Archive for the 'Beans' Category

Chef Rebecca Peizer from The Culinary Institute of America prepares a flavorful gluten-free and vegetarian appetizer: Indian Spiced Cauliflower and White Bean Patties with Pickled Black Bean and Mango Chutney topped with Cucumber Yogurt Sauce. The dish has a wonderful combination of sweet, savory, spicy, tart, creamy and flavors.

Go to recipe: http://www.ciaprochef.com/northarvest/IndianBeanPatties

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Chef Rebecca Peizer from The Culinary Institute of America prepares an Indian flatbread called paratha. She stuffs the paratha with red kidney beans and green onions and serves it with tomato chutney. Paratha is a common breakfast food in India and Pakistan, but makes for a great shared appetizer.  

Go to recipe: http://www.ciaprochef.com/northarvest/Paratha

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Chef Rebecca Peizer from The Culinary Institute of America prepares a Lebanese bread salad called fattoush. For added protein and flavor, Chef Rebecca adds beans spiced with baharat to the recipe. Baharat means “spices” in Arabic, and is a blend of cinnamon, nutmeg, cumin, coriander, mint, black pepper, bay leaves, fennel, allspice, cloves, and mustard seeds.

Go to recipe: http://www.ciaprochef.com/northarvest/Fattoush

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Jamaican Jerk Baked Beans

Chef Rebecca Peizer from The Culinary Institute of America prepares a delicious baked bean recipe with a twist. She flavors the baked with Jamaican jerk spices, including paprika, allspice, nutmeg, cinnamon, black pepper, and cayenne.

Go to recipe: http://www.ciaprochef.com/northarvest/JamaicanJerkBakedBeans

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Chef Rebecca Peizer from The Culinary Institute of America prepares a flavor-packed Spanish white bean stew with smoked paprika and chorizo.

Go to recipe: http://www.ciaprochef.com/northarvest/SpanishWhiteBeans

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Chef Lars Kronmark from The Culinary Institute of America prepares vegetarian enchiladas packed with produce. He fills them with Pinto Beans, Spinach, Cheese and Salsa.

Recipe at: http://www.ciaprochef.com/northarvest/VegetarianEnchiladaswithPintoBeans

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This easy, healthy and delicious vegetarian Indian curry bowl includes red kidney beans and cauliflower. Chef Lars Kronmark from The Culinary Institute of America shows us how to toast the spices to maximize flavor and use Greek yogurt to make a creamy, rich texture.

Recipe at: http://www.ciaprochef.com/northarvest/VegetarianIndianCurryBowl/

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Chef Lars Kronmark from The Culinary Institute of America prepares this simple, healthy, vegetarian recipe, perfect for fall: Stewed Kidney Beans, Butternut Squash, Kale and Mushrooms with Chipotle, Basil and Garlic.

Recipe at: http://www.ciaprochef.com/northarvest/StewedKidneyBeans/

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Chef Lars Kronmark from The Culinary Institute of America shows us how to make one of his favorite soups from Spain: Navy Bean, Chorizo and Leek Soup with a Poached Egg. The beans, egg and chorizo make this protein-packed soup a hearty meal for lunch or dinner. The soup’s rich flavor is enhanced with the addition of several members of the allium family: garlic, leeks and onion.

Recipe at: http://www.ciaprochef.com/northarvest/NavyBeanChorizoSoup/

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Chef Lars Kronmark from The Culinary Institute of America prepares a bruschetta on multigrain bread topped with rosemary navy bean puree and garlicky Swiss chard. This is a quick, healthy and flavorful recipe great for any meal of the day!

Recipe at: http://www.ciaprochef.com/northarvest/BruschettawithBeansandGreens/

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

Recipe at: http://www.ciaprochef.com/northarvest/recipe16/

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This healthy summer salad can be served in lettuce cups or rolled into a whole-wheat tortilla for a quick grab-and-go wrap. The fresh and colorful summer vegetables mixed with creamy black beans and avocado dressing make for a healthy dish kids and adults alike will enjoy. 

Recipe at: http://www.ciaprochef.com/northarvest/recipe22/

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

Recipe at: http://www.ciaprochef.com/northarvest/recipe10/

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Recipe at: http://www.ciaprochef.com/northarvest/recipes/

Chef Bill Briwa from The Culinary Institute of America shows us how to make an old world comfort food classic with a contemporary twist. He prepares Pappardelle with Bolognese Sauce, but swaps out some of the meat for healthier kidney beans.

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Recipe at: http://www.ciaprochef.com/northarvest/recipes/

Chef Bill Briwa from The Culinary Institute of America prepares empanadas stuffed with black beans, pumpkin, pork and chipotle. For added flavor, he cooks the black beans with smoky chipotle. 

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Recipe at: http://www.ciaprochef.com/northarvest/recipes/

Chef Bill Briwa from The Culinary Institute of America prepares larb, a classic Thai salad with a twist. He adds pinto beans to the salad for their creamy texture and extra kick of protein. Toasted rice that has been ground to a powder add a special nutty flavor to the salad.     

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Recipe at: http://www.ciaprochef.com/northarvest/recipes/

Chef Bill Briwa from The Culinary Institute of America shares one of his favorite recipes: Stuffed Olives Braised in Tomato Sauce. The Tunisian-inspired spicy sauce that accompanies the stuffed olives is made with tomatoes, white beans, capers, preserved lemons, and cumin.

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Recipe at: http://www.ciaprochef.com/northarvest/recipes/

Chef Bill Briwa from The Culinary Institute of America shows us how to make roasted vegetables stuffed with beans, lamb, rice, mint and dill, just the way you might find them in the kitchens of Greece.

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Sticky Black Rice Pudding is a classic Thai dessert. In this superfood version, CIA Chef Scott Samuel adds black beans, coconut milk, and mango. The fudgy texture of the black beans makes them the perfect addition to this pudding.  

Recipe at: http://www.ciaprochef.com/northarvest/recipe5/

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This flatbread is both decadent and packed with nutrition. The whole wheat crust is topped with kale, oyster mushrooms, and white beans. In place of heavy alfredo sauce, Chef Scott prepares a creamy white bean puree as the base sauce on this flatbread. The flatbread could easily be prepared vegetarian by omitting the wild boar sausage.

Recipe at: http://www.ciaprochef.com/northarvest/recipe4/

 

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