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Lebanese Fattoush with Baharat Spiced Beans

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.

Indian Spiced Cauliflower and White Bean Patties with Pickled Black Bean and Mango Chutney and Cucumber Yogurt Sauce

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.

Vegetarian Stewed Kidney Beans, Butternut Squash, Kale and Mushrooms

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.

Mexican Torta with Black Bean Purée, Roasted Crimini Mushrooms, and Chipotle Mayonnaise

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.

Black Bean and Roasted Red Pepper Mini Fritatta

This black bean and roasted red pepper frittata makes a hearty breakfast or brunch for a high-protein start to the day. You can make this meatless frittata in mini bite-size servings or in a full sheet pan. Try pairing the beans in this frittata with other ingredients such as caramelized onions, sautéed spinach or chopped Kalamata olives.  

Black Bean Omelet with Avocado Salsa Verde

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.

Vegetarian Chili with Black, Kidney and Pinto Beans

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.

Black Bean, Brown Rice, and Jalapeno Jack Cheese Burrito with Salsa Verde

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

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.

Macaroni & Cheese with Cannellini Beans

Macaroni & cheese is always a hit with kids. This dish combines the rich cheese sauce that kids love with creamy cannellini beans― which add the complete protein and fiber that parents love. Baking individual servings with a bread crumb crust until golden brown makes for a more sophisticated presentation suitable for a casual bar menu.

Pinto Bean, Monterey Jack & Red Salsa Quesadilla

Quesadillas are a meal that kids are guaranteed to love. This simple-to-make quesadilla mixes pinto beans with Monterey Jack cheese and salsa verde, for a healthy and flavorful favorite with a twist. Pairing beans with the whole grains in this tortilla makes a complete protein that supplies all nine essential amino acids.

Grilled Flatbread with Spicy White Bean Purée, Mushrooms, Kale and Italian Sausage

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.

Brown Rice and Kidney Bean Salad with Roasted Peppers, Apples and Sherry Vinaigrette

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.

Kale and Cannellini Bean Salad with Creamy White Bean Dressing

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.

Roasted Salmon, Quinoa and Black Bean Salad

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.

Indian Spiced Black Bean Burgers

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.

Pinto Bean and Quinoa Burger with Sriracha Mayonnaise

This healthy whole-grain burger is a great example of using beans in place of meat. Beans provide the protein that every body needs, but with none of the cholesterol that meat supplies. The mix of spices, nutty quinoa, sweet romesco spread and hearty beans, make this burger a satisfying meal for vegetarians and meat-lovers alike.

Pita Pocket with White Bean and Roasted Red Pepper Hummus

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.  

Spicy Black Bean and Chicken Tostadas with Avocado, Lettuce and Sour Cream

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.

Stir-Fried Green Beans with Black Beans

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.

Sausage and White Bean Soup with Kale and Basil Pesto

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.

Ribollita (Tuscan Bread and Bean Soup)

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.

Garlic and White Bean Bruschetta with Boquerones

Bruschetta is a classic Italian appetizer made with toasted bread and a topping. The best known Italian version uses a topping of tomatoes, garlic, olive oil, and basil. This Spanish-influenced version features a creamy white bean puree topped by boquerones, beautiful white anchovies preserved in oil and vinegar, and sweet and mildly spicy piquillo peppers.

Multigrain Bruschetta with White Bean Spread and Swiss Chard

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!

Spanish Navy Bean Soup with Chorizo and Leeks Topped with a Poached Egg

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.

Jamaican Jerk BBQ Baked Beans

  • 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