Be An Recipes

THE CULINARY INSTITUTE OF AMERICA
Northarvest Bean Growers

Association
Recipe Booklet
Recipes developed by The Culinary Institute of America as an industry

service to the Northarvest Bean Growers Association.
Copyright © 2022
The Culinary Institute of America
All Rights Reserved
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TABLE OF CONTENTS
APPETIZERS ..............................................................................................................................................................1
MULTIGRAIN BRUSCHETTA WITH NAVY BEANS AND SWISS CHARD ....................................................................2

STUFFED KING OLIVES BRAISED IN AN EXOTIC TOMATO SAUCE WITH WHITE BEANS ........................................3
PRESERVED LEMONS ................................................................................................................................................6
GARLIC AND WHITE BEAN BRUSCHETTA WITH BOQUERONES ..............................................................................7
BRAZILIAN BEAN FRITTERS ......................................................................................................................................8
PORK AND PUMPKIN EMPANADAS WITH BLACK BEANS AND QUESO ANEJO ......................................................9
BAKED EMPANADA DOUGH .................................................................................................................................. 10
PINTO BEAN, MONTEREY JACK CHEESE, & RED SALSA QUESADILLA, SALSA VERDE ......................................... 11
GRILLED FLATBREAD WITH SPICY WHITE BEAN PURÉE, OYSTER MUSHROOMS, KALE, AND WILD BOAR
SAUSAGE................................................................................................................................................................. 13
SPANISH WHITE BEANS WITH SMOKED PAPRIKA AND CHORIZO ........................................................................ 16
PARATHA WITH RED KIDNEY BEANS, GREEN ONIONS, AND TOMATO CHUTNEY .............................................. 17
BAKED CHARD LEAVES WITH GREAT NORTHERN BEANS, ROASTED PEPPERS, AND SPICY TOMATO SAUCE ..... 19
AVOCADO TOAST WITH HERBY BEAN SALAD, ROASTED TOMATOES AND FETA ................................................ 21
SOUPS ....................................................................................................................................................................... 23
NAVY BEAN, CHORIZO AND LEEK SOUP WITH POACHED EGG ........................................................................... 24
SAUSAGE AND WHITE BEAN SOUP WITH KALE AND BASIL PESTO...................................................................... 27
WHITE BEAN SOUP WITH SWISS CHARD, BUTTERNUT SQUASH AND FARRO ...................................................... 26
THREE BEAN MINESTRONE ALLA EMILIA ROMAGNA STYLE ............................................................................... 29
TUSCAN BREAD AND BEAN SOUP .......................................................................................................................... 30
SMOKY TOMATO AND GREAT NORTHERN BEAN SOUP......................................................................................... 31
VEGETARIAN CHILI ................................................................................................................................................ 32
OAXACA-STYLE BLACK BEAN SOUP ...................................................................................................................... 33
RED BEAN AND QUINOA TORTILLA SOUP ............................................................................................................ 32
SALADS .................................................................................................................................................................... 33
CHICKEN LARB WITH TOASTED RICE AND PINTO BEANS .................................................................................. 364
RED QUINOA AND NAVY BEAN SALAD WITH TOASTED ALMONDS, CILANTRO, AND LIME CUMIN
VINAIGRETTE .......................................................................................................................................................... 36
KALE AND GREAT NORTHERN BEAN SALAD, TOASTED PUMPKIN SEEDS, AND PECORINO CRISPS WITH CREAMY
WHITE BEAN DRESSING ......................................................................................................................................... 38
BROWN RICE AND KIDNEY BEAN SALAD WITH ROASTED RED PEPPERS, FUJI APPLES, AND SHERRY
VINAIGRETTE .......................................................................................................................................................... 40
BLACK BEAN, TOMATO, FRESH CORN, BIBB LEAF SALAD WITH AVOCADO AND SHERRY VINAIGRETTE........... 41
TUSCAN BEAN SALAD WITH GRILLED MUSHROOMS ............................................................................................ 42
QUINOA AND BLACK BEAN SALAD WITH ROASTED SALMON ............................................................................. 43
LEBANESE FATTOUSH WITH BAHARAT SPICED BEANS ......................................................................................... 45
SEARED SALMON WITH GREAT NORTHERN WHITE BEANS, BUTTERNUT SQUASH AND WINTER GREENS WITH
CITRUS GREEN TEA DRESSING............................................................................................................................... 47
CRANBERRY BEAN AND WHEAT BERRY SALAD WITH ASIAGO CHEESE, ROASTED BEETS, CUCUMBERS,
PISTACHIOS AND TARRAGON MINT VINAIGRETTE ............................................................................................... 49
BLOOD ORANGE, BEAN AND ENDIVE SALAD WITH TORN CROUTONS ................................................................ 50
SIDES ......................................................................................................................................................................... 52
BAKED STUFFED VEGETABLES WITH MINT, DILL, RICE, AND RED BEANS .......................................................... 53
CLASSIC BAKED BEANS .......................................................................................................................................... 55
STIR-FRIED GREEN BEANS WITH BLACK BEANS .................................................................................................... 56
MACARONI & CHEESE WITH GREAT NORTHERN BEANS ...................................................................................... 57
JAMAICAN JERK BBQ BAKED BEANS ..................................................................................................................... 58
HIGH PROTEIN BLACK BEAN, COCOA, ALMOND, COCONUT BITES .................................................................... 59
ENTREES .................................................................................................................................................................. 60
BLACK BEAN AND ROASTED RED PEPPER FRITTATA ............................................................................................ 61

BLACK BEAN OMELET WITH AVOCADO SALSA VERDE........................................................................................ 62
GHANAIAN RED STEW WITH RED BEANS AND FRIED PLANTAINS ...................................................................... 64
STEWED KIDNEY BEANS, BUTTERNUT SQUASH, KALE AND MUSHROOMS .......................................................... 65
VEGETARIAN INDIAN CURRY BOWL WITH KIDNEY BEANS AND CAULIFLOWER ................................................ 66
MACARONI & CHEESE WITH GREAT NORTHERN BEANS ...................................................................................... 67
PINTO BEAN AND QUINOA BURGER WITH ROMESCO MAYONNAISE, IN A TOASTED WHOLE WHEAT SESAME
BUN......................................................................................................................................................................... 68
ROMESCO MAYONNAISE........................................................................................................................................ 70
SPICED BLACK BEAN BURGERS .............................................................................................................................. 71
PITA POCKET WITH WHITE BEAN AND ROASTED RED PEPPER HUMMUS, TOMATOES, FETA, AND CUCUMBER
................................................................................................................................................................................ 72
CAJUN RED BEANS AND RICE ................................................................................................................................ 73
BOLOGNESE SAUCE WITH KIDNEY BEANS, MUSHROOMS, AND PAPPARDELLE .................................................. 74
THREE BEAN BUNNY CHOW .................................................................................................................................. 75
WHITE BEAN AND TURKEY POLPETTONE WITH BRAISED SWISS CHARD ............................................................. 76
VEGETARIAN ENCHILADAS WITH PINTO BEANS, SPINACH, CHEESE AND SALSA ............................................... 78
SPICY BLACK BEAN AND CHICKEN TOSTADAS WITH AVOCADO, LETTUCE, AND SOUR CREAM ........................ 79
BLACK BEAN, BROWN RICE, AND JALAPEÑO JACK CHEESE BURRITO WITH SALSA VERDE................................ 80
TORTA WITH BLACK BEAN PURÉE, ROASTED CRIMINI MUSHROOMS, AND CHIPOTLE MAYONNAISE ............. 83
CLASSIC CASSOULET .............................................................................................................................................. 86
GRILLED SHRIMP SKEWERS WITH ROSEMARY WHITE BEANS, SAUTÉED SWISS CHARD ...................................... 88
ROASTED HALIBUT WITH SPICY BLACK BEAN CAKES .......................................................................................... 90
ROASTED SALMON, QUINOA, AND BLACK BEAN SALAD .................................................................................... 92
INDIAN SPICED CAULIFLOWER AND WHITE BEAN PATTIES WITH PICKLED BLACK BEAN AND MANGO
CHUTNEY AND CUCUMBER YOGURT SAUCE ........................................................................................................ 94
BLT BOWL .............................................................................................................................................................. 96
CRISPY KIDNEY BEAN “FAKIN’ BITS” .................................................................................................................... 98
FISH TACO AND PINTO BEAN BOWL ..................................................................................................................... 99
HUEVOS RANCHEROS REFRIED BEAN BREAKFAST BOWL................................................................................... 101
HUEVOS RANCHEROS .......................................................................................................................................... 103
KOREAN KIDNEY BEAN AND MULTI-GRAIN BOWL, WITH GOCHUJANG MEATBALLS, AND A POACHED EGG 104
THREE BEAN TAMALES ........................................................................................................................................ 105
NAVY BEAN FALAFEL MEDITERRANEAN BOWL ................................................................................................. 107
GREEN CHILE SMASH BLACK BEAN BEEF BURGER ............................................................................................. 109
CHICKEN, PINTO BEAN, AND CHORIZO “POT PIE” WITH CHEDDAR SCALLION BISCUITS ............................... 111
CAULI-BEAN BOLOGNESE WITH ZUCCHINI NOODLES ....................................................................................... 113
MIDDLE EASTERN SPICED MEATBALLS WITH SALTED YOGURT AND MEDITERRANEAN HERBS....................... 115
ISRAELI STYLE WHITE BEAN HUMMUS................................................................................................................ 116
HIGH-PROTEIN BANANA, COCONUT, AND WHITE BEAN PANCAKES ............................................................... 117
BLUE CHEESE, CRISPY ONION RINGS, BBQ KIDNEY BEAN BLENDED BURGER ................................................. 118
RED BEAN POLPETTI WITH TOMATO SAUCE ....................................................................................................... 120
VEGAN PASTA WITH CREAMY WHITE BEAN “ALFREDO” WITH PEAS, LEMON AND ROSEMARY WALNUTS ... 121
BEAN AND CHEESE BREAKFAST CASSEROLE WITH GREEN ONIONS .................................................................. 122
DESSERTS .............................................................................................................................................................. 123
BLACK BEAN AND BLACK RICE PUDDING WITH COCONUT MILK AND TOASTED COCONUT FLAKES ............. 124
CHOCOLATE ESPRESSO BLACK BEAN BABYCAKES WITH MOCHA BLACK BEAN AQUAFABA ........................... 125
DRESSINGS/SAUCES ......................................................................................................................................... 127
BASIC BASIL PESTO PISTOU .................................................................................................................................. 128

CREAMY WHITE BEAN DRESSING ........................................................................................................................ 129
LIME CUMIN VINAIGRETTE .................................................................................................................................. 130
SHERRY VINAIGRETTE .......................................................................................................................................... 131
AVOCADO AND SHERRY VINAIGRETTE ............................................................................................................... 132
ROMESCO MAYONNAISE...................................................................................................................................... 133
AVOCADO SALSA VERDE ..................................................................................................................................... 134
SALSA VERDE ....................................................................................................................................................... 135
CHIPOTLE MAYONNAISE ..................................................................................................................................... 136
TOMATILLO SALSA ............................................................................................................................................... 137
RANCHERO SAUCE ............................................................................................................................................... 138
RECIPE INDEX ...................................................................................................................................................... 139

APPETIZERS
Northarvest Bean Growers Associations 1 THE CULINARY INSTITUTE OF AMERICA®

MULTIGRAIN BRUSCHETTA
WITH NAVY BEANS AND SWISS CHARD
Yield: 6 Portions
Ingredients Amounts
Extra-virgin olive oil 1/3 cup

Garlic clove, thinly sliced 3 ea.
Red pepper flakes ½ tsp.
Rosemary (or sage), minced 1 Tbsp.
Navy beans, rinsed and drained 1 12-oz. can
Vegetable stock or water ¼ cup
Salt as needed
Ground black pepper as needed
Swiss chard, stems removed,
coarsely chopped 1 bunch
Multigrain bread slices 6 ea.
Method
1. Heat 1 tablespoon of olive oil in an 8-inch skillet. Add 2/3 of the sliced garlic cloves, the red
pepper flakes, and rosemary, and gently cook until aromatic, less than one minute.
2. Add the beans, tossing them in the aromatic olive oil for one more minute. Remove the pan
from the heat.
3. Add the bean mixture to a food processor, adding 2 tablespoons of olive oil and the
vegetable stock. Purée until smooth, adjusting the seasoning to taste with salt and pepper.
Set aside and cool to room temperature.
4. Bring 2 quarts of water with a pinch of salt to a boil, and add the Swiss chard. Simmer the
Swiss chard for 1 to 2 minutes, until it is wilted and tender. Rinse the chard in cold water,
and pat dry.
5. Heat the remaining olive oil in the skillet, add the Swiss chard, remaining garlic, and salt
and pepper to taste. Sauté for 2 to 3 minutes, and set aside.
6. Toast the bread in the oven or under a broiler.
7. Spread the white bean puree on the toasted bread, top with the greens and serve.

STUFFED KING OLIVES BRAISED IN AN
EXOTIC TOMATO SAUCE WITH WHITE BEANS
Yield: 36 to 48 Olive Balls, or 6 to 8 Portions
Ingredients Amounts
Tomato sauce
Onion, thinly sliced ¾ cup
Garlic cloves, minced 5 ea.
Extra-virgin olive oil ¾ cup
Tabbil (recipe follows) 2 tsp.
Sweet paprika 1 tsp.

Curry powder 2 tsp.
Salt as needed
Tomatoes, canned, crushed 1 cup
White beans, small, drained, cooked 1 cup
Preserved lemon, thinly sliced ½ ea.
(recipe follows)
Capers, brine-cured, coarsely chopped 2 Tbsp.
Filling
Flat-leaf parsley, chopped 2 cups
Onion, medium, chopped 1 ea.
Chicken, lean, finely ground ½ lb.
Fine dry bread crumbs ¾ cup
Gruyere, freshly grated 2 Tbsp.
Eggs, large 4 ea.
Feta cheese, coarsely crumbled 1½ cups
Green olives, large, pitted 3-4 doz.

All-purpose flour ¾ cup
Parsley or cilantro, chopped, as needed

for sprinkling
Method
1. For the tomato sauce: Combine the onion and garlic with ½ cup of the olive oil. Add 2
teaspoons of tabbil, paprika, and curry powder and sauté very gently over medium-low
heat until the onion is soft.

2. Add salt, pepper, and tomatoes. Stir in a cup of hot water and when the mixture begins to
simmer, cover, and cook very gently for about 20 minutes, or until the sauce is thick.
3. Add the beans and combine. Then stir in the preserved lemon and capers. Remove from the
heat and set aside.
4. This sauce can be made in advance and stored in the refrigerator for a week or so.
5. For the filling: Combine the parsley and onion with ¼ cup of the olive oil, and sauté gently
over medium-low heat until the onions are very soft and translucent. Place in a mixing bowl
and allow to cool.
6. Add the chicken bread crumbs, gruyere, and 2 of the eggs.
7. Using your hands, knead the mixture well. Stir in the feta. If the mixture is too soft, add
another tablespoon or so of bread crumbs.
8. To assemble the stuffed olives, heat a shallow sauté pan with about 1 cup of cooking oil
until the heat reaches about 350ºF. The oils should be about ½-inch deep.
9. Cut the olives halfway open, lengthwise, and stuff about 1 tablespoon of filling in and
around the fruit. (The outside of the olive is also covered with the “filling” similar to a
meatball.)
10. When the olives are stuffed, bread them by dipping the olives first into a light coating of
flour, into remaining beaten egg, and then drop in the preheated oil.
11. Turn the olives with a fork and when each one is firm and browned on all sides, remove and
drain briefly on an absorbent towel.
12. Bring the tomato-bean sauce back to a simmer, adding another cup of hot water to the
mixture. When all the olive balls have been fried, drop them in the simmering sauce. Cover
and let simmer for 10 minutes to heat through. You can either do this on top of the stove or
in a 350ºF oven.
13. To serve: Serve with either parsley and cilantro or both to suit your taste.
Note: The spices in the original Tunisian dish are a blend known as tabbil. The recipe is simple
if you have all the ingredients on hand; otherwise, curry powder can be substituted for the
tabbil.
Adapted from a recipe by The Mahjoub Sisters

TABBIL
Ingredients Amounts
Coriander seeds, toasted 3 Tbsp.

Cumin seeds, toasted 1½ Tbsp.
Caraway seeds, toasted 1 Tbsp.
Crushed red pepper flakes ½ Tbsp.
Method
1. Grind all the spices together into a powder and store in an airtight container for up to 3 months.

PRESERVED LEMONS
Ingredients Amounts
Lemons 18 ea.
Water 6 cups
Salt 3 cups
Method
1. Cut lemons into quarters, top to bottom, but not all the way through, leaving about 1 inch
uncut.
2. By doing this you can spread the quarters like a flower and they with stay together. Pack the
lemons into a non-reactive jar or glass cookie jar.
3. Meanwhile, prepare a brine by boiling the water and salt.
4. Once it boils, pour the hot brine over the lemons; the lemons should be completely
submerged.
5. Seal the jar and allow the lemons to cure at room temperature for 4 to 6 weeks. When they
are ready, the flesh will separate from the rind very easily and the rind will be translucent
without any of the chalky whiteness of the raw lemon rind.
6. Refrigerate the lemons at this stage.
7. The lemons should keep easily for 6 months. If mold should form on the surface of the
brine, drain and strain the brine, and bring it to a boil. Pour the hot brine over the lemons
and redouble your efforts.
8. Do not reach into the lemons with dirty hands or tools, and keep the lemons covered.

GARLIC AND WHITE BEAN BRUSCHETTA
WITH BOQUERONES
Yield: 24 Each
Ingredients Amounts
For the beans

Extra-virgin olive oil 2 Tbsp.
Garlic clove, finely chopped 2 Tbsp.
Thyme, minced 1 tsp.
Sage, minced 1 tsp.
Great northern beans, cooked 2 cups
Salt as needed
Country bread slices, halved, then 24 ea.

sliced ½” thick
Garlic clove, whole 1 ea.
Extra-virgin olive oil ¼ cup
White anchovies (boquerones) 24 ea.
Piquillo peppers, sliced thinly 3 ea.
Italian parsley, minced 3 Tbsp.
Method
1. For the bean purée: Place the 2 tablespoons of olive oil, garlic, red pepper flakes, and herbs in
a medium sauté pan. Cook over low heat for 5 minutes. Add the cooked great northern
beans, salt, and pepper to taste. Cook over medium-low heat for about 10 minutes, or until
the flavors meld.
2. Place in a food processor and process until smooth. If the mixture seems dry, add a little
water and olive oil to achieve a creamy texture. Keep warm.
3. Meanwhile, grill the bread on both sides. Wipe one side of the bread with the whole garlic,
and brush with olive oil.
4. Top each piece of toasted bread with about 2 tablespoons of the white bean purée and one
piece of white anchovy and two strips of piquillo pepper.
5. Sprinkle a little minced parsley on top and serve.
Note: 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 purée topped by boquerones, beautiful white
anchovies preserved in oil and vinegar, and sweet and mildly spicy piquillo peppers.

BRAZILIAN BEAN FRITTERS
Yield: 6 Portions
Ingredients Amounts
White beans, cooked 2 cups

Tomato sauce 2 cups
Butter 2 Tbsp.
Onion, minced 2 Tbsp.
All-purpose flour 2 Tbsp.
Egg yolks 2 ea.
Salt as needed
Egg, beaten 1 ea.
Bread crumbs 2 cups
Oil, for frying as needed
Method
1. Place the beans in a food processor and pulse a few times to purée; not too fine at first. Add
1 cup of the tomato sauce and pulse to combine.
2. Melt the butter in a saucepan and gently sauté the minced onion.
3. Stir in the flour. Pour in the bean purée and stir to combine; add egg yolk and season with a
salt and pepper.
4. Cook over medium-low heat, stirring constantly until mixture is thick enough to hold its
shape. This takes from 20 to 30 minutes. Cool thoroughly.
5. Shape into small balls; roll in bread crumbs, then beaten egg and again in bread crumbs.
6. Fry in 350°F oil until golden brown, about 3 minutes.
7. Serve with the remaining warmed tomato sauce.
Note: These creamy-on-the-inside, crispy-on-the-outside fritters can be served as an appetizer

or side dish. The traditional Brazilian dish uses black eyed peas, but we’ve created a version
that uses white beans for a creamier texture.

PORK AND PUMPKIN EMPANADAS WITH
BLACK BEANS AND QUESO ANEJO
Yield: 16 – 18 Large Empanadas
Ingredients Amounts
Tomatillos 8 oz.
Roma tomatoes 12 oz.
Garlic, cloves 4 ea.
Chipotles in adobo 4-5 ea.
Olive oil 2 Tbsp.
Pork butt, diced, ¼” 1 lb.
Onion, medium, diced 1 ea.
Chicken broth, or water ½ cup
Pumpkin or butternut squash 1 lb.
diced, ¼”
Black beans, cooked, drained 1 lb.
Queso anejo, finely crumbled 3 oz.
Salt as needed
Sugar as needed
Method
1. Peel the papery husks from the tomatillos and wash them. Place tomatillos on a sheet pan
under the broiler and broil until they blacken and soften on the first side, about 5 minutes.
2. Turn and repeat on the second side. When done they should be fully softened and charred.
Allow them to cool and then peel away the worst of the blackened skin.
3. Place what remains along with any juices into the blender. Do the same with the tomatoes.
4. Toast the unpeeled cloves of garlic over low heat in a small sauté pan and turn them
occasionally until they are softened and coloring, about 20 minutes.
5. Peel the garlic and place in the blender. Add the chipotles to the blender and purée until
smooth. Reserve.
6. In a shallow pan, sauté the pork in olive oil until light golden brown. Add the onions and
continue to cook, stirring periodically until the onions are translucent.
7. Add the reserved purée and ¼ cup of the broth and simmer until the pork is just tender. If
you need to add additional broth, your goal is for the pork to be tender and the liquid to be
thick and flavorful, but not dry.
8. Add the pumpkin and cook for an additional 8 minutes under a lid until the pumpkin is
tender. Let this mixture cool.
9. Drain the black beans and fold them into the pork-pumpkin mixture. Add the cheese and
season with salt and sugar. If you prefer this mixture to be spicier, add some of the sauce
from the chipotles.
10. Let the mixture chill. The finished appareil should be moist and full flavored, but not runny.
This is your empanada filling.

BAKED EMPANADA DOUGH
Yield: 60 Ounces, or 18 Large Empanadas
Ingredients Amounts
All-purpose flour 9 cups

Butter (1 ½ sticks), cold 18 oz.
Water, cold 7½ oz.
Egg 3 ea.
Salt 3/4 tsp.
Method
1. Pour the flour into a food processor. Cut the butter into 12 to 16 even-sized pieces and add
them to the flour. Pulse the food processor until the butter is about the size of peas.
2. In a separate, small bowl, mix the water and the egg until it is homogenous and add the
mixture to the flour and butter. Pulse until the mixture just begins to hold together when
you squeeze it in your hand.
3. Add slightly more water, if needed, but do not over mix. Remove the dough, flatten, and
wrap it in plastic wrap. Let chill for 1 hour or overnight.
4. Roll the dough out on a floured board to slightly less than an ⅛-inch. Cut the dough into
rounds using a cutter, bowl, or a plate. (I prefer the empanadas large so cut the dough out
about 3½ inches across.)
5. Top each dough round with some of the chilled empanada filling. (When first preparing the
recipe, it may be easier to seal the empanadas to avoid over filling them, but as you gain
experience you can add slightly more filling.)
6. Moisten the edges of the dough round with a beaten egg to help them stick. First, fold over
the dough to create a turnover and then using a fork you can seal the edges further with a
decorative marking.
7. This is perhaps the simplest way to seal the pastry. Brush the pastry with egg wash (1
beaten egg mixed with 1 tablespoon of water) and transfer the pastry to a greased baking
sheet while you complete filling the empanadas.
8. Preheat the oven to 400ºF.
9. Place the finished empanadas in the oven to bake for about 20 minutes, or until the pastry is
golden. Let cool slightly before serving.
Note: For a richer filling, you can add 4 ounces of grated Jack cheese to the cooled filling.
For a simple sauce to accompany the empanadas, mix 1 cup of sour cream with the juice of 1
lime, 2 tablespoons of chopped cilantro, and enough water to make a thick but pourable sauce.

