Manitoba Pulse Growers Association (MPGA) is a not-for-profit organization that represents 3,000 farmers in Manitoba who grow edible beans, peas, lentils, chickpeas, faba beans, and soybeans.
Vision: Vibrant profitable farms sustainability producing a variety of quality pulse crops to feed a healthy growing world.
Mission: To provide Manitoba pulse grower members with production knowledge and market development support, through focused research, advocacy and linkages with industry partners.
June 25-28, 2012 Montreal, QC The CSCA Convention is North American’s largest gathering of pulse and special crop industry leaders. Join the CSCA in Montreal to: meet with North American…
Tuesday, November 6 2012 7:00 PM – Friday, November 9 2012 12:00 PM The Canadian Pulse Research Workshop is the biennial meeting of pulse researchers in Canada. Building on the…
Date: September 18, 2012 Manitoba Farmers are ready to welcome you to spend a day on their farm! Open Farm Day is your opportunity to learn more about farm products,…
3rd Annual Open Farm Day an Opportunity to Learn More About Farm Life
Open Farm Day, September 16, 2012 Open Farm Day is a day set aside for farmers and consumers to connect with each other. The event allows participating farmers to showcase…
Your guide to managing SCN infested fields for increased yield and an increased bottom line is available at the MPGA office. We have received copies of the North Central Soybean Research Program…
500 ml (2 cups) Big Batch Cooked Ground Beef (recipe follows)
125 ml (1/2 cup) chili sauce, plus more for serving
4 large flour tortillas
500 ml (2 cups) low-fat shredded cheddar cheese
2 green onions, chopped
Drain, rinse and mash kidney beans. Combine with thawed ground beef and chili sauce.
Place 1 tortilla on a baking sheet. Spread right to the edge with one-quarter of the beef mixture. Sprinkle with one-quarter each of the cheddar and green onions. Repeat with remaining tortillas and ingredients.
Bake in a 200 C (400 F) oven for 10 to 15 minutes or until cheese is melted. Slice into wedges and serve with more chili sauce, if desired.
Makes 6 servings.
Big Batch Ground Beef
2 kg (4 lb) ground beef
4 onions, minced
4 garlic cloves, minced
In a stockpot or Dutch oven, cook beef over medium-high heat for 9 to 10 minutes, breaking it into small chunks with the back of a spoon until browned and completely cooked. Drain in colander. Return to pot and add onions and garlic; simmer, uncovered, for 12 to 15 minutes or until vegetables soften.
Spread mixture in a single layer on several 500 ml (2 cup) foil-lined baking trays; cover loosely with plastic wrap and freeze just until meat is firm, about 1 hour. Loosen frozen beef into chunks and scoop meal-sized portions into freezer bags or sealable containers. Freeze for up to 3 months. To thaw, microwave at 50 per cent power for 3 to 4 minutes.
