The Culinary Institute of America

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

Watch Chef Toni Sakaguchi at The Culinary Institute of America make these delicious Green Chile Smash Black Bean Beef Burgers. Not only does swapping some of the beef with beans reduce the amount of saturated fat and cholesterol, the beans add fiber and give the burgers a perfectly juicy texture. Give it a try and this could become your go-to burger recipe!
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https://www.ciaprochef.com/northarvest/smashburger/       

Chef Barbara Alexander shows how to make a Huevos Rancheros Refried Black Bean Breakfast Bowl at The Culinary Institute of America. She puts a healthy twist on this classic Mexican breakfast dish by serving the refried black beans and fried egg as a bowl with sautéed Swiss chard, brown rice, and lots of tasty garnishes. Great for any meal of the day!
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http://www.ciaprochef.com/northarvest/huevosrancherosbowl/

Chef Barbara Alexander reveals how to make a vegetarian Bean-LT Bowl at The Culinary Institute of America. This healthy, satisfying, vegetarian twist on a BLT is packed with protein, and includes white kidney beans, lettuce, tomatoes, croutons, farro, a poached egg, and crispy, smoky kidney bean “fakin’ bits.” Hold the egg and yogurt in the dressing for a vegan version!
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http://www.ciaprochef.com/northarvest/bltbowl/

Chef Barbara Alexander shows how to make a Korean Kidney Bean and Multi-Grain Bowl, with Gochujang Meatballs and a Poached Egg at The Culinary Institute of America. This hearty bowl features spicy and umami-rich Korean flavors with kidney bean and beef gochujang meatballs glazed with a delicious pineapple, soy, and sesame sauce to die for.  
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http://www.ciaprochef.com/northarvest/koreanbowl/      

Chef Barbara Alexander presents a creative twist on a fish taco with this Fish Taco and Pinto Bean Bowl at The Culinary Institute of America. This hearty bowl includes all of the delicious flavors in a fish taco, including charred corn and tomatoes, cumin-spiced cod, pinto beans, quinoa, and lots of tasty garnishes.   
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http://www.ciaprochef.com/northarvest/fishtacobowl/      

Chef Barbara Alexander demonstrates how to make a Navy Bean Falafel Mediterranean Bowl at The Culinary Institute of America. To make the falafel, she pulses together navy beans, an egg, garlic, and spices and sautés them until crispy. These are served in a bowl with delicious Mediterranean ingredients, including Kalamata olives, pistachios, pomegranate arils, cucumber, tomatoes, herbs, and a creamy tahini dressing.
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http://www.ciaprochef.com/northarvest/mediterraneanbowl/       

Chef Rebecca Peizer from The Culinary Institute of America prepares a delicious vegetarian recipe: Chard Leaves Stuffed with Cannellini Beans, Roasted Peppers Baked in Spicy Tomato Sauce.
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http://www.ciaprochef.com/northarvest/StuffedChardLeaveswithBeans