Beans — Blog — Jackson In Action

By Ruth Lahmayer Chipps, MS, RDN, CD Jackson In Action Communications Director

Harvest of the Month is a Jackson County, Wisconsin initiative that highlights a different produce item every month. February features cooking demos on WEAU-TV 13, Eau Claire, Wisconsin.

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Watch NBC-TV WEAU-TV-13

Harvest of the Month is a regular segment during the 4 p.m. newscast on NBC-TV, WEAU in Eau Claire with Registered Dietitian Nutritionist Ruth Chipps, MS, RDN.

Beans Tips & Nutrition

Varieties of dry beans include pinto, navy, lima, black, garbanzo, and great northern.

Beans provide protein, carbs and fiber. They are the mainstay of the Mediterranean-style diet.

Beans can be added to salads, omelets, burritos, tacos, chili, & soups. Substitute beans for meat in recipes.

Ruth Lahmayer Chipps, MS, RDN, CD is Communications Director for Jackson In Action and a Registered Dietitian Nutritionist. She develops Harvest of the Month recipes and videos and is a member of the Academy of Nutrition & Dietetics. More at www.Lahmayer.com

Beans are the besT!

RECIPE: BEAN, SPINACH & TOMATO SAUTE

Plant-based (Mediterranean-style) eating is recommended to promote health and prevent disease. Dried beans and legumes are key components in menu planning. This simple recipe kicks up the flavor and is bursting with color. Eat the rainbow!

Servings: 4

INGREDIENTS
3 slices bacon, cut in 1-inch pieces optional)
1 medium onion, halved, thinly sliced
1, 15 oz. can diced tomatoes (2 c.)
1, 15 oz. can Cannellini or navy beans, rinsed and drained (2 c.)
4 cups loosely packed torn spinach
5 teaspoons Balsamic or red wine vinegar
Method:
1.    In a large fry pan, cook bacon pieces until crisp. Remove bacon to paper towel to drain. Leave bacon grease in pan.
2.    Add onions to bacon grease in the fry pan; cook until just tender, about 3 minutes.
3.    Stir in beans and tomatoes. Cook and stir over medium heat until heated.
4.    Stir in spinach; cover and cook until just wilted, about 30 seconds.
5. Add vinegar. Stir in cooked bacon.
Makes 5 servings
Approx. nutrition information per 1 c. Serving. 190 Calories, 7g Fat, 21g Carb., 6g Fiber, 12g Protein
MORE RECIPES: www.JacksonInAction.org/recipes

VIEW THE LIVE appearance on WEAU-TV 13 on Thurs. Jan. 17 at 4 p.m.(Click here for last months live appearance)

Harvest of the Month is on NBC-TV. Check back for new updates.

White Bean, Spinach & Tomato Jumble VIDEO

Harvest of the Month is a partnership between Jackson County Department of Health and Human Services, Black River Memorial Hospital, Together for Jackson County Kids, Ho-Chunk Nation, UW Extension-Jackson County, Lunda Community Center, Boys and Girls Club, Hansen’s IGA, local school districts, The Library and the community.

More at: www.JacksonInAction.org

By Ruth Lahmayer Chipps, MS, RDN, CD Jackson In Action Communications Director

Harvest of the Month is a Jackson County, Wisconsin initiative that highlights a different produce item every month. September features cooking demos on WEAU-TV 13, Eau Claire, Wisconsin and a taste-testing event at Black River Memorial Hospital. A video of each Harvest of the Month recipe is also available at www.brmh.net/recipes.

Turn Out for these Bean Events:

Watch WEAU-TV-13 Thurs Jan. 17, 4 p.m. Newscast. “Beans” live cooking demo with Black River Memorial Hospital Registered Dietitian Nutritionist, Ruth Lahmayer Chipps, MS, RDN,CD

BRMH Hospital - Harvest of the Month Bean Event –Wed. Jan.23, 11:30am – 12:30 pm. Black River Memorial Hospital Café, Black River Falls, Wisconsin.

Beans Tips & Nutrition

Varieties of dry beans include pinto, navy, lima, black, garbanzo, and great northern.

Beans provide protein, carbs and fiber. They are the mainstay of the Mediterranean-style diet.

Beans can be added to salads, omelets, burritos, tacos, chili, & soups. Substitute beans for meat in recipes.

Ruth Lahmayer Chipps, MS, RDN, CD is Communications Director for Jackson In Action and Registered Dietitian Nutritionist at Black River Memorial Hospital. She develops B-WELLthy Harvest of the Month recipes and videos and is a member of the Academy of Nutrition & Dietetics.

More Recipes/Videos

RECIPE: WHITE BEAN, SPINACH & TOMATO JUMBLE

Plant-based (Mediterranean-style) eating is recommended to promote health and prevent disease. Dried beans and legumes are key components in menu planning. This simple recipe kicks up the flavor and is bursting with color. Eat the rainbow!

Servings: 4

INGREDIENTS
3 slices bacon, cut in 1-inch pieces optional)
1 medium onion, halved, thinly sliced
1, 15 oz. can diced tomatoes (2 c.)
1, 15 oz. can Cannellini or navy beans, rinsed and drained (2 c.)
4 cups loosely packed torn spinach
5 teaspoons Balsamic or red wine vinegar
Method:
1.    In a large fry pan, cook bacon pieces until crisp. Remove bacon to paper towel to drain. Leave bacon grease in pan.
2.    Add onions to bacon grease in the fry pan; cook until just tender, about 3 minutes.
3.    Stir in beans and tomatoes. Cook and stir over medium heat until heated.
4.    Stir in spinach; cover and cook until just wilted, about 30 seconds.
5. Add vinegar. Stir in cooked bacon.
Makes 5 servings
Approx. nutrition information per 1 c. Serving. 190 Calories, 7g Fat, 21g Carb., 6g Fiber, 12g Protein
MORE RECIPES: www.JacksonInAction.org/recipes

To view a video of the recipe and printable recipe, go to www.JacksonInAction.org/recipes

White Bean, Spinach & Tomato Jumble VIDEO

More at: www.JacksonInAction.org