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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
Buckwheat & Beans: Chocolate Chunk Cookies
In this episode of 'Cooking with Science,' we’re mixing things up in the “Rolling Raptor” food truck with chocolate chunk cookies featuring buckwheat flour, orange zest, and a hint of cardamom. Dive into these ingredients and see how they come together for a delicious, nutrient-rich twist on a classic treat. Add a little science to your baking!
Buckwheat & Beans: Maltagliati Pasta
In this episode Executive Chef Jessica Botta demonstrates how to create buckwheat Maltagliati pasta. The dish is complemented by a savory bean, miso, and mushroom ragu, enhanced with dulse seaweed. Chef Botta is joined by Dr. Thomas Bjorkman from Cornell University to discuss the unique properties of buckwheat and its nutritional benefits.
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.
Get cooking with these great recipes from Jessica Botta, Montgomery College Hospitality Program.
Zuppa Etrusca (Bean and Grain Soup)
Buckwheat Maltagliati with miso mushroom, gigante bean ragu and dulse.
Buckwheat Chocolate Chunk Cookies with cardamom and orange
A new bean variety, Manteca yellow bean, is more easily digestible, provides greater iron bioavailability, boils faster, and tastes great!
Researchers are studying a diverse group of snap bean lines collectively named the Snap Bean Association Panel (SnAP).
In a study, adding cooked black beans to a high-fat diet improved sensitivity to insulin and restored gut bacteria balance.
ARS scientists discovered that genetic differences exist among beans that determine how long it takes the bean to cook.
ARS Research Labs
Grain Legume Genetics Physiology Research Unit, Pullman, WA
Healthy Processed Foods Research Unit , Albany, CA
Plant Genetic Resources Unit (buckwheat) , Geneva, NY
Plant Genetics Research Unit, Columbia, MO
Plant Germplasm Introduction and Testing Research Unit, Pullman, WA
Plant, Soil and Nutrition Research Unit, Ithaca, NY
Small Grain and Food Crops Quality Research, Fargo, ND
Sugarbeet and Bean Research Unit, East Lansing, MI
