Better with Beans

摘要

A longtime side dish staple, beans are getting the spotlight treatment as operators look to satisfy customer requests for healthier and meatless options. To find out how beans are taking their place in the center of the plate, FSD spoke to operators about how they are menuing the most popular types of beans, as determined by the United States Dry Bean Council: pinto beans, navy beans, black beans, great Northern beans and red kidney beans. At the University of North Texas (UNT), in Denton, beans are an everyday occurrence at the vegan dining hall, Mean Greens. Wanda White, chef manager, says her team mashes pinto beans to make refried beans, which are used in tacos and as a spread for sandwiches. "With pinto beans we usually do more of a Mexican flavor profile, so we add cumin and chili powder," White says.