| Crop | Dry Bean |
|---|---|
| Start Date | 2014 |
| End Date | 2014 |
| Principal Investigator | McRae, Mavis, Red River College Culinary School | Gray, Brad, Red River College Culinary School |
| MPSG Financial Support | $11,960 |
| Total Project Funding | $16,210 |
| Report | Recipe Development for Edible Beans | Science Edition Summary Article |
Research Objectives
Provide recipes for new end-use products or alternative uses for edible beans.
Project Description
Students from Red River College experimented with different edible bean products including flours, purees and ready-to-eat beans, to come up with ten new recipes. The students looked at unconventional uses for bean products to enable people to enjoy beans in a variety of easy to consume forms. The goal was to maximize the quantity of beans without affecting the taste or texture of the food. Approximately 25% to 40% of wheat flour can be replaced by bean flour, or puree, in a variety of recipes without affecting the taste and/or texture of the resulting dish. Although a single dish alone would not achieve a ½ cup serving a day (the suggested daily serving to reduce LDL-cholesterol levels), but when combining several dishes throughout the day, people could easily and gradually increase their pulse intake.
The following ten recipes were developed for this project:
- Spinach Linguine with Shitake Mushroom Cream Sauce
- Exotic Fruit Shortcakes with Key Lime Mousse
- Garlic Roman Flatbread with Jalapeño Brick Cheese
- Chicken & Bean Pot Pie with Pinto Pie Crust
- Gluten Free Shortbread with Baker’s Jam
- Pulled Chicken, Roasted Garlic and smoked Gouda Perogies
- Gluten Free Padano Grana Soda Crackers with Fresh Thyme
- Almond Flavored Chocolate Espresso Cake
- Orange and Navy Bean Crème Brulee
- Pinto Bean and Chia Seed Power Balls