Summary: Janice recently traveled to Austin, TX and joined 50 fellow dietitians for the Beans for a Better Life seminar, sponsored by the Northarvest Bean Growers Association. She ate dry beans in a variety of dishes, discussed their stellar nutritional benefits, and learned why they are called dry beans...not dried beans. On this week's show, podcast, we share her vast and new-found knowledge about all types of dry beans--pinto, navy, kidney and serve up a recipe from Chef Ann Cooper for White Bean Puree with Pita Bread. Did you know that one pound, or 2 cups, of dry beans equals 5 to 6 cups of cooked beans which equals three, 15-ounce cans? Tune into our show to learn more about this amazing legume. For more information, visit the Moms' website and blog at http://www.mealmakeovermoms.com.