PINTO BEAN, MONTEREY JACK CHEESE, & RED SALSA
QUESADILLA, SALSA VERDE
Yield: 12 Each
Ingredients Amount
Bean filling
Canola oil 2 Tbsp.
White onion, peeled and fine diced 1 ea.
Garlic, minced 2 Tbsp.
Chili powder 1 tsp.
Thyme sprig 1 ea.
Pinto beans, cooked 2 cups
Roasted red bell pepper, diced 1 ea.
Salt as needed
Green onions, sliced 4 ea.
Monterey Jack cheese 1 cup
Red salsa, mild ½ cup
Tomato salsa
Tomatillos, husked, rinsed and diced 3 cups
White onions, minced ¼ cup
Garlic, minced 2 tsp.
Serrano peppers, stemmed and minced 1 Tbsp.
Lime juice 2 Tbsp.
Cumin, ground and toasted ½ tsp.
Cilantro 2 Tbsp.
Whole wheat tortillas, 8” 12 ea.

Vegetable oil as needed
Avocado, cleaned and diced 1 ea.

Cilantro, picked and cleaned ¼ bu.
Sour cream ½ cup
Method
1. For the bean filling: In a sauté pan, add the canola oil and, over medium heat, sauté the
onions until soft and starting to color. Add the minced garlic, ancho powder, and thyme
sprig and cook for another 3 to 4 minutes. Add the cooked pinto beans and cook down for 3
to 4 minutes. Add the roasted red pepper and toss to combine. Season with salt and pepper
and cool.
2. Once cool, add the green onions, jack cheese and red salsa; mix gently to incorporate. Chill
completely.

3. For the salsa verde: Place tomatillos into a saucepan and cover with cold water. Bring to a boil
and simmer for 2 minutes and take off the heat. Drain the tomatillos, reserving the liquid.
4. Place the rest of the ingredients except for the cilantro to a blender and purée until smooth,
adding any cooking liquid needed to keep it moving. Add the cooked tomatillos and purée
until smooth. Add the cilantro and pulse. Remove and chill.
5. To assemble: Lay out your flour tortillas on a work table. Evenly distribute the filling on the
front half of the tortillas. Fold the top half over and brush both sides with the oil and sauté
on both sides until golden brown and hot in the middle.
6. Cut the finished quesadillas into four pieces and top with sour cream, avocado, cilantro, and
drizzle with salsa verde.

GRILLED FLATBREAD WITH SPICY WHITE BEAN PURÉE,
OYSTER MUSHROOMS, KALE, AND WILD BOAR SAUSAGE
Yield: 8 Portions
Ingredients Amounts
Flatbread
Yeast ½ oz.
Sugar ¼ cup
Milk, warmed ¼ cup
Egg 1 ea.
Salt 2 tsp.
Bread flour 4 cups
Whole wheat flour, light ½ cup
Water 1¼ cups
Olive oil, for brushing as needed
Oyster MushroomTopping
King oyster mushrooms, torn 1 lb.
Salt as needed
Spicy White Bean Purée 1 ½ cups

(recipe follows)
Lacinato kale, stemmed, cut fine 1 bu.
Olive oil 3 Tbsp.
Lemon juice 2 Tbsp.
Red onion, peeled, sliced thin, and 2 ea.
caramelized
Wild boar sausage, sautéed 1 lb.
Pecorino cheese, grated fine 2 oz.
Method
1. For the flatbread: In a medium bowl, combine the yeast, sugar, and warm milk and let the
yeast bloom.
2. Mix in the rest of the ingredients and add the water; combine and knead thoroughly until
you have smooth dough. Keep aside for 1 hour in a warm place.
3. Divide the dough into 4-ounce portions and shape them into tennis size balls.
4. Brush a little olive oil on top of each dough ball and cover with a piece of cloth for at least 15
minutes.
5. Flatten each ball of dough like a pancake by tossing and slapping with both hands; roll out
to about ⅛-inch. Brush with olive oil and grill on both sides until cooked.
6. To cook the mushrooms: In a large hot sauté pan, add a little olive oil, the mushrooms, salt,
and pepper, and sauté until soft and just starting to color. Remove and cool.

7. To assemble: After the flatbread has cooked, spread a little white bean purée on the warm
bread. Place the kale into a bowl and toss with the olive oil and lemon juice; let sit for 3
minutes.
8. Spread the caramelized red onions over each of the flatbreads, and then top with the
sautéed mushrooms. Sprinkle the kale over each flatbread, then top with the cooked
sausage; sprinkled with the grated cheese.
9. To serve: Bake again at 375° for 5 minutes, remove, and serve.

SPICY WHITE BEAN PURÉE
Ingredients Amounts
Great Northern beans, 1 cup

drained and rinsed (liquid reserved)
Harissa 1 Tbsp.
Water ½ cup
Olive oil ½ cup
Salt 1 tsp.
Ground black pepper ½ tsp.
Method
1. Purée the beans in a food processor with the garlic, harissa, and reserved water to make a
smooth and spreadable purée; add more oil if needed to make the purée as smooth as
peanut butter.
2. Season with salt and pepper and transfer to a mixing bowl.

SPANISH WHITE BEANS WITH SMOKED PAPRIKA AND
CHORIZO
Yield: 4 Portions
Ingredients Amounts

Spanish chorizo (such as Bilao) ½ lb.
sliced ¼” thick
Onion, medium, peeled, minced 1 ea.
Garlic cloves, peeled, minced 3 ea.
Salt as needed
Tomato paste ¼ cup
Pimentón dulce 1½ tsp.
Pimentón picante ½ tsp.
Tomato, grated 1 cup
Great Northern Beans, soaked 1 lb.
overnight with a pinch of salt, strained
Water 1 qt.
Lemon peel, ½” x 2” 1 ea.
Salt as needed
Parsley, finely chopped 2 Tbsp.
Bread slices, ½” pieces, grilled 12 ea.
with olive oil
Method
1. Heat oil in a large skillet over medium-low heat. Add chorizo and brown slightly, remove
from pan.
2. Add onions and cook until soft, about 10 minutes. Add garlic and cook until fragrant then
season with salt and black pepper.
3. Add tomato paste and cook until rust color, then add pimento and grated tomato. Cook and
reduce juices until thickened, then add soaked beans and water. Bring to a simmer.
4. Reduce heat to medium-low, cover, and cook until beans are tender, about 1 to 1 ½ hours.
5. When the beans are very tender, add lemon peel, browned chorizo and salt, and simmer for
10 more minutes. There should be thick liquid and it should be the consistency of stew.
6. Garnish with parsley and serve with grilled bread.

PARATHA WITH RED KIDNEY BEANS, GREEN ONIONS, AND
TOMATO CHUTNEY
Ingredients Amounts
Paratha
Whole meal flour, fine 1½ cups
All-purpose flour 1½ cups
Kidney beans, dry, ground to flour ¼ cup
Salt 1½ tsp.
Clarified butter, ghee 6-8 Tbsp.
Water 1 cup
Extra ghee, for cooking 1 cup
Red Kidney Beans, cooked 1 lb.
Green onions, thinly sliced 1 bu.
Tomato chutney
Canola oil ½ cup
Dried red chilies 2 ea.
Black mustard seeds 1 tsp.
Cumin seeds ¼ tsp.
Fenugreek seeds ¼ tsp.
Asafetida ¼ tsp.
Coriander, ground 1 tsp.
Paprika 1 tsp.
Curry powder ½ tsp.
Turmeric ½ tsp.
Tomatoes, finely chopped 2 lb.
Sugar ¼ cup
Salt as needed
Tomato paste 2 tbsp.
Method
1. For the paratha: Sift whole meal flour, white flour, bean flour and salt into a mixing bowl and
rub in 1 tablespoon of the ghee. Add water, mix and knead dough. Cover dough with clear
plastic and set aside for 1 hour.
2. For the chutney: Combine the oil, red chilies, mustard seeds, cumin, and fenugreek in a deep
pot, large enough to hold the tomatoes. Cook, stirring over medium-high heat until the
chilies and cumin darken, about 3 minutes.
3. Add the asafetida and cook, stirring, 30 seconds.
4. Add the coriander, paprika, curry powder, and turmeric and cook stirring, 30 seconds.
5. Add the chopped tomatoes and stir. Add the sugar, salt, and tomato paste and stir well.
6. Then cook, stirring every now and then, until the oil has separated and the chutney begins
to stick to the bottom of the pan, about 30 minutes.
7. Melt ghee over a low heat and cool slightly.
8. Divide dough into 12 to 14 equal portions and roll each into a smooth ball.

9. Roll each ball of dough on a lightly oiled board into a very thin circular shape. With a knife,
make a cut from the center of each circle to the outer edge.
10. Pour 2 teaspoons of the melted ghee into the center of each and spread lightly with a spoon.
11. Starting at the cut edge, roll the dough closely into a cone shape. Pick it up, press the apex of
the cone and the base towards each other and flatten slightly. You will now have a small,
roughly circular lump of dough again.
12. Lightly flour the board again and roll out the dough very gently, taking care not to press too
hard and let the air out of the edges.
13. Stuff each round with 1 tablespoon green onions and ¼ cup beans.
14. Gather the dough to enclose the filling, press lightly with your hand, then roll thinly being
careful not to break open the dough. The parathas should be as round as possible, but not as
thinly rolled as the first time.
15. Cook on a hot griddle liberally greased with extra ghee, turning parathas and spreading
with more ghee, until they are golden brown.
16. Serve with the tomato chutney.

BAKED CHARD LEAVES WITH GREAT NORTHERN BEANS,
ROASTED PEPPERS, AND SPICY TOMATO SAUCE
Yield: 4 Portions
Ingredients Amounts
Chard rolls
Swiss chard, large leaves 8 ea.
Extra-virgin olive oil ½ cup
Onion, minced 1 cup
Salt as needed
Cumin, ground 3 Tbsp.
Oregano, minced 1 tsp.
Great northern Beans, cooked 2 cups
Lemon juice 1 Tbsp.
Spicy tomato sauce

Onion, minced ½ cup
Cinnamon 1 tsp.
Smoked paprika, sweet 1 tsp.
Tomatoes, canned 2 cups
Salt as needed
Red pepper flakes 1 tsp.
Garnish (if desired)

Green onions, chopped as needed
Feta cheese, crumbled ½ cup
Method
1. Pre-heat the oven to 350°F.
2. Strip the leaves of chard from the stems, carefully keeping them as intact as possible. Dip in
cold water to rinse them.
3. Chop the stems into ½ inch pieces, wash well and set aside.
4. Bring a pot of water to a boil and blanch the leaves for 10 seconds until softened. Remove,
shock in an ice bath, and dry.
5. Heat a skillet with ½ of the olive oil and add the onion, chard stems and salt, and cook until
softened, about 3 to 4 minutes.
6. Add the cumin, oregano and beans, and cook for 1 minute until fragrant. Add the lemon
juice, and season with salt and pepper to taste.
7. Mash the bean mixture slightly with a spoon, and allow to cool.
8. Heat another skillet with the remaining olive oil and add the onion and garlic and cook until
softened, about 3 to 4 minutes.

9. Add the cinnamon and paprika and tomatoes. Bring to a simmer, and cook gently for 20
minutes until thickened. Season with salt, pepper and red chili flakes.
10. Evenly spread the sauce into the bottom a heat proof pan or casserole dish.
11. Place leaves of chard smooth side down on a work surface and place 1/3 to ½ cup of the
mixture in each leaf. Roll up, folding the sides to form a 2-inch by 4-inch log. Repeat with
remaining leaves.
12. Place each chard roll in the pan on top of the tomato sauce.
13. Cover with a lid or foil and bake for 15 to 20 minutes until heated through.
14. Plate two chard rolls per portion with tomato sauce, and top with feta cheese and green
onions.
Source: This recipe was developed by The Culinary Institute of America as an industry service to Northarvest Bean
Growers Association. All rights reserved.

AVOCADO TOAST WITH HERBY BEAN SALAD, ROASTED
TOMATOES AND FETA
Yield: 6 Portions
Ingredients Amounts
Red onion, very thinly sliced 1 oz.

approximately ¼ onion
Garlic clove, finely minced 1 ea.
Rice vinegar, seasoned 2 Tbsp.
Salt to taste
Pepper to taste
Cherry tomatoes 1 cup

Olive oil 2 Tbsp.
Salt to taste
Pepper to taste
Beans, canned, an assortment, 2 ½ cups

rinsed and drained
Extra virgin olive oil 2 Tbsp.
Lemon juice 1 Tbsp.
Salt to taste
Black pepper to taste
Herb leaves, mixed, such as dill, basil, 1 cup

flat leaf parsley, chervil, chives
Feta cheese, crumbled ½ cup
Salt to taste
Aleppo pepper to taste
Levain bread, slices, large 6 ea.

or rustic bread
Olive oil for brushing as needed
Avocado, peeled, pitted 3 ea.
Method
1. Place the red onion and garlic in the seasoned rice vinegar and set aside for 15 minutes.
2. Cut the cherry tomatoes in half lengthwise and toss with 2 tablespoons olive oil, salt and
pepper.
3. Preheat a non-stick pan over high heat. When very hot, toss in the tomatoes and allow them
to sit for a few minutes. Toss as they begin to char and remove from the pan when they
begin to collapse and have some charred edges. Set aside.

4. Combine the drained mixed beans with the onion, garlic and all the juices in the bowl. Add
2 tablespoons olive oil, and lemon juice. This bean salad can be made several days in
advance and refrigerated. It actually tastes better if made at least 1 hour before using.
5. To Serve: Gently fold in the mixed herb, charred tomatoes and feta cheese. Season to taste
with salt and Aleppo pepper.
6. Brush the slices of bread with olive oil and toast under a broiler, or grill in a grill pan on
both sides.
7. Crush ½ an avocado directly on each slice of toast.
8. Spoon ⅙ of the bean salad on top of the avocado, sprinkling with more feta if desired.
9. Serve immediately.
Source: As presented to The Culinary Institute of America and Northarvest Bean Growers
by Chef Barbara Alexander. 2020.

SOUPS

NAVY BEAN, CHORIZO AND LEEK SOUP
WITH POACHED EGG
Yield: 8 Portions
Ingredient Amount
Navy beans, dried 15 oz.

Extra-virgin olive oil 1 oz.
Onions, ¼” dice 1 cup
Garlic clove, minced 4 ea.
Leeks, ¼” dice 2 cups
Thyme, minced 2 tsp.
Spanish chorizo sliced 6 oz.
Chicken stock 1 qt. or more, as needed
Zucchini, ¼” dice 1 cup
Tomato, diced 1½ cup
Salt as needed
Parsley, chopped 2 Tbsp.
For the Poached Eggs (optional)

Fresh farm eggs 8 each
White vinegar 1 Tbsp.
Paprika 1 pinch
Method
1. Wash and soak the navy beans overnight in water. Simmer the beans until tender in
1 quart of water. As an alternative, you may use canned navy beans.
2. Heat olive oil in a soup pot, and sauté the onions, garlic, leeks, thyme, and chorizo for 3 to 4
minutes. Add the chicken stock. Bring to a simmer and cook for 10 minutes.
3. Add the zucchini and the navy beans, and simmer for 10 minutes longer. Add the diced
tomatoes and bring back to a simmer for just for 2 to 3 minutes.
4. Season the soup to taste with salt, pepper, and extra-virgin olive oil as needed. Serve topped
with chopped parsley and a poached egg (if desired).
5. For the poached eggs: Bring 4 cups of water with vinegar to a low simmer. Crack each egg into
a coffee cup or small measuring cup, and gently pour each egg into the water.
6. Poach 4 eggs at the time in the water for 3 minutes, then remove them and place the eggs in
cold water.
7. When serving, place one egg in each preheated bowl of soup and pour the hot soup on top
to heat the eggs through. Sprinkle each egg with paprika and serve.

WHITE BEAN SOUP WITH SWISS CHARD, BUTTERNUT
SQUASH AND FARRO
Yield: 6 servings
Ingredients Amounts
Dry white kidney (cannellini) beans,

sorted* 1 cup
Water as needed
Swiss chard, green 1 bunch

Leek, sliced thinly, white part 1 cup
Garlic, minced 1 Tbsp
Farro ½ cup
Vegetable broth, or water 2 quarts
Kosher salt 2 Tbsp
Fresh ground pepper ½ tsp
Bouquet garnis 1 each
Parsley stems, bay leaf, thyme sprig
wrapped in leek leaf with twine
Butternut squash, peeled, small dice 2 cup
Lemon juice 1 Tbsp
Extra virgin olive oil 1/4 cup
Method
1. Soak beans overnight, refrigerated. Drain.
2. Strip the Swiss chard leaves from their stems and chop the stems into ½-inch
pieces.
3. Roll up the leaves and slice into ¼-inch strips.
4. Place the chard stems, beans, leeks, garlic, farro, broth, salt, pepper, and bouquet
garnis in a pressure cooker, crock pot or heavy bottom soup pot.
5. Bring to a simmer, and gently cook on low, covered, until the beans are slightly
underdone and the farro is fully cooked. The time will vary: pressure cooker will
take about 15 minutes, and stovetop will take about 45 minutes.
6. Remove the bouquet garni.
7. Add the butternut squash and the chard leaves and cook until beans, squash and
leaves are fully tender, about 10 more minutes on stovetop, and 5 more minutes
for pressure cooker.
8. Stir in lemon juice, and adjust seasoning to taste.
9. To serve, garnish bowls of soup with extra virgin olive oil.
Note: White kidney beans and cannellini beans are the same type of bean.

SAUSAGE AND WHITE BEAN SOUP WITH
KALE AND BASIL PESTO
Yield: 3 Quarts
Ingredients Amounts
Olive oil ¼ cup

Onion, peeled and diced 2 ea.
Pork, ground 1 lb.
Salt 1 tsp.
Cayenne ¼ tsp.
Thyme, dried ¼ tsp.
Paprika 1 Tbsp.
Sage, dried ¼ tsp.
Bay leaf 2 ea.
Chicken stock 6 cups
Great Northern Beans, 4 cups
drained and rinsed
Kale, stemmed and chopped 3 cups
Salt 2 tsp.
Basic Basil Pesto (recipe follows; optional)
Method
1. In a medium-sized pot, add the olive oil, onions, and garlic and cook over medium heat
until lightly caramelized, stirring occasionally, about 10 minutes.
2. Add the ground pork and break up with the spoon; brown over medium-high heat until the
meat is browned and crumbly, about 6 minutes. Add the salt and pepper, cayenne, thyme,
paprika, sage, and bay leaf; cook for another 3 minutes.
3. Stir in the chicken stock and beans. Bring to a simmer for 5 minutes.
4. Add the kale and salt and bring to a simmer; cover, reduce heat, and simmer until kale is
tender, about 10 minutes. Remove bay leaf.
5. Serve immediately. Drizzle with basil pesto, if desired.

BASIC BASIL PESTO
PISTOU
Yield: 1 Cup
Ingredients Amounts
Basil leaves 3 cups

Garlic, chopped, poached or toasted 2 Tbsp.
Walnuts, toasted 3 Tbsp.
Parmesan or Asiago cheese, 1/3 cup
shredded
Salt as needed
Method
1. Plunge basil leaf into a pot of boiling water for 5 to 10 seconds. Immediately drain and
plunge into a bowl of ice water to stop the cooking and set the bright color.
2. Drain and squeeze out all the water that you can.
3. Chop the basil coarsely and add to a food processor or blender along with garlic, walnuts,
and olive oil and purée. Transfer to a bowl and stir in cheese.
4. Correct seasoning with salt and pepper. Store covered in refrigerator for up to 5 days or
freeze for up to 3 months.

THREE BEAN MINESTRONE
ALLA EMILIA ROMAGNA STYLE
Yield: 2 Quarts
Ingredient Amount
Olive oil ½ cup

Butter 2 oz.
Onions, small dice 2 cups
Carrots, small dice 1 cup
Celery, small dice 1 cup
Mixed Beans, dried, soaked (*see 1 cup
note)
Stock, chicken or vegetable 2 qt.
Parmigiano, crust from, 3 X 3, cleaned 1 ea.
Yukon gold potatoes, small dice 1 cup
Zucchini, small dice 2 cups
Tomatoes, plum, canned 1 cup
Spinach, shredded 4 cups
Salt as needed
Parmigiano, grated 1 cup
Method
1. Melt butter with olive oil over low heat, add onions, and sweat until wilted and soft, about
10 minutes.
2. Add carrots and cook for 3 minutes. Add celery, soaked beans, stock, and parmigiano rind
and cook for about 45 minutes, or until the beans are al dente.
3. Add diced potatoes and zucchini and cook for another 20 minutes. Add tomatoes and their
juices.
4. Partially cover and cook at low simmer for at least 30 more minutes. Add more broth as
necessary.
5. Add spinach and a splash of olive oil; season with kosher salt and black pepper.
6. Serve with a drizzle of olive oil and some of the grated parmigiano.
Note: *Beans need to be soaked overnight in a container with cold water to cover by 3 inch.
Drain the water and use in the soup. Mixed beans can be pink, pinto, kidney, white beans,
butter beans, or cranberry.
The Italians are masters at making vegetables flavorful. Minestrone is another example of a
soup inspired by the seasons. The name comes from the Italian term minestra, meaning soup.
Using multiple varieties of beans adds a multitude of colors, shapes, sizes, and textures that
make this light, flavorful soup comforting, satisfying, and appealing to the eye.

TUSCAN BREAD AND BEAN SOUP
Yield: 6 Portions
Ingredients Amounts
Cranberry beans (*see note) 2 cups

Bay leaves 2 ea.
Garlic cloves, peeled, divided 4 ea.
Celery stalks, chunked 1 ea.
Carrots, peeled, chunked 2 ea.
Onion, peeled, chunked 1 ea.
Leek, white part only 1 ea.
Savoy cabbage, cored and ½ ea.
cut into chiffonade
Swiss chard, stemmed and cut into 1 bu.
chiffonade
Water 5 cups
Salt as needed
Country bread loaf, day-old, ½ ea.
crust removed
Method
1. Cover the beans with water and soak them overnight. Cook the beans with the bay leaves
and 2 of the garlic cloves until they are soft, about 1 hour. Strain them, reserving 1 cup of the
liquid to add to the soup.
2. In a food processor, shred the remaining 2 cloves of garlic with the celery, carrot, onion, and
leek until very fine; still with tiny pieces of the vegetables, not a purée.
3. Sauté the vegetables in ¼ cup of olive oil on medium-low heat, about 10 minutes, or until it
is fragrant and slightly colored.
4. Add the cooked beans and the 1 cup of cooking water, cabbage, chard, and water. Bring to a
simmer and cook for approximately 1 hour. Season to taste with salt and pepper.
5. Crumble the stale bread into small chunks and place a handful of the bread in each bowl.
Ladle the soup over it and let it sit for a few minutes for the bread to soften and the broth to
be absorbed. Finish each bowl with olive oil and freshly ground black pepper.
*Notes: In place of cranberry beans, you may use great northern beans, navy beans, or large
butter beans.
Ribbolita is a classic 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 Parmigiano-
Reggiano over the top before service or at the table.

SMOKY TOMATO AND GREAT NORTHERN BEAN SOUP
Yield: 10 Portions
Ingredients Amounts
Smoked bacon, diced ¼ cup

Olive oil 2 Tbsp.
Yellow onion, diced 1 ea.
Shallot, minced 2 Tbsp.
Garlic, minced 3 cloves
Oregano, chopped 2 Tbsp.
Smoked chipotle powder 1 tsp.
Whole tomatoes, canned 28 oz.
Chicken stock 2 cups
Great northern beans, cooked 3 cups
Marjoram, chopped 2 Tbsp.
Salt ½ tsp.
Ground black pepper ¼ tsp.
Olive oil, for garnish as needed
Parmesan, grated as needed
Method
1. In a large soup pot, add the bacon and olive oil and cook over medium heat until the bacon
is slightly crispy and most the fat is rendered. Remove 2 tablespoons of the fat and discard.
2. Add the onions, shallots, and garlic and continue cooking for another 7 to 10 minutes, or
until the vegetables have just started to color.
3. Lower the heat and add the chopped fresh oregano and chipotle powder, and stir to
combine; cook for another 2 minutes.
4. Add the fresh or canned tomatoes and the chicken stock and cook for 30 minutes over low
heat. Add the cooked beans, marjoram, salt, and pepper and simmer for another 3 minutes.
5. Serve drizzled with the olive oil and the grated parmesan.

