Fact Sheet

Key I ss ueS: We know beans are good for us, but many people don’t realize 

how delicious they taste! Beans are an inexpensive food 

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 and cheese, beans complement the meal. 

Find creative ways to add more beans to school menus! For 

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

red beans to rice pilaf!

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

have pods with rows of seeds inside. Some popular varieties 

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

and garbanzo beans (chickpeas). Only a few types, such as green 

beans, string beans, baby green lima beans, and fresh soybeans 

(edamame) are not considered dry beans.

Recipe for Success

 Choose the easiest form! Use canned, pre-cooked beans to simplify 

recipes (no soaking needed) and reduce cooking times. 

 Power up recipes with more beans! Add dry-packaged or canned 

beans and peas when preparing casseroles, stews, and side dishes. 

Make chili more interesting by combining kidney and pinto beans. 

 Serve satisfying soups. Attract students 

and teachers with low-sodium 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.

 Dietary fiber from dry beans 

and peas (legumes) as part of 

a healthy diet helps to lower 

the risk of heart disease. 

 Dry beans and peas:

o are excellent sources of 

plant protein. 

o provide other nutrients 

such as iron, potassium, 

folate, and zinc. 

o are naturally low in fat 

and sodium.

o have no saturated fat or 

cholesterol.

 The 2005 Dietary Guidelines 

for Americans recommend 

eating three cups of beans 

a week, based on a 2,000- 

calorie meal plan.

 Serve beans or other legumes 

at least once per week to help 

students get these important 

nutrients! 

for Healthier School Meals

Serve More Dry Beans and Peas

Easy ways to 

follow the 2005 

Dietary Guidelines for 

Americans
United States 

Department of 

Agriculture 

In accordance with Federal law and U.S. Department of Agriculture policy, this institution is prohibited from 

discriminating on the basis of race, color, national origin, sex, age, or disability. 

To file a complaint of discrimination, write to USDA, Director, Office of Civil Rights, 

1400 Independence Avenue, S.W., Washington, DC 20250-9410, or call (800) 795-3272 (voice) or 

(202) 720-6382 (TDD). USDA is an equal opportunity provider and employer.

Food and Nutrition 

Service

www.MyPyramid.gov

For more information:

USDA Commodity Food Program

Order dry beans and peas uncooked in sealed bags or pre-cooked in cans 

through the USDA Commodity Food Program. USDA will offer low-sodium 

(140 mg/serving) canned dry beans and peas in School Year 2009. Check 

the list of available foods at: www.fns.usda.gov/fdd/programs/schcnp/.

 Have a bean taste-test! Let students sample 

dishes that use dry beans and peas as a 

main ingredient. Some ideas include: Veggie 

Burgers, Taco Pizza with refried beans, Cowboy 

Beans, Hummus, or Lentil Pilaf.

 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

 Be a Bean Counter. Try 1⁄2 cup of beans in 

your favorite soups and side dishes. Beans 

are naturally low in fat and provide some of 

the iron and potassium your body needs.

 Make your meal or snack pop with flavor! 

o Wrap black beans in a tortilla with low-fat 

cheese and salsa for a satisfying meal!

Did You Know?

 MyPyramid includes dry beans and peas in both 

the Vegetable Group and the Meat and Beans 

Group. Beans and other legumes count as 

either a vegetable or as a meat alternate, but 

not as both in the same meal.

 Rinsing and draining pre-cooked canned beans 

reduces the sodium content. Or, soak and cook 

bagged dry beans without adding any salt.

 Dry beans and peas provide an excellent 

source of plant protein and fiber, magnesium, 

folate, iron, and zinc. Americans often do not 

get enough of these nutrients.

o Try a great-tasting 

hummus dip 

(made from pureed 

garbanzo beans) with 

vegetables or wholewheat pita bread for a 

delicious snack.