Beans

Chef Rebecca Peizer from The Culinary Institute of America prepares a delicious vegetarian Oaxaca-Style Black Bean Soup. The Pasilla Oaxaqueño chiles make this soup uniquely Oaxacan.
Find recipes, more information and videos with closed captioning here!:
http://www.ciaprochef.com/northarvest/BlackBeanSoup

Chef Rebecca Peizer from The Culinary Institute of America prepares a healthful and delicious Seared Salmon with Great Northern White Beans, Butternut Squash and Winter Greens with Citrus Green Tea Dressing. 
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http://www.ciaprochef.com/northarvest/SalmonwithWhiteBeans

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.
Find recipes, more information and videos with closed captioning here!: http://www.ciaprochef.com/northarvest/StewedKidneyBeans/

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

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.
Find recipes, more information and videos with closed captioning here!: http://www.ciaprochef.com/northarvest/VegetarianEnchiladaswithPintoBeans

This delicious, spicy vegetarian chili is packed with produce. With black beans, kidney beans, and pinto beans, the chili is hearty enough that no one will miss the meat. CIA Chef Scott Samuel’s secret for adding savory flavor is a teaspoon of cocoa powder. Chef Samuel developed this recipe for a high school foodservice audience. 
Find recipes, more information and videos with closed captioning here!:
http://www.ciaprochef.com/northarvest/recipe29/
 

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 Parmeggiano Reggiano over the top before service or at the table.
Find recipes, more information and videos with closed captioning here!: 
http://www.ciaprochef.com/northarvest/recipe28/

This tostada is topped with spicy black beans, chicken fajita strips, avocado, tomatoes and shredded lettuce and cheese. The same toppings could also be used for a healthier take on nachos. Chef Samuel developed this recipe for a high school foodservice audience.
Find recipes, more information and videos with closed captioning here!: http://www.ciaprochef.com/northarvest/recipe17/