The Culinary Institute of America

Vegetarian Enchiladas with Pinto Beans, Spinach, Cheese and Salsa

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

Vegetarian Chili with Three Beans

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. 
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http://www.ciaprochef.com/northarvest/recipe29/
 

Tuscan Bread & Bean Soup

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.
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http://www.ciaprochef.com/northarvest/recipe28/

Tostadas with Black Beans, Chicken, and Avocado

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/

Three Bean Salad with Grilled Mushrooms

This flavorful and healthy salad uses multiple varieties of beans to add beautiful color to the dish. Serve this salad in lettuce cups as an elegant side dish or even inside a wrap as a lunch entree.
Find recipes, more information and videos with closed captioning here!: http://www.ciaprochef.com/northarvest/recipe24/

Three Bean Minestrone

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.
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http://www.ciaprochef.com/northarvest/recipe26/

Thai Salad: Chicken Larb with Pinto Beans

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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Stuffed Olives Braised in Spicy Tomato Sauce with White Beans

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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