VEGETARIAN CHILI
Yield: 4 Quarts
Ingredients Amounts
Olive oil ¼ cup

Onions, peeled and diced 2 ea.
Red bell peppers, cored and diced 2 ea.
Serrano peppers, stemmed and seeded, 2 ea.
minced fine
Zucchini, diced 2 ea.
Corn kernels 1 cup
Chili powder 2 Tbsp.
Cumin 2 tsp.
Salt 1 tsp.
Cayenne ¼ tsp.
Coriander 1 tsp.
Cocoa 1 tsp.
Garlic powder 1 tsp.
Tomato purée, canned 14 oz.
Black beans 2 cups
Pinto beans 2 cups
Kidney beans 2 cups
Vegetable stock 3 cups
Red bell peppers, roasted, puréed 1 cup
Tomatoes, roasted whole, puréed 2 ea.
Soy sauce 1 tsp.
Cilantro, chopped ¼ cup
Method
1. In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers,
garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes.
2. Add the zucchini, and corn, and cook, stirring, until soft and the vegetables give off their
liquid and start to brown around the edges, about 6 minutes.
3. Add the chili powder, cumin, salt, cayenne, coriander, cocoa, and garlic powder, and cook,
stirring, until fragrant, about 30 seconds. Add the tomato purée and stir well.
4. Add the drained and rinsed beans and vegetable stock, stir well, and bring to a boil. Add
the roasted bell pepper and tomatoes; reduce the heat to medium-low and simmer, stirring
occasionally, for about 20 minutes.
5. Remove from the heat and stir in the soy sauce, black pepper, and cilantro. Adjust the
seasoning to taste.

OAXACA-STYLE BLACK BEAN SOUP
Yield: 8 Portions
Ingredients Amounts
Soup
Canola oil ¼ cup
White onion, large, small dice 1 ea.
Garlic cloves, peeled, chopped 2 ea.
Pasilla Oaxaqueño chile, seeded, torn 2 ea.
Black beans, cooked 4 cups
Salt as needed
Garnish
Corn tortillas, cut into 2”x ¼ “strips,
fried until crispy 4 ea.
Panela cheese, crumbled 8 oz.
Avocado, small dice 1 ea.
Micro cilantro, or chopped cilantro ¼ cup
Method
1. For the soup: In a stockpot, heat the oil. Add ¾ of the onion and the garlic; fry until golden
brown.
2. Add the chiles and heat through until fragrant, about 1 to 2 minutes.
3. Strain the onions, garlic and chiles from the oil and set the oil aside.
4. Place the fried items in a blender, and purée the ingredients, adding water as needed to
form a smooth paste.
5. Heat the flavored oil over moderate heat in the stock pot; and add the chile purée and fry
until starting to turn darker in color, about 2 minutes.
6. Add the beans and 4 cups of water to the pot with salt to taste and bring to a boil.
7. Puree the mixture until very smooth.
8. Serve the soup garnished with the fried tortilla strips, remaining diced onion, cheese,
avocado and cilantro.

RED BEAN AND QUINOA TORTILLA SOUP
Yield: 8 Portions
Ingredients Amounts
Tomatoes, cored 6 ea.

Garlic clove, unpeeled 2 ea.
Guajillo chile, stemmed, seeded ½ oz.
Canola oil 1 oz.
Quinoa, rinsed, drained well ½ cup
Cumin seeds, coarsely ground 1 tsp.
Onion, diced 2 cups
Poblano pepper, stemmed, seeded 1 cup
small dice
Vegetable stock 2 qts.
Kidney beans, canned, drained, rinsed 1 ea.
15 oz. can
Corn kernels 1 cup
Salt as needed
Garnish
Quinoa or tortilla chips 1 cup
Avocado, diced ½ cup
Cilantro, chopped 2 Tbsp.
Lime wedges as needed
Method
1. Lay the tomatoes and garlic on a baking sheet and place about 4 inches below a very hot
broiler. Roast until the garlic is soft, and the tomatoes have blistered and blackened all over.
Remove the peels and place in a bowl.
2. Toast the chiles slightly in a pan.. Transfer the roasted chiles to a bowl, cover with boiling
water. Soak the chiles for 15 minutes or until tender, remove from the liquid.
3. In a blender, puree the tomatoes, garlic cloves and chiles until smooth. Set aside.
4. Heat a large saucepot over medium heat. Add the oil and quinoa. Cook, stirring periodically
until the quinoa has toasted. Add the cumin, onions, poblano pepper, minced garlic and a
pinch of salt. Cook until aromatic.
5. Add the pureed tomato mixture. The mixture should sizzle and reduce.
6. Add the stock and bring to a simmer. Let cook for 20 minutes or until the flavors meld.
7. Add the beans and corn and bring to a low simmer. Cook 5 minutes. Adjust seasoning with
salt and pepper.
8. To Serve: Pour the soup in a bowl and garnish with quinoa chips, avocadoes, and cilantro.
Serve with lime wedges on the side.

SALADS

CHICKEN LARB WITH TOASTED RICE
AND PINTO BEANS
Yield: 6 – 8 Portions
Ingredients Amounts
Sticky rice, raw 4 Tbsp.

Rice powder, roasted ¼ cup
Chicken, coarsely ground or chopped 12 oz.
Pinto beans, cooked 12 oz.
Olive oil, or ¼ cup chicken stock 2 Tbsp.
Chili powder or chili flakes, hot ½ tsp.
(preferably Thai)
Lime juice 5 tsp.
Fish sauce 4 tsp.
Sugar as needed
Red onions, slivered ¼ cup
Scallions, sliced 2 Tbsp.
Cilantro, coarsely chopped 2 Tbsp.
Mint leaves, whole, plus more 10 ea.
for serving
Garnish
Lettuce cups or cabbage leaves
Green beans, cooked
Cherry tomatoes, halved
Cucumber spears
Cilantro, mint, and basil leaves
Method
1. Place the rice into a dry sauté pan over medium heat and toast it, stirring constantly, until it
turns a pale golden color, about 10 minutes. Remove the rice from the pan, allow to cool,
and grind in a mortar and pestle or a spice grinder until you have a slightly coarse powder;
a little finer than cornmeal. Reserve.
2. In a pan, warm the pinto beans for about 2 minutes and reserve.
3. Sauté the chicken in olive oil over a high heat. (For a low fat version, use the chicken stock
instead of the olive oil and let simmer.) In either case, cook until the meat is fully cooked
and firm, about 3 to 4 minutes.
4. Remove the pan from the heat and add the reserved, cooked beans. Add the chili powder,
lime juice, fish sauce, and sugar. You are looking for an assertive, but balanced flavor that is
at salty, savory, sweet, sour, and spicy.
5. Next, add the onions, scallions, and cilantro and combine. Add the torn mint leaves, taking
the care not to bruise them. Adjust the seasonings to taste.
6. To serve, mound the chicken and bean mixture on a shallow platter.

7. For garnish: Decorate the plate with your own selection of cooked and raw vegetables. My
favorites include cabbage wedges or lettuce cups, cherry tomatoes, green beans or
cucumbers, and fresh basil, cilantro, and mint leaves.
Note: Adding beans to this dish while not traditional is tasty and a nutritional boon. I prefer
chopping the meat into pieces that are larger than ground meat, so that they look similar in size
to the beans; this way the beans don’t seem awkward or stand out.
In Thailand this dish is served as a meal with either Jasmine rice or more typically, sticky rice.
For a healthy, gluten-free version, this recipe uses vegetables.

RED QUINOA AND NAVY BEAN SALAD WITH TOASTED
ALMONDS, CILANTRO, AND LIME CUMIN VINAIGRETTE
Yield: 8 Portions
Ingredients Amounts
Salad
Water ¾ cup
Bay leaf 1 ea.
Red quinoa ½ cup
Salt ½ tsp.
Lime juice 1 Tbsp.
Navy beans, drained and rinsed 15 oz.
Yellow zucchini 2 ea.

Olive oil 3 Tbsp.
Rosemary, minced 1 Tbsp.
Pimenton (smoked paprika) 1 tsp.
Almonds, sliced, toasted ¼ cup
Sunflower seeds, toasted ¼ cup
Olive oil 2 Tbsp.
Cilantro, chopped ½ cup
Lime Cumin Vinaigrette

Garlic 2 tsp.
Serrano, seeded and minced 1 ea.
Lime juice ¼ cup
Lime, zest of 1 ea.
Lemon juice 3 Tbsp.
Cumin seed, toasted ½ tsp.
Kosher salt ½ tsp.
Cayenne ¼ tsp.
Olive oil ½ cup
Cilantro sprig, for garnish
Method
1. For the salad: Bring the water and bay leaf to a boil in a small saucepot and add the quinoa,
reduce to a simmer, cover, and cook for 15 minutes. Remove from the heat and let rest for 10
minutes.
2. Fluff with a fork and season with the kosher salt and lime juice. Cool completely and add
the beans; set aside.
3. For the grilled zucchini: Preheat the grill to high. Cut off the stems and cut lengthwise into ½-
inch-thick planks.
4. Place in a bowl with the olive oil and rosemary, and the pimentón. Toss to combine.

5. Grill on both sides until colored and cooked, about 6 minutes. Remove and cool, and cut
into small chunks.
6. Add grilled zucchini to the bowl of beans and quinoa.
7. Add most of the toasted nuts, olive oil, and cilantro and toss to combine; set aside some of
the toasted nuts for garnish.
8. For the vinaigrette: Combine all the ingredients except for the olive oil in a blender and purée
until combined.
9. Add the olive oil while the blender is running to create a creamy dressing. Set aside.
10. To finish the salad: Pour half the vinaigrette over the salad and stir to coat. Taste and add
more until the balance is to your liking. Serve on a small plate and top with the reserved
toasted nuts and a cilantro sprig.

KALE AND GREAT NORTHERN BEAN SALAD, TOASTED
PUMPKIN SEEDS, AND PECORINO CRISPS WITH CREAMY
WHITE BEAN DRESSING
Ingredients Amounts
Salad
Tuscan or black kale, shredded 3 cups
Great northern beans, drained 2 cups
rinsed
Fennel, stemmed, shaved 1 ea.
Edamame, shelled ½ cup
Carrots, grated ½ cup
Salt as needed
Pumpkin seeds ½ cup

Tamari 1 Tbsp.
Creamy white bean dressing

Lemon juice ¼ cup
Lemon zest 1 tsp.
Lime juice 2 Tbsp.
Dijon mustard 2 tsp.
Shallots, minced 1 Tbsp.
Great northern beans ¼ cup
Water, used to thin as needed
Salt as needed
Cheese crisps
Pecorino cheese, finely grated 2 oz.
Method
1. For the salad: In a large bowl, add the kale and beans. Add the fennel, edamame, carrots, and
chill the whole bowl.
2. For the pumpkin seeds: Preheat the oven to 325°F. Place the pumpkin seeds in a small bowl
with the tamari and toss to coat, then spread on a sheet pan and toast until fragrant, about
10 minutes. Remove and cool.
3. For the dressing: Place the lemon juice and zest, lime juice, mustard, shallots, and the beans in
a blender and purée until smooth.
4. Add the olive oil all at once and purée again until combined; thin if necessary with water.
5. Season with salt and pepper as needed.

6. For the cheese crisps: Grate the cheese and on a Silpat, make 8 small little mounds, bake at
350°F for 4 to 6 minutes; let cool. Set aside remaining cheese to add to the salad.
7. Assemble the salad: Add enough dressing to the salad in the bowl and toss to coat evenly; add
more to taste with a splash of lemon juice, if needed.
8. Place a small mound on a chilled plate, top with some toasted pumpkin seeds and a cheese
crisp. Serve.

BROWN RICE AND KIDNEY BEAN SALAD WITH ROASTED
RED PEPPERS, FUJI APPLES, AND SHERRY VINAIGRETTE
Yield: 6 Cups
Ingredients Amounts
Brown rice, cooked 2 cups
Sherry vinaigrette
Sherry vinegar ¼ cup
Lemon juice 2 Tbsp.
Tarragon, minced 1 Tbsp.
Salt as needed
Red kidney beans, 2 cups

drained and rinsed
Red pepper, roasted, peeled, diced 1 cup
Cucumber, peeled and finely diced 1 cup
Shallot, minced ½ cup
Celery, finely diced ½ cup
Fuji apple, finely diced 1 ea.
Flat-leaf parsley, minced ¼ cup
Salt as needed
Spinach, cleaned and torn 3 cups
Almonds, sliced, toasted 1 cup
Method
1. For the brown rice: Put brown rice and water together in a pot with a lid. Use the ratio of 1 ½
cups of water to 1 cup of rice.
2. Set the heat to maximum, and bring the rice and water to a boil uncovered. Then put the lid
on the pot, and reduce the heat to a low simmer. Let the rice simmer for 20 minutes.
3. Turn off the heat, and let the rice sit in the covered pot for another 10 minutes. Remove and
cool completely.
4. For the dressing: While the rice is cooking, combine the ingredients for the sherry vinaigrette.
Adjust the seasonings with additional salt and pepper as necessary.
5. Once rice is cool, combine all the salad ingredients except for the spinach.
6. Add some of the dressing to moisten and let marinate for 45 minutes.
7. Add the spinach and toss. Serve a spoonful of the salad and garnish with almonds.

BLACK BEAN, TOMATO, FRESH CORN, BIBB LEAF SALAD
WITH AVOCADO AND SHERRY VINAIGRETTE
Yield: 8 Portions
Ingredients Amounts
Bean salad
Sun Gold cherry tomatoes, halved 2 cups
Fresh corn kernels 2 cups
Cucumber, peeled and finely diced 1 cup
Celery, finely diced ½ cup
Scallions, diced ½ cup
Salt 1 tsp.
Cojita cheese, crumbled ¼ cup
Lime juice 1 Tbsp.
Bibb leaf lettuce, leaves separated 2 hd.
Avocado cider dressing

Avocado, large, peeled and pitted 1 ea.
Shallot, large, minced 1 Tbsp.
Dijon mustard 1½ Tbsp.
Tarragon, minced 2 tsp.
Italian parsley, minced 1 tsp.
Water 2 Tbsp.
Salt as needed
Avocados, fresh, halved and sliced 2 ea.
Method
1. For the salad: Combine beans, tomatoes, corn, cucumber, celery, scallions, and cojita cheese, if
using. Add the dressing to coat and gently; you should have a little leftover dressing. Cover
and refrigerate at least 2 hours before serving.
2. For the avocado cider dressing: In a blender, combine the avocado, shallots, garlic, Dijon, and
sherry vinegar and process until smooth.
3. With the motor running, slowly add the oil until thickened and incorporated. Thin with
water, if necessary.
4. Transfer the dressing to a bowl and stir in the minced tarragon and parley. Season to taste
with salt and pepper.
5. To serve, place a bib leaf in a chilled bowl and top with some of the salad, and drizzle extra
dressing, if desired. Garnish with sliced avocado.

TUSCAN BEAN SALAD WITH GRILLED MUSHROOMS
Yield: 12 Portions
Ingredients Amounts
Tuscan bean salad

Great northern beans 1 cup
Navy beans 1 cup
Dark kidney beans 1 cup
Bay leaf 1 ea.
Kalamata olives, halved 3 oz.
Red peppers, diced 1 cup
Red onions, fine dice ½ cup
Fresh marjoram, minced 2 Tbsp.
Roasted garlic paste 1 Tbsp.
Red pepper, crushed ½ tsp.
Salt 1½ tsp.
Bean salad dressing

Apple cider vinegar 3 oz.
Balsamic vinegar 1 oz.
Shallots, peeled, minced 2 Tbsp.
Grilled crimini mushrooms

Crimini mushrooms, stemmed 16 ea.
Olive oil 3 Tbsp.
Salt as needed
Serving components
Bibb lettuce cups 12 ea.
Method
1. For the bean salad: Soak the three bean varieties together in cold water overnight, then drain
the beans, and place soaked beans in a pot and cover with cold water by 4 inches; add the
diced onion and bay leaf.
2. Cook on a simmer until the beans are soft, about 40 minutes. Drain and cool completely.
3. Combine with the remaining bean salad ingredients and toss to incorporate.
4. For the dressing: Whisk together the dressing ingredients. Toss with the bean salad.
5. For the crimini mushrooms: Brush the mushrooms with olive oil and season with salt. Mark
the mushrooms on a hot grill and cook thoroughly. Slice thinly, add to the salad, and toss
just to combine.
6. For serving, spoon the bean salad in to lettuce cups. Garnish with the cilantro.

QUINOA AND BLACK BEAN SALAD WITH ROASTED
SALMON
Yield: 10 Portions
Ingredients Amounts
Quinoa ¾ cup
Black beans, cooked (or canned and 1 ½ cups
rinsed)
Red wine vinegar 1½ Tbsp.
Salt a pinch
Ground black pepper a pinch
Red pepper, roasted, diced small 1 cup
Red onion, diced small ¾ cup
Pickled jalapeno chilies, seeded and 2 ea.
chopped
Fresh cilantro, finely chopped ½ cup
Salmon, roasted and cooled 1 lb.
Watercress, large stems removed 3 cups
Dressing
Lime juice 6 Tbsp.
Salt 1 tsp.
Cumin 1 tsp.
Cayenne pepper ¼ tsp.
Olive oil ½ cup
Method
1. For the quinoa: In a bowl, wash the quinoa in at least 3 changes of cold water, rubbing the
grains and letting them settle before pouring off most of the water until the water runs clear;
drain in a large fine sieve.
2. Bring 1 ½ cups of water to a boil in a medium-sized pot and add the quinoa. Lower the heat
and cover; cook for 15 minutes. Remove from the heat and let sit for 20 minutes. Fluff with a
fork to break up any clumps.
3. While the quinoa is cooking, toss the beans with vinegar, salt, and pepper to taste in a small
bowl. Let sit for 30 minutes before draining off excess liquid.
4. Transfer the quinoa to a large bowl and cool. Add the drained beans, red bell pepper, red
onions, jalapeños, and cilantro; toss gently to combine.
5. For the dressing: In a small bowl, whisk together the lime juice, salt, cumin, and cayenne
pepper. Add the oil in a stream, whisking.
6. Drizzle the dressing over the salad and toss well with salt and cayenne to taste. Crumble
half the cooked salmon and add gently to the salad. This salad may be made 1 day ahead
and chilled, covered.

7. To serve: Mound a small pile of watercress on a plate and top with 1 cup of the bean salad.
Top with the remaining roasted salmon on top.
Note: 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.

LEBANESE FATTOUSH WITH BAHARAT SPICED BEANS
Yield: 4 Portions
Ingredients Amounts
Pita bread, round, medium 2 ea.
Baharat
Cinnamon ¼ tsp.
Nutmeg ½ tsp.
Cumin seeds ½ tsp.
Coriander seeds ½ tsp.
Mint, dried 1 tsp.
Black peppercorns ½ tsp.
Bay leaves 1 ea.
Fennel seeds ¼ tsp.
Allspice, whole 2 ea.
Cloves, whole 2 ea.
Mustard seeds ½ tsp.
Dressing
Sumac 2 Tbsp.
Salt as needed
Lemon juice ½ ea.
Salad
Flat parsley, washed, dried, and 1 bu.
leaves picked off stalks
Mint, leaves picked ½ bu.
Green onions, trimmed and thinly 1 bu.
sliced
Cucumber, seedless, thinly sliced in 1 ea.
half circles
Red radishes, medium, thinly sliced 8 ea.
Tomatoes, small, halved 1 pt.
Cranberry or Pink Beans, cooked 2 cups
Method
1. Tear the pita bread open and toast it in a 350°F oven until golden brown. Place on a rack to
cool.
2. For the Baharat: Place all the whole spices for the baharat in a dry pan and heat until fragrant,
about 10 seconds. Cool and grind in a spice or coffee grinder.
3. In a mixing bowl, combine the beans with baharat and ¼ cup olive oil. Season with salt.

4. Break the toasted bread into bite-size pieces and put them in a salad bowl. Sprinkle with
sumac, olive oil, lemon juice, and mix until the bread is thoroughly coated.
5. Add the rest of the salad ingredients and salt to taste. Mix well and serve.

SEARED SALMON WITH GREAT NORTHERN WHITE BEANS,
BUTTERNUT SQUASH AND WINTER GREENS WITH CITRUS
GREEN TEA DRESSING
Yield: 8 Portions
Ingredients Amounts
Citrus Green Tree Dressing

Green tea ½ cup
Corn starch ½ Tbsp.
Water 3 Tbsp.
Ginger, chopped 1 tsp.
Orange juice 2 Tbsp.
Lime, zest and juice of 1 ea.
Rice wine vinegar ½ cup
Sugar ½ tsp.
Mayonnaise (or Greek yogurt) 3 Tbsp.
Green onion, chopped 2 Tbsp.
Mint leaves 8 ea.
Basil leaves 8 ea.
Soy bean oil 2-4 Tbsp.
Salt as needed
Salad
Great Northern White Beans, cooked, 3 cups
drained
Winter greens 2 cups
such as arugula, kale, chicory, escarole
Butternut squash, diced and roasted 2 cups
Orange segments 2 cups
Lemon segments ½ cup
Red onions, sliced thin and soaked in 1 cup
cold water
Parsley, chopped ½ cup
Dill, chopped ¼ cup
Mint leaves ½ cup
Salt as needed
Salmon
Salmon, skinned, cut in 4oz portions 8 ea.
Salt as needed

Lemon zest 2 tsp.
Orange zest 2 tsp.
Olive oil 1 oz.
Canola oil 1 oz.
Micro greens as needed
Method
1. For the Salad Dressing: Bring the green tea to a boil.
2. Dissolve the corn starch in 3 tablespoons of water, and whisk in the starch with the tea to
thicken; remove from heat and chill.
3. Add the green tea, ginger, orange juice, lime juice and juice, rice vinegar, sugar, mayonnaise,
green onions, mint, basil, and cilantro into a blender and purée. Drizzle in soy bean oil as
needed to make a smooth puree. Season with black pepper and salt. Set aside.
4. For the Salad: In a large mixing bowl, combine the Great Northern White Beans, greens, roasted
butternut squash, orange and lemon segments, red onions, parsley, dill and mint.
5. Season to taste with salt and pepper, and toss the salad with the citrus green tea dressing.
6. For the Salmon: Season the salmon with salt and pepper. Let rest for 10 minutes. Combine the
lemon and orange zest with the olive oil. Rub all over the salmon.
7. Heat the canola oil in a sauté pan over medium high heat. Sear the salmon on both sides until
just cooked through. Let rest for 5 minutes.
8. To Serve: Place about a cup of salad on the plate, then top with a piece of seared salmon. Drizzle
more dressing over the salmon and garnish with micro greens.

CRANBERRY BEAN AND WHEAT BERRY SALAD WITH
ASIAGO CHEESE, ROASTED BEETS, CUCUMBERS,
PISTACHIOS AND TARRAGON MINT VINAIGRETTE
Yield: 6 Portions
Ingredients Amounts
Dressing
White wine vinegar ¼ cup
Dijon mustard 1 Tbsp.
Salt as needed
Mint, minced 2 tsp.
Beets, roasted, peeled, diced 1 lb.
Cranberry beans, cooked 2 cups

Wheat berries, cooked 1 cup
Cucumbers, diced 1 lb.
Garnish
Asiago cheese, shaved ¼ lb.
Pistachios, toasted, chopped ½ cup
Tarragon leaves ½ cup
Method
1. For the dressing: In a medium mixing bowl, combine the vinegar, mustard and shallots.
Season with salt and pepper to taste.
2. Whisking constantly, drizzle the olive oil into the vinegar mixture to create an emulsion.
Add the tarragon and mint.
3. Toss the beets with ¼ of the vinaigrette and season with salt and pepper and set aside.
4. Combine the beans, wheat berries and cucumbers in a large bowl. Toss to combine with the
remaining vinaigrette, and season with salt and pepper to taste.
5. Just before serving, gently combine the bean and wheat berry salad with the beets.
6. Sprinkle the plated salad with asiago cheese, pistachios, and tarragon and serve.

BLOOD ORANGE, BEAN AND ENDIVE SALAD WITH TORN
CROUTONS
Yield: 8 Portions
Ingredients Amounts
Torn Croutons
Whole grain batard, or other sour
dough bread, hand torn into
½ -1” pieces 1 cup
Garlic, smashed with salt ½ tsp.
Parmesan, finely grated 1 Tbsp.
Salt as needed
Black pepper, ground as needed
Citrus Vinaigrette
Orange juice 1 cup
Champagne vinegar ¼ cup
Extra virgin olive oil ½ cup
Salad
Red kidney beans, cooked, 1 cup
rinsed, drained
White kidney beans, cooked, rinsed, 1 cup
drained
Navy beans, or cannellini beans,
cooked, rinsed, drained 1 cup
Lemon juice 2 Tbsp.
Extra virgin olive oil 2 Tbsp.
Red or white endive, sliced on bias 1 cup
¼” thick
Celery, peeled, sliced thin on bias 1 cup
Fennel, sliced thin 1 cup
Green onions, sliced ¼ cup
Fennel fronds ¼ cup
Blood orange and orange segments, 2 cup
no pith
Arugula 1 cup
Method
1. For the Torn Croutons: Place the bread on a sheet pan and let sit out overnight to dry.
2. Combine the garlic, olive oil, cheese, salt and pepper in a bowl. Toss with the bread.

