This is a sponsored post written by me on behalf of Moms Meet.
I received complimentary product for the purpose of review, but all opinions are honest and they are my own.
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Spilling the Beans
Beanfields started with a big idea—to help change the way
people snack—by using beans as the main ingredient in their chips. They were also committed to using non-GMO ingredients.
As a longtime vegan, Reed Glidden wanted a chip made from one of his favorite meals: beans and rice. His wife, Liza Braude-Glidden, created the first bean and rice chip in their kitchen. The result: Beanfields was born. The chips tasted great and the rice+bean combination rendered them more nutritious than regular chips.
In the Spring of 2011, Beanfields launched with its first four flavors: Sea Salt, Pico de Gallo, Salt & Pepper, and Unsalted. They garnered fans and awards and have consistently given back to their community in the form of donations for events and not-for-profit groups that serve underpriviledged children, schools, and animal sanctuaries. Gotta love that.
Until recently, the Gliddens ran Beanfields out of their home. Even as it catapulted onto the national and international market, they kept it in-house until it occupied every square inch of their home. They currently have offices in West Los Angeles.
As a longtime vegan, Reed Glidden wanted a chip made from one of his favorite meals: beans and rice. His wife, Liza Braude-Glidden, created the first bean and rice chip in their kitchen. The result: Beanfields was born. The chips tasted great and the rice+bean combination rendered them more nutritious than regular chips.
In the Spring of 2011, Beanfields launched with its first four flavors: Sea Salt, Pico de Gallo, Salt & Pepper, and Unsalted. They garnered fans and awards and have consistently given back to their community in the form of donations for events and not-for-profit groups that serve underpriviledged children, schools, and animal sanctuaries. Gotta love that.
The Scoop
I'll give you some stats before I share our thoughts...
- Beanfields Bean & Rice Chips have 5 grams of protein and 6 grams of fiber in every serving.
- They are Non-GMO Project Verified, gluten-free, allergy-friendly, vegan, and kosher pareve.
- The snack size (1.5 ounce bags) range from $1.19 to $1.49 per bag.
- The share size (5.5 ounce bags) are $3.29 to $3.79 per bag.
The product line has grown. And, now, Beanfields offers seven delicious flavors: Nacho, Sea Salt, Pico de Gallo, Jalapeño Nacho, Black Bean, White Bean, and Barbecue. We had the chance to try them all.
We loved that these were a healthier option than other corn or potato chips. We did have to have the discussion that just because they are more healthy doesn't mean you should eat more of them!
Some of the flavors were hits; some of the flavors were deemed a little bit chalky. The Jalapeño Nacho had some heat. Only R and I like that one. I think the family favorite, though, was the Black Bean chip.
Overall, we enjoyed the chips and will certainly reach for those when we need a relatively guilt-free snack.
Beluga Lentil Hummus
When I asked my crew what they would want to use as a dip for their chips, they decided on hummus. Since my little one is sensitive to garbanzo beans, I opted to make a black lentil hummus. Feel free to use any other lentil or bean in its place.
- 1/2 C black/beluga lentils, soaked overnight and drained
- 1 large organic onion, peeled and sliced into quarters
- 1 T olive oil + more for serving
- freshly ground salt
- freshly ground pepper
- 1/2 C tahini paste
- 2 T freshly squeezed lemon juice
- 1/4 C water + more if needed
- 1 t smoked paprika
- 1 t ground cumin
- dash of ground cayenne
- chips for serving
Procedure
Preheat the oven to 400°F and line a baking sheet with parchment paper or a silicone mat. Set aside.
Place soaked and drained lentil in a small pan with a lid. Cover them with about 2" of water and bring to a boil. Reduce heat to a simmer and cook until tender, approximately 15 to 20 minutes.
In the meantime, roll your quartered onions in olive oil and place them on the baking sheet. Roast until the onion is softened and the edges beginning to caramelize, approximately 25 to 30 minutes.
Place the cooked lentil, caramelized onions, tahini paste, and lemon juice in a blender. Sprinkle with salt and pepper. Add 1/8 C water. Blend a bit. Add 1/8 C water. Blend more. If you've reached your desired texture, stir in paprika, cumin, and cayenne. If it's still too thick, add water 1 T at a time until you are happy with the texture. Spoon hummus into serving dish and refrigerate until game time.
Serve with chips, crackers, vegetable spears, or whatever you wish. Enjoy!
Place soaked and drained lentil in a small pan with a lid. Cover them with about 2" of water and bring to a boil. Reduce heat to a simmer and cook until tender, approximately 15 to 20 minutes.
In the meantime, roll your quartered onions in olive oil and place them on the baking sheet. Roast until the onion is softened and the edges beginning to caramelize, approximately 25 to 30 minutes.
Place the cooked lentil, caramelized onions, tahini paste, and lemon juice in a blender. Sprinkle with salt and pepper. Add 1/8 C water. Blend a bit. Add 1/8 C water. Blend more. If you've reached your desired texture, stir in paprika, cumin, and cayenne. If it's still too thick, add water 1 T at a time until you are happy with the texture. Spoon hummus into serving dish and refrigerate until game time.
Serve with chips, crackers, vegetable spears, or whatever you wish. Enjoy!
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*Disclosure: I received this product for free from the sponsor of the Moms Meet program, May Media Group LLC, who received it directly from the manufacturer. As a Moms Meet blogger, I agree to use this product and post my opinion on my blog. My opinions do not necessarily reflect the opinions of May Media Group LLC or the manufacturer of this product.
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