Paratha with Red Kidney Beans, Green Onions, and Tomato Chutney Appetizers, Salsas, Sauces & Dipsbean recipe, Northarvest Bean Growers, The Culinary Institute of America, video Chef Rebecca Peizer from The Culinary Institute of America prepares an Indian flatbread called paratha. She stuffs the paratha with red kidney beans and green onions and serves it with tomato chutney. Paratha is a common breakfast food in India and Pakistan, but makes for a great shared appetizer. To download a Spanish translation of this recipe click here.
Lebanese Fattoush with Baharat Spiced Beans Salads, Veganbean recipe, Lebanese, Northarvest Bean Growers, The Culinary Institute of America, video Chef Rebecca Peizer from The Culinary Institute of America prepares a Lebanese bread salad called fattoush. For added protein and flavor, Chef Rebecca adds beans spiced with baharat to the recipe. Baharat means “spices” in Arabic, and is a blend of cinnamon, nutmeg, cumin, coriander, mint, black pepper, bay leaves, fennel, allspice, cloves, and mustard seeds. To download a Spanish translation of this recipe click here.
Indian Spiced Cauliflower and White Bean Patties with Pickled Black Bean and Mango Chutney and Cucumber Yogurt Sauce Appetizersbean recipe, cauliflower, Northarvest Bean Growers, The Culinary Institute of America, video Chef Rebecca Peizer from The Culinary Institute of America prepares a flavorful gluten-free and vegetarian appetizer: Indian Spiced Cauliflower and White Bean Patties with Pickled Black Bean and Mango Chutney topped with Cucumber Yogurt Sauce. The dish has a wonderful combination of sweet, savory, spicy, tart, creamy and flavors. To download a Spanish translation of this recipe click here.
Greek Stuffed Peppers with Beans, Lamb, Rice and Herbs Uncategorizedbean recipe, Greek stuffed peppers, Northarvest Bean Growers, stuffed peppers, The Culinary Institute of America, video Chef Bill Briwa from The Culinary Institute of America shows us how to make roasted vegetables stuffed with beans, lamb, rice, mint and dill, just the way you might find them in the kitchens of Greece. To download a Spanish translation of this recipe click here.
Vegetarian Enchiladas with Pinto Beans, Spinach, Cheese and Salsa Entréebean enchilada recipe, bean enchiladas, bean recipe, Northarvest Bean Growers, spinach enchiladas, The Culinary Institute of America, vegetarian enchilada recipe, vegetarian enchiladas, veggie enchilada recipe, veggie enchiladas, video Chef Lars Kronmark from The Culinary Institute of America prepares vegetarian enchiladas packed with produce. He fills them with Pinto Beans, Spinach, Cheese and Salsa. To download a Spanish translation of this recipe click here.
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.
Polpettone (Italian White Bean and Turkey Meatloaf with Braised Swiss Chard) Entréebean recipe, meatloa, Northarvest Bean Growers, Polpettone, The Culinary Institute of America, video While you might think of meatloaf as an all-American food, the Italians have a tasty version called Polpettone. CIA Chef Scott Samuel makes this produce-packed polpettone with a blend of ground turkey and white beans and serves it with a Swiss chard marinara sauce. To download a Spanish translation of this recipe click here.
Mexican Torta with Black Bean Purée, Roasted Crimini Mushrooms, and Chipotle Mayonnaise Entrée, Sandwiches & Handheld Itemsbean recipe, Mexican sandwich recipe, Northarvest Bean Growers, sandwich recipe, The Culinary Institute of America, torta recipe, vegetarian sandwich recipe, video Some of the trendiest flavors on contemporary tables are coming from Latin America. This Mexican-inspired sandwich is filled with flavorful puree of black beans as the main protein. Mushrooms, spicy chipotle mayonnaise, avocado and pickled jalapeño give this torta a unique and delicious flavor profile that your customers will love. To download a Spanish translation of this recipe click here.