3. Preheat a 350°F oven. Place the bread on a baking sheet and bake until crisp and golden
brown.
4. For the Vinaigrette: Heat the orange juice in a small saucepan. Reduce by ½. Let cool.
5. Combine the shallots, vinegar, and a pinch of salt in a bowl. Let sit for 10 minutes.
6. Stir in the orange juice reduction and extra virgin olive oil. Season with salt and pepper.
7. For the Salad: Combine the beans in a large bowl. Add the lemon juice, olive oil, salt and
pepper. Gently mix.
8. In a large bowl, combine the endive, celery, fennel, green onions, orange segments, some
vinaigrette, salt and pepper as needed.
9. Gently add in the arugula, beans and half the croutons.
10. Place on a platter, and garnish with more croutons.

SIDES

BAKED STUFFED VEGETABLES WITH MINT,
DILL, RICE, AND RED BEANS
Yield: 12 Portions
Ingredients Amounts
Olive oil 2/3 cup

Onions, finely chopped 1 cup
Lamb, ground 1 lb.
Garlic, minced 1 hd.
Cinnamon 1 tsp.
Allspice 1 tsp.
Rice, long grain 1 cup
Pine nuts, toasted ½ cup
Red beans, small, cooked 1 cup
Currants, plumped ½ cup
Dill 1/3 cup
Mint 1/3 cup
Parsley, chopped 1/3 cup
Tomatoes 6 ea.
Green bell peppers 6 ea.
Potatoes, creamers, quartered 5 ea.
Vegetable stock, with water 1 cup
Tomato purée 1½ cups
Salt as needed
Sugar a pinch
Bay leaves 2 ea.
Method
1. To prepare the vegetables: Cut the tops off of all the vegetables and hollow until only a shell is
left. Reserve the tomato pulp and purée in a blender until a liquid is formed and reserve.
2. Place the vegetables into a baking pan (a pan large enough to hold the vegetables upright)
and set aside.
3. To make the filling: In a pan over medium heat, cook the onions in 1/3 cup of olive oil until
translucent and golden.
4. Add the lamb, garlic, and spices and cook till the lamb is cooked through. Over the heat
source, mix in the rice, pine nuts, currants, and herbs along with the tomato pulp purée.
5. Mix well and season with salt and pepper and sugar. Bring to a simmer and cook for 2
minutes.
6. If the tomato pulp is dry, add additional water to the rice, if needed. (Note: Long grain rice
cooks at a ratio of 1½ times water to rice, so you are looking for about 1½ cups of liquid total
from the tomato pulp and the liquid coming from the vegetable shells. It should be close.)
7. Season each of the vegetable shells lightly and stuff three-fourths full with the rice mixture.

8. Keep in mind the stuffing will swell as it cooks, so don’t fill too much, as the vegetables will
burst as they cook.
9. Once filled, replace the tops and place the potatoes between the vegetables to prop them up
and hold them vertical while they cook.
10. Preheat the oven to 375ºF.
11. Combine the tomato purée, water, and the last 1/3 cup of olive oil, season with salt and
pepper, and pour this over the stuffed vegetables and potatoes.
12. Sprinkle a small amount of sugar on the top for browning. Place the baking pan in the
preheated oven and cook for about 1 to 1½ hours.
13. Baste the vegetables occasionally to moisten then, but expect the tops of the vegetable to
begin to brown slightly as they get tender. If the pan threatens gets too dry, you can add
additional water to remoisten.
14. To check for doneness, the vegetables (potatoes included) should be tender and browned
slightly and the rice should be fully cooked.
15. Remove the vegetables from the oven and allow them to cool in their pan for an hour or so
before serving warm or at room temperature.
Note: I like to serve these vegetables with a bottle of wine, a loaf of bread, and a thick slice of
feta cheese on the side. Be sure that each guest receives not only the stuffed vegetables, but also
a couple of wedges of potatoes and a few spoonfuls of the delicious sauce from the bottom of
the pan. Enjoy!

CLASSIC BAKED BEANS
Yield: 10 Portions
Ingredients Amounts
Red beans 3 cups

Bacon, diced 1 cup
Onion, diced fine 1 ea.
Molasses ¼ cup
Salt 1 tsp.
Tomato paste 2 Tbsp.
Worcestershire sauce 1 tsp.
Brown sugar 3 Tbsp.
Method
1. Soak beans overnight in cold water. Simmer the beans in the same water until tender,
approximately 1 ½ hours. Drain and reserve the liquid.
2. Preheat oven to 325°F. Sauté the bacon until light brown, add the onion, and cook until they
are soft, about 10 minutes. Set aside.
3. Arrange the cooked beans in a 2-quart bean pot or casserole dish by placing a portion of the
beans in the bottom of dish, and layering them with bacon and onion mixture.
4. In a saucepan, combine molasses, salt, pepper, mustard, tomato paste, Worcestershire sauce,
and brown sugar. Bring the mixture to a boil and pour over beans.
5. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid
or aluminum foil.
6. Bake for 3 hours in the preheated oven, until beans are tender. Remove the lid about
halfway through cooking, and add more liquid if necessary to prevent the beans from
getting too dry.
Note: 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 more
visual interest.

STIR-FRIED GREEN BEANS WITH BLACK BEANS
Yield: 6 Portions
Ingredients Amounts
Peanut oil 2 Tbsp.

Ginger, minced 1 Tbsp.
Yellow onion, small, peeled, sliced 1 ea.
Green beans, both ends trimmed, cut 1 lb.
on an angle into 1” pieces
Salt ½ tsp.
Black beans, cooked 1 cup
Oyster sauce 2 Tbsp.
Asian black bean sauce 1 Tbsp.
Water ¼ cup
Method
1. Prepare all the green beans and line up all the ingredients in order as above. In a wok or
heavy duty frying pan, heat the oil over high heat for 30 to 45 seconds.
2. Add the garlic, ginger and onion slices and cook for 20 to 30 seconds, stirring constantly to
prevent the garlic from burning.
3. Add the green beans and salt and cook for another 2 minutes, stirring a couple times. Add
the black beans, water, cover the pan, and let the beans steam for 3 to 4 minutes.
4. Uncover the pan and add the oyster sauce and Asian black bean sauce and cook another
minute, stirring to coat all the beans with the sauce.

MACARONI & CHEESE WITH GREAT NORTHERN BEANS
Yield: 12 Portions
Ingredients Amount
Olive oil 1 Tbsp.

Bacon or pancetta ¼ cup
Onion, peeled and diced ½ cup
Shallot, peeled and minced 2 Tbsp.
Garlic, peeled and minced 1 Tbsp.
Bay leaf 1 ea.
Butter 2 Tbsp.
All-purpose flour ¼ cup
Milk 3 cups
Ground white pepper as needed
Nutmeg ¼ tsp.
Thyme leaves 1 tsp.
Parmesan-Reggiano 1 cup
Cheddar cheese, white, shredded 1 cup
Gruyere cheese, grated ½ cup
Fontina 1 cup
Whole wheat elbow pasta, ½ lb.
cooked al dente
Great northern beans, canned or cooked, 3 cups
drained, rinsed, chilled
Bread crumbs, toasted ½ cup
Cayenne ¼ tsp.
Salt ½ tsp.
Method
1. Preheat the oven to 350°F.
2. For the base: Add the olive oil to a medium pot over medium heat and add the pancetta to
the pot.
3. Cook the pancetta until lightly browned, 3 to 4 minutes. Add the onions, shallot, and garlic
and bay leaf to the pan and cook until translucent, 3 to 4 minutes.
4. Add the butter and flour to the pot and cook, stirring, for 3 minutes.
5. Add the milk to the pot and whisk until smooth. Bring to a boil then reduce the heat to
a simmer. Season with the white pepper, nutmeg, and thyme and cook for 3 minutes. Add
the grated cheeses to the pot and stir to combine well. Add the pasta to the pot and remove
from the heat.
6. Add the chilled beans and fold them in gently.
7. Transfer the contents of the pot to a 3-quart baking dish or individual ramekins. In a small
bowl, combine the bread crumbs with the cayenne and salt and sprinkle over the top of the
macaroni. Bake, uncovered, until golden brown and bubbling, about 30 minutes.
8. Cool 15 minutes before serving.

GHANAIAN RED STEW WITH RED BEANS AND FRIED
PLANTAINS
Yield: 6 servings
Ingredients Amounts
Red palm dende oil* 1 cup

Red onion, small dice 2 cup
Habañero pepper, seeded, minced 1 each
Garlic, minced ¼ cup
Fresh ginger, grated 2 Tbsp
Cloves, ground ⅛ tsp
Curry powder 1 tsp
Bay leaf 1 each
Tomato paste ⅓ cup
Tomatoes, medium dice 2 cup
Dark red kidney beans, canned
with liquid 8 cup
Salt 2 Tbsp
Ground black pepper to taste
Dried shrimp** (optional), minced,
soaked in ½ cup water ¼ cup
Ripe plantains, sliced on diagonal,

1 inch wheels 2 each
Oil for frying ½ cup
Scallions, sliced ½ inch pieces 1 cup

Flour tortillas, 12 inch, heated 6 each
Method
1. In a large heavy bottomed saucepan, heat oil on medium. Add onions and sauté
about 5 minutes, until softened.
2. Add peppers, garlic and ginger. Cook 1 minute, add cloves, curry powder and
bay leaf and cook 1-2 minutes more.
3. Add tomato paste, stir to incorporate, and add tomatoes. Cook 5-8 more minutes
until the tomatoes start to break down. Stir frequently.
4. Add the red beans with their liquid to the tomato mixture. Add salt, pepper, and
shrimp with its water (if using). If not using the shrimp, just add ¼ cup water.
5. Stirring occasionally, simmer on low for 15 minutes or until you reach a thick
stew consistency. Add additional salt, if needed.

6. Heat oil in a skillet over medium heat and add the plantains. Sauté until golden
brown on both sides. Place the plantains on a paper towel lined tray to remove
excess oil.
7. Serve the Red Red Stew garnished with scallions, and with the fried plantains
and tortillas.
*Dende oil is a fragrant, bright red oil from the fruit of the African Oil Palm, commonly used in
parts of West Africa and Brazil. It can be purchased online or at Whole Foods.
** Dried shrimp are available at Asian markets or Whole Foods, and provides a wonderful
depth of flavor.

JAMAICAN JERK BBQ BAKED BEANS
Yield: 8 Portions
Ingredients Amounts
Ham hock, small, smoked 1 ea.

Canola oil 2 Tbsp.
Onions, minced 1 lb.
Smoked paprika 1 tsp.
Allspice ¼ tsp.
Nutmeg ¼ tsp.
Cinnamon ¼ tsp.
Garlic powder 1 tsp.
Cayenne 1 tsp.
Onion powder 1 tsp.
Thyme, dried 1 tsp.
Salt ½ tsp.
Canned tomatoes, small dice 1 cup
Navy beans, soaked overnight 1½ lb.
Ketchup 1 cup
Beer (ale or lager) 1 ea.
Coleman’s dry mustard ¼ cup
Molasses 3 oz.
Jaggery or dark brown sugar 2 oz.
Apple cider vinegar 2 oz.
Water 1 qt.
Method
1. Preheat an oven to 300ºF.
2. In a heavy bottomed pot, cook the ham hock in canola oil until browned.
3. Remove the hock and add the onions to lightly caramelize. Add the garlic and cook until
aromatic. Add the spices and toast slightly until fragrant.
4. Add all remaining ingredients and the cooked ham hock, and bring to a simmer.
5. Cover the pot and place in the oven to bake for 5 hours. Stir the beans every hour or so.
They may need more water as they cook.
6. After 5 hours, uncover the beans and remove the ham hock. Shred the meat from the ham
hock and mix it back into the beans.
7. Continue to cook the beans uncovered in the oven for another 45 minutes to 1 hour. Serve.

HIGH PROTEIN BLACK BEAN, COCOA, ALMOND, COCONUT
BITES
Yield: 30 1 ounce Bites
Ingredients Amounts
Almonds, blanched, toasted 1 cup

Black beans, canned, drained, rinsed 8 oz.
Dates, pitted ½ cup
Almond butter ¾ cup
Flax seeds, yellow, ground 1 Tbsp.
Maple syrup or agave 2 Tbsp.
Vanilla extract (optional) ½ tsp.
Chocolate chips, mini ½ cup
Cocoa powder ¼ cup
Salt, a pinch 1 ea.
Coconut, shredded, toasted, split ½ cup
Method
1. In a food processor, coarsely grind the almonds, remove 50% and set aside. Finely grind the
remaining almonds. Add the dates and process until they are well incorporated. Add the
beans and grind until smooth.
2. Add the almond butter, flax seeds, maple syrup, vanilla, chocolate chips, cocoa powder, and
a pinch of salt. Process until the mixture is smooth. Mix in the remaining coarsely ground
almonds.
3. Form into balls and roll in toasted coconut.
4. Place on a parchment lined baking sheet
5. Store in the refrigerator or freezer.
Source: As presented to The Culinary Institute of America and Northarvest Bean Growers. 2020.

ENTREES

BLACK BEAN AND ROASTED RED PEPPER FRITTATA
Yield: 12 Portions
Ingredients Amounts
Pecorino cheese, grated ½ cup

Flat-leaf parsley, roughly chopped 2 Tbsp.
Salt 1 tsp.
Fresh oregano, chopped 1 tsp.
Eggs, beaten 10 ea.
Bread crumbs 3 Tbsp.
Yellow onion, large, halved and 1 ea.
thinly sliced
Yukon gold potato, peeled, ¼” dice 1 ea.
Red bell pepper, roasted, in ¼” dice ½ cup
Ricotta cheese ¾ cup
Method
1. In a large bowl, whisk together ¼ cup of the pecorino, parsley, ½ teaspoon of salt, oregano,
and eggs. Season with black pepper and set aside.
2. Spray a muffin tin with vegetable spray and coat each with some bread crumbs. Add about
1 teaspoon of the grated cheese to each muffin.
3. Preheat an oven to 350°F.
4. For the potato bean mixture: Heat the oil in a sauté pan over medium-high heat. Add the
onions and cook for 3 to 4 minutes until soft and just starting to color. Add potatoes, and
remaining salt, and cook, stirring occasionally, until lightly browned and soft, about 15
minutes. Remove from the heat and place in a large bowl. Add the cooked black beans and
red peppers and stir to combine.
5. For the muffin tins: Spoon about 2 tablespoons of the bean mixture into each muffin cup, then
top with 1 tablespoon of the ricotta, and sprinkle each with the remaining pecorino cheese.
Stir the egg mixture again and pour into each muffin cup 2/3 of the way up the sides.
6. Place the muffin pan in the preheated oven and cook for 10 minutes, or until the center is
set.
7. Remove from the oven and cool for 5 minutes. Run a rubber spatula around the edges of
each cup and remove from the muffin pan.

BLACK BEAN OMELET
WITH AVOCADO SALSA VERDE
Yield: 4 Portions
Ingredients Amounts
Bean filling
Olive oil 2 Tbsp.
Scallions, stemmed and chopped ¼ cup
Cayenne ¼ tsp.
Tomato, chopped ½ cup
Cilantro, minced 3 Tbsp.
Salt as needed
Eggs 8 ea.
Salt ½ tsp.
Butter 1 Tbsp.
Jack cheese, grated 1 cup
Avocado Salsa Verde (recipe follows) as needed
Method
1. In a skillet with the canola oil, sauté the scallions, garlic, and cayenne for 1 minute; add the
tomato and beans and cook until the liquid has evaporated.
2. Season to taste, set aside, and keep warm.
3. In a bowl, beat eggs and salt.
4. Heat an 8-inch skillet over medium-low heat and add the butter and then pour in the ¼ of
the egg mixture. As the eggs set, lift the edges, letting the uncooked portion flow
underneath.
5. When the eggs are nearly set, sprinkle the ¼ of the bean mixture over one side; sprinkle
with ¼ cup of grated cheese.
6. Fold the omelet over the filling; cover and let stand for 1 minute or until the cheese is
melted.
7. Serve with a dollop of avocado salsa verde.
Note: 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 carbohydrate 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.

AVOCADO SALSA VERDE
Yield: 2 Cups
Ingredients Amounts
Avocado, large, ripe, peeled, seeded, 1 ea.

and cut in ½” dice
Tomato, red or yellow, seeded 1 ea.
and cut in ¼” dice
Red onion, finely chopped 2 Tbsp.
Serrano chile, seeded and minced 1 tsp.
Garlic, minced ½ tsp.
Lime or lemon juice 1 Tbsp.
Fresh cilantro leaves, chopped 2 Tbsp.
Sugar a pinch
Salt as needed
Method
1. Carefully combine all ingredients and refrigerate at least 1 hour before serving to allow the
flavors to marry.

STEWED KIDNEY BEANS, BUTTERNUT SQUASH, KALE AND
MUSHROOMS
Yield: 6 Portions
Ingredients Amounts
Butternut squash 10 oz.

Extra-virgin olive oil as needed
Mixed mushrooms, sliced 5 oz.
Basil, chiffonade 1 Tbsp.
White wine or sherry 2 oz.
Kidney beans, cooked, drained 12 oz.
Kale, cut into strips 2 cups
Chipotle in adobo sauce, minced 1 Tbsp.
Heavy cream 1 cup
Salt as needed
Method
1. Cut butternut squash in half, scrape out the seeds, peel and dice into ½ inch cubes.
2. Heat 2 to 3 tablespoons of extra virgin olive oil in a large nonstick pan.
3. Add squash to pan and evenly brown all the sides. Add salt and pepper, and allow the
squash to cook for 5 to 6 minutes, or until tender.
4. Add the sliced mushrooms, garlic, and basil, and sauté for about 2 minutes. Add the
drained beans, kale, and minced chipotle peppers, tossing to blend the flavors.
5. Deglaze the pan with the white wine, scraping any browned bits from the bottom of the pan
for added flavor.
6. Add the cream to the pan, and cook for 2 to 3 minutes longer, or until the ingredients are all
cooked through. Season to taste with salt and pepper and serve.

THREE BEAN BUNNY CHOW
Yield: 6 servings
Ingredients Amounts
Vegetable oil ½ cup
Whole Spices
Cinnamon stick 2 each
Cardamom pods 8 each
Star anise 2 each
Fennel seeds 2 tsp
Cumin seeds 2 tsp
Bay leaf 1 each
Ground Spices
Garam masala 2 Tbsp
Ground coriander 2 tsp
Cayenne pepper ½ tsp
Turmeric 2 Tbsp
Ground ginger 1 Tbsp
Flour 2 Tbsp
Onion, small dice 1 cup

Ginger, peeled and grated 2 Tbsp
Roma tomatoes, medium diced 2 cup
Kosher salt 2 Tbsp
Vegetable broth or water 4 cup
Lime zest 1 Tbsp
Yukon gold potato, peeled, medium dice 3 cup
Dark red kidney beans, cooked 2 cup
Great northern beans, cooked 2 cup
Lime juice 2 oz
Pullman loaf, unsliced 1 each
Method
1. Heat a large skillet on medium heat and add the vegetable oil, whole spices, and
bay leaf. Gently toast the spices, then drain through cheesecloth, reserving the
spices and the fragrant oil.

2. Return the oil to the pot and wrap the spices in the cheesecloth and twine to
make a sachet. Reserve.
3. Heat the oil once again and add the ground spices and the flour. Heat on
medium high, stirring until they just begin to stick to the bottom of the pan.
4. Add the onion, garlic, and grated ginger and cook until translucent, about 2
minutes, stirring often.
5. Add the tomatoes, season with salt, and cook until they start to break down,
about 5 minutes.
6. Add the broth or water, lime zest, potatoes, and the spice sachet. Cook for 10-15
minutes until the potatoes are just tender and the liquid is slightly reduced.
7. Add the beans and lime juice. Cook until thickened and heated through, about 5
minutes.
8. To serve: Cut the pullman loaf into 6 sections and scoop out some of the inside,
leaving about a 1 -inch layer of bread for the bottom.
9. Heat the bread and the insides in a 350-degree oven, until just starting to get
brown and crusty, about 5 minutes. Remove the spice sachet.
10. Ladle the Bunny Chow into each bread “bowl” and garnish with cilantro. Serve
the bread insides on the side for dipping.

VEGETARIAN INDIAN CURRY BOWL
WITH KIDNEY BEANS AND CAULIFLOWER
Yield: 4 to 6 Portions
Ingredients Amounts
Canola oil 3 Tbsp.

Cumin seeds 1 tsp.
Ginger, minced ½ Tbsp.
White onion, finely chopped 2 cups
Curry powder 1½ Tbsp.
Serrano chilies, seeds removed, minced 1 ea.
Vegetable stock 2½ cups
Greek-style plain yogurt ½ cup
Kidney beans, rinsed and drained 1 12 oz. can
Cauliflower head, cut into small pieces ½ each
Basmati rice, cooked 4-6 cups
Method
1. Heat the canola oil in a deep sauce pot and add the cumin, ginger, garlic and onion. Proceed
to cook on medium heat until translucent and soft, about 3-4 minutes.
2. Add the curry powder and green chili, and continue cooking for an additional 2-3 minutes,
stirring continuously.
3. Add the vegetable stock and bring to a simmer.
4. Add the cauliflower, and allow to cook for 4-5 more minutes, until tender.
5. Reduce the heat and add the Greek yogurt, mixing well to create a creamy sauce. Season to
taste.
6. Serve with basmati or jasmine rice and garnish with chopped cilantro.

MACARONI & CHEESE WITH GREAT NORTHERN BEANS
Yield: 12 Portions
Ingredients Amount
Olive oil 1 Tbsp.

Bacon or pancetta ¼ cup
Onion, peeled and diced ½ cup
Shallot, peeled and minced 2 Tbsp.
Bay leaf 1 ea.
Butter 2 Tbsp.
All-purpose flour ¼ cup
Milk 3 cups
Ground white pepper as needed
Nutmeg ¼ tsp.
Thyme leaves 1 tsp.
Parmesan-Reggiano 1 cup
Cheddar cheese, white, shredded 1 cup
Gruyere cheese, grated ½ cup
Fontina 1 cup
Whole wheat elbow pasta, ½ lb.
cooked al dente
Great northern beans, canned or cooked, 3 cups
drained, rinsed, chilled
Bread crumbs, toasted ½ cup
Cayenne ¼ tsp.
Salt ½ tsp.
Method
2. For the base: Add the olive oil to a medium pot over medium heat and add the pancetta to
the pot. Cook the pancetta until lightly browned, 3 to 4 minutes.
3. Add the onions, shallot, and garlic and bay leaf to the pan and cook until translucent, 3 to 4
minutes. Add the butter and flour to the pot and cook, stirring, for 3 minutes.
4. Add the milk to the pot and whisk until smooth. Bring to a boil then reduce the heat to a
simmer.
5. Season with the white pepper, nutmeg, and thyme and cook for 3 minutes. Add the grated
cheeses to the pot and stir to combine well.
6. Add the pasta to the pot and remove from the heat. Add the chilled beans and fold them in
gently.
7. Transfer the contents of the pot to a 3-quart baking dish or individual ramekins.
8. In a small bowl, combine the bread crumbs with the cayenne and salt and sprinkle over the
top of the macaroni. Bake, uncovered, until golden brown and bubbling, about 30 minutes.
9. Cool 15 minutes before serving.

PINTO BEAN AND QUINOA BURGER
WITH ROMESCO MAYONNAISE,
IN A TOASTED WHOLE WHEAT SESAME BUN
Yield: 8 Burgers
Ingredients Amounts
Red beans, soaked in water overnight 1 ½ cups

Carrot, peeled and grated ½ cup
Red onion, minced ¼ cup
Cumin ½ tsp.
Coriander ¼ tsp.
Cayenne ¼ tsp.
Egg 1 ea.
Salt 1 tsp.
All-purpose flour 2 Tbsp.
Bread crumbs ½ cup
Italian parsley, minced 2 Tbsp.
Cilantro, minced rough 1 Tbsp.
Quinoa, cooked 1 cup
Toppings
Cheddar cheese slices 8 ea.
Tomato, sliced 2 ea.
Iceberg lettuce as needed
Red onion 1 ea.
Romesco mayonnaise 1 cup
Whole wheat sesame buns, 8 ea.
cut and buttered
Canola oil, for cooking burgers ¼ cup
Method
1. For the red beans: Place soaked beans in a pot and cover with cold water by 4 inches; add the
diced onion, bay leaf, and a pinch of salt. Cook on a simmer until the beans are soft, about
40 minutes. Drain and measure out 3 cups for the filling.
2. For the burger: Peel the carrots and grate them on a box grater on the large holes. Place 1 ½
cups of the cooled beans into a food processor with the garlic, ground spices, salt, and
pepper.
3. Slightly process to obtain a rough paste, scraping down the sides with a rubber spatula; add
the carrot, red onion, egg, and flour and process briefly until evenly mixed but slightly
rugged.

