In 2004, beans received dietary guidance from the FDA to state that “diets including beans may reduce your risk of heart disease and certain cancers.” Beans are good nutrition, and they are easy on the budget at the same time. They contain more fiber than most other whole foods and are also high in protein which is a benefit to those choosing plant-based proteins over animal-based.

Beans are delicious and can be prepared in a countless number of ways. They can be eaten cold or hot and are a great source of potassium and folate as well as protein and fiber. Many of the varieties of dried beans are a good iron source.

Baked beans is one of the ways to celebrate summer! It’s no coincidence that July is both national hot dog month and national baked bean month. Take the opportunity to have a cookout with the family and include your senior loved one, especially if they are receiving home care. They will appreciate the opportunity to get out of the house, and you will have a chance to spend some quality time with them. 

It is especially important for seniors to maintain a healthy diet, and their caregiver plays a vital role in ensuring they are eating properly. Here is a healthy and delicious recipe including both beans and vegetables that your senior can enjoy.

Pasta with Beans & Greens (Vegetarian edition)

• Vegetable cooking spray
• 4 cups chopped onion
• 1 cup chopped mushrooms
• 4 cloves garlic, minced
• 1 teaspoon dried rosemary leaves
• 4 cups torn kale or spinach leaves
• 3 cups raisins
• 2 cups fat-free reduced-sodium vegetable broth or water
• 1 15 ounce can, rinsed and drained, or 1 ¾ cups cooked dry-packaged navy or Great Northern beans
• 8 ounces bow tie pasta, cooked, warm
• 2 to 4 tablespoons toasted pine nuts or slivered almonds
• 2 to 4 ounces Parmesan cheese, coarsely shredded
• Salt and pepper to taste

1. Spray large skillet with cooking spray. Saute onion, mushrooms, garlic and rosemary until tender, about 5 to 8 minutes.
2. Add kale, raisins, and broth to skillet; heat to boiling. Reduce heat and simmer, covered, until kale is wilted, 5 to 8 minutes.
3. Stir in beans and cook until broth is evaporated, 3 to 4 minutes. Stir bean mixture into pasta; sprinkle with half Parmesan cheese and pine nuts and toss.
4. Season to taste with salt and pepper. Sprinkle with remaining Parmesan cheese.

To find more delicious and nutritious recipes for dry beans, you can visit the website of the US Dry Bean Council.