Black Bean Omelet with Avocado Salsa Verde Breakfast & Brunchavocado, bean recipe, black beans, cheese, CIA, easy recipe, eggs, Northarvest Bean Growers, omelet, salsa verde, The Culinary Institute of America, video Consumers are increasingly seeking options for breakfast that provide long-lasting energy and a good nutrition story. In this Mexican-inspired omelet, the black beans contribute protein, fiber, and slowly digested carbohydrates that keep the diner satisfied all morning long. More good nutrition news: This omelet provides two servings of vegetables, from the black beans and avocado salsa. To download a Spanish translation of this recipe click here.
Vegetarian Chili with Black, Kidney and Pinto Beans Chili, Entrée, Veganbean chili, bean chili recipe, bean recipe, healthy chili recipe, Northarvest Bean Growers, school lunch recipe, The Culinary Institute of America, three-bean chili, three-bean chili recipe, vegetarian chili, vegetarian chili recipe, video This delicious, spicy vegetarian chili is packed with produce. With black beans, kidney beans, and pinto beans, the chili is hearty enough that no one will miss the meat. CIA Chef Scott Samuel’s secret for adding savory flavor is a teaspoon of cocoa powder. Chef Samuel developed this recipe for a high school foodservice audience. To download a Spanish translation of this recipe click here.
Black Bean and Black Rice Pudding with Coconut Milk and Toasted Coconut Flakes Desserts & Baked Goods, Veganbean recipe, Northarvest Bean Growers, The Culinary Institute of America, video Sticky Black Rice Pudding is a classic Thai dessert. In this superfood version, CIA Chef Scott Samuel adds black beans, coconut milk, and mango. The fudgy texture of the black beans makes them the perfect addition to this pudding. To download a Spanish translation of this recipe click here.
Cajun Red Beans and Rice Entréeandouille sausage, Bacon, bean recipe, Cajun, CIA, easy recipe, Ham, Northarvest Bean Growers, red beans, rice, The Culinary Institute of America, video Red beans and rice is the official Monday dish in New Orleans, available on menus in restaurants all over town. Red beans and rice is typically served with smoked sausage, but the dish also stands on its own as a satisfying comfort food. To download a Spanish translation of this recipe click here.
Black Bean, Brown Rice, and Jalapeno Jack Cheese Burrito with Salsa Verde Entrée, Sandwiches & Handheld Itemsbean burrito, bean recipe, Northarvest Bean Growers, school lunch recipe, The Culinary Institute of America, vegetarian burrito, video This vegetarian burrito is packed with flavorful black beans as the main protein, as well as whole grain brown rice, tomatoes, cheese, and fresh diced tomatoes. Chef Scott Samuel developed this recipe for a high school foodservice audience, and explains how to prepare the burritos a day in advance for added convenience.
Grilled Shrimp Skewers with Rosemary White Beans and Sautéed Swiss Chard Entréebean recipe, cannellini beans, CIA, easy recipe, Northarvest Bean Growers, rosemary, shrimp, skewers, swiss chard, The Culinary Institute of America, video, white beans The white beans in this dish take on the flavors of the chile and fresh herbs. The rosemary brings beautiful aromatics to this versatile dish that can be easily scaled to an entrée or appetizer portion. Grilling the shrimp on the rosemary skewers enhances the herb’s flavor throughout the dish and creates an elegant presentation option. To download a Spanish translation of this recipe click here.
Roasted Halibut with Spicy Black Bean Cakes Entréebean recipe, black beans, CIA, easy recipe, halibut, Northarvest Bean Growers, sweet potato, The Culinary Institute of America, video, white fish In this Latin-inspired dish, the silky richness of the halibut is offset by earthy and spicy black bean cakes. Sweet potatoes temper and balance the heat from the jalapeños in the bean cakes. A squeeze of lime right before serving is a great way to brighten all of these flavors. To download a Spanish translation of this recipe click here.