4. Remove to a large bowl and add the bread crumbs. Fold in the remaining 1 ½ cups of red
beans, parsley, cilantro, and quinoa. Mix to combine.
5. Divide into 8 patties and form them the size of the bun. Chill for 50 minutes.
6. Heat the oil in a frying pan over medium heat and pan-fry in batches for 2 to 3 minutes on
each side, until golden, then drain on paper towels.
7. Toast the buttered sesame bun, spread each side with Romesco mayonnaise, and then build
your burger.

ROMESCO MAYONNAISE
Ingredients Amounts
Pasilla chiles 2 ea.

Almonds, blanched and toasted 1 cup
Garlic, minced 4 ea.
Red bell pepper, roasted, peeled, 1 ea.
seeded, and chopped
Tomato, peeled and seeded 1 cup
Red wine vinegar 3 Tbsp.
Salt 1 tsp.
Method
1. For the base: Soak the chiles in hot water to cover for about 1 hour. Drain, remove the stems
and seeds, and cut up into small pieces.
2. Transfer the chiles to a food processor along with the nuts, garlic, roasted pepper, tomatoes,
vinegar, and salt. Pulse a few times to make a rough paste.
3. Add the oil and process until combined.
4. For romesco mayonnaise: In a small bowl, whisk together about ½ cup of mayonnaise and ½
cup of romesco. Adjust the seasoning, as you may want more salt or a bit more acidity.
5. Use for the burger or keep for other sandwiches.

SPICED BLACK BEAN BURGERS
Yield: 10 Portions
Ingredient Amount

Red potato, cooked and smashed 1 cup
Sour cream ½ cup
Bread crumbs, toasted 1 cup
Garam masala 2 tsp.
Cayenne pepper 1 tsp.
Salt 1 tsp.
Cilantro, chopped 1 cup
Bread crumbs, for coating burgers ½ cup
Canola oil, for cooking ¼ cup
Hamburger buns 6 ea.
Lettuce leaves
Tomato slices
Mayonnaise
Method
1. Pulse 2 cups of black beans in a food processor with sour cream, bread crumbs, garam
masala, cayenne, kosher salt, and pepper until a coarse purée forms.
2. Transfer to a bowl and stir in the cooked and mashed red potatoes, the cilantro and the
remaining 2 cups of black beans.
3. Fold gently to combine and chill for 30 minutes. Form mixture into 10 patties and dredge
each in the bread crumbs to coat.
4. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook burgers in
batches until outsides are crisp and lightly browned, turning once, about 5 minutes total.
5. Serve on toasted hamburger buns with desired accompaniments.
Note: 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 is flavorful and satisfying and the texture is dense yet moist, like a juicy
sirloin burger. Add some sweet potato fries on the side to capitalize on consumers who are
seeking familiar favorites with a twist.

PITA POCKET WITH WHITE BEAN AND
ROASTED RED PEPPER HUMMUS, TOMATOES,
FETA, AND CUCUMBER
Yield: 12 Portions
Ingredients Amounts
White bean hummus

Garlic cloves, crushed 2 ea.
Lemon juice ¼ cup
Red peppers, roasted, cored, peeled 2 ea.
White beans, cooked 1½ cups
Ground cumin 1 tsp.
Cayenne ¼ tsp.
Olive oil ¼ cup
Salt as needed
Water as needed
Tahini ½ cup
Salt as needed
Pita pocket
Whole wheat pita, halved 6 ea.
Baby greens, cleaned 8 oz.
Tomatoes, diced 3 ea.
Feta cheese 8 oz.
Cucumber, peeled, seeded, sliced 1 ea.
Method
1. For the hummus: In food processor, purée the garlic with the lemon juice until chopped very
finely.
2. Add the red peppers and white beans and process until smooth. Add cumin, cayenne, olive
oil, salt, pepper, and a bit of water, if needed.
3. Scoop the mixture into a bowl. Add the tahini. Stir well and adjust with oil and water for
texture, and salt and pepper for taste. Reserve for the pitas.
4. To assemble pitas: Spread hummus into each pita halve, then add a little bit of baby greens,
tomatoes, feta cheese, and cucumbers.
5. Garnish with more white bean hummus and serve.

CAJUN RED BEANS AND RICE
Yield: 24 Portions
Ingredients Amounts
Light red beans 2 lb.

Cold water 4 qt.
Bacon, small dice 6 oz.
Yellow onion, ½” dice 2 cups
Green bell pepper, large, ½” dice 2 cups
Celery, ½” dice 1 cup
Ham hock, smoked 1 ea.
Chicken stock 6 qt.
Bay leaf 6 ea.
Thyme, dried 1 tsp.
Salt as needed
Cayenne pepper as needed
Garnish
Scallions, cut ¼“ 1 cup
Andouille sausage, per person 6 oz.
White rice, cooked, per person 3 oz.
Method
1. Soak beans in cold water overnight. Drain the soaked beans in a colander, discarding the
soaking water.
2. In a suitable stock pot, render diced bacon until crisp. Remove until later in the recipe.
Sweat vegetables in the rendered fat until tender but not browned. Add the drained beans,
ham hock, chicken stock, bay and thyme, and bring to a gentle simmer.
3. Stirring frequently, simmer gently for approximately 2 hours, or until the beans are falling
apart and the liquid in the pot has begun to thicken. DO NOT mash the beans to achieve the
proper texture. Add water and continue cooking if beans are still mealy.
4. Season well with salt, fresh ground black pepper, and cayenne. The heat for both the black
and red pepper should register as a tingle on the back of the tongue, rather than a burn in
the front of the mouth.
5. Remove the ham hock and pull the meat from the bone and discarding the skin. Shred the
meat for garnish.
6. Cut the green onion ¼ inch for garnish. Split the sausage lengthwise, and grill or sear on
both sides.
7. For each person, fill a large soup bowl halfway with the cooked beans. Top with a mound of
rice. Garnish with two pieces of grilled sausage and shredded ham hock. Sprinkle with the
cut scallions.

Note: 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 it is
also a wonderful accompaniment to fried chicken, a menu item that continues to grow in
popularity in the U.S.

BOLOGNESE SAUCE WITH KIDNEY BEANS,
MUSHROOMS, AND PAPPARDELLE
Yield: 12 Portions
Ingredients Amounts
Olive oil 4 Tbsp.

Mushrooms, minced 1½ lb.
Ground veal 1 lb.
Ground pork 1 lb.
Yellow onion, small dice 2 cups
Carrots, diced 2 cups
Celery, diced 2 cups
Red wine, dry 2 cups
Tomato paste ½ cup
Beef stock 2 cups
Kidney beans, cooked ¾ lb.
Parmesan cheese, grated 2 oz.
Rosemary sprigs, 3” 2 ea.

Bay leaf 3 ea.
Cream or crème fraiche 1½ cups
Nutmeg ¼ tsp.
Salt as needed
Pasta pappardelle 2 lb.
Parsley, chopped, for garnish
Parmesan cheese, grated, for garnish
Method
1. In a large pot over high heat, add the olive oil. Add the mushrooms and sauté until golden
and all the moisture has evaporated, about 10 minutes.
2. Add the meat and continue to cook until browned as well. Add the onions, carrots, and
celery and continue to sauté on medium heat until the vegetables are soft, about 5 to 6 more
minutes.
3. Add the garlic and cook for one more minute.
4. Add the wine, stirring to release any of the drippings that are sticking to the bottom of the
pan.
5. Allow the mixture to cook for 5 more minutes, or until the wine is mostly evaporated.
6. Add the tomato paste and stir well. Sauté until the tomato paste has turned a brickish red.
7. Deglaze the pan with the beef stock, add the bay and rosemary, and simmer until reduced
and all is tender.
8. Add the beans and cream and continue to cook until it achieves a sauce like thickness.
Remove the rosemary and the bay leaf.

9. Season with salt, pepper, nutmeg, and parmesan cheese and taste. Adjust the seasonings as
needed.
10. The sauce is ready to add to your cooked pasta, or will store in the refrigerator for up to 4
days.
11. Bring a large pot of salted water to a rolling boil. Add the pasta and follow package
directions until pasta is cooked.
12. Drain the pasta in a colander and shake well to remove any extra water clinging to the
pasta. Pour the pasta in a large serving bowl. Add the sauce and toss together until the pasta
is evenly coated.
Notes: If available, take the rind of the parmesan cheese and add it to the sauce while it
simmers. This will lend a tremendous savory flavor from an ingredient that otherwise would
likely have thrown away in the garbage. If you do add the rind, omit the 2 ounces of cheese that
the recipe calls for you with the sauce.
The addition of the beans to this dish stretches the two meats, making this dish more
economical and healthier than if it was made with meat alone.

WHITE BEAN AND TURKEY POLPETTONE WITH BRAISED
SWISS CHARD
Yield: 10 Portions
Ingredients Amounts
For the polpettone

Carrots, peeled and diced 1 ea.
Onions, small, chopped 1 ea.
Celery, chopped 1 ea.
Garlic cloves, crushed 3 ea.
Olive oil ¼ cup
White beans, drained and rinsed 2 cups
Whole grain bread cubes 1 cup
Whole milk ½ cup
Turkey, ground 1½ lb.
Scallions, roots removed, minced 5 ea.
Pecorino cheese, grated ½ cup
Fire-roasted tomatoes, drained, ½ cup
crushed
Italian parsley, stemmed and minced 3 Tbsp.
Oregano, minced ¼ cup
Salt 4 tsp.
Olive oil 3 Tbsp.
Swiss chard marinara

Olive oil ¼ cup
Red pepper, cored, seeded, diced 1 ea.
Swiss chard, stemmed, chopped 1 bu.
Marinara sauce 1 cup
Marjoram, minced 2 tsp.
Salt as needed
Method
1. For the base of the meatloaf: Place the carrot, onion, celery, and garlic in a food processor and
pulse until chopped very fine.
2. In a large sauté pan, add olive oil and scrap the vegetables into the pan. Cook over medium-
high heat stirring to cook evenly, about 5 minutes or until the vegetables just start to brown.
3. Add 1 cup of the white beans and mash with the back of a wooden spoon; reserve the
remaining 1 cup of beans. Remove from the heat and add to a large bowl to cool completely.
4. Soak the bread cubes with the bread for about 15 minutes; add to the large bowl of cooled
vegetables.

5. To complete the meatloaf: Preheat the oven to 375°F. To the large bowl with the cooked
vegetable mixture, add the turkey, scallions, grated cheese, tomatoes, parsley, oregano, salt,
and olive oil.
6. Mix evenly with your hands until all the ingredients are evenly distributed. Add the
reserved 1 cup of white beans and stir gently to combine.
7. To cook the meatloaf: Form into a loaf about 5 inches in diameter, and place onto an oiled
baking sheet. Bake in the oven for 60 to 70 minutes, or until the center temperature reads
165°F on an instant-read thermometer.
8. For the Swiss chard marinara: Add the olive oil to a sauté pan and sauté the onions on
medium-high heat until they start to become limp and soft. Add the garlic and red peppers
and cook for another 4 minutes.
9. Add the chopped Swiss chard and cook until wilted, about 4 minutes. Add the marinara
sauce and marjoram and simmer for 10 minutes to combine the flavors.
10. Reduce the heat to medium or low and continue to cook slowly for 30 minutes until they are
caramelized all the way through. Set aside warm for serving with meatloaf.
11. To serve the dish: Once the meatloaf is cooked, cool for 15 minutes. Serve with the braised
greens.

VEGETARIAN ENCHILADAS WITH PINTO BEANS, SPINACH,
CHEESE AND SALSA
Yield: 6 Portions
Ingredients Amounts
Butter as needed
Corn or whole wheat tortillas 6 inch 12 ea.
Onion, diced 1 each
Cumin 1 tsp.
Spinach, cleaned 1 pound
Pinto beans, cooked and drained 15 oz.
Roasted tomato salsa 3 cups
Pepper jack cheese, grated 12 oz.
Feta cheese, crumbled 1 cup
Method
1. Pre-heat the oven to 350ºF.
2. Heat the butter and vegetable oil in a medium-sized skillet until hot and bubbling. Dip a
brush into the fat and brush an 11x7 glass or ceramic baking dish to coat well.
3. Soften tortillas by briefly heating them one at a time in the hot fat, cooking them only until
soft and removing at once. Stack the tortillas as they are done and set aside, covered with a
paper towel.
4. To assemble the filling, add the diced onion, garlic, and cumin to the skillet, and cook until
soft and translucent.
5. Add the spinach and cover the pan with a lid to allow the greens to steam for 4 to 5 minutes.
Add the beans, season to taste, and reserve in a bowl.
6. To assemble enchiladas, spread one tablespoon of salsa on each tortilla. Add ½ cup of the
beans and greens filling, one tablespoon of feta and a small hand-full of pepper jack.
7. Roll the enchilada and place seam down in the baking dish, packing the enchiladas tightly
side by side.
8. When all 12 enchiladas have been rolled, spread the remaining salsa and cheeses on top.
9. Bake the enchiladas for 20 to 25 minutes at 350ºF until lightly brown on top.

SPICY BLACK BEAN AND CHICKEN TOSTADAS WITH
AVOCADO, LETTUCE, AND SOUR CREAM
Yield: 12 Tostadas
Ingredients Amounts
Spicy black beans

Canola oil 3 Tbsp.
Garlic cloves, peeled, finely chopped 2 ea.
or crushed through a garlic press
Black beans, undrained 4 cups
Salt ½ tsp.
Water as needed
Serrano pepper, stemmed and 2 ea.
seeded, minced
Toppings
Iceberg lettuce, sliced ¼” thick 3 cups
Sour cream ½ cup
Hot sauce 1 Tbsp.
Fajita chicken strips, heated 2 cups
Corn tortillas, crisp-fried 12 ea.
Avocado, ripe, pitted, 1 ea.
flesh scooped from skin,
cut into ¼” pieces (optional)
Mozzarella cheese, grated 1 cup
Cilantro, chopped, loosely packed ½ cup
Method
1. For the spicy black beans: Heat the oil in a medium skillet over medium heat. Add the garlic,
stir for about a minute, and then add the beans.
2. Mash with the back of a spoon until you have a coarse purée, then cook, stirring regularly,
until thickened just enough to hold their shape in a spoon, about 10 minutes. Taste and
season with salt and water, if needed. Turn the heat to the lowest setting.
3. For the toppings: Set out your toppings. Place the lettuce in a large bowl. Mix together the
sour cream and hot sauce.
4. Drizzle the mixture over the lettuce and toss to combine.
5. Spread each tostada with a portion of the beans. Top with fajita chicken strips.
6. Top with portions of lettuce. Dot with avocado, if desired. Sprinkle generously with cheese
and cilantro, and serve right away.

BLACK BEAN, BROWN RICE, AND JALAPEÑO
JACK CHEESE BURRITO WITH SALSA VERDE
Yield: 8 Burritos
Ingredients Amounts
Black beans
Canola oil 3 Tbsp.
Shallot, peeled and minced 1 ea.
Garlic cloves, peeled, finely chopped 2 ea.
or crushed through a garlic press
Serrano pepper, stemmed and seeded 1 ea.
Chili powder 1 tsp.
Cumin 1 tsp.
Salt ½ tsp.
Water ¼ cup
Black beans 5 cups
Cheese mixture
Jalapeño, pickled, minced ¼ cup
Mozzarella, grated 1 cup
Cheddar cheese, grated 1 cup
Flour tortillas, 8” 8 ea.

Brown rice, cooked 2 cups
Onions, diced as needed
Tomatoes, diced as needed
Iceberg lettuce, shredded as needed
Salsa Verde (recipe follows) as needed
Method
1. For the black beans: In a large sauté pan over medium heat, heat the oil until shimmering.
2. Add the shallot and cook, stirring often, until softened, about 4 to 5 minutes.
3. Add the garlic, serrano pepper, chili powder, cumin, and salt, and cook for about 1 more
minute.
4. Add the water and the beans to the mixture, and bring to a boil.
5. Once boiling, decrease the heat to medium-low and simmer, uncovered, for about 10
minutes. Remove from the heat and cool completely.
6. For the cheese mixture: In a small bowl, combine the jalapeños, mozzarella, and cheddar and
mix to incorporate.
7. To assemble the burritos, spread ¼ cup of the bean mixture in the center of the tortilla, add
¼ cup of brown rice, and top with some ¼ cup of the cheese mixture.
8. Top with some onions, tomatoes, and lettuce. Roll up the burrito. Wrap in individual foil
wraps and chill until ready to serve.

9. To serve, heat the wrapped burritos in a 375°F oven for 15 to 20 minutes. Serve immediately
with salsa verde on the side.

SALSA VERDE
Yield: 3 Cups
Ingredients Amounts
Tomatillos, husked and washed 2 lb.

Jalapeños, stems removed 2 ea.
Garlic cloves, small 3 ea.
Cumin 1 tsp.
Cilantro, woody stems removed, ½ cup
washed, shaken dry
Canola oil 1 Tbsp.
Salt 1 Tbsp.
Method
1. Place the tomatillos and jalapeños in a small saucepan. Pour in enough cold water to barely
cover. Bring to a boil and cook until the jalapeños are soft and the tomatillos are tender,
about 10 minutes.
2. Remove from the heat and let stand for 10 minutes to finish cooking the tomatillos.
3. Drain the tomatillos and jalapeños. Put the tomatillos, jalapeños, garlic, and cumin in a
blender jar.
4. Blend a few seconds, just until the tomatillos are coarsely chopped. Add the cilantro and
blend until the sauce is smooth and speckled with finely chopped cilantro.
5. Heat the oil in a pan over medium heat. Pour in the contents of the blender. Bring to a
simmer and simmer until lightly thickened, about 10 minutes. Season with salt.
6. The sauce can be stored in the refrigerator for up to 3 days.
7. Reheat over low heat before serving.

TORTA WITH BLACK BEAN PURÉE,
ROASTED CRIMINI MUSHROOMS,
AND CHIPOTLE MAYONNAISE
Yield: 6 Sandwiches
Ingredients Amounts
Beans
Black beans 2 cups
Onion, peeled and diced fine 1 ea.
Canola oil 2 Tbsp.
Garlic cloves, roasted 10 ea.
Epazote, chopped 3 Tbsp.
Bay leaf 1 ea.
Mushrooms
Crimini mushrooms, stemmed, 1 lb.
thinly sliced
Thyme leaves 2 tsp.
Salt as needed
Sandwich
Bolillo rolls, or crusty French bread, 6 ea.
Chipotle mayonnaise (recipe follows) ½ cup
Avocado, peeled and sliced 2 ea.
White onion, sliced thin 1 ea.
Pickled jalapeños, sliced ½ cup
Method
1. For the beans: Soak the 2 cups of black beans in cold water overnight. Drain the beans and
discard the water; rinse with cold water and set aside.
2. Sauté the onions in a small pot with the canola oil until lightly colored. Add the roasted
garlic and mash the cloves with a wooden spoon while cooking over low heat.
3. Add the epazote, drained black beans, bay leaf, and enough water to cover by about 2
inches. Bring to a simmer and cook until the beans are soft, about 60 minutes.
4. Drain off any excess liquid, then mash the beans with the spoon until most of the beans are
broken up. Remove and cool.
5. For the mushrooms: In a large sauté pan over medium heat, add the olive oil and sliced
mushrooms and season with the minced garlic, thyme, and ½ teaspoon of salt. Sauté for 8 to
10 minutes or until the mushrooms are soft and most of their liquid has evaporated. Remove
from the heat and cool.

6. To assemble the torta: Cut the bread in half and spread ¼ cup of black bean spread on the
bottom side. Spread 2 tablespoons of chipotle mayonnaise on the top half.
7. Lay a few slices of avocado on the black bean spread, then top with a few slices of white
onion, about 2 tablespoons of sliced pickled jalapenos, and then ¼ cup of mushrooms. Top
and serve.

CHIPOTLE MAYONNAISE
Ingredients Amounts
Mayonnaise 1 cup
Chipotle en adobo, minced fine 3 Tbsp.
Lime juice 1 Tbsp.
Salt 1 tsp.
Method
1. In a small mixing bowl, combine all the ingredients and whisk together until fully
incorporated.
2. Store for up to 2 weeks in a small container.

CLASSIC CASSOULET
Yield: 8 Portions
Ingredients Amounts
Great Northern, or other small 4 cups

white beans
Ham hocks 4 ea.
Onions, peeled and quartered 3 ea.
Thyme, sprigs 8 ea.
Salt as needed
Bacon, diced ¼ lb.
Ham bone 1 ea.
Pork butt, cubes ¾ lb.
Tomato paste 1 Tbsp.
Duck fat 2 Tbsp.
Pork sausage, cut into 2” pieces 1 lb.
Garlic head, cloves peeled 1 ea.
Nutmeg ¼ tsp.
Method
1. Rinse beans thoroughly, pick through, and discard stones then set beans aside.
2. Place ham hocks in a large pot. Add 1 onion, thyme, and salt and pepper. Cover with water
and bring to boil over high heat. Reduce heat to medium low and simmer, partially covered,
for 2 hours.
3. Remove from heat, allow cooling for 15 minutes, and then drain ham hocks, discarding
onion and thyme. Cut the meat from each hock into 2 pieces.
4. Discard bones and extra fat and set meat aside.
5. Meanwhile, place the diced bacon, ham bone, and 1 onion in a large, heavy-bottomed pot.
Cook over medium heat, stirring frequently, until bacon is rendered, about 15 minutes.
6. Add cubed pork butt and brown slightly on all sides, about 10 minutes.
7. Add tomato paste and stir to combine and cook for another 5 minutes.
8. Add beans and enough water to cover by ½ inch (about 8 cups) and season with a small
pinch of salt.
9. Bring to a simmer, and then reduce heat to low and cook until beans are tender, about 45
minutes. Adjust salt, if necessary, and then set beans aside to cool.
10. Heat duck fat in a large skillet over medium-high heat. Add the sausages and cook, turning
to brown on all sides, for about 10 minutes.
11. Place garlic, remaining onion, and ½ cup of water in a blender and purée until smooth. Add
garlic paste to the sausages and reduce heat to medium low.
12. Cook, turning sausages occasionally, for 10 minutes or more.
13. Preheat oven to 350°F. Using a slotted spoon, remove and discard ham bone and onion from
beans.

14. Using a slotted spoon, transfer about half the beans with bacon to a heavy, wide-mouthed
earthenware pot, about 4-inches high. Assemble the cassoulet in layers.
15. Place the meat from the ham hocks on top of the pork and bean mixture and cover with the
sausages and garlic paste.
16. Spoon in the remaining beans with the pork rind. Add the reserved bean cooking liquid to
just cover (about 3 cups). Bake, uncovered, until the cassoulet comes to a simmer and a crust
begins to form, about 1 hour.
17. Reduce heat to 250°F and cook for 2 hours, checking every hour or so to make sure cassoulet
is barely simmering.
18. If cassoulet appears dry, break crust (browned top layer) by gently pushing down with the
back of a spoon, allowing a new layer of beans to rise to the surface.
19. Add just enough reserved bean cooking liquid to moisten beans.
20. Remove cassoulet from oven. Allow to cool completely, then cover with a lid or aluminum
foil, and refrigerate overnight.
21. Remove cassoulet from the fridge and allow to warm to room temperature for 45 minutes.
Place in a preheated oven and bake for 1 hour.
22. When cassoulet begins to simmer, break crust and add enough warm water just to cover
beans. Reduce heat to low and bake, breaking crust and adding water as needed for 3 hours.
Remove from oven and rest for 25 to 20 minutes.
23. Serve cassoulet from the pot, breaking the crust at the table.
Note: French cassoulets are classic comfort foods. The long cooking process is critical for
developing the rich depth of flavor. Consider serving the cassoulet in mini casserole dishes with
lids so wait staff can remove the lid at the table, releasing a burst of heady, inviting aromas.

GRILLED SHRIMP SKEWERS WITH ROSEMARY WHITE
BEANS, SAUTÉED SWISS CHARD
Yield: 8 Portions
Ingredients Amounts
Cooked beans
Dried white great northern beans 1 lb.
Fresh rosemary, 6” branch 1 ea.
Bay leaves 2 ea.
Salt 1 tsp.
Shrimp
Shrimp, large, shelled and deveined 24 ea.
Olive oil ¼ cup
Thyme, minced 1 Tbsp.
Rosemary skewers 8 ea.
Salt as needed
Swiss chard
Olive oil 3 Tbsp.
Swiss chard, white, red, or rainbow, 2 bu.
stemmed and torn into pieces
Salt 1 tsp.
White wine 2 oz.
Method
1. For the beans: Sort and wash the beans of any debris and dust and then soak them overnight
under refrigeration in 3 times the volume of water as beans.
2. Discard any beans that float or which appear wrinkled and misshapen. Drain the soaking
water and reserve. Place the beans in a 3-quart pot and cover with only enough of the
soaking water to cover the beans.
3. Bring the beans to a boil and skim the pot well of any foam that rises.
4. Reduce the heat to the barest simmer, add the remaining ingredients except for the salt, and
cover the pot with a tight fitting lid.
5. It is possible, with a low fire, that the beans will take 2 to 2 ½ hours to cook. Check the water
level on the beans every 20 minutes and add more hot water as needed to keep the beans
covered. As the beans approach tenderness, give them ever less liquid—the ideal would be
a finished pot of moist, tender beans without excessive cooking liquid.

