Beans

Give your tired tomato soup recipe a kick by adding cannellini beans and smoky bacon. This soup is simple to make, but hearty, satisfying and full of healthful ingredients.
Find recipes, more information and videos with closed captioning here!: http://www.ciaprochef.com/northarvest/recipe27/

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!
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https://www.ciaprochef.com/northarvest/proteinbites/

This simple soup incorporates cannellini beans, Tuscan kale, and pork sausage. Chef Scott Samuel adds some pizzazz to the ground pork by adding traditional Andouille flavors: paprika, cayenne, thyme and sage. He suggests swapping spinach for kale in case it is not available. Chef Samuel developed this recipe for a high school foodservice audience.
Find recipes, more information and videos with closed captioning here!:
http://www.ciaprochef.com/northarvest/recipe25/
 

Red quinoa is an ancient grain high in both protein and fiber. Paired with navy beans, toasted almonds, yellow zucchini and a cumin lime vinaigrette, this salad is a healthy and delicious power house.Get the Recipe and watch a video with closed captioning here!:  http://www.ciaprochef.com/northarvest/recipe1/

With Americans increasingly seeking out vegetarian menu options, this vegetable-packed sandwich is sure to please. While everybody makes hummus with chick peas, this pita pocket is filled with a hummus that Chef Scott Samuel makes with white beans, roasted red peppers, cumin and cayenne.
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http://www.ciaprochef.com/northarvest/recipe14/

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/

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

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