bean’zine
IDEAS TO GROW YOUR MENU AND YOUR BUSINESS
Bread gnocchi
with beans recipe,
page 31
INNOVATIVE BEAN DISHES
FROM LEADING COMMERCIAL AND
NON-COMMERCIAL CHEFS
WHY LEGUMES ARE
THE PROTEIN OF THE MOMENT—
AND THE FUTURE
GLOBAL LESSONS ON
USING BEANS TO CREATE CRAVEABLE,
FILLING COMFORT FOODS
Contents
Open Letter
First off, thank you. Thank you for taking the time to
learn more about the benefits and possibilities of beans.
At Bush’s Best® we have a long and proud history of
bringing the highest-quality, best-tasting beans to our
customers, but we also have a history of gratitude. Without
foodservice professionals, like you, who have a desire to
excite and entice guests through delicious and innovative
menu items, our story would have been much shorter and
we wouldn’t be where we are today: sharing insights and
ideas about how beans are the perfect ingredient for a
brilliant future in foodservice.
Throughout the following pages you will find educational
and inspiring information from The Culinary Institute
of America. As you will discover, beans are a nutritious,
flavorful and versatile ingredient that can open new
possibilities for menus in every foodservice segment.
And the latest bean trends and strategies can make a
difference in your operation immediately—such as how to
decrease protein costs, bring in global cuisines, pair flavors
for signature dishes and much more.
4
6
7
8
9
10
12
13
FIRST
Beans Fall in Line with Today’s
Biggest Dining Trends
Understanding Protein Prices
Get Your Customers to Expect
Less Meat and More Legumes
Canned vs. Dry
Differentiate Your Sandwiches
Meet Aqua Faba
Beans for Breakfast
14
16
22
FEATURED
Big Bean on Campus
Innovative dishes from
non-commercial kitchens
Beans Around the World
Lessons from global cuisine
The Experience of Dining
How chefs are stimulating
all the senses with craveable
bean dishes
26
28
29
2
32
APPENDIX
Nutrition
Sustainability
Recipes
LETTERS
A note from Bush’s Best®
Menus of Change from the
Culinary Institute of America
Roasted, Toasted & Fried
We’re also happy to share our story of responsible
manufacturing. Beans offer several advantages over other
crops in terms of their effect on the environment, and we’re
constantly working to find and implement responsible
manufacturing processes to make sure the biggest impact
Bush’s Best has is always on the plate.
If you’d like to learn more about Bush’s Best
products and what beans can do for you, please visit
bushbeansfoodservice.com or call 888-233-1115.
Respectfully,
Erik Henry
This educational piece was created as an industry service by The Culinary Institute of America and CIA Consulting.
2 BEANZINE
BEANZINE 3
FIRST // CUSTOMER SATISFACTION
HEALTHY DINING
BEANS ARE
New Again
LEGUMES FALL IN LINE
WITH TODAY’S BIGGEST DINING TRENDS
It would be easy to say that beans are timeless, but it turns out the bean is thoroughly
modern, a food that complements an array of current trends and demographic
changes. That can of beans we are so familiar with is like the frumpy librarian
who takes off her glasses and lets down her hair and…oh!
Consumers continue to say healthy
eating is important. And it should
be. Last June, The Washington Post
reported that two-thirds of American
adults are at an unhealthy weight.
Not surprisingly, according to a
2015 Mintel survey, 61 percent of
consumers say they are trying to eat
healthier foods and 53 percent say
they are working on eating a wellbalanced diet. Two big demographic
blocks—aging boomers and
Hispanics (who suffer higher rates of
obesity than the general population
and nearly 43 percent suffer from
diabetes)—say they are particularly
interested in healthier dining
and restaurants giving them
information about healthy
dining. But even Gen X and
Gen Y are eating healthier:
40 percent of each say they
are ordering healthier options
when they eat out compared
to last year, according to the
Hartman Group.
The opportunity to address healthy
dining by adding more beans to the
menu is huge. Just look at fiber. Fiber
helps your digestive and heart health.
Women need 25 grams per day; men
need 38. We eat about 15 on average.
Just a half cup of cooked navy beans?
Ten grams.
Beans have a great health story to
tell beyond fiber. Check out Sanna
Delmonico’s profile of bean nutrition
on page 26.
GLOBAL CUISINE
BY CHEF DAVID KAMEN, CIA CONSULTING
4 BEANZINE
World cuisine continues to be a
major trend in foodservice. The
National Restaurant
Association’s 2016 culinary forecast
has global flavors and cuisines
throughout. Ranked as the twelfth
biggest trend in the forecast:
authentic ethnic cuisine. Among the
highest ranked within that category:
African, Middle Eastern and Latin
American cuisines, along with
ethnic-inspired appetizers, dips
and breakfasts.
Beans fit squarely with all these
trends. African cuisine relies heavily
on beans like black-eyed peas, mung
beans and red kidney beans. Middle
Eastern sees fava beans boiled into
one of Egypt’s most popular dishes,
ful medames; fava and chickpeas
in falafel; lentils and split peas also
abound. And of course, killing two
trends with one bean: chickpeas are
has ever had to cater to, and as such,
their personas and need states are
equally diverse. To accommodate
this, restaurants are no longer trying
to be all things to all people. Menu
sizes are shrinking, and restaurant
concepts are becoming more
simplified and focused on a specific
dish, ingredient or service style. This
allows consumers more opportunities
to customize their meals.