6. Once the beans are tender, add the salt and adjust the seasoning. Set aside in a warm place
until the rest of the dish is prepared.
7. If you intend to store the beans for later, keep them in their cooking liquid, cover, and
refrigerate for up to 4 days.
8. In a medium-sized bowl, combine shrimp, oil, and thyme. Cover and refrigerate for 2 hours
or up to 6 hours.
9. For rosemary skewers: Pull half of the leaves off each stalk, so that leaves remain on one end.
Sharpen the other end into a point with a paring knife.
10. Thread three shrimp onto the pointed end of each skewer.
11. For the chard: Heat the olive oil in a large sauté pan over medium-high heat. Add the shallots
and garlic to the pan and sweat until translucent, about 5 minutes.
12. Add the chard to the pan, and season with salt and pepper. Sauté until just barely wilted,
about 5 to 7 minutes. Sauté in batches if necessary.
13. Add the white wine to the pan and cover. Steam the chard until the spines are tender and
the liquid has almost evaporated, about 5 minutes.
14. To cook the shrimp: Heat a grill, grill pan, or broiler. Cook shrimp about 3 minutes per side,
until they turn opaque and start to curl slightly.
15. To serve: Place a small amount of the Swiss chard in the middle of a plate and top with some
of the cooked beans. Place the cooked shrimp skewer on top and season with the salt.
Note: The white beans in this dish really 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 continues the flavor profile
throughout the dish and creates an elegant presentation option.

ROASTED HALIBUT WITH SPICY BLACK BEAN CAKES
Yield: 8 Portions
Ingredients Amounts
Bean cakes
Olive oil ¼ cup
White onion, peeled and diced 1 ea.
Garlic cloves, crushed and chopped 2 Tbsp.
Jalapeno peppers, stemmed ¼ cup
and minced
Cumin, ground and toasted 2 tsp.
Salt 1 tsp.
Sweet potato, peeled and grated 2 cups
Egg, lightly beaten 2 ea.
Bread crumbs, toasted, ¾ cup
plus extra for coating finished cakes
Halibut
Halibut fillet, skinned and 2 lb.
portioned into 4 oz. pieces
Olive oil ¼ cup
Salt as needed
Fennel seed, toasted and ground 1 Tbsp.
Limes, cut into ¼ wedges 1 ea.
Method
1. Bean Cakes: Heat 2 tablespoons of olive oil in a small skillet over medium heat. Cook onions
until softened, about 1 minute.
2. Stir in garlic, jalapenos, and toasted cumin; cook until fragrant, about 2 minutes.
3. Transfer contents of skillet to a large bowl. Stir in 2 cups of cooked black beans and mash
with a fork. Season with salt and pepper to taste.
4. Mix in sweet potatoes, eggs, 1 cup of the cooked black beans, and bread crumbs. Mix again
carefully just to combine and chill for 30 minutes.
5. Divide into 16 small balls and flatten into patties with straight sides. Lightly grease baking
sheet with 2 tablespoons of olive oil.
6. Dip into bread crumbs to coat and place on oiled sheet pan; chill for 20 minutes.
7. Preheat the oven to 450°F. Place bean cakes in the oven and roast for 10 minutes, or until the
cakes start to lightly brown.
8. Meanwhile, pat the halibut fillets dry with paper towels.

9. Season the halibut portions generously with salt, pepper, and the toasted fennel seed. Heat
the ¼ cup of olive oil over medium-high heat in a large oven-proof frying pan until hot but
not smoking.
10. Slip the halibut pieces skin-side up into the pan and cook until the bottom side is golden
and the edges of the fish start to look opaque, about 3 minutes.
11. Flip the fish fillets over and place in the 450°F oven for 2 to 3 minutes, or until the fillets are
just opaque in the center.
12. Warm the remaining 1 cup of black beans and season with salt and pepper.
13. Serve the fish with warm roasted black bean cakes, a small spoonful of black beans, and the
fresh lime wedges.
Note: In this Latin-influenced dish, the silky richness of the halibut is offset by the vibrantly
flavorful black bean cakes. The spiciness of the jalapenos plays nicely with the richness of the
sweet potato in these bean cakes to make this a great side for the halibut. A squeeze of lime at
the end is a great flavor bridge that brings it all together.

THREE BEAN TAMALES
Yield: 20 small tamales
Ingredients Amounts
Corn husk, large, soaked in water 20 each (depending on size)
Masa dough
Whole milk yogurt 2 cup
Vegetable shortening ½ cup
Warm water 5 cup
Masa for tamales 5 cup
Baking powder 1 tsp
Salt 2 tsp
Filling
Pinto beans, cooked, drained 2 cup
Black beans, cooked, drained 2 cup
White kidney beans, cooked, drained 1 cup
Smoked paprika 1 tbsp
Ancho chili powder 1 Tbsp
Cumin, ground 1 tsp
Cinnamon, ground ¼ tsp
White vinegar ¼ cup
Garlic, minced 2 Tbsp
Monterey jack cheese, shredded 2 cup
Queso fresco cheese, crumbled 1 cup
Scallions, thinly sliced 1 cup
Salt 2 Tbsp
Red sauce
Canola oil ¼ cup
Flour, all-purpose ¼ cup
Chili powder 2 Tbsp
Cumin, ground 2 tsp
Garlic powder 1 tsp
Oregano, dry 1 tsp
Cinnamon, ground ¼ tsp
Canola oil ¼ cup
Tomatoes, canned, crushed ½ cup
Chicken stock 4 cup
Lime juice 1 Tbsp
Garnish
Sour cream or Mexican crema 1 ¼ cup
Cilantro, chopped ⅓ cup

Method
1. For the masa dough: place yogurt and shortening in the bowl of a mixer with the
whisk attachment. On medium speed, sprinkle ⅓ of the masa flour into the bowl,
then ⅓ of the warm water and ⅓ of the yogurt. Alternate like this until all the
flour, water and yogurt are incorporated, adding salt and baking powder at the
end. Continue mixing for 1 minute until fluffy. Set aside.
2. For the filling: Combine all ingredients and gently fold together. Set aside.
3. To assemble the tamales: preheat a steamer and have a bowl of water to dip your
hands.
4. Open a corn husk and place ½ cup of masa dough inside and spread towards the
edges about ¼ inch thick.
5. Place ½ cup of bean filling in the center of the dough and fold the dough over the
filling to form a cylinder.
6. Steam the tamales, covered for 30 minutes.
7. For the sauce: Measure the flour, chili powder, cumin, garlic powder, oregano, salt
and cinnamon into a small bowl.
8. In a skillet over medium heat, warm the oil until it’s hot enough that a light
sprinkle of the flour/spice mixture sizzles on contact.
9. Pour in the flour and spice mixture. While whisking constantly, cook until
fragrant and slightly deepened in color, about 1 minute. Whisk the tomatoes into
the mixture, then season to taste with additional salt, if necessary.
10. Slowly pour in the broth while whisking constantly to remove any lumps.
11. Raise heat to medium-high and bring the mixture to a simmer, then reduce heat
as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7
minutes, until the sauce has thickened.
12. Reduce the heat to the lowest possible setting. Whisk in the lime juice and season
to taste.
13. When tamales are done, serve immediately with sauce, sour cream and a
sprinkle of cilantro.

ROASTED SALMON, QUINOA,
AND BLACK BEAN SALAD
Yield: 10 Portions
Ingredients Amounts
Quinoa ¾ cup
Black beans, cooked (or canned and 1 ½ cups
rinsed)
Red wine vinegar 1½ Tbsp.
Salt as needed
Red pepper, roasted, diced small 1 cup
Red onion, diced small ¾ cup
Pickled jalapeno chilies, seeded and 2 ea.
chopped
Cilantro, finely chopped ½ cup
Salmon, roasted and cooled 1 lb.
Watercress, large stems removed 3 cups
Dressing
Lime juice 6 Tbsp.
Salt 1 tsp.
Cumin 1 tsp.
Cayenne pepper ¼ tsp.
Olive oil ½ cup
Method
1. For the quinoa: In a bowl, wash the quinoa in at least 3 changes of cold water, rubbing the
grains and letting them settle before pouring off most of the water until the water runs clear;
drain in a large fine sieve.
2. Bring 1 ½ cups of water to a boil in a medium-sized pot and add the quinoa.
3. Lower the heat and cover; cook for 15 minutes. Remove from the heat and let sit for 20
minutes. Fluff with a fork to break up any clumps.
4. While the quinoa is cooking, toss the beans with vinegar, salt, and pepper to taste in a small
bowl. Let sit for 30 minutes before draining off excess liquid.
5. Transfer the quinoa to a large bowl and cool. Add the drained beans, red bell pepper, red
onions, jalapeños, and cilantro; toss gently to combine.
6. For the dressing: In a small bowl, whisk together the lime juice, salt, cumin, and cayenne
pepper. Add the oil in a stream, whisking.
7. Drizzle the dressing over the salad and toss well with salt and cayenne to taste.
8. Crumble half the cooked salmon and add gently to the salad. This salad may be made 1 day
ahead and chilled, covered.
9. To serve: Mound a small pile of watercress on a plate and top with 1 cup of the bean salad.
Top with the remaining roasted salmon on top.

Note: 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 CAULIFLOWER AND WHITE BEAN PATTIES
WITH PICKLED BLACK BEAN AND MANGO CHUTNEY AND
CUCUMBER YOGURT SAUCE
Yield: 6 to 8 Portions
Ingredients Amounts
Patties
Great Northern Beans, dry 1 cup
Great Northern Beans, cooked 1 lb.
Cauliflower 1 hd
Clarified butter, ghee 2 cups
Garlic, minced 1 tbsp.
Coriander, ground 1 tbsp.
Salt 1 tsp.
Cilantro, minced leaves and stems ½ cup
Lemon, zest and juice 1 ea.
Baking powder 1 tsp.
Chutney
Sugar ½ cup
Distilled vinegar ½ cup
Water ¼ cup
Ginger, minced 1 tbsp.
Mustard, dry 1 tbsp.
Cloves, ground ¼ tsp.
Cinnamon ¼ tsp.
Red pepper flakes ¼ tsp.
Black mustard seeds 1 tsp.
Mango, small dice 1 ea.
Yogurt sauce
Greek-style yogurt 1 cup
Cucumber, peeled, seeded and grated 1 cup
Mint, finely minced ½ cup
Lemon juice 1 ea.
Cumin, ground ½ tsp.
Cilantro as needed

Method
1. For the patties: Remove any stones or debris from the dry beans. Grind the dry beans in a
blender until a flour is formed. Set aside.
2. Cut cauliflower into small florets and set aside.
3. Heat skillet with ½ cup of the butter and sauté the onions until softened. Add the garlic and
stir for 30 seconds until fragrant. Add the coriander and cauliflower.
4. Season with salt and black pepper. Cover and cook until softened, about 3 to 5 minutes.
Blend this mixture in a food processor until puréed.
5. In a bowl, combine the cauliflower mixture with the cooked white beans, cilantro, bean
flour, lemon juice, lemon zest, and baking powder. Set aside for 1 to 2 hours, refrigerated.
6. Form 2 ounce patties and set aside.
7. For the chutney: In a sauce pan, combine all the chutney ingredients together except the
beans and the mango and bring to a boil.
8. Add the beans and mango and simmer until thickened, about 5 to 10 minutes. Remove from
heat and set aside to cool.
9. For the yogurt sauce: Combine all ingredients in a bowl and adjust seasoning.
10. To serve: Heat ghee in a skillet and pan fry the bean cakes on both sides until golden brown.
11. Serve with pickled bean chutney and yogurt sauce. Garnish with cilantro.

BLT BOWL
Yield: 6 servings
Ingredients Amounts
Creamy Lemon-Dill Dressing

Dijon mustard 1 Tbsp.
Garlic clove, mashed to a paste 1 ea.
Lemon juice ¼ cup
Greek yogurt ¼ cup
Dill, chopped 1 tbsp.
Salt to taste
Sourdough bread, torn into bite sizes ½ loaf

Olive oil spray as needed
Salt as needed
Poached egg
Egg 6 ea.
White vinegar 2 tsp.
White kidney beans, canned, drained 1 ea.

Farro or barley, cooked 1 cup
Olive oil ¼ cup
Dill, roughly chopped ¼ bu.
Parsley, roughly chopped ½ cup
Green onions, very finely sliced 3 ea.
Salt as needed
Baby gem lettuces, cut in ½ 3 ea.

or 1 head butter lettuce, separated
into leaves
Heirloom tomatoes, sliced 3 ea.
Radishes, or 1 watermelon radish, 3 ea.
very thinly sliced
Avocados, perfectly ripe, sliced 2 ea.
Crispy Kidney “fakin’ bits”
(recipe follows)

Method
1. For the dressing: Whisk all ingredients together, season to taste and keep refrigerated until
ready to use.
2. For the croutons: Place the torn croutons on a baking sheet. Spray with olive oil and sprinkle
with salt and pepper. Bake in a 350° F oven until golden and crispy, about 5-7 minutes.
Reserve.
3. For the poached egg: Heat the water: Add enough water to come 1 inch up the side of a
narrow, deep 2-quart sauce pan. Add the vinegar and bring to a simmer over medium heat.
4. Meanwhile, crack 1 large egg into a cup.
5. Stir the simmering water in one direction until it's all smoothly swirling around in a
whirlpool. Carefully drop the egg into the center of the whirlpool. The swirling water will
help to keep the egg a nice shape. Repeat with remaining eggs.
6. Cook the eggs for 3 to 4 minutes until the whites are set and yolks are still runny.
7. Remove the eggs with a slotted spoon and serve immediately.
8. Toss the white kidneys and cooked farro with a little of the olive oil, just to coat. Fold in the
chopped herbs. Season to taste with salt and pepper.
9. Assemble the bowl with the lettuce, tomatoes, white kidney beans and farro, avocado and
radishes. Dress the bowl, and top with the poached egg, torn croutons and the crispy
Kidney Bean “fakin’ bits”

CRISPY KIDNEY BEAN “FAKIN’ BITS”
Yield: 1 ¾ Cup
Ingredients Amounts
Red kidney beans, canned 1 ea.

Liquid smoke 1 tsp.
BBQ spice rub 1 Tbsp.
Salt as needed
Sugar 1 Tbsp.
Method
1. Preheat the oven to 350°F
2. Rinse and drain the kidney beans. Place in a bowl and toss with the liquid smoke, BBQ spice
rub, salt, and sugar.
3. Place the kidney beans on a parchment lined cookie sheet and spray with olive oil.
4. Roast for 30 to 40 minutes in the oven until very crispy. If they are still soft inside, continue
to roast in 5 minute increments, until perfectly crispy. They will crisp up even more as they
cool.
5. When they are done, allow to cool, and keep in an airtight container.
Note: These make an excellent alternative grain-free crouton, bowl topper or snack.

FISH TACO AND PINTO BEAN BOWL
Yield: 6 Servings
Ingredients Amounts
Corn cobs 2 ea.

Cherry tomatoes 1 cup
Salt as needed
Chili powder 2 tsp.

Cumin 2 tsp.
Cayenne pepper a pinch
Garlic powder a pinch
Mexican oregano 1 tsp.
Salt 1 tsp.
Cod, halibut, corvina or other firm 18 oz.
white flesh fish fillets
Dressing
Olive oil ¼ cup
Garlic, mashed to a paste 2 ea.
Cumin 1 tsp.
Lime, juice of 1 ea.
Pinto beans, 15-oz. can, rinsed 1 ea.

and drained
Multicolored quinoa, cooked 2 cups
Red onion, chopped 1 ea.
Red or yellow bell pepper, chopped 1 ea.
Jalapeño, seeds removed and minced 1 ea.
Green onions, chopped 3 ea.
Cilantro, chopped ¼ bu.
Cotija cheese, crumbled ½ cup
Garnish
Cabbage, finely shredded 2 cups
Avocado, sliced 2 ea.
Cilantro sprigs a handful
Lime, wedges 6 pc.
Crema 1 cup
Tortilla chips (optional) as needed

Method
1. To make the charred tomatoes and corn: Turn the broiler on high. Line a cookie sheet with foil.
Spray the tomatoes and corn with olive oil spray, season with salt and pepper. Place under
the broiler, removing tomatoes when their skins are slightly blackened and starting to
collapse (about 3 minutes). The corn will take a little longer. Turn the corn a few times until
it is slightly charred, and remove and let cool. When the corn is cool enough to handle, cut
the kernels off the cob.
2. In a small bowl, combine chili powder, cumin, cayenne pepper, garlic powder, Mexican
Oregano and salt. Sprinkle evenly over both sides of the fish. Set aside for 10 minutes while
you make the salad.
3. Whisk the olive oil, garlic, cumin, lime juice together. Add the charred corn, beans, quinoa,
red onion, bell pepper, jalapeño, scallions, cilantro and crumbled cotija. Stir gently to
combine, season to taste with salt and pepper and set aside.
4. Spray olive oil in a large nonstick skillet over medium high heat. Add the fish and cook,
undisturbed, for several minutes per side. When cooked, the fish will be opaque
throughout. Remove the fish from the pan and set aside.
5. To serve: Spoon the bean “salad” into 6 bowls. Add the cabbage, charred tomatoes, avocado,
and fish. Garnish with the crema, cilantro, lime wedge and tortilla chips.

ISRAELI-STYLE WHITE BEAN HUMMUS
Yield: 6 large servings, 12 small portions
Ingredients Amounts
Great northern beans, dry, sorted 2 cup

Water as needed
Onion, small ½ each
Garlic cloves, peeled and trimmed 4 each
Tahini paste ½ cup

Garlic, rough chop 1 Tbsp
Lemon juice ½ cup
Salt 2 Tbsp
Ground white pepper ¼ tsp
Ground cumin 1 tsp
Olive oil 2 Tbsp
Ice 1 cup
Method:
1. Soak beans overnight in water. Drain.

2. Add beans, 2 quarts water, ½ onion, and whole garlic cloves to a pot and bring to
a boil. Simmer gently for 1.5 hours until fully cooked, skimming the foam at the
top often.
3. When beans are fully cooked, allow them to cool in the cooking liquid before
draining
4. Reserve some of the cooking liquid for processing.
5. In the bowl of a food processor, add the cooked beans with the cooked onion and
garlic, raw garlic, tahini paste, cumin, lemon juice, salt and pepper.
6. With the machine running, add the olive oil then the ice in 3 additions making
sure it fully emulsifies between additions.
7. Use additional reserved cooking liquid if necessary to adjust consistency.
Variations:
With avocado and pesto as a sandwich spread.
With crispy fried white beans as a sauce.
With sundried tomatoes as a flavor variation.

HUEVOS RANCHEROS REFRIED BEAN BREAKFAST BOWL
Yield: 6 Servings
Ingredients Amounts
Tortillas, cut into ¼ inch strips 6 ea.

Vegetable oil for frying 3 cups
Lime chili salt (such as Tajín) to taste
for seasoning
Refried Black Beans

Vegetable oil ¼ cup
White onion, minced ¼ cup
Chipotle chili powder 1 tsp.
Cumin ½ tsp.
Black beans, cooked, liquid reserved 2 cups
Bean cooking liquid 1 cup, reserved
Salt as needed
Brown rice, cooked and warm 2 cup

Limes, juiced 1 ea.
Salt as needed
Sautéed Chard
Rainbow chard, shredded, 1 bu.
including stems
Olive oil 1 Tbsp.
Garlic clove, smashed 1 ea.
Chili flakes to taste
Salt as needed

Eggs 6 ea.
Salt as needed
Garnish
Cotija cheese, crumbled 6 oz.
Avocados, cubed, tossed 2 ea.
with lime juice
Salsa verde 1 cup
Salsa roja 1 cup
Toasted pepitas ¼ cup
Cilantro sprigs 6 ea.

Lime wedges 6 ea.
Method
1. For the Tortilla Strips: Fry the tortilla strips in hot oil until golden brown, drain on paper
towels and season with lime chili salt or Tajín.
2. For the Refried Beans: Heat the vegetable oil in a large pan or stockpot, and sweat the onions
and garlic until translucent.
3. Add the chili powder, and cumin, and sauté until aromatic.
4. Add the beans and some of their liquid to the pan and cook until warmed through.
5. Mash the beans with a spatula, the back of a spoon, or a potato masher, continuously
stirring until broken down. Add more liquid as needed and season to taste with salt.
6. For the Rice: In a large bowl, add cooked brown rice, lime juice, chopped cilantro and salt to
taste. Set aside and keep warm.
7. For the chard: Heat a large sauté pan on high heat. Add the oil, the garlic and chili flakes.
When the garlic begins to sizzle, add the chard. Every 2-3 minutes turn the chard around in
the pan to wilt. Season with salt, and remove the garlic clove.
8. For the eggs: Working in batches as needed, heat a cast iron pan or non-stick pan. Add the
oil. Add the cracked eggs directly into the hot oil and reduce the heat to medium-low or
low.
9. Fry the eggs, shaking the pan occasionally to keep the eggs from sticking. Fry for about 2-3
minutes for sunny-side up. Season with flaky sea salt and black pepper before serving.
10. For the bowls: Assemble each bowl by adding refried bean and rice mixture, wilted chard, a
fried egg, 2 tablespoons of the salsa verde, and 2 tablespoons of the salsa roja. Garnish with
avocado, cotija cheese, pepitas, crispy tortilla strips, lime, and cilantro sprigs.

HUEVOS RANCHEROS
Yield: 6 Portions
Ingredients Amounts
Spicy Refried Beans

Vegetable oil ½ cup
Mild chili powder 1 tsp.
Hot chili powder 2 tsp.
Cumin 1 tsp.
Salt as needed
Pinto beans, cooked, liquid reserved 4 cups
Bean cooking liquid 2 cups
Limes, juiced 1 each

Eggs 12 ea.
Salt as needed
Corn tortillas, 6-inches, fried
until crispy 6 ea.
Garnish
Monterey Jack, grated ½ lb.
Avocados, tossed with lime juice 2 ea.
Tomatillo Salsa (recipe follows) 1 cup
Ranchero Sauce (recipe follows) 2 cup
Sour cream 1 cup
Cilantro sprigs 6 ea.
Method
1. For the Spicy Refried Beans: Heat the vegetable oil in a large pan or stockpot, and sweat the
onions and garlic until translucent.
2. Add the mild chili powder, hot chili powder, cumin, smoked paprika, and salt, and sauté
until aromatic.
3. Add the beans and some of their liquid to the pan and cook until warmed through.
4. Mash the beans with a spatula, the back of a spoon, or a potato masher, continuously
stirring until broken down. Add more liquid as needed.
5. Add lime juice and salt to taste. Set aside and keep warm.
6. For the eggs: Working in batches as needed, heat oil in a skillet over medium-high heat until
very hot but not smoking. Add the cracked eggs directly into the hot oil and reduce the heat
to medium-low or low.

7. Fry the eggs, shaking the pan occasionally to keep the eggs from sticking. Season the eggs
with salt and pepper. Fry for about 2 minutes for sunny-side up, 3 minutes for medium
yolks, and 3 ½ to 4 minutes for hard yolks.
8. Top each prepared tortilla with refried beans, 2 fried eggs, and cheese. Slide the tortillas
under the broiler or into a hot oven to melt the cheese.
9. Top each tortilla with the avocados, 2 tablespoons of the Tomatillo Salsa, 2 tablespoons of
the Ranchero Sauce, and 1 ounce of the sour cream. Serve immediately on heated plates,
garnished with cilantro sprigs.
Source: This recipe was developed by The Culinary Institute of America as an industry service
to Northarvest Bean Growers Association. All rights reserved.

