Vegetarian Stewed Kidney Beans, Butternut Squash, Kale and Mushrooms Entréeautumn stew, bean recipe, bean stew recipe, butternut squash stew recipe, fall stew, fall veggie stew recipe, kale recipe, mushroom stew recipe, Northarvest Bean Growers, The Culinary Institute of America, vegetarian stew, vegetarian stew recipe, veggie stew recipe, video Chef Lars Kronmark from The Culinary Institute of America prepares this simple, healthy, vegetarian recipe, perfect for fall: Stewed Kidney Beans, Butternut Squash, Kale and Mushrooms with Chipotle, Basil and Garlic. To download a Spanish translation of this recipe click here.
Sausage and White Bean Soup with Kale and Basil Pesto Soups & Stewsbean and kale soup recipe, bean recipe, bean soup recipe, kale recipe, kale soup recipe, Northarvest Bean Growers, school lunch recipe, The Culinary Institute of America, video This simple soup incorporates cannellini beans, Tuscan kale, and pork sausage. Chef Scott Samuel adds some pizzazz to the ground pork by adding traditional Andouille flavors: paprika, cayenne, thyme and sage. He suggests swapping spinach for kale in case it is not available. Chef Samuel developed this recipe for a high school foodservice audience. To download a Spanish translation of this recipe click here.