Better Bean is a product we love. We asked them some questions to learn more about their products and how they got started.
How did your company get started?
Better Bean was born and raised in Oregon, starting with founder Keith Kullberg’s original recipe that he created as a young college student at Oregon State University. Seeking a way to enjoy refried beans made with only plant-based ingredients, Keith developed a recipe that quickly became a favorite within his family years later. The only issue – it took nearly an entire day to prepare his beans from scratch!
Noticing that freshly prepared beans were not made available in stores at the time, Keith and his daughters launched Better Bean in local stores and Portland farmers markets in 2010. Now sold nationwide, Better Bean strives to bring easy, tasty, healthy beans to all.
Tell us about the different products you have?
Better Bean offers a variety of freshly prepared, tasty bean products sold in the refrigerated section. Products range from a variety of 15oz beans, such as the Skillet Refried Red Beans, to flavorful 8oz organic bean dips and even 2.5oz single-serve bean dips for snacking. Currently, the 15oz beans are the only product sold in the PNW, but we do hope to launch our 2.5oz single-serves in stores soon. Read more
Black beans are small, black, shiny beans, packed with protein, fiber, iron, and various minerals, plus they are loaded with antioxidants. They have a delicious smoky flavor.
They can be purchased dried, in packets or from bulk bins, or precooked in cans. Canned beans are more convenient, and very little is lost nutritionally, so they are handy to keep in your pantry. Choose a brand which doesn’t add extra salt or other additives.
Black beans can be added to many different soups and stews. They can be used in burritos, served with rice, or as a topping for a baked potato. They can also be made into a tasty dip.
Recipes: Mexican Black Bean Salad, and Easy Black Bean Dip – see below:
Jicama is a round root vegetable originally from the Mexican peninsula. It’s grown in Central America, the Caribbean, the Andes and South Asia, where it’s a valuable food source. Its texture is similar to a turnip, but the taste when raw is more like an apple. The skin is tough and needs to be peeled. It’s high in fiber, and helps promote good bacteria in the gut. It’s also a valuable source of vitamin C, and includes some B vitamins, potassium and other minerals. Since it’s low in calories, it’s a great food to snack on.
This recipe is from Grills Gone Vegan, by Tamasin Noyes, reprinted with permission. Read more