Jessica Henry, Kitchen Coordinator
Off-site (location info
Thursday, 10:00 AM - 12:00 PM
08/24/17 (1 day)
Culinary Objectives: Learn the different varieties and flavors of certain beans and the common dishes in which they’re used. Learn how to purchase beans (canned or dried). Learn the long soak and the quick soak method of bean preparation.
Nutrition Objectives: Understand the importance of fiber, B vitamins and protein. Learn how to reduce sodium levels in canned beans.
Recipes: Red Beans and Rice, Easy Collard Greens, Oatmeal Biscuits