Millennials are price-conscious,
but value many things other than
price. Environmental concerns, fair
treatment of workers or growers and
traceability, as well as health and
wellness are all things that
Millennials will pay more for.
They value transparency—
BEANS ARE ALL PART OF A
where does this food come
HEALTHIER PLANT-FORWARD DIET,
from and how was it raised—
they are easy to prepare, more sustainable and
and a wide variety of choices
in flavors, cuisines and flexible
environmentally friendly than animal proteins
dayparts.
and provide great value to the menu.
the base for hummus. Read about
beans for breakfast throughout the
world, and why U.S. restaurants
should get on the bandwagon, on
page 12.
MILLENNIALS
One of the biggest trends hitting the
restaurant industry and commerce in
general is the emergence of
Millennials, the largest demographic
block in the country, and roughly
defined as people 18 to 34 in 2015.
Millennials are perhaps the most
studied demographic group in the
history of consumer insights. And
rightly so: Millennials represent
nearly a quarter of the population,
and control over $170 billion in
spending power. Millennials are
the largest, most culturally diverse
group that the foodservice industry
Beans and legumes are just
as culturally diverse as Millennials
themselves. Nearly every popular
and emerging food region includes
beans and legumes as part of their
flavor identity. Japanese Natto
beans, Indian Mung Dal, French
Flageolets, Italian Lupinis, Middle
Eastern Garbanzos, Mexican Pintos,
and North American Navys are all
examples of how beans and legumes
span the globe. See our story on
beans around the world on page 16.
They are all part of a healthier
plant-forward diet, they are easy to
prepare, more sustainable and
environmentally friendly than
animal proteins and provide great
value to the menu. Having a variety
of bean preparations on the menu
can give Millennials the healthy and
sustainable choices they need. They
can also offer wide flavor diversity.
BEANZINE 5
$
FIRST // COST
FIRST // MENU
SUBSTITUTING
Protein Prices
BY CHEF THOMAS K. SCHNELLER
ASSOCIATE PROFESSOR
Nutritionally, beans are a great
substitute for meat-based proteins.
But they also offer substantial cost
savings compared to other proteins.
If you look at meat prices over
the years you will see that they
fluctuate with the seasons. Prices
for beef rib eyes and tenderloins,
for instance, tend to rise around
Christmas and New Year’s, while
grilling cuts such as top sirloin and
pork spare rib tend to fall. But one
thing is an absolute: over the last
10 years meat prices overall have
increased. And with changes in
the environment and increases in
global populations—especially in
populations that are no longer in
poverty and can now afford meat,
increasing demand worldwide—
prices will continue to rise.
At the same time, we are constantly
hearing stories about another
outbreak of animal disease such
EASY WAYS TO TRAIN YOUR CUSTOMERS
TO EXPECT LESS MEAT AND MORE BEANS
COMPARED TO MEAT, BEANS OFFER
A STABLE, LOW COST
as the recent Avian Flu that has
decimated chicken and turkey
flocks, or another recall of some
kind of meat product because it was
contaminated with salmonella or
E. coli. Midwestern droughts, West
Coast wildfires and unpredictably
changing weather patterns threaten
livestock and thereby cause
instability in pricing. Recovery from
livestock challenges can also take
a long time. Rebuilding herds of
cattle after a drought or illness, for
instance, can take several years.
Bean and legume pricing, however,
has remained relatively stable over
the last 10 years. As a typically
northern crop, beans and legumes
have remained mostly outside
of the band of recent weather
extremes. Furthermore, the
BY CHEF JOHN REILLY,
ASSOCIATE PROFESSOR
average price per pound for beans
and legumes can be as much as
75 percent less than that of the
average restaurant or foodservice
meat cuts. Beans and legumes
are less likely to be impacted by
diseases, and prices remain steady
virtually year round.
According to USDA National
Agricultural Statistics Service
surveys, the average wholesale
price for beef has risen $1.46 per
pound or 63 percent over the last
10 years. Average bean and legume
wholesale price has actually risen
71 percent, but that translates to
a dollar increase of only $0.15, 10
percent of the rise in beef prices
over the same period. Pork and
poultry prices are also on the rise.
PROTEIN PRICE COMPARISON
$4.00
$3.50
BEEF
$3.00
$2.50
PORK
$2.00
$1.50
POULTRY
$1.00
$0.50
$0.0
07
06
14
12
08
05
09
13
10
15
11
20
20
20
20
20
20
20
20
20
20
20
RY
RY
RY
RY
RY
RY
RY
RY
RY
RY
RY
A
A
A
A
A
A
A
A
A
A
A
NU
NU
NU
NU
NU
NU
NU
NU
NU
NU
NU
JA
JA
JA
JA
JA
JA
JA
JA
JA
JA
JA
6 BEANZINE
PROTEINS
UNDERSTANDING
BEANS
Making the change over
from an animal-based
diet to one of more plant
proteins is not only healthy
for your body, but it can be
healthy for your business as
well. Plant-based proteins
such as beans and legumes A traditional Brazilian Feijoada
are an easy substitute in
many dishes and have a much lower
Another example of offering a noncost and better yield than meats.
