Believe me, Mexico and Michigan don’t have much in common! Our weather isn’t anything a like, our geography is not even close and we don’t speak the same language. But, there is one thing we have in common. It’s our love for one plant.
A field of Dry Edible Beans. The variety is the black bean
This is what our field of beans looks like and I’m not talking soybeans. This field is completely of black beans. You might ask how we have these in common. Have you ever eaten black bean dip? Mmm, my love for Mexican food is coming out and my stomach is grumbling.
A bag of black beans grown locally in Michigan
The majority of the black beans grown in my region of Michigan are shipped down to Mexico. We love producing dry beans and they love to eat dry beans far past our southern border! Black beans are becoming a staple in the American take of Mexican cuisine. With all the natural benefits of beans, you’d be crazy not to eat them!
This is what the pods on a bean plant look like. You can see how many beans each one has
Talking about beans puts me in the mood to make something with beans. I’m planning to make a black bean dip tomorrow so I will post the recipe after I have it finished. I will also give you the low down on the health benefits of beans.
I’m diggin’ the bag of beans 🙂
I thought you’d appreciate the picture! 🙂
I would like to try the bean dip. What kind of yield do you get with black beans?
Judi, I posted the bean dip, if you haven’t seen it you can check it out here: http://ow.ly/70lsp. Our yield on Black Beans is usually 40 bushels to the acre, we get a much higher price than soybeans though so they generally even out.