Tootin’ Our Horn on National Bean Day

Just when you thought the holidays were over, there’s yet another cause for celebration… National Bean Day on January 6! Since our company has a 64-year tradition of producing only the highest quality soybeans, we can’t let this one go unnoticed.

Let’s enjoy this day and have a little fun with it. Why not start by sending the above image greeting to all your friends and family? I’m sure they’ll get a good laugh out of it and just maybe they’ll join you
for a bowl full of beans. 😉 All you have to do is simply right-click on the image and then select “Email picture.”

You can’t truly celebrate National Bean Day without eating any beans, so here are some recipes I was recently given for Black & Tan Soybean Chili and Cuban Black Bean Soup, courtesy of Iowa’s SoyFoods Council. (Don’t get tripped up by the ingredients because cans of black and tan soybeans are available at Hy-Vee food stores.) Both recipes actually give us another reason to celebrate as January is National Soup Month.

“Soybeans are a simple way to add protein and fiber to your diet,” says Linda Funk, executive director of the SoyFoods Council. “Soy protein is so healthy for you. It’s low in fat and has no cholesterol, so try adding it to some of your favorite recipes!”

What’s your favorite way to enjoy soybeans?

Cuban Black Bean Soup

Yields 6


  • 2 tablespoons olive oil
  • 1 cup diced onion
  • ¼ cup diced green pepper
  • ¼ cup diced celery
  • 1 cup diced smoked ham
  • 2 cloves garlic, minced
  • 2 (15-oz.) cans black soybeans, not drained
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon ground cumin
  • 2 pinches dried oregano
  • 3 cups low-sodium beef broth
  • 1 teaspoon salt


  1. In large saucepan over medium high heat, heat oil.
  2. Add ham, onion, green pepper and celery and cook, stirring frequently, until vegetables are almost tender, about 3 to 5 minutes.
  3. Add garlic and cook another minute.
  4. Add all remaining ingredients.
  5. Heat to boiling, then reduce to a simmer and cook 45 minutes.  (If soup gets too thick, add more water or broth as needed.) If desired, add 1 to 2 pounds of browned ground beef or ground turkey when adding soybeans to chili mixture.

Black and Tan Soybean Chili



  • 1 teaspoon soybean oil
  • 1 large green pepper, cored, seeded and diced
  • ½ large onion, finely chopped
  • 2 jalapeno chiles, trimmed, seeded and finely chopped
  • 2 cloves of garlic, minced
  • 2 tablespoons chili powder
  • ½ tablespoon ground cumin
  • 1 can (14 ½ ounces) diced tomatoes
  • 1 can (14 ½ ounces) tan soybeans, drained and rinsed
  • 1 can (14 ½ ounces) black soybeans, drained and rinsed
  • 6 ounces of vegetable juice or tomato juice
  • ½ teaspoon salt
  • ½ cup shredded cheddar cheese



  1. Heat oil in a large nonstick pan over medium-high heat.
  2. Add next 4 ingredients and cook 5 minutes until vegetables are tender, stirring occasionally.
  3. Add chili powder and cumin.
  4. Cook, stirring occasionally for 1 minute.
  5. Add remaining ingredients except cheese.
  6. Bring to boil.
  7. Lower heat and simmer for 20 minutes.
  8. Serve with cheese.


Yields 4
recipe is from The Soyfood Council