and food innovation.
Julie Garden-Robinson, NDSU Extension food and nutrition specialist, will address recipe substitutions; Carcedo will discuss farming practices; and B. Pam Ismail from the University of Minnesota will focus on protein ingredient development. The event concludes with a live question-and-answer session for participants.
There is no fee to participate in the webinar but registration is required. More details are available at ndsu.ag/bean-there-26 or by contacting Carcedo directly by phone or email.
North Dakota State University Extension and Ag Research News supports rural communities and promotes sustainable agriculture practices; it functions as part of North Dakota State University; focuses on education, research and extension services that support agriculture in North Dakota; extends its services across North Dakota; provides undergraduate and graduate programs in agriculture, food systems and natural resources; and operates in the agriculture and natural resources sector, according to the official website.