meat alternative where meat was
once common is in the caesar salad
An easy way to start is to look at
with chicken. In lieu of pan-fried
traditional dishes that have beans
chicken, falafel can be substituted
and legumes as ingredients and
at half the cost. Falafel, a puree
simply add more. A traditional
of chickpeas, garlic, parsley and
Brazilian feijoada is a robust stew
spices is becoming very popular as
of beans, tongue, sausage, chicken,
a meatless substitute to anything
pork and braised beef. Simply
fried. As a warm garnish to a caesar
refocusing the ratio of ingredients is
salad, falafel adds crunch, spice and
enough to give consumers a stillglobal flair to a brunch or lunch
satisfying, yet healthier and more
mainstay. With random chicken
cost-effective entrée. One simple
breasts at about $1.30 per pound
feijoada recipe includes a total of
and rising, and canned chickpeas at
10 ounces of animal protein per
closer to $0.60 per pound and stable,
portion at a cost of about $1.67, and
the savings on a dish as popular as
a total of 8 ounces of cooked black
this can be significant.
beans at a cost of about $0.40. By
reducing the amount of animal
Yale University recently started
protein by 25 percent to 7 ½ ounces
a campaign titled “More This,
and increasing the amount of beans
Less That,” which encourages
by the difference (2 ½ ounces),
students to choose more planta savings of $0.28 per portion is
based ingredients and less animal
realized. On 15 portions per day over
proteins. One way they promote
200 days per year, that is an annual
this is by offering three colorful
savings of $840 on ingredient costs.
and flavorful vegetable and grain
This does not include reduced labor
based salads such as quinoa, sweet
and storage costs which would
potato & garbanzo bean salad with
increase savings as well.
pumpkin seeds and
lime-cilantro vinaigrette.
This approach is a
win-win as students are
encouraged to choose
healthier options, and
the college benefits from
reduced animal-protein
consumption.
At Google World Headquarters in
California, the salad bar has been
redefined. Instead of the “Raw
Vegetable Trough” as named by
Google Director of Global Food
Service Michiel Bakker, the “Salad
Bar of the Future” includes an
array of composed salads including
many that are based on beans and
legumes. At the end of the salad bar
there are a few hot dishes where a
small piece of hot meat or fish can
be added to the plate. This concept
is known at Google as “The Protein
Flip,” where large portions of
center-of-the-plate animal protein
are replaced with vegetables and
plant proteins. By using this system,
Google cut meat purchases by 20
percent while seeing consumer
satisfaction scores rise.
There are a number of strategies for
using beans and legumes instead
of animal proteins. The best one is
to start small and slowly train your
customers to expect different flavor
experiences in your dining room.
BEANZINE 7
FIRST // BOTTOM LINE
FIRST // VARIATIONS
CANNED VS. DRIED
DIFFERENTIATE YOUR SANDWICHES WITH
BEAN SPREADS
BY CHEF JOHN DE SHETLER, PROFESSOR
B
eans are a variety of
vegetable in the legume
family. What distinguishes
them from most other
legumes is that they can be eaten in
their green state, while others such
as lentils and peas are more typically
dried for storage, or alfalfa and
clover which are normally planted
to harvest their sprouts. Although
beans can be eaten when green, the
vast majority of bean production
is allowed to mature on the vine.
Most beans are harvested when
they have a moisture content of 65
to 75 percent of their weight. The
beans are shucked from their pods
and dried further until they have a
moisture content of only 10 percent.
At this point they are shelf stable.
Canned beans begin by soaking dry
beans, combining them with a sauce,
brine or water, and sealing them in
the can. The beans are cooked in
the can during the retort, a process
where the cans are treated with high
heat and pressure to sterilize the
contents and preserve the products.
The result is fully cooked beans
flavored by the liquids.
Whether to use canned beans or
dry is a hotly debated issue by both
professionals and lay people alike.
There is a stigma behind canned
beans that they are unhealthy, too
salty or have lots of chemicals
added. While it is true that some
varieties of canned beans include
WHY THE MODERN KITCHEN BENEFITS
FROM CANNED BEANS
additives to enhance flavor or
preserve the beans' firmness, there
are also a number of varieties that
are low or no sodium added and
preservative free. From a nutrient
perspective, there is no difference in
the protein content of canned and
dried beans.
Dry beans have a fairly extensive
preparation protocol. They first need
to be sorted to remove unwanted
matter, which may include stones,
twigs or other organic or inorganic
substances. Next, the beans must
be rinsed and soaked in about three
times their weight of water for a
period about 12 hours. Finally, the
soaked beans can be simmered
for several more hours until they
are fully cooked. Other cooking
techniques include the use of a
pressure cooker or slow cooker.
Canned beans offer the advantage of
being fully cooked and ready to use.
They have less preparation time and
labor, less required skill level and
greater consistency than dry beans;
although canned beans are about
twice as much per finished pound
as dried, not considering labor.
Canned beans take up more storage
space than dried beans do as well.
