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As an inexpensive, nutritious, and shelf-stable source of protein, dry beans are often found in food pantries. At a glance, they’re a great way to improve nutrition and food security. However, dry beans have a downside: They typically require significant time to cook, which can be a challenge, especially at high altitudes.

“It’s one of the least expensive protein-rich foods for pantries to buy and have on their shelves, but it’s also often skipped over and left on shelves,” explains Kali McCrackin Goodenough, manager of the University of Wyoming Extension’s Cent$ible Nutrition Program (CNP).

A group of female lions lounging around in a spot filled with vegetation underneath some trees. The trees have light gray, flaky bark and multiple trunks.

UW Researchers Gain International Attention

“UW’s outstanding researchers are published regularly in major scientific journals, but the past month has brought the most sustained and widest stretch of international exposure over a short period that I can recall in my dozen years at UW,” says Chad Baldwin, associate vice president for marketing and communications.

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