Beans

Vegan Creamy White Bean ”Alfredo” Pasta with Peas, Lemon and Rosemary Walnuts

This delicious vegan version of creamy alfredo sauce uses white beans in place of heavy cream. Swapping out heavy cream with white beans in this plant-based alfredo sauce cuts down on saturated fat and cholesterol, and also gives this pasta a tasty protein boost! Chef Toni Sakaguchi at The Culinary Institute of America serves the sauce on pasta with peas and rosemary walnuts. Find recipes, more information and videos with closed captioning here!!

Vegetarian Tortilla Soup with Red Beans and Quinoa

With red beans and quinoa, this vegetarian version of tortilla soup is just as flavorful, hearty, and protein-packed as its traditional chicken counterpart. Red beans are the hearty powerhouses in this vegetarian soup. Chef Toni Sakaguchi at The Culinary Institute of America garnishes the soup with chips, avocados, cilantro, and lime wedges. You will love the bold smoky flavors of this protein-packed soup! Get the Recipe and watch a video with closed captioning here!: Vegetarian Tortilla Soup with Red Beans and Quinoa!

Blue Cheese, Crispy Onion, BBQ Kidney Bean Blended Burger

Watch Chef Toni Sakaguchi at The Culinary Institute of America show you how to make this mouthwatering Blue Cheese, Onion Ring, BBQ Kidney Bean Blended Burger. She blends kidney beans into the burgers to give them a perfectly juicy texture! Swapping some of the beef with beans also reduces the amount of saturated fat and cholesterol, and the beans add fiber, and protein. This is one of the best burgers you’ll ever have. Enjoy! Find recipes, more information and videos with closed captioning here!

Cauli-Bean Bolognese with Zucchini Noodles

Looking for classic comfort food with a healthy plant-forward twist? This Cauliflower and Bean Bolognese with Zucchini Noodles swaps out the saturated fat in ground beef with richly flavored beans and cauliflower. We promise you won’t miss the meat! The secret to achieving the right meaty texture is browning the cauliflower and beans to a deep golden brown. We hope you enjoy this hearty and healthy Cauli-bean Bolognese with Zucchini Noodles! Find recipes, more information and videos with closed captioning here!: https://www.ciaprochef.com/northarvest/cauli-beanbolognese/       

Spicy Middle Eastern Lamb and Kidney Bean Meatballs

Meatballs are a classic comfort food with countless variations from all over the world. Chef Toni Sakaguchi at The Culinary Institute of America shows you how to make these Spicy Middle Eastern Lamb and Kidney Bean Meatballs with Salted Yogurt and Mediterranean Herbs. These melt-in-your-mouth meatballs with vivid notes of Middle Eastern spices make for a fun shared appetizer or entrée. Find recipes, more information and videos with closed captioning here!: https://www.ciaprochef.com/northarvest/middleeasternmeatballs/       

Protein Pancakes with Banana, Coconut, and White Beans

Bursting with flavor, fiber and protein, these Banana Coconut and White Bean Pancakes are a healthy way to start the day. Chef Toni Sakaguchi at The Culinary Institute of America uses white beans, which are a good source of plant-based protein, and excellent source of fiber. You will love your pancakes’ healthy makeover with these high-protein ingredients. Find recipes, more information and videos with closed captioning here!: https://www.ciaprochef.com/northarvest/proteinpancakes/

Protein Bites with Chocolate, Black Beans and Coconut

Need a post-workout pick-me-up? These tasty, high-protein energy bites are deliciously flavored with coconut, nut butter, and beans. These high-protein energy bites are as irresistible as they are healthy and convenient. And they’re kid-friendly too! Find recipes, more information and videos with closed captioning here!: https://www.ciaprochef.com/northarvest/proteinbites/

Chicken, Pinto Bean, and Chorizo Pot Pie with Cheddar Scallion Biscuits

This hearty Chicken, Pinto Bean, and Chorizo Pot Pie with Cheddar Scallion Biscuits is quintessential American comfort food. This recipe combines chicken, chorizo, pinto beans, carrots, and leeks and then tops it off with Cheddar Scallion Biscuits. Chef Toni Sakaguchi at The Culinary Institute of America is able to use less meat in this pot pie recipe because she adds hearty pinto beans. Not only does this lower costs, it also adds fiber and cuts down on the cholesterol and saturated fat in the recipe. Comforting and filled with vegetables, this is pot pie at the next level!  Find recipes, more information and videos with closed captioning here!: https://www.ciaprochef.com/northarvest/potpie/