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Cooking With Science: Buckwheat & Beans

Buckwheat and beans seem like an odd combination? Well, we'll make it work! Learn about the versatility of buckwheat in cooking as well as the nutritional benefits and taste variety of beans.

In these episodes, we go Food Truck style to present a savory three-course meal using hearty, whole grain buckwheat and fiber-packed beans. And we're going to cook all these wonderful dishes at the U.S. Arboretum in Washington, DC.

Want more cooking videos? Check out Cooking with Science: The Video Series 

Featured Video

Buckwheat & Beans: Zuppa Etrusca 

This episode we're at the U.S. Arboretum in Washington, DC where Executive Chef Jessica Botta is creating a flavor-filled, nutrient powerhouse soup called Zuppa Etrusca while ARS researchers Karen Cichy and Raymond Glahn provide insight into the nutrient benefits of different beans and advice on how to get more beans into your diet. 

Delicious Recipes

Get cooking with this great recipe from Jessica Botta, Montgomery College Hospitality Program

 

ARS Bean Research

Get More Iron and Flavor Out of Your Beans

A new bean variety, Manteca yellow bean, is more easily digestible, provides greater iron bioavailability, boils faster, and tastes great!

Making the “SnAP” Count

Researchers are studying a diverse group of snap bean lines collectively named the Snap Bean Association Panel (SnAP).
 

Black Beans Help Insulin Resistance and Gut Bacteria

In a study, adding cooked black beans to a high-fat diet improved sensitivity to insulin and restored gut bacteria balance.

 

Faster Cooking Beans—and More

ARS scientists discovered that genetic differences exist among beans that determine how long it takes the bean to cook.