This year's birthday feature: Feed the Future Legume Innovation Lab
The Feed the Future Legume Innovation Lab is a global U.S. Agency for International Development funded program managed by Michigan State University. It supports collaborative research projects on grain legumes (beans and black-eyed peas) between universities in the United States and developing country research institutions. Objectives focus on improving crop productivity, smallholder farm income, and nutrition and health through the consumption of more diverse and nutritious foods, especially among women and children, in Africa, Latin America, and the United States.
With 12 projects in 13 countries, the Legume Innovation Lab exemplifies MSU’s leadership as an International Center for Excellence in Bean Research and commitment to extend its scientific research outputs to sustainably improve the livelihoods and food security of the world’s most vulnerable populations.
Want to learn more about the cool work we do in feeding the world? Read about Luis Flores' work in feeding undernourished populations in the highlands of Guatemala.
Here are a couple of delicious bean recipes to add beans to your diet:
Recipe adapted from "Recipes for Healthy Kids Team Nutrition.usda.gov"
Time: 35 minutes
Yield: 5 servings
2 sweet potatoes
1 cup cooked whole beans, drained
Orange juice (about ¼ cup)
2 tablespoons vegetable oil
6 cups chicken stock (or broth)
½ bunch of chard
1 medium onion
1. Peel and cut the potatoes and onions into chunks.
2. In a saucepan, pour the oil and onion and fry for a few minutes then add the sweet potato.
3. Add the 2 cups of chicken stock or broth , cover and simmer until the potato is tender
4. Add the spinach and orange juice , cook for 5 minutes.
5. Then add the beans , stir, season with salt and cover.
Prepaaration Time: 30 minutes
Yield: 8 portions
2 cups cooked whole beans, drained
1 cucumber, sliced
Juice of 4 limes
1 puños de protemás
1 envelope shrimp broth
4 tablespoons Worcestershire sauce
5 tablespoons ketchup
Time: 30 minutes
Yield: 8 portions
½ bunch of spinach
3 tablespoons of incaparina
1 cup of cooked whole black beans , drained
5 tablespoons vegetable oil
1 small onion
To find out more about giving to the College of Agriculture and Natural Resources, visit: http://www.canr.msu.edu/alumni_donors/giving_to_canr