Edible Beans/Bean Ingredients

Dry beans, common beans, pulses and legumes are among the names used for edible beans, with perhaps the most suitable name being "super food." Consumed for generations for their great taste and outstanding nutritional benefits, pinto, black, small red and navy beans are a wholesome source of plant protein, fiber and complex carbohydrates. From Mediterranean and Brazilian dishes to gourmet and classic cuisine, beans are adaptable to a wide range of food applications.  

Beans are a traditional food staple that are non-GMO and naturally gluten-free. They are the only food listed in two categories of the USDA Food Pyramid, in both the vitamin-packed vegetable group and the protein-dense meat and bean group. Eating one-half cup of cooked beans provides one daily vegetable serving, and is equivalent to two ounces of cooked lean meat. Moreover, leading authorities on diet and health recognize beans for their many benefits and recommend consuming three cups per week.1

ADM Edible Bean Specialties is the largest U.S. dry bean originator. VegeFull™, our line of quality and convenient cooked bean products, includes several classes of cooked quick-prep whole and ground bean pieces, noodles, grits and powders. VegeFull makes it easy for food processors to incorporate the goodness of beans into their food applications. 

Better-for-you meets better-for-nature as edible bean crops play a vital role in sustainable agriculture. Planting beans in rotation improves the soil structure in which they grow and requires less commercial fertilizer, an added benefit in protecting water resources.

ADM’s VegeFull bean selection includes: 

ADM also provides VegeFull products on a made-to-order basis. Please contact us for lead times for the following varieties:

All above market classes are available as Triple Cleaned Dry Beans. Additional Triple Cleaned Dry Beans available on a contract basis:

1 Dietary Guidelines for Americans 2005. Department of Health and Human Services (HHS Publication number: HHS-ODPHP-2005-01-DGA-A). www.healthierus.gov/dietaryguidelines, Chapter 5, p. 24.