Midwestern Regional Cookery: Dry Beans

Dry beans are closely associated with Michigan, whose farmers in the “thumb” and central regions produce 40 percent of the nation’s dry beans. Navy beans account for the majority of production. Not surprising, beans are important ingredients in Midwest cookery. Senate Bean Soup, for example, is one of the hallmarks of Michigan and often represents Michigan food in American cookbooks. Baked beans, bean casseroles, and bean soups are ubiquitous in the Midwest.