Furthermore, many chefs feel they
can better customize the flavor of
dried beans as they soak and cook as
opposed to canned beans which are
already cooked.
TO HUMMUS AND BEYOND
In today’s delicate restaurant
economy, there is a lot to be said for
the labor and cooking efficiencies
that canned beans provide.
Sorting beans is a time intensive
task that, if done improperly, can
leave physical hazards in the mix.
Also, when scaling up production,
soaking and cooking dozens of
pounds of dried beans at a time can
be tedious and taxing on kitchen
resources such as storage space and
cooking equipment.
Dry beans will absorb their weight
in water when soaked. They will
also double in volume. For this
reason, the basic rule of thumb is
to substitute twice as much canned
beans as the recipe calls for in dried.
Dried beans will not absorb any
additional moisture or increase in
volume during the cooking process.
When using canned beans, best
practice is to drain the liquid from
the beans and rinse prior to using
them in a recipe, unless those beans
are packed in a sauce or brine. The
liquid that is drained from the beans
can be used as an ingredient in the
recipe—some chickpea liquid to
adjust the consistency of hummus,
for example—or the liquid can be
saved and used to make aqua faba
(see article on page 10).
Beans can be used to add flavor and interest to sandwiches, finger foods and appetizers by pairing
them with a dip or spread. There are myriad variations depending on the type of flavor profile you’re
after. Leave whole beans in the mix if you want a coarser texture. The unexpected addition of a flavorful bean spread or dip can add differentiation to your menu and justify price increases. Here are some
ideas. All of these spreads can be used as a dipping sauce by thinning them out with either a little oil,
stock, bean liquid or water.
START WITH THIS
ADD THIS
PUREE TO THIS
GIVES YOU THIS
USE ON THESE
WHITE KIDNEY
chilies, cumin,
limes, cilantro
smooth
Southwest
sandwich spread, dip
GREAT NORTHERN
pesto
smooth
Mediterranean
panini spread,
piadini spread
BLACK TURTLE
pico de gallo
coarse
Southwest/Mexico
salsa, condiment, chip dip
RED KIDNEY
pico de gallo
coarse
Southwest/Mexico
sandwich spread,
fish taco topping
BUTTER BEANS
salt cod, roasted
garlic, cream
smooth
French
hors d’oeuvre, condiment
CANNELLINI
garlic, rosemary,
sage, olive oil
smooth
Italian
sandwich spread, dip
BLACK EYED PEAS
BBQ sauce
smooth
Southern
cornbread topping,
hushpuppies dip
RED KIDNEY
Cajun spice, trinity (green
peppers, scallions, celery) coarse
South/ New Orleans
salsa, condiment,
muffaletta spread
PINTO BEANS
chipotle peppers
smooth
Southwest
refried beans substitute
FIELD PEAS
chilies, cumin,
lime, cilantro
smooth
Southwest
sandwich spread
PINTO BEANS
coconut milk,
lemongrass, ginger
smooth
Caribbean
jerk sandwich spread
GARBANZO BEANS
garlic, parsley, cilantro,
tahini paste
coarse
Mediterranean
falafel
FAVA BEANS
shallots, garlic,
thyme, parsley
smooth
French
soup, condiment as a vegetable
CRANBERRY BEANS
peppers, corn, onions,
celery, carrots, thyme,
rosemary, garlic
coarse
Southwest
bean cake, meatloaf,
stuffing for peppers
BY ERIC L. SCHAWAROCH, ASSOCIATE PROFESSOR
8 BEANZINE
BEANZINE 9
FIRST // IN THE LAB
W
MEET
Aqua Faba
MAKING VEGAN MERINGUE FROM BEAN LIQUID
BY CHEF DAVID KAMEN
10 BEANZINE
Aqua faba (aqua meaning water or
liquid and faba meaning bean) is a
term coined by software engineer
and bean-meringue pioneer Goose
Wohlt. Wohlt’s trials and tribulations
working with “vegan meringue” can
be followed in the Facebook group
Vegan Meringue Hits and Misses
(facebook.com/groups/Vegan
Meringue). Contributors to this
group almost exclusively discuss
meringue made with garbanzo liquid
in a sweet application.
To explore potential savory and
commercial uses for bean-based
foams, students in the CIA’s Culinary
Science program experimented
with four different types of bean
liquids from canned garbanzos,
red kidney beans, black beans and
great northern beans (all low sodium
varieties); and in two different
applications: macaroons and savory
glaçage. Liquid was drained from
each can and whipped. Even though
each bean liquid had a different
viscosity at the onset, they all
whipped up to between three and
five times the original volume, and,
with the exception of the garbanzo
liquid, all held that volume for at
1200
1000
800
600
400
200
0
BLA
CK
G
O
TN
REA
RT H
ERN
RED
KI D
least an hour (most recipes suggest
reducing garbanzo liquid by half
before whipping; in order to keep
comparisons equal, we did not
reduce it). Egg whites, as a control,
increased nearly 10 times in volume
but began to decompose after only
a few minutes. Each bean took a
different amount of time to whip
to stiff peaks, with garbanzo liquid
taking the least amount of time and
great northern taking the longest.
Egg whites whipped the fastest of
them all (see chart).
Macaroons made using foam from
each bean liquid were compared with
macaroons made with egg whites.
