Happy Birthday in 2016-17!
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
- Peel and cut the cucumber into small pieces
- Cut the tomatoes into small pieces
- Drain the two cups of beans
- Cut the onions into samll pieces
- Boil two cups of wáter in a small pot and boil
- Add shrimp broth to boiling wáter.
- Remove from heat. Add three Protemas fists and let stand for 15 minutes.
- Mix the cucumbers , onions , tomatoes and Protemas a gizmo.
- Add the kétchup, lemon juice and Worcestershire sauce.
- Add the beans and salt to taste.
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
- Wash and chop the spinach leaves , tomatoes , onions and tomatoes
- Add all the vegetables to a bowl.
- Add eggs , incaparina , and finally the beans. Stir well.
- Heat half the oil in a frying pan and then add the mixture, making a big cake/omelette
- Cover the pan and simmer for about 10 minutes, until lightly browned
- Using a second pan, add the remaining oil and transfer the turned cake/omelette to this new pan (top side now down), so it browns on the other side.
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