Grilled Flatbread with Spicy White Bean Purée, Mushrooms, Kale and Italian Sausage Appetizers, Entrée, Pizza & Pastabean recipe, healthy pizza, kale recipes, Northarvest Bean Growers, pizza, sausage pizza, The Culinary Institute of America, video This flatbread is both decadent and packed with nutrition. The whole wheat crust is topped with kale, oyster mushrooms, and white beans. In place of heavy alfredo sauce, Chef Scott prepares a creamy white bean puree as the base sauce on this flatbread. The flatbread could easily be prepared vegetarian by omitting the wild boar sausage. To download a Spanish translation of this recipe click here.
Brown Rice and Kidney Bean Salad with Roasted Peppers, Apples and Sherry Vinaigrette Salads, Veganbean recipe, bean salad recipe, grain salad recipe, healthy salad recipe, Northarvest Bean Growers, rice salad recipe, school lunch recipe, The Culinary Institute of America, video This flavorful whole grain salad uses multiple varieties of beans and vegetables to add beautiful color to the dish. Serve this salad as a side dish or even inside a wrap as a lunch entree. Chef Samuel developed this recipe for a high school foodservice audience. To download a Spanish translation of this recipe click here.
Kale and Cannellini Bean Salad with Creamy White Bean Dressing Saladsbean recipe, bean salad, Cannellini Bean, dairy-free dressing, healthy dressing, kale, kale salad, Northarvest Bean Growers, The Culinary Institute of America, video With its earthy flavor, robust texture, and stellar nutritional accolades, it’s been hard to miss kale’s ascension to stardom. This kale salad with white beans, fennel, edamame, and a parmesan crisp is sure to please. In place of less healthful ingredients like sour cream or mayonnaise typically used in creamy dressings, Chef Scott achieves the same richness by blending white beans into the dressing. To download a Spanish translation of this recipe click here.
Roasted Salmon, Quinoa and Black Bean Salad Entrée, Saladsbean recipe, black beans, CIA, easy recipe, Northarvest Bean Growers, quinoa, salad, salmon, The Culinary Institute of America, video, watercress This salad presents a trio of ingredients with incredible health halos. Consumers associate salmon with heart health promoting omega-3. Quinoa, a popular ingredient in Peruvian kitchens, is increasing in popularity as consumers seek out more whole grains. And black beans provide fiber, protein, and low glycemic index carbohydrates that provide long-lasting energy. But enough about the nutrition benefits; this salad should be sold on flavor, with a dressing that bridges the richness of the salmon, the nuttiness of the quinoa, and the sweetness of the black beans. To download a Spanish translation of this recipe click here.
Tuscan Bean Salad with Grilled Mushrooms Salads, Vegan3-bean salad recipe, bean recipe, bean salad recipe, healthy salad recipe, Northarvest Bean Growers, The Culinary Institute of America, video This flavorful and healthy salad uses multiple varieties of beans to add beautiful color to the dish. Serve this salad in lettuce cups as an elegant side dish or even inside a wrap as a lunch entree. To download a Spanish translation of this recipe click here.
Indian Spiced Black Bean Burgers Sandwiches & Handheld Itemsbean recipe, burger, CIA, easy recipe, Northarvest Bean Growers, The Culinary Institute of America, video Americans are increasingly seeking vegetarian menu options. The increase in what is being called flexitarian eating is being driven by concerns about health and the environment. This vegetarian burger has a satisfying, full flavor and meaty texture. Add some sweet potato fries on the side to capitalize on consumers who are seeking familiar favorites with a twist. To download a Spanish translation of this recipe click here.
Pita Pocket with White Bean and Roasted Red Pepper Hummus Sandwiches & Handheld Itemsbean recipe, healthy vegetarian recipe, hummus recipe, Northarvest Bean Growers, pita pocket recipe, red pepper hummus recipe, The Culinary Institute of America, video, white bean hummus recipe With Americans increasingly seeking out vegetarian menu options, this vegetable-packed sandwich is sure to please. While everybody makes hummus with chick peas, this pita pocket is filled with a hummus that Chef Scott Samuel makes with white beans, roasted red peppers, cumin and cayenne. To download a Spanish translation of this recipe click here.
