People all over the world eat Michigan beans, from U.S. Senators (who find Michigan Bean Soup on the daily menu at the U.S. Senate restaurant) to people living in Mexico who buy Michigan black beans to families in Italy who use Michigan cranberry beans in their meals.

Rich farmland in Michigan's Thumb grow more beans than any other place in the nation. The total dry bean production for 2000 was more than 400 million pounds of beans.

Michigan grows eight commercial classes of beans: navy, small white, black turtle, pinto, light kidney, dark red kidney, cranberry and yellow eye. Seventy percent of beans produced in the state are of the navy variety (nearly 125,000 acres).

Once described as the "poor man's meal", the bean plays a critical role in feeding today's world. With the exception of meat products, this Michigan specialty is the highest source of protein available. Beans also have more fiber than any other unprocessed food. They are low in sodium and fat and high in calcium, phosphorus, potassium, thiamine and niacin. They help reduce blood cholesterol levels and their low amounts of sodium and fat help protect against heart disease.

For more information about Michigan beans, contact:

Michigan Bean Commission

Bean Recipes