LINCOLN, NEB. (RFD-TV) — Nebraska is putting its dry bean industry in the spotlight with a statewide recipe contest designed to bring more locally grown, plant-based protein into school meals.
The Nebraska Department of Education is inviting residents of all ages to participate in its “Battle of the Beans” competition, challenging contestants to create recipes featuring Nebraska-grown dry beans.
Jessie Coffey with the Nebraska Department of Education joined Market Day Report to discuss the contest, the nutritional and economic benefits of beans, and how the initiative connects students with the state’s agricultural industry.
Contest Invites Nebraska Residents to Get Creative
In her conversation with RFD-TV, Coffey said the competition is open to anyone in Nebraska, including childcare centers, schools, and community members interested in developing new recipes.
Entries must include at least a half-cup of beans and no more than 10 ingredients. Recipes can either highlight beans as a main ingredient or incorporate them more subtly into a dish.
The contest will recognize first-, second-, and third-place winners in several categories, including dips, salads, sides, main dishes, and desserts.
Highlighting Nebraska’s Dry Bean Industry
Nebraska is one of the nation’s leading producers of Great Northern and pinto beans, but Coffey said the crop does not always receive the same attention as some of the state’s larger agricultural industries.
The Department of Education has partnered with the Nebraska Dry Bean Commission for the past five years to raise awareness of the crop and encourage more consumers to incorporate beans into their diets.
With food costs remaining a concern for families, Coffey said dry beans offer an affordable option packed with protein and fiber.
The initiative also works with family and consumer science teachers and school nutrition professionals to introduce new ways to prepare beans and help families rediscover their versatility.
Connecting Students With Nebraska Agriculture
Coffey said agricultural education is another important part of the effort. Even in a largely rural state, students do not always understand where their food comes from or how agricultural products contribute to the state’s economy.
The department has developed educational lessons in partnership with Wayne State College’s family and consumer science educator program.
Designed primarily for middle and high school students, the lessons cover where food comes from, the economic importance of Nebraska agriculture, the different varieties of beans, and how to prepare and incorporate them into meals.
Coffey said the goal is to help students better understand the connection between local food production, agriculture, and their everyday lives.
Turning Winning Recipes into School Meals
Getting a winning recipe onto a school lunch menu involves more than simply choosing a favorite dish.
Coffey said recipes must first be scaled up for food-service quantities and tested in two different kitchens. They must also meet federal Child Nutrition Program requirements.
That process includes determining how each ingredient counts toward the required meal components, whether beans are credited as a meat alternative or vegetable, and how the recipe fits into the overall school meal pattern.
The department will provide those crediting details alongside the recipes so school nutrition professionals can incorporate them into their menus.
LEARN MORE: www.education.ne.gov
