Select Michigan Food Fest Michigan Beans

July is National Baked Beans Month

July is National Baked Beans Month. And not to toot our own horn, but Michigan leads the nation in the production of dry edible navy beans, black beans and cranberry beans.

 Michigan’s Bean Industry

The fertile soils of the Bay-Thumb area and Saginaw Valley are particularly well suited for growing dry beans. Almost half of Michigan’s 295,000 acres of beans grown are navy beans. We also produce black, cranberry, kidney, pinto and other dry beans. More than 1,500 growers harvest beans each year. About 90% of Michigan beans are canned. The remainder are sold as dry beans. Michigan baked beans make a great side dish to any picnic or barbecue. They are nutritious and delicious. Baked beans have been a part of summer celebrations for years. They are a part of our history, dating back to when the Pilgrims landed in America. The information listed below includes a little history about baked beans, some nutritional information, and several tasty baked bean recipes.

Michigan Beans—A Nutritious Choice

Just one cup of cooked dry beans supplies fiber, protein, calcium, iron and thiamin in significant amounts. Dry beans contain no cholesterol and only a small amount of fat.

Beans are a rich source of soluble fiber, the same gummy fiber found in oat products. The fiber acts in the body to lower cholesterol and blood sugar. Although there are more than 14,000 specimens in the legume family, only 22 are grown for human consumption. One of our oldest foods, beans were eaten often by the ancient Greeks, who would hold a "bean feast" to honor Apollo. Dry beans are a high source of protein second only to animal protein. Although beans were once called "poor man’s meat," they have recently undergone a renaissance of popularity, thanks to health-conscious consumers who enjoy this economical source of versatile and delicious nutrition.

Tips for Cooking with Dry Beans

Homemade baked beans take time to make. This is not a one-hour, midweek dish since most recipes instruct the cook to soak the beans overnight. Soaking the beans overnight is necessary for the best baked beans. If you haven’t cooked with dry beans before it’s important to know that you need to plan ahead of time. Quick-soaking, accomplished by boiling the beans in plenty of water for two minutes and then allowing then to stand for one hour, is okay in a pinch, but the overnight method allows the dried beans to fully hydrate which results in a more pleasant texture. If you absolutely do not have time to presoak and you don’t have a lot of time you can try using canned beans. Many dry beans are available in cans, cooked and ready to use. But, be sure to drain and rinse the beans before adding them to recipes. You could also consider cooking a large batch of beans when you do have time and freeze the drained beans in meal-sized portions. This way, you will always have beans ready for cooking.

The type of Michigan beans you use for baked beans really makes no difference. Small white beans, navy beans and Great Northern beans, are all equally satisfying with no difference in texture.

Baked beans usually have salt pork as a standard ingredient. In today’s supermarket salt pork is usually all fat, with no meat. Instead of using salt pork try substituting thick-cut smoked Michigan bacon instead, which is meatier and more flavorful. There is also a good deal of controversy over the role of acids in the cooking of beans. Beans cooked in tomato sauce (which is acidic) dramatically increases the cooking time. This is because acids slow down the process by which the bean skins soften. However, since baked beans need a long time to cook under any conditions, it is a good idea to stick to the tomato sauce and add ½ cup of Michigan cider vinegar, which keeps the beans nice and firm and also helps to balance the sweetness of the molasses and maple syrup. If you cannot find cider vinegar, use either Michigan apple juice (unfiltered is best) or substitute chicken stock and increase molasses by 2 tablespoons.

For More Information

Bean Recipes