Pork & Beans Recipe Challenge open to public

Nebraska pork producers and dry bean growers know there's a new crop of mouthwatering recipes combining the great taste of pork and beans stashed away in drawers and cupboards across the state. But they'll make it worth your while to share: A $1,000 grand prize in the New Pork & 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 combined the two for ages to create flavorful and nutritious meals, and we're excited to have the chance to try some new favorites." 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 will receive $500 and the second place winner will receive $250. Recipes, which must be typed and mailed, are due by July 15, 2008. Culinary students and experts at the University of Nebraska-Lincoln will assist judging all recipes, including preparing and judging the top selections.

The top recipes will also be featured at the 2008 Nebraska State Fair, where they will be demonstrated at the Cooking Stage in Ag Hall.

Typed recipes should be sent by July 15 by mail only to Lynn Reuter, Nebraska Dry Bean Commission, 4502 Ave. I, Scottsbluff, NE 69361, or to Jane Reeson, Nebraska Pork Producers Association, Box 277, Giltner, NE 68841.

For more information, visit www.nepork.org or contact Reeson at 402.849.2532 or Reuter at 308.632.1258.