The Culinary Institute of America

Cajun Red Beans & Rice

Red beans and rice is the official Monday dish in New Orleans, available on menus in restaurants all over town. Red beans and rice is typically served with smoked sausage, but it is also a wonderful accompaniment to fried chicken, a menu item that continues to grow in popularity in the U.S.
Find recipes and videos with closed captioning here!

Southwest Black Bean Salad with Avocado Sherry Vinaigrette

This healthy summer salad can be served in lettuce cups or rolled into a whole-wheat tortilla for a quick grab-and-go wrap. The fresh and colorful summer vegetables mixed with creamy black beans and avocado dressing make for a healthy dish kids and adults alike will enjoy. 
Find recipes and videos with closed captioning here!

Black Bean Omelet with Avocado Salsa Verde

Consumers are increasingly seeking options for breakfast that provide long-lasting energy and a good nutrition story. In this Mexican-inspired omelet the black beans contribute protein, fiber, and slowly digested carbohydrate that keep the diner satisfied all morning long. More good nutrition news: This omelet provides two servings of vegetables, from the black beans and avocado salsa. 
Find recipes and videos with closed captioning here!

Black Bean and Black Rice Pudding with Coconut Milk and Toasted Coconut Flakes

Sticky Black Rice Pudding is a classic Thai dessert. In this superfood version, CIA Chef Scott Samuel adds black beans, coconut milk, and mango. The fudgy texture of the black beans makes them the perfect addition to this pudding.  
Get the Recipe and watch a video with closed captioning here!: http://www.ciaprochef.com/northarvest/recipe5/
 

Bean Burrito with Brown Rice, Jalapeño Jack Cheese and Salsa Verde

This vegetarian burrito is packed with flavorful black beans as the main protein, as well as whole grain brown rice, tomatoes, cheese, and fresh diced tomatoes. Chef Scott Samuel developed this recipe for a high school foodservice audience, and explains how to prepare the burritos a day in advance for added convenience. 
Find recipes and videos with closed captioning here!
 

Introduction to the Cuisine of the Caribbean

Join The Culinary Institute of America on a tour of the cuisines of the Caribbean. The islands of Jamaica, Puerto Rico, and Trinidad and Tobago offer a complex world of flavors, where fine dining can be found side by side with a staggering array of street eats and finger-licking beach treats.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7

Close to Cuisine of the Caribbean

We leave the islands reluctantly, but with memories of Puerto Rico’s empanadillas de jueyes, Jamaica’s curried goat, and the tangy condiments that season Trinidad and Tobago’s bake and shark. We return home with taste memories and ideas that will serve as inspiration for a lifetime of good eating.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7

Rum Punch

No visit to the Caribbean would be complete without a sip or two of rum punch. Port of Spain in Trinidad is home to Angostura, internationally known for its bitters. Angostura’s Chief Mixologist Raymond Edwards, demonstrates to us how to make traditional rum punch.
Get Recipes and watch the full series with closed captioning at:
www.ciaprochef.com/WCA7