Just the Facts!

KEY ISSUES: We know beans are good for us, but many people don’t realize 

how delicious they taste! Beans are an inexpensive protein 

option that can boost the nutritional content of school meals. 

Beans are versatile, too. Whether served as a vegetarian option or 

served with meats, poultry, fish, or cheese, beans complement the 

meal. Find creative ways to add more beans to school meals! For 

example, try savory pinto beans and salsa in a chef salad, or add 

red beans to a whole-grain rice pilaf!

Dry beans and peas are mature forms of legumes, which are plants 

that have pods with rows of seeds inside. Some popular varieties 

include pinto beans, kidney beans, black beans, lentils, split peas, 

and garbanzo beans (chickpeas). Keep in mind that some beans 

and peas, such as green beans, string beans, green peas, snap 

peas, and baby green lima beans, are not considered dry beans or 

peas.

Recipe for Success

 Choose the easiest form! Use canned, precooked beans to simplify 

recipes (no soaking needed) and reduce cooking times. Purchase 

canned beans labeled “no salt added” or “low sodium.” If these are 

not available, rinse and drain the canned beans to reduce the sodium 

content.

 Power up recipes with more beans. Add beans and peas when 

preparing casseroles, stews, and side dishes. Make chili more 

interesting by combining kidney and white beans. 

 Serve satisfying soups. Attract students and teachers with lowsodium split pea, lentil, minestrone, or white bean soups. Use pureed 

beans to thicken soups and sauces.

 Spice up your menus with Southwest flair! Offer black bean 

enchiladas, low-fat refried beans, or tacos with whole pinto beans.

 Beans and peas (legumes) 

are an excellent source of 

fiber, which helps children 

feel full longer. As part of an 

overall healthy diet, beans 

and peas help to lower the 

risk of heart disease. 

 Beans and peas:

● are excellent sources of 

plant protein. 

● provide other nutrients 

such as iron, potassium, 

folate, and zinc. 

● are naturally low in fat 

and sodium.

● have no saturated fat or 

cholesterol.

 The meal patterns require 

schools to offer foods from 

the beans and peas (legumes) 

vegetable subgroup to all 

students at lunch each week. 

The minimum offering is at 

least 1⁄2 cup weekly.

 Beans and peas can be 

counted in school meals as 

either a vegetable or a meat 

alternate, but may not count 

for both components in the 

same meal. 

for Healthier School Meals

Serve More Dry Beans and Peas

Easy ways to 

follow the 2010

Dietary Guidelines for 

Americans
For More Information:

USDA Foods Program

Order dry beans and peas uncooked in sealed bags or precooked in cans through the USDA Foods 

Program. USDA only offers low-sodium (140 mg per 1⁄2-cup serving) canned dry beans and peas. To 

check the list of available USDA Foods, go to the USDA Foods Toolkit at http://www.fns.usda.gov/fdd/

foods/healthy/Professional.htm to review the Foods Available List for Schools. 

 Have a bean taste-test! Let students sample 

dishes that use beans and peas as a main 

ingredient. Some ideas include: lentil soup, taco 

pizza with refried beans, veggie burgers, or 

hummus.

 Give bean dishes fun names or have children 

name the dishes. Ideas include Cowboy Beans, 

Smashed Bean Burrito, and Chili Boat (chili 

served in a baked sweet potato). 

 Replace high-fat ranch dips with hummus 

(puréed garbanzo beans). Serve hummus with 

fresh crisp vegetables such as carrots, broccoli, 

and cucumbers, cut into small, easy-to-eat 

shapes, or with whole-grain pita bread for a 

delicious high-fiber treat.

 Spruce up the salad bar! Offer canned 

garbanzo beans, red kidney beans, black 

beans, or a mixture of all three!

 Use colorful garnishes like diced fresh green 

pepper or red pepper rings to add eye appeal 

and showcase your favorite bean dishes.

 Bring back a classic! Pair baked beans as a 

side dish with oven-baked chicken to bring back 

memories of a summer cookout!

Messages for Students

 Discover the magic in beans! Try adding 1⁄2 cup 

of beans to your favorite soups and side dishes. 

Beans are naturally low in fat and provide some 

of the iron and potassium your body needs.

 Try a great-tasting hummus dip (made from 

puréed garbanzo beans) with vegetables or 

whole-wheat pita bread for a delicious snack.

Did You Know?

 Beans are high in protein. They can be a great 

vegetarian entrée or side dish.

 Rinsing and draining precooked canned beans

reduces the sodium content. Or, soak and cook 

bagged dry beans without adding any salt. 

 Beans and peas provide an excellent source 

of fiber, magnesium, folate, iron, and zinc. 

Americans often do not get enough of these 

nutrients.

 Make your meal or snack pop with flavor! 

● Wrap black beans in a tortilla with low-fat 

cheese and salsa for a satisfying meal!

● Try a great-tasting hummus dip (made from 

pureed garbanzo beans) with vegetables or 

whole- wheat pita bread for a delicious snack.

Team Nutrition (http://teamnutrition.usda.gov)

USDA Choose MyPlate (www.ChooseMyPlate.gov)

Let’s Eat for the Health of It (http://teamnutrition.usda.gov/

Resources/letseat.html)

Better With Beans (Legumes) (http://www.nfsmi.org/

documentlibraryfiles/PDF/20120102044212.pdf) 

Changing the Scene – Improving the School Nutrition 

Environment (http://teamnutrition.usda.gov/Resources/

changing.html)

Fruits and Vegetables Galore: Helping Kids Eat More 

(http://teamnutrition.usda.gov/Resources/fv_galore.html)

U.S. Department of Agriculture ● Food and Nutrition Service ● August 2012 ● FNS 449-E ● USDA is an equal opportunity employer and provider.

Just the Facts: Serve More Dry Beans and Peas http://teamnutrition.usda.gov