NDSU Extension, in collaboration with the Northarvest Bean Growers Association, will host an educational webinar – Bean There, Cooked That: Unpacking the Nutritional Power of Dry Beans –  on May 5 at 9 a.m. CT.

"This webinar aims to highlight the nutritional value and health benefits of dry beans, while also raising awareness of the farming journey and effort it takes to bring a plate of beans to the table," says Ana Carcedo, NDSU Extension broadleaf crops agronomist.

Hosted via Zoom, the webinar will feature a team of NDSU experts presenting on a variety of dry bean topics.

Shaundra Ziemann-Bolinske, Extension systems program coordinator, will share information about the longevity benefits of dry beans and their impact on blue zone populations.

Ziemann-Bolinske and Julie Garden-Robinson, Extension food and nutrition specialist, will discuss how beans can replace allergenic ingredients in recipes, including the use of aquafaba and options in baking.          

Ana Carcedo, Extension agronomist for broadleaf crops, will present on the journey of food from field to table, highlighting implications for consumers.        

Juan Osorno, NDSU professor and dry bean breeder, will highlight his research on slow-darkening Pinto beans with enhanced iron content, developed in North Dakota, and their market debut.

The final presentation from Garden-Robinson will share essential bean cooking safety tips, address kidney bean risks, trypsin inhibitors, and how to minimize flatulence.       

The event will conclude with a live Q&A session, 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/drybeans, or contact Ana Carcedo at 701-831-5796 or via email at a.carcedo@ndsu.edu.

NDSU Agriculture Communication – April 24, 2025

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

Editor: Kelli Anderson, 701-231-6136, kelli.c.anderson@ndsu.edu