Creamy White Bean Pasta

A simple can of cannellini or white beans stars in this hearty winter pasta dish. The pasta water gives this dish a creamy and comforting consistency without adding any heavy cream products. The addition of spinach rounds out this dish with a pop of color and extra nutrients.  Watch the video here: https://www.youtube.com/watch?v=Yob7zbVzoFM Serves 4 … Read More


Tumbleweed Pasta

Makes 8 Servings Ingredients: 2 cups cooked Rotini noodles 1 cup (8 ounces) salsa 1 can yellow corn, drained and rinsed 1 medium onion, diced ½ green pepper, diced 1 can black beans, drained and rinsed ½ cup shredded cheddar cheese Directions: Dice green peppers and onions. Drain cans of corn and beans and place … Read More


National Nutrition Month

Did you know that March is National Nutrition Month? Yes, it sure is!  I’ve got the info to get you eating healthy for the month and easily continue through the year.  I know you thought 31 days would be a breeze, but 365 days of nutritional intake can take your health to a new level. … Read More


Fifteen Minute Bean Soup

Fifteen Minute Bean Soup Makes 8, One Cup Servings Ingredients:  1 can low-sodium tomatoes, diced 1 can low-sodium great northern beans, rinsed and drained 1 small onion, diced 1 can low sodium chicken broth (or 2 cups of water and one bouillon cube) 1 teaspoon garlic powder 1 10 ounce package frozen spinach ½ cup … Read More


Ways to Add Beans to Your Diet

Legumes are types of foods in the protein food group which include lentils, edamame/soybeans, split peas, chickpeas/garbanzo beans, and other beans such as kidney beans, lima beans, red beans, navy beans, black beans, pinto beans, black-eyed peas, cannellini beans, and Great Northern beans. Beans and other legumes are rich in fiber, folate, potassium, iron, magnesium, … Read More


Breakfast Bean Burrito

Ingredients 1 -10” flour tortilla, whole wheat 3/4 cup canned, drained, and rinsed reduced sodium black or pinto beans 1 scrambled egg ¼ cup shredded Cheddar or Monterey Jack cheese 2 tablespoons of your favorite salsa Directions 1. Lay the tortilla on a dinner plate. 2. Place the beans in the center, top with the … Read More


Slow Cooker Enchiladas

Serves 8.  Serving size 3/4 cup. Ingredients: 1-15 ounce jar of salsa 1 can low sodium whole kernel corn, drained 1 can black beans, drained 1 8-ounce package of low-fat cream cheese Directions: Combine chicken, salsa, beans, and corn in slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. When cooked shred chicken with two forks … Read More


Chunky Chili

Ingredients 1/2 pound ground meat (optional) 1 onion, diced 1 green pepper, diced 2 teaspoons garlic, minced 1 can (10.5 oz.) white beans 1 can (10.5 oz.) red beans 1 can (10.5 oz.) black beans 1 can (10.5 oz.) low-sodium diced tomatoes 1 tablespoon chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1/4 … Read More


Bean Dip

Makes 6 servings Ingredients 15 ounces canned kidney beans 1 tablespoon vinegar 3/4 teaspoon chili powder 1/8 teaspoon ground cumin 1/4 cup water 2 teaspoons onion, minced 1 cup reduced-fat cheddar cheese, grated Directions Drain kidney beans in the colander and rinse under running water. Place the rinsed beans, vinegar, chili powder, and cumin in … Read More


Mexican Bean Dip

Makes 6 servings Ingredients 1 (15-ounce) can nonfat or fat-free refried beans 1/2 cup mild salsa 6 ounces baked tortilla chips Directions Wash hands and surfaces. Mix refried beans and salsa in medium bowl. Serve the dip with chips. Refrigerate leftovers immediately. … Read More


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Expanded Food and Nutrition Education Program (EFNEP)

North Carolina State University
Agricultural and Human Sciences Department

Cooperative Extension at North Carolina Agricultural and Technical State University
College of Agriculture and Environmental Sciences (CAES)