Spicy Black Bean and Chicken Tostadas with Avocado, Lettuce and Sour Cream Sandwiches & Handheld Itemsbean recipe, bean tostada, chicken tostada, Northarvest Bean Growers, school lunch recipe, The Culinary Institute of America, tostada recipe, video This tostada is topped with spicy black beans, chicken fajita strips, avocado, tomatoes and shredded lettuce and cheese. The same toppings could also be used for a healthier take on nachos. Chef Samuel developed this recipe for a high school foodservice audience.
Classic Baked Beans Side DishesBacon, baked beans, bean recipe, CIA, easy recipe, Molasses, Northarvest Bean Growers, red beans, The Culinary Institute of America, video Baked beans are an American classic. This updated version is perfectly balanced with sweetness from the molasses and brown sugar, smokiness from the bacon, and a bit of acid from the onion, mustard, and tomato paste. Using two different colors of beans creates a more visually appealing dish. To download a Spanish translation of this recipe click here.
Stir-Fried Green Beans with Black Beans Side DishesAsian stir fry recipe, bean recipe, black bean stir fry recipe, green bean stir fry recipe, Northarvest Bean Growers, The Culinary Institute of America, video This Asian stir fry features three types of beans: black beans, green beans, and a black bean sauce. While black beans aren’t a typical Asian stir fry ingredient, they are complemented perfectly with the rich and flavorful black bean sauce. Black bean sauce is made from fermenting black soybeans, a process that gives the beans a sharp, pungent, and umami-rich flavor. 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.
Smoky Tomato and Cannellini Bean Soup Soups & Stewsbean recipe, bean soup recipe, Cannellini bean recipe, healthy soup recipe, Northarvest Bean Growers, The Culinary Institute of America, tomato and bean soup recipe, tomato soup recipe, video Give your tired tomato soup recipe a kick by adding cannellini beans and smoky bacon. This soup is simple to make, but hearty, satisfying and full of healthful ingredients. To download a Spanish translation of this recipe click here.
Three Bean Minestrone alla Emilia Romagna Style Soups & Stewsbean recipe, butter beans, CIA, cranberry beans, easy recipe, Italian, Kidney Beans, Northarvest Bean Growers, pink beans, Pinto beans, soup, spinach, The Culinary Institute of America, video, white beans To download a Spanish translation of this recipe click here.
Ribollita (Tuscan Bread and Bean Soup) Soups & Stews, Veganbean recipe, bean soup, butter beans, cannellini beans, CIA, cranberry beans, easy recipe, hearty soup, navy beans, Northarvest Bean Growers, soup, swiss chard, The Culinary Institute of America, Tuscan, video Ribbolita is a traditional Tuscan dish, a celebration of beans, seasonal vegetables, and the first press of extra virgin olive oil. The addition of bread turns a light soup into a satisfying dish that can be served as a main course. Add another layer of flavor by grating some aged Parmeggiano Reggiano over the top before service or at the table. To download a Spanish translation of this recipe click here.
Stuffed King Olives Braised in a Tomato Sauce with White Beans Appetizersbean recipe, meatballs, Northarvest Bean Growers, spicy tomato sauce, stuffed olives, The Culinary Institute of America, video Chef Bill Briwa from The Culinary Institute of America shares one of his favorite recipes: Stuffed Olives Braised in Tomato Sauce. The Tunisian-inspired spicy sauce that accompanies the stuffed olives is made with tomatoes, white beans, capers, preserved lemons, and cumin. To download a Spanish translation of this recipe click here.
Bolognese Sauce with Kidney Beans, Mushrooms, and Pappardelle Entréebean pasta sauce, bean recipe, Bolognese Sauce, Kidney Beans, Northarvest Bean Growers, Pappardelle, pasta, pasta sauce, The Culinary Institute of America, video Chef Bill Briwa from The Culinary Institute of America shows us how to make an old world comfort food classic with a contemporary twist. He prepares Pappardelle with Bolognese Sauce, but swaps out some of the meat for healthier kidney beans. To download a Spanish translation of this recipe click here.