With the exception of the garbanzo
macaroons, all were very comparable
to the egg-white variety. When
compared side by side, the egg white
macaroons were noticeably fluffier
and a bit cake-ier in texture, while the
bean-based products were flatter and
chewier. When presented on their
own, tasters were not able to tell that
they were a bean-based product.
In addition to the macaroons, each
bean foam, as well as egg whites,
were mixed with breadcrumbs and
N EY
GAR
BAN
ZO
EG
GW
H IT
ES
20
18
16
14
12
10
8
6
4
2
0
WHIPPING TIME IN MINUTES
Consumer websites are abuzz with
the realization that bean liquid can
be whipped into a super smooth,
high volume foam similar to an
egg white meringue. But for all
the consumer-based social media
frenzy, there’s very little use in the
professional setting.
FOAM COMPARISON: VOLUME AND TIME
WHIPPED VOLUME IN ML
e all do it: open a can of
beans, drain the liquid down
the sink, maybe rinse the
beans a bit and proceed
with the recipe. We do it, but we
shouldn’t, because bean liquid is a
valuable product.
grated parmesan cheese to make a
glaçage topping. All of the glaçages
browned equally well and all held
their shape.
While performing these experiments,
culinary science students discussed
a number of potential uses for the
bean-based foam that were both
sweet and savory. The biggest
takeaway from the testing was that
while the foams are stable and can
help lighten and add volume to a
preparation, they do not provide
the structure and stability that egg
whites contribute. Any protein
that leached from the beans into
the liquid will have denatured and
coagulated. Egg whites are rich in
un-coagulated albumen proteins
that are in the raw state. To mimic
this structure, bean liquid would
need other starches, such as tapioca,
or possibly other proteins, such as
pea protein, to be added. There is a
lot of excitement building among
consumers for this unique meringue
treatement. You can be one of the
first to tap into that excitement in a
restaurant setting.
BEANZINE 11
FIRST // MENU
FIRST // MENU
Roasted,
Toasted
Fried
&
BEANS FOR
BREAKFAST
THE REST OF THE WORLD IS ONTO SOMETHING
Maybe we should blame Johnny
Cash. In his song “Beans for
Breakfast,” the Man in Black sang
about a guy who’d lost his woman.
This man reached the depth of
his depression when he found
himself so lost he was eating beans
for breakfast.
blood glucose levels, reduce
fatigue, help build muscles and
keep you feeling full longer. Beans
even act as a cancer fighter. Fact
is, when paired with eggs, whole
grains and vegetables, beans make
the current “breakfast all day” trend
not only better, but better for you.
Whatever the reason, the United
States is unique in its reluctance to
embrace beans in the a.m. But as
consumers look for healthier, more
sustainable forms of eating and
are more open than ever to flavor
exploration, perhaps it’s time to reexamine the role of the bean on the
American breakfast table.
In the U.K., baked beans are often
spread on toast for a quick, hearty
breakfast or added as part of the
classic English Breakfast with
eggs, sausage, grilled tomato,
mushrooms and potatoes. In Egypt
and the Middle East, ful medames
are a popular street food of pureed
fava beans with olive oil, lemon
and flatbread. In Japan, natto, a
dish of fermented soy beans, has
been eaten for centuries. South
of the border there are countless
versions of breakfast bean dishes
including chilaquiles, frijoles alla
charra quesadillas, burritos and
the classic huevos rancheros. And
closer to home, in New Orleans,
Basin Street style pairs stewed
red beans with rice fritters (calas),
poached eggs and a little andouille
sausage. In central Texas, breakfast
tacos with refried beans, scrambled
eggs, potatoes and salsa are a
breakfast staple. Many dishes were
adapted from the American Indian
Beans are part of an elite group
of foods that are particularly
well suited to an energizing
breakfast. The USDA lists beans
in both the vegetable and protein
group, garnering the status as a
“superfood.” Beans are packed
full of high-quality protein (up
to 7 grams per ½ cup), soluble
fiber (5 to 8 grams), vitamins,
minerals, antioxidants and
complex carbohydrates, and
deliver no cholesterol and minimal
calories, fat and sodium. Regular
consumption of beans has been
shown to aid in digestion, stabilize
12 BEANZINE
BY CHEF BRYAN TOBIAS, LECTURING INSTRUCTOR
trinity known as the “Three Sisters”
(corn, beans and squash). Most
recently even breakfast cereals
incorporating beans and lentils
have been introduced. Beans would make a great addition
to any contemporary American
breakfast. Try some left-over pork
and beans in a bean and bacon
hash. Many different combinations
of beans can be put in omelets,
scrambled eggs and even quiches.
To increase the fiber in your
pancakes, muffins and scones
simply replace up to 25 percent of
the flour by weight with pureed
canned white or black beans that
have been drained and rinsed. As a
final thought, make eggs benedict
a bit healthier and more exciting
by topping the poached eggs with
a white bean soup. Finish with a bit
of grated cheese and brown under
the broiler.
ADDING UNEXPECTED CRUNCH TO SALADS AND SNACKS
Move over croutons, there’s a new
crunch on the plate. Roasted, toasted
and fried, beans are making a bold
impact in salads and as a snack.
