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Recipes & Nutrition Analysis for Beans and Pulses

Beans and other legumes are some of the most widely available and affordable foods that can easily boost the nutritional content of school meals. Beans can coutn as both a vegetable or as a meat alternate, but not as both in the same meal.

New Meal Pattern requires schools to serve 1/2 cup of legumes per week for all grades K-12. (Note: larger amounts may be served.) Beans are versatile - Explore bean recipes listed below, and share with us your experience and recipes that fly among your students!

ref: USDA Food and Nutrition Services

Show only recipes in season for Schools

Bean Burrito

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Black Bean & Corn Salsa

This recipe is by Wenatchee School District. The salsa is a hit among the students, and was shared by Kent Getzin, the Foodservice Director, at WSDA's Farm to School workshop (mobile tour) in 2012.

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Black Bean and Rice Veggie Wrap - HUSSC

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Black Bean Vegetable Wrap - USDA

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Geeze Louise Broccoli Mac & Cheese - HUSSC

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Marinated Black Bean Salad

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Mexican Lasagna

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Pork Street Taco with Green Chickpea Guacamole, Beans & Veggie Salsa, and Cilantro Chipotle Lime Cream Sauce

Wenatchee's Winter Taste Washington Day 2015 menu - student approved mock guacamole is sure to please not just your students but also your food service budget :)

Recipes courtesy of Wenatchee School District - also presented by Kent Getzin, food Service Director during the Farm to School Demo Luncheon at the WSDA Farm to School Summit held in Wenatchee, WA (April 15-16, 2015)

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Red Beans and Rice

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Refried Beans

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Student Choice Broccoli and Pasta - HUSSC

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Traditional Boston Baked Beans

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Vegetable Chili

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White Bean Ranch Dip

Healthy, low-fat dip that goes so well with Washington-grown vegetable sticks or coins! Recipe courtesy of Wenatchee School District.

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