KOREAN KIDNEY BEAN AND MULTI-GRAIN BOWL, WITH
GOCHUJANG MEATBALLS, AND A POACHED EGG
Yield: 6 Servings
Ingredients Amounts
Meatballs
Green onions, finely minced, 3 ea.
both white & green parts
Garlic cloves, finely minced 2 ea.
Ginger, 2-inch piece, finely minced 1 pc.
Canola oil 1 tbsp.
Sesame oil 1 tbsp.
Kidney beans, cooked and drained ½ lb.
Ground beef or pork ½ lb.
Panko ½ cup
Egg 1 ea.
Gochujang 2 Tbsp.
Salt 1 tsp.
White pepper, ground 2 tsp.
Sesame seeds 2 Tbsp.
Glaze
Honey or agave syrup ½ cup
Pineapple juice ½ cup
Sesame oil 2 tsp.
Gochujang 2 Tbsp.
Rice vinegar 2 Tbsp.
Soy sauce 1 Tbsp.
Light and Dark Red Kidney Bean

and Multigrain Mix (recipe follows)
Eggs 6 ea.
Korean chili flakes to taste
Kimchi 1 cup
Peanuts, roasted as needed
Green onions, bias sliced as needed
Method
1. For the Gochujang Meatballs: Sauté the green onion, garlic and ginger in canola and sesame oil
over medium heat until fragrant. Cool.

2. Crush the kidney beans until quite small with a fork. Add the ground beef in a large bowl,
add cooled onion/garlic mixture, cilantro, panko, egg, gochujang, sesame seeds, and salt
and pepper. Combine very well. Cook off a test meatball and adjusting the seasoning with
more salt if necessary.
3. Form into 1-inch meatballs. Refrigerate until firm.
4. For the glaze: Bring the glaze ingredients to a boil and reduce to about ½ cup. Set aside.
5. Place the meatballs on a parchment-lined sheet pan, and roast in a 400°F oven until brown
cooked through, and register 155F on an instant read thermometer.
6. When the meatballs are fully cooked, glaze with the sauce and garnish with some chopped
cilantro and sesame seeds.
7. For the soft-cooked egg: Boil water in a sauce-pan. Drop in eggs and cook for 7 ½ minutes.
8. Once cool enough to handle, peel the eggs, and cut in half. Season with salt and Korean chili
flakes. Set aside.
9. To serve: Divide the grain and kidney bean mixture between 6 bowls. Place three meatballs
on the grain mixture, then add the kimchi, the soft cooked egg, the peanuts and the
scallions. Finish by drizzling a little more glaze in the bowl.

RED BEAN POLPETTI WITH TOMATO SAUCE
Yield: 8 servings
Polpetti
Light red kidney beans, dry ½ lb
Water as needed
Garlic, chopped 2 Tbsp

Onion, minced 1 cup
Almond flour 1 cup
Pecorino cheese, grated 1 cup
Eggs 3 each
Dry oregano 1 tsp
Dry basil 1 tsp
Parsley, minced ¼ cup
Black pepper 1 tsp
Kosher salt 1 Tbsp
Red pepper flakes ½ tsp
Ground beef 1 lb
Ground pork ½ lb
Tomato Sauce
Onion, minced 2 cup
Crushed tomatoes, canned 8 cup
Basil fresh, julienne ½ cup plus extra for garnish
Kosher salt 1 tbsp
Black pepper, ground 1 tsp
Parmesan cheese, for garnish 1 cup
For serving
Soft polenta, spaghetti,
or zucchini noodles, cooked 1 lb
Method
1. Soak the beans in water overnight. Drain.

2. Preheat oven to 425 degrees. Line a sheet tray with parchment paper.
3. In the bowl of a food processor, add soaked beans, garlic, onion, spices, cheese and
almond flour and process until finely ground.
4. Add eggs and continue processing for 1 minute. Remove and transfer to a bowl.
5. Add oil, herbs, salt, pepper, red pepper flakes, beef, and pork, and mix well to
incorporate.

6. Using a 1-ounce cookie scoop, or ⅛ measuring cup (about 2 tablespoons), scoop mixture
and gently form into a balls. A bowl of water to wet your hands will be helpful in
between forming the polpetti to prevent sticking.
7. Place the balls onto a parchment lined sheet tray, brush or spray with olive oil and roast
in the oven for 12-15 minutes, until firm to touch and browned.
8. To make the sauce: heat oil and garlic on medium high in a sauce pot until just starting
to brown. Add in onion and let cook for 2 minutes until translucent, stirring often.
9. Add in remaining sauce ingredients and bring to a boil. Once boiling, reduce heat and
let simmer for 15-20 minutes. Taste and adjust seasoning if needed.
10. Blend with an immersion blender or pass through a food mill.
11. Gently toss together the meatballs and the sauce, and serve on top of your favorite pasta,
polenta or zucchini noodles. Garnish with parmesan cheese and basil.

NAVY BEAN FALAFEL MEDITERRANEAN BOWL
Yield: 6 Servings
Ingredients Amounts
Navy Bean Falafel

Navy beans, cooked and drained, 1 cup
or canned
Egg 1 ea.
Onion, finely chopped ¼ ea.
Garlic cloves, finely chopped 2 ea.
Parsley, finely chopped 3 Tbsp.
Carrot, grated ¼ cup
Smoked paprika ¼ tsp.
Turmeric ¼ tsp.
Coriander 1/8 tsp.
Cumin 1/8 tsp.
Salt to taste
Bread crumbs ¼ cup
Tahini dressing
Tahini 1/3 cup
Water 1/3 cup
Yogurt 1/3 cup
Honey 2 Tbsp.
Lemon juice ¼ cup
Garlic cloves, chopped 2 ea.
Salt 1 tsp.
Multi-colored cherry tomatoes 1 cup

Persian cucumbers, sliced 2 ea.
Red onion, diced ¼ cup
Olive oil 2 Tbsp. plus 1 Tbsp.
Feta 8 oz.
Mint, leaves picked 1 bu.

Dill, leaves picked 1 bu.
Parsley, leaves picked ½ bu.
Cilantro, leaves picked ½ bu.
Lemon juice a squeeze
Olive oil as needed
Smoked sea salt as needed
Kalamata olives, pitted 1 cup

Pistachios, toasted 6 Tbsp.

Pomegranate arils (optional) ½ cup
Grilled flatbread to serve (optional)
Method
1. For the navy bean falafel: Place all ingredients in a food processor, and pulse until well
incorporated. Pulse in the breadcrumbs.
2. Heat a couple of tablespoons of olive oil in a frying pan over medium heat and when hot,
add spoonfuls of the bean mixture. Cook 3-4 minutes on each side or until golden.*
3. For the tahini dressing: Whisk all ingredients in a mixing bowl until smooth.
4. For the bowl: Toss the tomatoes, cucumber and red onion in 2 tbsp. of olive oil and season to
taste with salt and pepper. Gently stir in the feta.
5. For the herb salad: In a small bowl toss the clean, picked herbs in a tiny amount of olive oil,
lemon juice and a pinch of smoked sea salt just to coat.
6. To serve: To build the bowl, add the tomato, cucumber salad, Kalamata olives, toasted
pistachios, pomegranate seeds, 2 tbsp. of the tahini dressing, three of the falafel, the herb
salad, and grilled flatbread.
*Note: For a baked version, spray the patties with olive oil and bake in a 400°F oven until the
patties are crisp, golden and hot.

BEAN AND CHEESE BREAKFAST CASSEROLE WITH GREEN
ONIONS
Yield: 6 large servings, 12 small portions
Ingredients Amounts
Olive oil ½ cup

Large eggs, beaten 12 each
Cream 1 cup
White cheddar cheese, shredded 2 cup
Sundried tomato, sliced ¾ cup
Basil, thinly sliced ½ cup
Salt 1 Tbsp
Black pepper, ground ½ tsp
Black beans, cooked, drained 2 cup
Olive oil ¼ cup
Onion, small dice 1 cup
Green bell pepper, small dice 1 cup
Green onions, sliced thinly ½ cup
Method:
1. Preheat convection oven to 350 degrees. If using a regular oven, preheat to 375
degrees. Oil a 2” ½ hotel pan or a 9x13 casserole or baking dish with ½ the olive
oil.
2. Combine the eggs, cream, 1 ½ cups of the cheese, sundried tomatoes, basil, salt
and pepper in a large bowl. Gently fold in the beans.
3. Heat the remaining olive oil in a skillet over medium high. Add the onions and
peppers and sauté for 2- 3 minutes. Add to the bowl with the egg mixture and
fold to combine.
4. Pour mixture into the prepared pan and bake for 15-20 minutes until the sides
start to set and cook.
5. Sprinkle the green onions and remaining cheese over the top and return to oven
and bake 15-20 minute longer, or until the center is set and the top is golden
brown.
6. Remove from oven, allow to cool slightly, and cut into desired portions.
Note: This casserole can be chilled and reheated. To reheat, cover with foil and bake at 350
degrees to an internal temperature of 165 degrees.

GREEN CHILE SMASH BLACK BEAN BEEF BURGER
**Adding beans to a burger not only reduces the amount of animal protein, BUT
ALSO keeps the burgers juicy!
Yield: 6 Portions
Ingredients Amounts
Caramelized Onions
Butter 2 Tbsp.
Red onion, medium, thinly sliced 2 ea.
Water 2 Tbsp.
Salt as needed
Green Chile Mayonnaise

Green chile, stemmed 2 ea.
Mayonnaise 1 cup
Garlic cloves, pounded to a paste 2 ea.
Cilantro, chopped finely 2 Tbsp.
Lime juice 1 Tbsp.
Burger
Ground Beef 1½ lbs.
Red onion, finely diced 2 oz.
Salt 2 tsp.
Chipotle, canned, chopped 1 Tbsp.
Black beans, rinsed and drained 1 ea.
15 ounce can
Assembly
Pretzel buns, toasted 6 ea.
Jack cheese, sliced 6 oz.
Avocado, sliced 2 ea.
Lettuce leaves, frisee or red leaf 6 ea.
Method
1. For the Caramelized Onions: In a large sauté pan, add the butter, onions, water, salt and
pepper, and sauté over high heat. Toss regularly until the onions are nicely caramelized and
all the liquid has evaporated. Set aside.
2. For the Green Chile Mayonnaise: Place the green chiles in a dry, hot, cast iron skillet, pressing
down and turning them now and then, until they are blackened on all sides and quite soft.
Remove from the pan and scrape off most of the char with a knife. Split open and remove
the seeds. Don't worry if there are some remaining black bits. Chop roughly. Add to the
mayonnaise with the garlic paste, cilantro and lime juice.

3. For the Burgers: Gently mix the ground beef, onion, garlic, salt and chipotle chiles.
4. Pat the black beans dry on a paper towel and crush very lightly with your fingers or the
back of a spoon--do not over crush.
5. Add the black beans to the beef mixing in well.
6. Form into six equal loosely packed balls (not patties) and refrigerate for 30 minutes or more.
7. To Cook the Smash Burgers: Heat an oven to 150° F to rest the burgers.
8. Heat a cast-iron skillet or non-stick griddle pan over medium-high heat. Using ½ of the
caramelized onion, place 6 small piles on the griddle. Place the beef balls on top of the
onions, flattening them evenly with a heavy, metal spatula. Season with salt and pepper,
and top with the other ½ of the caramelized onions pressing them with a spatula into the
burger patty. Cook for approximately 4-5 minutes per side. Top with the jack cheese and
transfer to the warm oven until the cheese is melted and ready to assemble.
9. Slather each bun with the green chili mayonnaise. Top with the patty, avocado slices and
lettuce.

CHICKEN, PINTO BEAN, AND CHORIZO “POT PIE”
WITH CHEDDAR SCALLION BISCUITS
Yield: 6 Portions
Ingredients Amounts
Stew
Olive oil 3 Tbsp.
Red onion, diced 5 oz.
Garlic clove, finely minced 2 ea.
Carrot, medium, diced 2 ea.
Celery stalk, diced 2 ea.
Leek, diced 1 ea.
Thyme, stemmed, chopped 1 Tbsp.
Sage, stemmed, chopped 1 Tbsp.
Flat leaf parsley, chopped 2 Tbsp.
Chorizo, fresh 8 oz.
Chicken breast, cut into 1-inch dice 12 oz.
Ancho chili powder 1 tsp.
Flour 3 Tbsp.
Chicken stock 1½ cups
Salt, a pinch 1 ea.
Pinto beans, drained and rinsed 1 ea.
15 ounce can
Green onions, sliced 4 ea.
Biscuit Topping
Flour 1½ cups
Baking powder 1 Tbsp.
Salt ½ tsp.
Black pepper, ground 1 tsp.
Sugar 1 tsp.
Butter, cold, cut into small chunks 6 Tbsp.
Cheddar cheese, grated ½ cup plus ¼ cup for garnish
Green onion, thinly sliced ¼ cup
Buttermilk ⅔ cup
Egg 1 ea.
Method
1. For the Stew: Heat olive oil in a large deep saucepot. Sauté the onion, garlic, carrot, celery,
leek, thyme, sage, and parsley until the vegetables are translucent and aromatic--about 5
minutes. Place in a bowl and reserve.

2. Remove the casing from the chorizo and place chorizo in the hot pan with the diced chicken.
Let cook, stirring occasionally, until the chicken is a light golden color. Sprinkle with the
chili powder, paprika and cook a few more minutes until aromatic.
3. Add the reserved vegetables to the meat. Stir.
4. Sprinkle the flour over the meat and vegetable mixture, and stir well to combine.
5. Add the chicken stock gradually, stirring as you add to remove any lumps. Bring to a
simmer and cook until the gravy thickens, about 5 minutes.
6. Add the pinto beans and green onions, season as needed and pour into a casserole dish.
8. For the Biscuits: Place the flour, baking powder, salt, pepper and sugar in a bowl and whisk
well to combine. Using your fingers, rub the butter into the flour mix between your fingers.
The mixture should resemble coarse sand.
9. Add the ½-cup cheddar cheese and green onion.
10. In a separate bowl, mix the buttermilk and egg and add to the dry. Working quickly, stir
the wet into the dry until combined.
11. Dump the dough onto a floured surface and pat to ½-inch thickness with floured hands. Cut
into six equal biscuits.
12. To Assemble: Place biscuits on top of the chicken casserole. Sprinkle the tops of the biscuits
with the remaining cheddar cheese.
13. Place in the hot oven and bake 20-30 minutes or until the biscuits have risen, are golden
brown and the stew is bubbling vigorously.
14. Let sit for 10 minutes before serving with a green salad.

CAULI-BEAN BOLOGNESE WITH ZUCCHINI NOODLES
Yield: 6 Portions
Ingredients Amounts
Caul-Bean Bolognese
Pinto or white beans, dried 1 cup
Water 6 cups
Cauliflower, separated into florets 1 ea.
Olive oil, divided ½ cup
Garlic cloves, finely chopped 3 ea.
Anchovy, finely chopped (optional) 4 ea.
Bread crumbs, whole wheat ¼ cup
Walnuts, chopped ¼ cup
Tomato, crushed, 28 ounce can 1 ea.
Chili flakes 1 tsp.
Salt as needed
Water, warm as needed
Basil leaves, torn 10 ea.
Zucchini, or other vegetable noodles 6 cups

Extra virgin olive oil as needed
Feta, crumbled or parmesan cheese as needed
grated (optional)
Method
1. For the Caul-Bean Bolognese: Soak the dried beans in the water for a minimum of 24 hours in
cold water. Maximum of 48 hours. Drain and rinse a few times if desired.
2. Place the drained beans in the bowl of a food processor and pulse until the beans are finely
chopped, about the size of a lentil. Set aside.
3. Place the cauliflower florets in the food processor and pulse to the same size.
4. In a deep saucepan, heat ¼ cup of olive oil and cook the chopped beans until they are a nice
golden brown. Set aside.
5. In the same pan, over medium high heat, add the remaining ¼ cup of olive oil and add the
cauliflower, stirring frequently and cooking until it is a deep golden brown. *This step of
browning the cauliflower and beans is essential to achieving the right texture.
6. Add the garlic, anchovy (if using), breadcrumbs, walnuts, and golden brown beans.
Continue to cook over medium heat for another 5 minutes.
7. Add the crushed tomato, chili flakes, salt as needed and add a little warm water to thin if
necessary. Add the torn basil leaves--cook for approximately 10 minutes.
8. To Serve: Blanch the noodles in boiling salted water for under 1 minute or until they still
have a bit of a crunch.
9. Serve the Cauli-Bean Bolognese with the veggie noodles, drizzle with extra virgin olive oil,
and sprinkled liberally with cheese.

Note: This recipe can easily be made vegan by omitting the optional anchovy and feta cheese.

MIDDLE EASTERN SPICED MEATBALLS WITH SALTED
YOGURT AND MEDITERRANEAN HERBS
Yield: 6 Portions, 24 Meatballs
Ingredients Amounts
Salted Yogurt
Plain Greek yogurt 2 cup
Lemon zest 2 tsp.
Salt as needed
Spice Paste
Onion, finely minced 1 cup
Carrot, finely minced ½ cup
Garlic cloves, finely minced ½ Tbsp.
Ginger, minced 1 tsp.
Coriander seeds, toasted, ground ½ Tbsp.
Paprika 1 tsp.
Cumin seeds, toasted, ground 1 tsp.
Cinnamon, ground ¼ tsp.
Allspice, ground, a pinch 1 ea.
Kidney beans, rinsed, drained ½ lb.
Lamb, ground, lean ½ lb.
Parsley, chopped 1 Tbsp.
Lemon zest 1 tsp.
Green onions, chopped 3 Tbsp.
Whole wheat bread crumbs or panko ¼ cup
Eggs, beaten 1 ea.
Salt as needed
Herb Salad
Parsley leaves ¼ cup
Mint leaves 2 Tbsp.
Cilantro leaves 2 Tbsp.
Chives, cut in ½” pieces 1 Tbsp.
Lemon juice 1 Tbsp.
Za’atar as needed
Aleppo pepper as needed

Method
10. For the Salted Yogurt: Combine the yogurt and lemon zest in a bowl. Season with salt and
pepper.
11. For the Spice Paste: Heat a sauté pan over medium heat. Add the canola oil, onions, and
carrots. Let cook until slightly caramelized and cooked through. Add the garlic, ginger, and
spices. Season with salt and pepper. Cool.
12. Coarsely chop the kidney beans.
13. Place the ground lamb in a large bowl, add cooled onion/garlic mixture, cilantro, parsley,
zest, green onions, breadcrumbs, and egg. Mix well into a homogenous mixture. Gently mix
in the kidney beans. Season with salt and pepper. Cook off a test meatball and adjust the
seasoning with more salt if necessary.
14. Form into 1-inch meatballs, and place the meatballs on a lightly oiled baking sheet.
Refrigerate until firm, about one hour.
15. Preheat a 425°F oven.
16. Roast the meatballs in the oven until caramelized and cooked through, about 10 minutes.
17. For the Herb Salad: Place the herbs in a bowl. Season with salt and pepper. Drizzle with
lemon and extra virgin olive oil.
18. To Serve: Spread a layer of yogurt on the platter.
19. Top with meatballs, place the herb salad on top, drizzle with the juices in the bottom of the
bowl, and sprinkle with za’atar and Aleppo pepper.

HIGH-PROTEIN BANANA, COCONUT, AND WHITE BEAN
PANCAKES
Yield: 6 Portions
Ingredients Amounts
Wet Mixture
Banana, peeled 1 ea.
Buttermilk, or coconut milk 1½ cups
Water, warm ¼ cup
Honey 2 Tbsp.
Coconut oil 2 Tbsp.
Vanilla extract 1 tsp.
White beans, drained, rinsed 1 cup
Dry Mixture
Oat flour, or rolled oats * 1 cup
Coconut flour, or desiccated coconut* ½ cup
Flour, all-purpose or gluten free ¾ cup
Coconut sugar or brown sugar 2 Tbsp.
Baking powder 1 Tbsp.
Salt ½ tsp.
Canola oil pan spray as needed
To Serve
Banana, sliced as needed
Coconut, toasted as needed
Butter as needed
Maple or Coconut Syrup as needed
Method
1. For the Wet Mixture: Place all wet ingredients in a blender and blend on high for 1 minute.
2. For the Dry Mixture: Place all dry ingredients in a large bowl and whisk until combined.
Make a well in the center.
3. For the Pancakes: Add the wet ingredients to the well in the dry ingredients, and stir together
until just combined.
4. Heat a non-stick griddle on medium high. Spray with canola oil spray and using a 3-ounce
ice cream scoop or ladle, spoon the pancakes onto the griddle.
5. Flip the pancakes when the first side is golden brown and there are visible bubbles on the
tops of the pancakes; cook approximately three minutes per side.
6. Serve with butter, additional banana slices, toasted coconut and syrup.
Note: * If using rolled oats or desiccated coconut, place in blender and blend on high until a fine
powder is achieved.

BLUE CHEESE, CRISPY ONION RINGS, BBQ KIDNEY BEAN
BLENDED BURGER **
ADDING BEANS TO A BURGER NOT ONLY REDUCES THE AMOUNT OF ANIMAL
PROTEIN, BUT ALSO KEEPS THE BURGERS JUICY!
Yield: 6 Portions
Ingredients Amounts
Crispy Red Onion Rings

Canola oil for deep frying as needed
Wondra flour 2 cups
Salt as needed
Cayenne as needed
Red onion, thinly sliced 1 ea.
Buttermilk 1 cup
Spicy Blue Cheese Mayonnaise

Mayonnaise ½ cup
Blue cheese, crumbled 1 oz.
Hot sauce 1 Tbsp.
Garlic, grated ½ tsp.
Parsley, chopped 2 tsp.
Chives, chopped 2 tsp.
Green onions, chopped 1 Tbsp.
Lemon zest ½ tsp.
Salt as needed
Burger
Ground Beef 1 lb.
Red onion, finely diced 3 oz.
Salt 2 tsp.
BBQ Spice Mix, (recipe follows) 6 Tbsp.
Red Kidney beans, rinsed and drained 1 cup
Blue cheese, large crumbles 6 Tbsp.
Assembly
Buns, toasted 6 ea.
BBQ Spice Mix 6 oz.
Pickles, sliced lengthwise 2 ea.
Lettuce leaves, frisee or red leaf 6 ea.

Method
10. For the Crispy Red Onion Rings: Heat oil to 350°F.
11. Season flour with salt, pepper, and cayenne pepper.
12. Soak the onions in buttermilk. Shake off the buttermilk and toss in seasoned flour.
13. Shake off the flour and fry for 2 to 3 minutes until crispy. Remove slices and drain on paper
towels. Sprinkle with additional salt, pepper, and cayenne.
14. For the Spicy Blue Cheese Mayonnaise: Combine all ingredients. Season with salt and pepper as
needed.
15. For the Burgers: Gently mix the ground beef, onion, garlic, salt and BBQ Spice Mix.
16. Pat the beans dry on a paper towel. Coarsely chop the beans into large pieces --do not over
chop.
17. Gently add the beans to the beef, mixing well.
18. Form into six balls. Place 1 tablespoon of crumbled blue cheese in the center to enclose the
blue cheese. Gently flatten into a thick patty.
19. Refrigerate for 30 minutes or more.
20. To Cook the Burgers: Heat an oven to 150° F to rest the burgers.
21. Heat a cast-iron skillet or non-stick griddle pan over medium-high heat.
22. Add a little oil and place the burgers on the griddle. Cook for approximately 3-4 minutes
per side. Sprinkle with more BBQ spice and then transfer to the warm oven until the burger
is cooked to the desired doneness and ready to assemble.
23. Slather each bun with the Spicy Blue Cheese Mayonnaise. Place lettuce on the bottom bun,
top with the patty, sliced pickles, Crispy Onions, and the top bun.
by Chef Toni Sakaguchi. 2020.

BBQ SPICE MIX
Yield: 1 ¾ Cups
Ingredients Amounts
Brown sugar, dark ¾ cup

Paprika, smoked ½ cup
Garlic powder 2 Tbsp.
Kosher salt 3 Tbsp.
Mustard powder 2 Tbsp.
Onion powder 2 tsp.
Cayenne 1 tsp.
Method
1. Combine all ingredients and mix until fully incorporated

VEGAN PASTA WITH CREAMY WHITE BEAN “ALFREDO”
WITH PEAS, LEMON AND ROSEMARY WALNUTS
Yield: 8 Portions
Ingredients Amounts
Rosemary Walnuts
Extra virgin olive oil ¼ cup
Walnuts, chopped 1 cup
Red pepper flakes, a pinch 1 ea.
Rosemary, minced 1 Tbsp.
Lemon zest 1 Tbsp.
Alfredo Sauce
Extra virgin olive oil ¼ cup
Garlic, sliced 2 Tbsp.
White beans, canned, drained, rinsed 1 ea.
15 oz can
Potato, russet, peeled, sliced 1 oz.
Water or white vegetable stock ½ cup
Nutritional yeast 6 Tbsp.
Lemon juice 1 Tbsp.
Vegan pasta 1 lb.