Today’s consumer is not just looking
for big bold flavors, but textures
are crucial as well. In a world where
gluten is falling under greater
scrutiny, alternatives to the crouton
are also important. Enter the bean.
To include beans as a textural
element, consider roasting them.
Drain and rinse canned beans and
allow them to dry a bit by spreading
them on a towel-lined sheet pan
and leaving them uncovered in
the refrigerator for a few hours.
Then lightly toss with oil, season
to your liking and slowly roast in
a 325º to 350ºF oven until they are
golden to dark brown and crunchy.
Garbanzos roasted this way make
a great topping to a Greek salad,
and chipotle seasoned roasted black
beans in lieu of croutons can change
a traditional Caesar into a bold
Southwestern treat.
Beans may also be pan fried, quickly
producing a crispy toasted exterior
that also gives off a pleasant, charred
smokiness. Heat some olive oil to
just below the smoking point, add
drained and dried beans, and toss
well until the outsides are crispy and
brown. Serve them hot on top of a
new age Waldorf salad or even with
some wilted spinach or field greens.
If it is a crouton you are looking
for, try making socca, a traditional
Mediterranean French chickpea
pancake. Combine equal parts
chickpea puree and water with
a small amount of olive oil and
seasonings of your choice. It is
important to allow the mixture
to rest for a few hours so that the
chickpea starches can hydrate. Cook
on a griddle or spread thin in a pan
and bake in an oven until they are
golden brown and crispy. Then cut
into triangles or diamonds and toss
with boiled potatoes and spiced
yogurt to make a twist on an Indian
chaat papri, or toss with tomatoes and
garlic for a gluten-free panzanella.
BY CHEF BRYAN TOBIAS
BEANZINE 13
Big Bean
On Campus
NONCOMMERCIAL OPERATORS ARE LEADING
MANY OF THE INNOVATIONS IN HEALTHY DINING. HERE’S HOW.
BY CHEF DAVID KAMEN
F
or as much as commercial
restaurants have been
involved in the evolution
of menus to more healthful
and sustainable fare, it is in noncommercial foodservice where the
most widespread changes have
been put into practice. Whether in
healthcare, where reducing animal
protein has been a long-term cause,
or at colleges and universities,
where forward-thinking students
have pushed for more changes,
non-commercial has found ways
to add healthful ingredients in
flavorful and unexpected ways.
On the college campus, Chef
Steven Miller, Director of Culinary
Operations at Cornell University,
is looking to new cuisines. “We are
doing a lot more Indian foods and
have increased using legumes
in vegan food across campus.
Doing Indian food is a [natural]
for using more vegetables and less
[animal] protein.”
Executive Chef Bill Claypool of
Vanderbilt University is finding
new applications for beans.
“Much of the benefits of beans
and legumes is their flavor and
texture, and they pair well with
meat or stand alone in vegetarian
14 BEANZINE
offerings.” Chef Claypool’s menu
features such unique items as
a vegetarian okra and chickpea
tagine and caramelized onion and
white bean flatbread.
suggests using “flavored bean purees
as a [sauce or] base…” for a reduced
meat-protein portion and “as a
substantial complimentary relish or
garnish for the animal protein.”
At Penn State, Executive Chef
Mark Kowalski features a bean
bourguignon and a vegetable paella
on the menu to try to “get as much
crossover appeal with students that
would be solely looking for animal
protein items.”
Chef Christina Bodanza of
Morrison Community Living, a
senior living community in Grand
Rapids, Michigan, combines lentils
and quinoa and dusts patties of
this mixture in chickpea flour.
Pan-fried and served on a potato
roll, this mixture makes a unique
meatless slider.
The trend is big in healthcare
as well. Executive Chef Todd
Daigneault of Atlantic Health
Systems Overlook Campus, a fullservice medical center in Summit,
New Jersey, creates a distinctive
vegetable bolognaise, made with
white cannellini beans and pesto
served with whole wheat pasta.
He uses a similar concept to make
his Tuscan bean lasagna rolettes,
where he grinds red kidney and
white cannellini beans to mimic the
texture of meat sauce in between
the layers.
Treat America Food Service, a
foodservice management company
managing over 120 on-site dining
facilities in the Midwest, North
Region Chef Stephen Bryant
Regional Executive Chef Tyler
Ehlert of Intermountain Healthcare,
a Utah-based, not-for-profit system
of 22 hospitals and 185 clinics,
creates lentil tacos using all of
the traditional ingredients and
garnishes, except the beef.
Many outlets throughout the noncommercial segment use similar
strategies to promote healthier
options. Menu boards, nutrient
information and weekly or monthly
health and wellness promotions
are all means of raising awareness.
Certified Master Chef Ron DeSantis,
of Yale University Dining, recently
introduced a “More This, Less That”
campaign to entice students to eat
more vegetables and less meat.
Chef DeSantis explains, “That
doesn’t mean we don’t like or don’t
serve great beef, pork, chicken or
fish. It means that we offer enticing
vegetable-based choices.”
