Nebraska pork producers and dry bean growers know that there are hundreds of mouth-watering “secret” recipes combining the great taste of pork and beans in kitchens across the state. And together, the organizations will make it worth your time to get the recipe out and spill its secrets: A $1,000 grand prize in the 2010 Pork ‘n Beans Recipe Challenge.
“Today’s pork is leaner than ever, while dry beans are a great source of low-fat fiber and protein, said Jane Reeson of the Nebraska Pork Producers Association. “People have joined the two for years to create flavorful and nutritious meals, and we’re excited to try some new and creative recipes.”
To enter the contest, which is sponsored and organized by the Nebraska Pork Producers Association and the Nebraska Dry Bean Commission, recipes must use either boneless pork loin or tenderloin and any dry edible bean, canned or dry-packaged.
“Nebraska is the country’s top producer of great northern beans and a leading producer of pinto, light red kidney, black and navy beans,” said Lynn Reuter of the Nebraska Dry Bean Commission. “I’ve no doubt there are many recipes combining these dry edible beans and pork that have been updated, created and tweaked in family kitchens across the state. We’d love to have a taste.”
In addition to the $1,000 grand prize, the runner-up receives $500 and second-place winner receives $250. Recipes, which must be typed and mailed, are due February 1, 2011. Culinary students and experts at the Southeast Community College in Lincoln, Neb. will assist in judging all the recipes, including preparing and judging the top selections.
Typed recipes should be sent by February 1, 2011 by mail to Lynn Reuter, Nebraska Dry Bean Commission, 4502 Ave. 1, Scottsbluff NE 69361, or to Jane Reeson, Nebraska Pork Producers Association, 7441 O Street Suite 104, Lincoln NE 68528. Judging will take place on March 1, 2011.
For more information, contact Reeson at 402-849-2532 or Reuter at 308-632-1258.