Chicken Larb with Toasted Rice and Pinto Beans SaladsAsian salad, bean recipe, bean salad, chicken larb, chicken salad, Northarvest Bean Growers, Thai salad, The Culinary Institute of America, video Chef Bill Briwa from The Culinary Institute of America prepares larb, a classic Thai salad with a twist. He adds pinto beans to the salad for their creamy texture and extra kick of protein. Toasted rice that has been ground to a powder add a special nutty flavor to the salad. To download a Spanish translation of this recipe click here.
Pork and Pumpkin Empanadas With Black Beans and Queso Anejo Sandwiches & Handheld Itemsbean recipe, empanada recipe, empanadas, how to make empanadas, Northarvest Bean Growers, The Culinary Institute of America, video, winter squash recipe Chef Bill Briwa from The Culinary Institute of America prepares empanadas stuffed with black beans, pumpkin, pork and chipotle. For added flavor, he cooks the black beans with smoky chipotle. To download a Spanish translation of this recipe click here.
Red Quinoa and Navy Bean Salad with Toasted Almonds, Cilantro, and Lime Cumin Vinaigrette Salads, Side Dishes, Veganbean recipe, Northarvest Bean Growers, The Culinary Institute of America, video Red quinoa is an ancient grain high in both protein and fiber. Paired with navy beans, toasted almonds, yellow zucchini and a cumin lime vinaigrette, this salad is a healthy and delicious power house. To download a Spanish translation of this recipe click here.
Multigrain Bruschetta with White Bean Spread and Swiss Chard Breakfast & Brunch, Entrée, Sandwiches & Handheld Items, Snack, Veganbean recipe, beans and greens recipe, Bruschetta recipe, Bruschetta with beans and greens, Bruschetta with white bean spread, Northarvest Bean Growers, Swiss chard recipe, The Culinary Institute of America, toast recipe, video, white bean spread Chef Lars Kronmark from The Culinary Institute of America prepares a bruschetta on multigrain bread topped with rosemary navy bean puree and garlicky Swiss chard. This is a quick, healthy and flavorful recipe great for any meal of the day! To download a Spanish translation of this recipe click here.
Vegetarian Indian Curry Bowl with Kidney Beans and Cauliflower Entréebean recipe, Greek yogurt recipe, Indian curry recipe, Northarvest Bean Growers, The Culinary Institute of America, Vegetarian curry recipe, vegetarian Indian curry recipe, video To download a Spanish translation of this recipe click here.
Spanish Navy Bean Soup with Chorizo and Leeks Topped with a Poached Egg Entrée, Soups & Stewsbean recipe, bean soup recipe, chorizo recipe, Navy Bean Chorizo Leek soup, Northarvest Bean Growers, Spanish bean soup recipe, Spanish soup recipe, The Culinary Institute of America, video Chef Lars Kronmark from The Culinary Institute of America shows us how to make one of his favorite soups from Spain: Navy Bean, Chorizo and Leek Soup with a Poached Egg. The beans, egg and chorizo make this protein-packed soup a hearty meal for lunch or dinner. The soup’s rich flavor is enhanced with the addition of several members of the allium family: garlic, leeks and onion. To download a Spanish translation of this recipe click here.
Jamaican Jerk BBQ Baked Beans Side Dishesbean recipe, caribbean, Jamaican, Northarvest Bean Growers, The Culinary Institute of America, video To download a Spanish translation of this recipe click here. 1 ea. Ham hock, small, smoked 2 Tbsp. Canola oil 1 lb. Onions, minced 3 ea. Garlic cloves, minced 1 tsp. Smoked paprika ¼ tsp. Allspice ¼ tsp. Nutmeg ¼ tsp. Cinnamon ½ tsp. Ground black pepper 1 tsp. Garlic powder 1 tsp. Cayenne 1 tsp. Onion powder 1 tsp. Thyme, dried ½ tsp. Salt 1 cup Canned tomatoes, small dice 1½ lb. Navy beans, soaked overnight 1 cup Ketchup 1 ea. Beer (ale or lager) ¼ cup Coleman’s dry mustard 3 oz. Molasses 2 oz. Jaggery or dark brown sugar 2 oz. Apple cider vinegar 1 qt. Water