In those wise words may lie the
key to unlocking the challenge
of increasing plant-protein
consumption. Identifying dishes
as meatless, vegetarian or vegan
is nice but it has the potential
of turning off people that may
not be looking for those dishes
specifically. If it’s just really good
looking and tasting food that
happens to be meatless, vegetarian
or vegan, that may have more of an
appeal to the masses.
LENTIL TACOS W/ CILANTRO LIME RICE
TUSCAN BEAN LASAGNA ROLETTES
YIELDS 6 SERVINGS
YIELDS 6 SERVINGS
LENTIL TACO INGREDIENTS
1/4 cup olive oil/canola oil (75/25)
1-1/2 oz diced yellow onion
1/4 tsp chopped garlic
1/2 cup canned lentils, drained
¹∕8 oz taco seasoning (below)
1 oz pico de gallo (below)
2 each small corn tortillas
INGREDIENTS
6 each cooked lasagna noodles or pasta sheets
cut into 3 x 8 strips
3 cups fresh marinara sauce
1 clove garlic, minced
1 tsp fresh oregano or 1/4 teaspoon dried
oregano
1 tsp fresh chopped of basil or 1/4 tsp dried basil
2 cups drained roughly chopped or ground red
kidney beans
1/2 cup white cannellini beans drained
1/4 cup sundried tomatoes, julienne steeped in
water
1 cup shredded carrot for texture
1/4 cup cooked quinoa (optional)
1 cup part-skim ricotta cheese
1/4 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1/4 cup fresh chopped parsley for garnish
PREPARATION
Heat oil in a pan over medium heat. Add the
onion and garlic. Sauté for 5 minutes or until
tender. Add taco seasoning and stir.
Add lentils and heat through, stirring until
slightly thickened.Stir in pico. Fill tortillas with
lentil mixture and whatever accompaniments
you’d use in a meat taco. Serve with Cilantro
Lime Rice.
TACO SEASONING INGREDIENTS
¹∕8 tsp chili powder
slight ¹∕8 tsp garlic powder
slight ¹∕8 tsp onion powder
slight ¹∕8 tsp oregano
¹∕8 tsp ground cumin
slight ¹∕8 tsp ground paprika
slight ¹∕8 tsp crushed red pepper
slight ¹∕8 tsp ground black pepper
slight ¹∕8 tsp flour
PREPARATION
In a small bowl combine all ingredients. Store in
air tight container.
PICO DE GALLO INGREDIENTS
3/4 of a diced onion
¹∕8 of a diced, de-seeded jalapeno
¹∕8 oz fresh cilantro
1-¹∕8 oz diced tomato
1/4 tsp lime juice
slight ¹∕8 oz kosher salt
PREPARATION
Combine all ingredients and refrigerate for at
least 1 hour.
CILANTRO LIME RICE INGREDIENTS
1/4 cup uncooked basmati rice
1/2 cup water
1/4 tsp olive/canola oil (75/25)
slight ¹∕8 tsp kosher salt
2-1/4 tsp fresh cilantro, chopped
1/2 oz fresh lime juice
PREPARATION
Boil lasagna noodles until al dente and pliable.
Drain in colander. If using pasta sheets cut into
3 x 8 long strips for rolling. Cover with plastic
wrap to help prevent drying out. Set aside.
Preheat oven to 350˚F. Spray a 13 x 9-inch
baking dish with vegetable cooking spray and
set aside.
In small bowl, combine marinara sauce, garlic,
oregano and basil. Mix well and set aside.
In medium bowl, combine chopped kidney
beans, cannellini beans, carrots, quinoa, sundried tomatoes, ricotta cheese & Parmesan
cheese; mixing well.
Spread 1/2 cup of marinara sauce in bottom of
prepared 13 x 9-inch baking dish.
Lay out lasagna noodles or pasta sheets (all
6) on prep table. Use a cake spatula or large
spoon to spread and distribute bean mixture
1/4-inch thick and evenly over noodles.
Roll noodles into a log or rolette. Place bean
lasagna rolettes side by side in sauced baking
dish.
Top rolettes with remaining marinara and cover
with mozzarella cheese. Bake until golden
brown and internal temperature of 170˚F.
Garnish with fresh chopped parsley.
PREPARATION
Cook rice in water with oil and salt. Remove
from heat and add cilantro and lime juice to
rice. Toss.
BEANZINE 15
Beans
Around the World
OVER THOUSANDS OF YEARS, BEANS AND LEGUMES HAVE BECOME INTERWOVEN IN EVERY CULTURE
With the advent of agriculture over 11,000 years ago, people slowly found themselves with an excess of food that could be stored:
beans and grains enough to meet their needs with some in reserve. As Clifford A. Wright explains in his book A Mediterranean Feast,
with an excess of food it became desirable to experiment with food to make it more pleasurable. We went from sustenance to
enjoyment. Over time, a particular group would choose to eat one specific bean preparation more than others, perhaps because of
taste, culture or resources. The more they chose to eat certain dishes over others the more their culinary choices defined them. Over
time their chosen dishes became part of a distinct regional cuisine. Today, as the world shrinks, regional dishes are fast becoming
familiar and are redefining how we eat. The exciting flavors of the global kitchen are quietly becoming everyone’s cuisine.
