Dry Beans Farm Videos

Check out this video to learn all there is to know about dry beans grown in Canada: who grows them, where they’re grown, how they go from the field to the processing facility, and more!

Quick Facts:

  • Dry beans are a member of the legume family (a plant family that can take Nitrogen from the air and fix it into the soil). They are also classified, along with chickpeas, lentils and dry peas, as a Pulse. Pulses are the dry seed of a legume. Soybeans and peanuts are not Pulses due to their high fat content whereas Pulses have virtually no fat.
  • Canada is a world leader in bean production, exporting beans to over 70 different countries.
  • There are approximately 1,000 farmers growing nine types of beans in Ontario.
  • A variety of dry beans are grown across Canada, including in Ontario, Alberta, Saskatchewan and Manitoba.
  • The majority of beans found on store shelves are grown in Canada by local Canadian farmers, whose commitment to quality and sustainable agriculture is second-to-none.
  • Two cups of dried beans will turn into between 5 and 5 ½ cups of cooked beans.
  • Canned beans are just as nutritious as dry—and they’re already cooked and ready to use.
  • Beans boost the nutrition of your favourite recipes. Adding beans can help double the protein and fibre.
  • People who eat beans tend to have higher intakes of fibre, iron, potassium, and magnesium, but a lower intake of fat.
  • Beans pack a nutrient punch. Just a half cup serving includes up to 9 grams of protein and high levels of iron, zinc, folate, magnesium, and potassium.
  • People who eat beans tend to have a lower risk of elevated systolic blood pressure.
  • Studies have shown that at least a half cup of beans each day may help lower cholesterol.
  • Draining and rinsing canned beans before use removes up to 40% of the salt, as well as reduces the carbohydrates that can cause gas.
  • Beans are high in fibre and have a low glycemic index. Low glycemic index foods can help control your blood sugar.
  • Dry beans will keep for years if stored in tightly covered containers in a cool, dark, dry place. But the longer a bean is stored, the drier it becomes, which increases cooking time.