Basil, chopped 1 Tbsp.
Peas, blanched 1 cup
Micro basil as needed

Lemon zest 1 tsp.
Method
1. Heat a sauté pan over medium low heat. Add the oil, walnuts and chile flakes. Cook over
low heat, stirring often until the walnuts are toasted. Add the rosemary and garlic. Let cook
for 30 seconds then remove from the heat. Stir in lemon zest. Set aside.
2. Heat a saucepot over medium low heat. Add the extra virgin olive oil and garlic. Cook over
low heat until the garlic is translucent, soft and just starting to brown. Add the beans,
potatoes, and vegetable stock and cook for 10 - 15 minutes or until the potatoes are cooked
through and tender.
3. Blend the bean mixture until smooth. Add the nutritional yeast, lemon juice, and 4
tablespoons of the walnut lemon mixture. Blend until smooth. Adjust seasoning with salt
and pepper. Adjust consistency with water if needed.
4. Meanwhile, cook the pasta in a pot of boiling lightly salted water according the
manufacturer’s instructions. Reserve 1 cup of the cooking liquid.
5. Drain the pasta well. In a sauté pan, toss with the sauce, peas and basil. Adjust consistency
with pasta water.

6. Place the pasta in a bowl garnish with the Rosemary Lemon Scented Walnuts and micro
basil.

DESSERTS

BLACK BEAN AND BLACK RICE PUDDING WITH COCONUT
MILK AND TOASTED COCONUT FLAKES
Yield: 12 Portions
Ingredients Amounts
Black beans 1 cup

Water, cold 4 cups
Lemongrass, bruised 1 ea.
Kaffir lime leaves 2 ea.
Black rice 1 cup

Salt ½ tsp.
Sugar ¼ cup
Water, cold 3½ cups
Coconut milk 1½ cups
Lime juice 2 Tbsp.
Mango, peeled and sliced 2 ea.

Coconut flakes, toasted ½ cup
Method
1. For the black beans: Soak the beans overnight, drain, and add to a pot; cover with fresh cold
water.
2. Add the lemongrass, kaffir lime leaves, and bring to a boil; reduce to a simmer and cook
until al dente, about 40 minutes. Drain off excess water and set aside.
3. For the black rice: Add the black rice to a bowl and rinse with cold water by stirring to release
any broken pieces; repeat until the water is clear and clean. Pick out any odd grains.
4. In a medium saucepan, stir rice, salt, sugar, and water and bring to a boil. Stir well and
reduce heat to low.
5. Cover and simmer gently for about 60 to 70 minutes, or until all of the water has been
absorbed and the rice is tender. Stir in the coconut milk and add the reserved, cooked black
beans.
6. Warm again and serve immediately as a hot dish. Garnish with the mango and coconut
flakes.

CHOCOLATE ESPRESSO BLACK BEAN BABYCAKES WITH
MOCHA BLACK BEAN AQUAFABA
Yield: 12 muffins
Ingredients
Pan spray as needed

Cocoa powder as needed
Chocolate, 70%, finely chopped ¾ cup

Coconut oil 6 Tbsp.
Black beans, canned, rinsed, drained 1 ea.

15 oz can, setting aside canning liquid
Eggs 5 ea.
Sugar 2/3 cup
Banana, ripe 1/3 cup
Vanilla extract 1 Tbsp.
Espresso powder 1 Tbsp.
Salt ½ tsp.
Cocoa powder ½ cup

Baking powder 1 tsp.
Baking soda ½ tsp.
Mocha Black Bean Aquafaba

(recipe follows) 1 cup
Method
1. Preheat oven to 375°F.
2. Prepare a cupcake tin by spraying with pan spray, then dusting it with cocoa powder.
3. Combine the ¾ cup chopped chocolate and coconut oil in a bowl. Place the bowl over a hot
water bath to melt. Stir until just melted. Set aside.
4. Combine the black beans, eggs, sugar, banana, vanilla, espresso powder, and salt in a
blender. Blend until smooth.
5. Combine the cocoa powder, baking powder, and baking soda.
6. Turn the blender to low and slowly add the cocoa powder, blending until smooth.
7. Blend in the melted chocolate and coconut oil.
8. Scoop the batter into prepared pan and bake for 12 – 15 minutes until just set. Cool. Remove
from the pan.
9. Serve with Mocha Black Bean Aquafaba.
Note: 1 15-ounce can of black beans will yield approximately 8 ounces of beans.
Use low sodium canned beans.

MOCHA BLACK BEAN AQUAFABA
Yield: 1cup
Ingredients
Chocolate, 70%, finely chopped 1 cup

Aquafaba, liquid from the low sodium 1 cup
canned black beans
Cream of tartar ¼ tsp.
Espresso powder 1 Tbsp.
Vanilla extract 1 tsp.
Powder sugar ¾ cup
Cocoa powder as needed
Method
1. Melt the chocolate in a double boiler over low heat or in the microwave.
2. Place the aquafaba in a stand mixer with a whip. Turn the mixer to high and whip the liquid
until foamy.
3. Stir in the cream of tartar, espresso powder, and vanilla. Turn the mixer up to high and
whip until fluffy. Add the powdered sugar and whip until incorporated.
4. Turn the mixer to medium and slowly pour in the warm chocolate. Turn up the mixer to
high, and whip until light and fluffy.
5. Serve as is or pipe on top of Baby Cakes.

DRESSINGS/SAUCES

BASIC BASIL PESTO
PISTOU
Yield: 1 Cup
Ingredients Amounts
Fresh basil leaves 3 cups

Garlic, chopped, poached or toasted 2 Tbsp.
Walnuts, toasted 3 Tbsp.
Parmesan or Asiago cheese, 1/3 cup
shredded
Salt as needed
Method
1. Plunge basil leaf into a pot of boiling water for 5 to 10 seconds. Immediately drain and
plunge into a bowl of ice water to stop the cooking and set the bright color.
2. Drain and squeeze out all the water that you can.
3. Chop the basil coarsely and add to a food processor or blender along with garlic, walnuts,
and olive oil and purée. Transfer to a bowl and stir in cheese.
4. Correct seasoning with salt and pepper. Store covered in refrigerator for up to 5 days or
freeze for up to 3 months.

CREAMY WHITE BEAN DRESSING
Ingredients Amounts
Lemon juice ¼ cup

Lemon zest 1 tsp.
Lime juice 2 Tbsp.
Great northern beans ¼ cup
Water, used to thin as needed
Salt as needed
Method
1. Place the lemon juice and zest, lime juice, mustard, shallots, and the beans in a blender and
purée until smooth.
2. Add the olive oil all at once and purée again until combined; thin if necessary with water.
3. Season with kosher salt and pepper as needed.

LIME CUMIN VINAIGRETTE
Ingredients Amounts
Vinaigrette
Garlic 2 tsp.
Serrano, seeded and minced 1 ea.
Lime juice ¼ cup
Lime, zest of 1 ea.
Lemon juice 3 Tbsp.
Cumin seed, toasted ½ tsp.
Salt ½ tsp.
Cayenne ¼ tsp.
Olive oil ½ cup
Method
1. Combine all the ingredients except for the olive oil in a blender and puree until combined.
2. Add the olive oil while the blender is running to create a creamy dressing.
3. Set aside.

SHERRY VINAIGRETTE
Ingredients Amounts
Sherry vinaigrette
Lemon juice 2 Tbsp.
Salt as needed
Method
1. Combine all the ingredients except for the olive oil in a blender and puree until combined.
2. Add the olive oil while the blender is running to create a creamy dressing.

AVOCADO AND SHERRY VINAIGRETTE
Ingredients Amounts
Avocado, large, peeled and pitted 1 ea.

Shallot, large, minced 1 Tbsp.
Dijon mustard 1½ Tbsp.
Tarragon, minced 2 tsp.
Italian parsley, minced 1 tsp.
Water 2 Tbsp.
Salt as needed
Avocados, fresh, halved and sliced 2 ea.
Method
1. In a blender, combine the avocado, shallots, garlic, Dijon, and sherry vinegar and process
until smooth.
2. With the motor running, slowly add the oil until thickened and incorporated. Thin with
water, if necessary.
3. Transfer the dressing to a bowl and stir in the minced tarragon and parley. Season to taste
with salt and pepper.

ROMESCO MAYONNAISE
Ingredients Amounts
Pasilla chiles 2 ea.

Almonds, blanched and toasted 1 cup
Garlic, minced 4 ea.
Red bell pepper, roasted, peeled, 1 ea.
seeded, and chopped
Tomato, peeled and seeded 1 cup
Red wine vinegar 3 Tbsp.
Salt 1 tsp.
Method
1. For the base: Soak the chiles in hot water to cover for about 1 hour. Drain, remove the stems
and seeds, and cut up into small pieces.
2. Transfer the chiles to a food processor along with the nuts, garlic, roasted pepper, tomatoes,
vinegar, and salt. Pulse a few times to make a rough paste. Add the oil and process until
combined.
3. For romesco mayonnaise: In a small bowl, whisk together about ½ cup of mayonnaise and ½
cup of romesco. Adjust the seasoning, as you may want more salt or a bit more acidity.
4. Use for the burger or keep for other sandwiches.

AVOCADO SALSA VERDE
Yield: 2 Cups
Ingredients Amounts
Avocado, large, ripe, peeled, seeded, 1 ea.

and cut in ½” dice
Tomato, red or yellow, seeded 1 ea.
and cut in ¼” dice
Red onion, finely chopped 2 Tbsp.
Serrano chile, seeded and minced 1 tsp.
Garlic, minced ½ tsp.
Lime or lemon juice 1 Tbsp.
Fresh cilantro leaves, chopped 2 Tbsp.
Sugar large pinch
Salt as needed
Method
1. Carefully combine all ingredients and refrigerate at least 1 hour before serving to allow the
flavors to marry.

SALSA VERDE
Yield: 3 Cups
Ingredients Amounts
Tomatillos, husked and washed 2 lb.

Jalapeños, stems removed 2 ea.
Garlic cloves, small 3 ea.
Cumin 1 tsp.
Cilantro, woody stems removed, ½ cup
washed, shaken dry
Canola oil 1 Tbsp.
Salt 1 Tbsp.
Method
1. Place the tomatillos and jalapeños in a small saucepan. Pour in enough cold water to barely
cover. Bring to a boil and cook until the jalapeños are soft and the tomatillos are tender,
about 10 minutes.
2. Remove from the heat and let stand for 10 minutes to finish cooking the tomatillos.
3. Drain the tomatillos and jalapeños. Put the tomatillos, jalapeños, garlic, and cumin in a
blender jar. Blend a few seconds, just until the tomatillos are coarsely chopped.
4. Add the cilantro and blend until the sauce is smooth and speckled with finely chopped
cilantro.
5. Heat the oil in a pan over medium heat. Pour in the contents of the blender. Bring to a
simmer and simmer until lightly thickened, about 10 minutes. Season with salt.
6. The sauce can be stored in the refrigerator for up to 3 days.
7. Reheat over low heat before serving.

CHIPOTLE MAYONNAISE
Ingredients Amounts
Mayonnaise 1 cup
Chipotle en adobo, minced fine 3 Tbsp.
Lime juice 1 Tbsp.
Salt 1 tsp.
Method
1. In a small mixing bowl, combine all the ingredients and whisk together until fully
incorporated.
2. Store for up to 2 weeks in a small container.

TOMATILLO SALSA
Yield: 1 Cup
Ingredients Amounts
Tomatillos, husks removed 4 ea.

Onion, small, chopped 1 ea.
Jalapeño 1 ea.
trimmed and deseeded
Cilantro leaves, not packed down ¼ cup
Water ¼ cup (or as needed)
Salt ⅛ tsp.
Sugar ⅛ tsp.
Method
1. Place tomatillos, onion, garlic, jalapeño, cilantro, and about ¼ cup water in a blender.
2. Blend until not quite smoothly puréed (a slight chunkiness is one of its charms). Add more
water if necessary to produce a light salsa texture. Add a pinch of sugar and season with salt
to taste. Serve at once.

RANCHERO SAUCE
Yield: 6 Portions
Ingredients Amounts
Vegetable oil ¼ cup

Onion, sliced thinly 1 ea.
Garlic, minced 1 oz.
Red bell pepper, sliced thinly 2 ea.
Tomatoes, chopped 4 ea.
Cumin 1 tsp.
Coriander ½ tsp.
Dried chipotle chiles, soaked 1 ea.
chopped
Limes, juice of 6 ea.
Salt as needed
Method
1. Heat the vegetable oil in a medium sauté pan, and sweat the onions, garlic, and peppers
until translucent. Add the chopped tomatoes, cumin, coriander, chipotle chiles, and lime
juice, and cook until the sauce thickens.
2. Puree until smooth and season to taste with salt.

RECIPE INDEX
A C
AVOCADO AND SHERRY VINAIGRETTE............. 41, 132 CAJUN RED BEANS AND RICE................................... 72
AVOCADO SALSA VERDE ................................. 62, 134 CHICKEN LARB WITH TOASTED RICE AND PINTO
BEANS ................................................................. 34
B
CHIPOTLE MAYONNAISE .................................. 83, 136
BAKED CHARD LEAVES WITH GREAT NORTHERN
CLASSIC BAKED BEANS ........................................... 55
BEANS, ROASTED PEPPERS, AND SPICY TOMATO
CLASSIC CASSOULET ................................................ 86
SAUCE ................................................................. 19
CRANBERRY BEAN AND WHEAT BERRY SALAD WITH
BAKED EMPANADA DOUGH ..................................... 10
ASIAGO CHEESE, ROASTED BEETS, CUCUMBERS,
BAKED STUFFED VEGETABLES WITH MINT, DILL,
PISTACHIOS AND TARRAGON MINT VINAIGRETTE
RICE, AND RED BEANS ........................................ 48
............................................................................ 49
BASIC BASIL PESTO
CREAMY WHITE BEAN DRESSING ..................... 38,129
Pistou .......................................................... 24, 108
CRISPY KIDNEY BEAN .............................................. 92
BLACK BEAN AND BLACK RICE PUDDING WITH
F
COCONUT MILK AND TOASTED COCONUT FLAKES
.......................................................................... 124 FISH TACO AND PINTO BEAN BOWL ......................... 99
BLACK BEAN AND ROASTED RED PEPPER FRITTATA61
G
BEAN AND CHEESE BREAKFAST CASSEROLE WITH
GARLIC AND WHITE BEAN BRUSCHETTA WITH
GREEN ONIONS ................................................... 127
BOQUERONES ........................................................7
BLACK BEAN OMELET WITH AVOCADO SALSA VERDE
GRILLED FLATBREAD WITH SPICY WHITE BEAN
............................................................................ 62
PURÉE, SAUTÉED OYSTER MUSHROOMS, LACINATO
BLACK BEAN, BROWN RICE, AND JALAPEÑO JACK
KALE, AND WILD BOAR SAUSAGE ....................... 13
CHEESE BURRITO WITH SALSA VERDE ................ 80
GRILLED SHRIMP SKEWERS WITH ROSEMARY WHITE
BLACK BEAN, TOMATO, FRESH CORN, BIBB LEAF
BEANS, SAUTÉED SWISS CHARD..........................88
SALAD WITH AVOCADO AND SHERRY
GHANAIAN RED STEW WITH RED BEANS AND FRIED
VINAIGRETTE ...................................................... 41
PLANTAINS 64
BLT BOWL ............................................................... 96
BOLOGNESE SAUCE WITH KIDNEY BEANS, H
MUSHROOMS, AND PAPPARDELLE ....................... 74
HUEVOS RANCHEROS ..................................... 101, 103
BRAZILIAN BEAN FRITTERS .......................................8
HUEVOS RANCHEROS REFRIED BEAN BREAKFAST
BROWN RICE AND KIDNEY BEAN SALAD WITH
BOWL ................................................................ 101
ROASTED RED PEPPERS, FUJI APPLES, AND
SHERRY VINAIGRETTE ......................................... 40

I PINTO BEAN AND QUINOA BURGER WITH ROMESCO
MAYONNAISE, TOASTED WHOLE WHEAT SESAME
ISRAELI STYLE HUMMUS ........................................ 116
BUN ..................................................................... 67
INDIAN SPICED CAULIFLOWER AND WHITE BEAN
PINTO BEAN, MONTEREY JACK CHEESE, & RED
PATTIES WITH PICKLED BLACK BEAN AND MANGO
SALSA QUESADILLA, SALSA VERDE .................... 11
CHUTNEY AND CUCUMBER YOGURT SAUCE ....... 94
PITA POCKET WITH WHITE BEAN AND ROASTED RED
J PEPPER HUMMUS TOMATOES, FETA, AND
JAMAICAN JERK BBQ BAKED BEANS....................... 58 CUCUMBER .......................................................... 71
PORK AND PUMPKIN EMPANADAS WITH BLACK
K
BEANS AND QUESO ANEJO ....................................9
KALE AND GREAT NORTHERN BEAN SALAD, PRESERVED LEMONS ..................................................6
TOASTED PUMPKIN SEEDS, AND PECORINO CRISPS
Q
WITH CREAMY WHITE BEAN DRESSING .............. 38
KOREAN KIDNEY BEAN AND MULTI-GRAIN BOWL, QUINOA AND BLACK BEAN SALAD WITH ROASTED
WITH GOCHUJANG MEATBALLS, AND A POACHED SALMON .............................................................. 43
EGG ................................................................... 105
R
L
RANCHERO SAUCE ................................................. 138
LEBANESE FATTOUSH WITH BAHARAT SPICED BEANS RED QUINOA AND NAVY BEAN SALAD WITH TOASTED
............................................................................ 45 ALMONDS, CILANTRO, AND LIME CUMIN
LIME CUMIN VINAIGRETTE .............................. 36, 130 VINAIGRETTE ...................................................... 36
ROASTED HALIBUT WITH SPICY BLACK BEAN CAKES
M
............................................................................ 90
MACARONI & CHEESE WITH GREAT NORTHERN ROASTED SALMON, QUINOA, AND BLACK BEAN
BEANS ........................................................... 57, 66 SALAD ................................................................. 92
N ROMESCO MAYONNAISE .................................. 67, 133
RED BEAN POLPETTI WITH TOMATO SAUCE ........... 123
NAVY BEAN FALAFEL MEDITERRANEAN BOWL..... 107
S
O
SALSA VERDE................................................... 80, 135
OAXACA-STYLE BLACK BEAN SOUP ........................ 31
SAUSAGE AND WHITE BEAN SOUP WITH KALE AND
P BASIL PESTO........................................................ 25
PAN-ROASTED FALL SQUASH AND OYSTER SEARED SALMON WITH GREAT NORTHERN WHITE
MUSHROOMS COATED IN SMOKY CHIPOTLE BEANS, BUTTERNUT SQUASH AND WINTER
CREAM ON CRISP ORGANIC CORN TORTILLAS .... 58 GREENS WITH CITRUS GREEN TEA DRESSING ..... 47
PARATHA WITH RED KIDNEY BEANS, GREEN ONIONS, SHERRY VINAIGRETTE ............................... 40, 41, 131
AND TOMATO CHUTNEY ...................................... 17 SMOKY TOMATO AND GREAT NORTHERN BEAN SOUP
............................................................................ 29

SPANISH WHITE BEANS WITH SMOKED PAPRIKA AND TOMATILLO SALSA ................................................. 137
CHORIZO.............................................................. 16 TORTA WITH BLACK BEAN PURÉE, ROASTED CRIMINI
SPICED BLACK BEAN BURGERS................................ 70 MUSHROOMS, AND CHIPOTLE MAYONNAISE ....... 83
SPICY BLACK BEAN AND CHICKEN TOSTADAS WITH TUSCAN BEAN SALAD WITH GRILLED MUSHROOMS 42
AVOCADO, LETTUCE, AND SOUR CREAM ............ 79 TUSCAN BREAD AND BEAN SOUP ............................. 28
SPICY WHITE BEAN PURÉE ...................................... 15
V
STIR-FRIED GREEN BEANS WITH BLACK BEANS ...... 56
VEGETARIAN CHILI .................................................. 30
STUFFED KING OLIVES BRAISED IN AN EXOTIC
VEGETARIAN INDIAN CURRY BOWL......................... 65
TOMATO SAUCE WITH WHITE BEANS ....................3
W
T
WHITE BEAN AND TURKEY POLPETTONE WITH
TABBIL .......................................................................5
BRAISED SWISS CHARD ....................................... 70
THREE BEAN BUNNY CHOW .................................... 75
WHITE BEAN SOUP WITH SWISS CHARD, BUTTERNUT
THREE BEAN TAMALES...........................................105
SQUASH AND FARRO............................................ 26
THREE BEAN MINESTRONE ALLA EMILIA ROMAGNA
WHITE BEAN BRUSCHETTA ........................................2
STYLE .................................................................. 27

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THE CULINARY INSTITUTE OF AMERICA

Northarvest Bean Growers

Recipes developed by The Culinary Institute of America as an industry

MULTIGRAIN BRUSCHETTA WITH NAVY BEANS AND SWISS CHARD ....................................................................2

BLACK BEAN AND ROASTED RED PEPPER FRITTATA ............................................................................................ 61

DRESSINGS/SAUCES ......................................................................................................................................... 127

BASIC BASIL PESTO PISTOU .................................................................................................................................. 128

RECIPE INDEX ...................................................................................................................................................... 139

Northarvest Bean Growers Associations 1 THE CULINARY INSTITUTE OF AMERICA®

Extra-virgin olive oil 1/3 cup

Northarvest Bean Growers Associations 2 THE CULINARY INSTITUTE OF AMERICA®

Tabbil (recipe follows) 2 tsp.

Sweet paprika 1 tsp.

Green olives, large, pitted 3-4 doz.

Parsley or cilantro, chopped, as needed

Northarvest Bean Growers Associations 3 THE CULINARY INSTITUTE OF AMERICA®

Adapted from a recipe by The Mahjoub Sisters

Northarvest Bean Growers Associations 4 THE CULINARY INSTITUTE OF AMERICA®

Coriander seeds, toasted 3 Tbsp.

Northarvest Bean Growers Associations 5 THE CULINARY INSTITUTE OF AMERICA®

Northarvest Bean Growers Associations 6 THE CULINARY INSTITUTE OF AMERICA®

For the beans

Country bread slices, halved, then 24 ea.

Northarvest Bean Growers Associations 7 THE CULINARY INSTITUTE OF AMERICA®

White beans, cooked 2 cups

Note: These creamy-on-the-inside, crispy-on-the-outside fritters can be served as an appetizer

Northarvest Bean Growers Associations 8 THE CULINARY INSTITUTE OF AMERICA®

Northarvest Bean Growers Associations 9 THE CULINARY INSTITUTE OF AMERICA®

All-purpose flour 9 cups

Northarvest Bean Growers Associations 10 THE CULINARY INSTITUTE OF AMERICA®

Whole wheat tortillas, 8” 12 ea.

Avocado, cleaned and diced 1 ea.

Northarvest Bean Growers Associations 11 THE CULINARY INSTITUTE OF AMERICA®

Northarvest Bean Growers Associations 12 THE CULINARY INSTITUTE OF AMERICA®

Spicy White Bean Purée 1 ½ cups

Northarvest Bean Growers Associations 13 THE CULINARY INSTITUTE OF AMERICA®

Northarvest Bean Growers Associations 14 THE CULINARY INSTITUTE OF AMERICA®

Great Northern beans, 1 cup

Northarvest Bean Growers Associations 15 THE CULINARY INSTITUTE OF AMERICA®

Extra-virgin olive oil ¼ cup

Northarvest Bean Growers Associations 16 THE CULINARY INSTITUTE OF AMERICA®

Northarvest Bean Growers Associations 17 THE CULINARY INSTITUTE OF AMERICA®

Northarvest Bean Growers Associations 18 THE CULINARY INSTITUTE OF AMERICA®

Spicy tomato sauce

Garnish (if desired)

Northarvest Bean Growers Associations 19 THE CULINARY INSTITUTE OF AMERICA®

Northarvest Bean Growers Associations 20 THE CULINARY INSTITUTE OF AMERICA®

Red onion, very thinly sliced 1 oz.

Cherry tomatoes 1 cup

Beans, canned, an assortment, 2 ½ cups

Herb leaves, mixed, such as dill, basil, 1 cup

Levain bread, slices, large 6 ea.

Northarvest Bean Growers Associations 21 THE CULINARY INSTITUTE OF AMERICA®

Northarvest Bean Growers Associations 22 THE CULINARY INSTITUTE OF AMERICA®

Northarvest Bean Growers Associations 23 THE CULINARY INSTITUTE OF AMERICA®

Navy beans, dried 15 oz.

For the Poached Eggs (optional)

Northarvest Bean Growers Associations 24 THE CULINARY INSTITUTE OF AMERICA®

Dry white kidney (cannellini) beans,

Swiss chard, green 1 bunch

Northarvest Bean Growers Associations 25 THE CULINARY INSTITUTE OF AMERICA®

Olive oil ¼ cup

Basic Basil Pesto (recipe follows; optional)