North Dakota State University Extension will host “Bean There, Cooked That: Unpacking the Nutritional Power of Dry Beans,” an educational webinar about dry beans and nutrition, on June 2 at 9 a.m.

This second edition of “Bean There, Cooked That,” which has been co-developed with the Northarvest Bean Growers Association, 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,” says Ana Carcedo, NDSU Extension broadleaf crops agronomist.

The webinar will feature a team of experts covering a range of dry bean topics. Julie Garden-Robinson, NDSU Extension food and nutrition specialist, will discuss how beans can replace allergenic ingredients in recipes. Carcedo will explore how different farming practices influence everyday food. B. Pam Ismail, professor at the University of Minnesota, will examine how dry beans can be transformed into high-quality protein ingredients and what that means for nutrition and food innovation.

The event will conclude with a live Q&A, allowing participants to ask questions and interact directly with the presenters.

There is no participation fee, but registration is required. For more information and to register, visit ndsu.ag/bean-there-26, or contact Carcedo at 701-831-5796 or a.carcedo@ndsu.edu.

NDSU Agriculture Communication – May 11, 2026

Source: Ana Carcedo, 701-831-5796, a.carcedo@ndsu.edu

Editor: Dominic Erickson, 701-231-5546, dominic.erickson@ndsu.edu