Title
Bean There, Cooked That: Unpacking the Nutritional Power of Dry Beans
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2026-06-02 09:00:00
2026-06-02 11:00:00
Bean There, Cooked That: Unpacking the Nutritional Power of Dry Beans
About the Webinars:Learn about dry beans' nutritional value and their benefits. Links to the recordings will be posted. TopicPresenterRecordingCooking with Beans: Simple Swaps & Digestibility Tips (20 minutes)Recipes using dry beans as substitutes, including food preparation tips and practices to help reduce flatulence.Julie Garden-Robinson, NDSU Professor and Food and Nutrition Specialist Popping Beans & Protein Insights: From Innovation to Analysis (20 minutes)Latest advances in popping beans, along with a dry bean protein characterization.Juan Osorno, NDSU Professor and Dry Bean BreederCarly George, MS Student Beans Around the World: Trends, Nutrition, and Culinary Innovation (20 minutes)Market trends in pulses and nutrition, including global uses of beans and their culinary versatility and heritage.Chelsea Didinger, Founder of "A Legume a Day" From Field to Food: How Agronomy Shapes Nutritional Quality (20 minutes)How management decisions farmers make in the field influence the nutrient content of the food we produce.Ana Carcedo, NDSU Broadleaf Crops Agronomist Dry Bean Possibilities: Through Processing and Product Development (20 minutes)Edil Vidal Torres, Food Technologist, NCI
Live Zoom Webinar
NDSU Agriculture
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America/Chicago
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Live Zoom Webinar
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About the Webinars:
Learn about dry beans' nutritional value and their benefits. Links to the recordings will be posted.
| Topic | Presenter | Recording |
|---|---|---|
| Cooking with Beans: Simple Swaps & Digestibility Tips (20 minutes) Recipes using dry beans as substitutes, including food preparation tips and practices to help reduce flatulence. | Julie Garden-Robinson, NDSU Professor and Food and Nutrition Specialist | |
| Popping Beans & Protein Insights: From Innovation to Analysis (20 minutes) Latest advances in popping beans, along with a dry bean protein characterization. |
| |
| Beans Around the World: Trends, Nutrition, and Culinary Innovation (20 minutes) Market trends in pulses and nutrition, including global uses of beans and their culinary versatility and heritage. | Chelsea Didinger, Founder of "A Legume a Day" | |
| From Field to Food: How Agronomy Shapes Nutritional Quality (20 minutes) How management decisions farmers make in the field influence the nutrient content of the food we produce. | Ana Carcedo, NDSU Broadleaf Crops Agronomist | |
| Dry Bean Possibilities: Through Processing and Product Development (20 minutes) | Edil Vidal Torres, Food Technologist, NCI |
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About the Presenters
Juan Osorno profile
Recent article NDSU’s dry bean breeding program seeks to impact global food security
Photo Credit:
NDSU photo
Chelsea Didinger, Founder of A Legume a Day
Carly George, MS Student LinkedIn Profile
Supported by
Contact Information
Contact Information
Ana Carcedo, NDSU Extension Extension Agronomist / Broadleaf Crops
Requests for accommodations related to disability should be made to the event contact person at least two weeks in advance of the event.
