Preparing Dry Beans and Peas. Lesson Objectives Improve the quality of dry beans and peas served. Improved the variety of dry beans and peas served. Improve.

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Presentation transcript:

Preparing Dry Beans and Peas

Lesson Objectives Improve the quality of dry beans and peas served. Improved the variety of dry beans and peas served. Improve the appeal of dry beans and peas served. 2

Preparing Dry Beans and Peas: Important Terms Culinary* Culinary Technique* Ethnic Just-In-Time Preparation* Legume (leg-umes) Mise en Place (meez-un-plahss)* * Discussed in a prior lesson 3

Dry Beans Facts Dry Beans expand to 2 ½ to 3 times their original size after cooking. 1 pound of dry beans measures 2 cups. Dry beans are available in dry bean packages or canned. 4

Activity Discuss the Favorite Beans handout in the Participant’s Workbook: Red, white, peas, & lentils. 5

Meat Alternates Cooked dry beans and peas Cheese Eggs Peanut butter and other nut or seed butter Yogurt 6

Menu Planning Tips Cooked dry beans and peas are low in fat and should be frequently offered to students. Cooked dry beans and peas can be offered in many different ways. Try using herbs, spices, and lemon to season food in place of a portion of the salt. 7

Menu Planning Tips (cont.) Draining and rinsing sodium-containing canned dry beans can reduce sodium content by about 40%. Packaged dry beans are naturally low in sodium. 8

Video: Preparing Canned Beans 9

Cooking Dry Beans and Peas Sort: – Remove foreign matter or shriveled beans or peas. – Conduct prior to soaking. Soak: – Softens the bean and remove tannins, phytic acid, trypsin inhibitors and flatulence-causing sugars (oligosaccharides). 10

Activity Bean Sorting: Sort through different types of beans and identify each type. 11

Soaking Methods 1. Overnight soak 2. Quick hot soak: – Cover beans with water and bring to a boil. – Simmer for 2 – 3 minutes and remove from heat. – Cover the pot and soak for 1 hour until beans expand 2 – 3 times their dry size. – Drain and discard the liquid. – Proceed with the recipe. 12

Video: Preparing Dry Beans/Quick Soak 13

Video: Preparing Dry Beans/Overnight Soak 14

Activity Demonstration: Prepare USDA Hummus recipe - Refer to the USDA Hummus recipe found in the Participant’s Workbook. Taste test: USDA Hummus Review the Quality Score Card for Dry Beans and Peas found in the Participant’s Workbook. 15

National Food Service Management Institute Thank You!