BY CHEF BILL BRIWA, PROFESSOR OF CULINARY ARTS
One early recipe that speaks to this
idea of dependable, storable nutrition
is Noah’s pudding or asure. This
unique dessert is part of Turkey’s
rich culinary tradition. Folklore
has it that when Noah’s Ark struck
ground on Mt. Ararat in northeastern
Turkey, it was cause for celebration.
Unfortunately, supplies were
nearly exhausted and so the family
gathered together all that was left in
the pantry: grains and beans, dried
fruit and nuts, and cooked it into a
pudding that is still enjoyed today.
RICE AND BEANS
To appreciate the global variations
of bean dishes, consider rice and
beans. In New Orleans, it is easy to
fall in love with red beans and rice,
the stew of kidney beans flavored
with tender, long simmered ham
hocks served over white rice. Travel
east across the South and you will
quickly discover another version,
Hoppin’ John. Traditional at the New
Year, this version of rice and beans
features black eyed peas— which the
slave trade brought from Africa to
America—smoked pork and Carolina
rice. By eating so frugally at the
New Year you were believed to be
forecasting good luck for the coming
year. Superstition also holds that the
dish offers the chance to connect
with relatives who have passed on.
The eyes of the beans are your dear
departed staring back at you and
when you eat the beans your relatives
are enlivened.
Rice and beans in the Caribbean are
often enriched with coconut milk
rather than pork and one celebratory
Cuban version flavored with cumin
and oregano, onions and peppers
and brightened with vinegar is
known as moros y cristianos. The
black beans and white rice of this
version are symbolic of the historic
battle between Moors and Christians.
16 BEANZINE
NOAH’S PUDDING
YIELDS 10, 1 CUP SERVINGS
INGREDIENTS
3 cups uncooked whole grain wheat or barley
1-1/2 cups chickpeas, canned, drained, rinsed
1-1/2 cups navy beans, canned, drained, rinsed
1-1/4 cup uncooked rice
3 tbsp dried currants
3 tbsp pine nuts
8 dried apricots, cut in chunks
8 dried figs, cut in chunks
3 cups sugar
2 cinnamon sticks
zest of 1 orange (optional)
zest of 1 lemon (optional)
or
2 tbsp rose water (optional)
PREPARATION
The night before, put the wheat or barley in
a large pot and cover it with plenty of water.
Bring it to a boil, cover and reduce the heat.
Allow it to boil gently for about 10 minutes.
Turn off the heat and leave the grain to cool
and soak overnight.
The next morning, the grain should have
absorbed most, if not all, the liquid. Add the
chickpeas, beans, rice, dried fruits, sugar and
optional rose water or orange and lemon zest.
Add more water to just cover the ingredients, if
needed. Bring the mixture to a boil. Stir gently
with a wooden spoon until it thickens.
BEANS IN MEXICO
Travel to Mexico and rice and
beans are a staple food along with
corn that provides the nutritional
foundation of a nation. The same
holds true of India with its lentils
and rice and China with rice and
soybean preparations.
Mexicans treat beans with a respect
and an appreciation that borders on
reverence. A pot of frijoles de charro,
or cowboy beans, is a common treat
flavored with jalapenos, cilantro
and chorizo and frijoles borrachos,
or drunken beans, are cooked with
Mexican dark beer for a distinctive
rich maltiness. Look for aniseflavored avocado leaves or epazote
to flavor black beans. Even humble
refried beans can become something
special in the hands of a sensitive
cook: refried beans mashed and
cooked until crispy in flavorful lard;
at service, folded in thirds like a
French omelet, turned from the pan,
Remove it from the heat and fill dessert bowls
or a large serving bowl with the pudding.
Once it cools down and sets, cover and
refrigerate it for several hours. Before serving,
garnish the pudding with fresh pomegranate
seeds, pine nuts, finely chopped dried fruits
and ground nuts.
Some prefer their pudding more watery, some
prefer it stiffer. If you prefer a stiffer pudding,
add a teaspoon or two of powdered gelatin
while the mixture cooks.
Source: http://turkishfood.about.com
drizzled with goat cheese crema and
topped with a pico de gallo salsa.
With that kind of treatment, a simple
food because a luxury.
A great idea for beans that is
also taken from Mexico is adding
beans to snacks and sandwiches.
From nachos to tacos, empanadas,
tamales and the newly popular
tortas or sandwiches, beans make
all the difference in the hand held/
snack food menu parts. Imagine the
Mexican pork sandwich cochinita
pibil torta on a crispy, but soft roll,
pickled red onions, refried black
beans and roasted tomato habanero
salsa, or the recipe on the following
page for tortas ahogadas.
BEANZINE 17
BEANS AROUND THE WORLD //
RECIPES ON THIS PAGE ADAPTED FROM ©JOYCE JUE, SAN FRANCISCO CHRONICLE
BAKED BEAN FUSION
TORTAS AHOGADAS
YIELDS 8 SERVINGS
INGREDIENTS
3 lb pork butt, roasted, medium dice
2 garlic cloves
2 fresh sprigs thyme
2 bay leaves
3 tbsp canola oil
8 birotes, or thin and crispy baguette
salt to taste
PREPARATION
Place the pork, 2 garlic cloves, thyme and bay
leaves in a Dutch oven and cover with water.
Simmer for one hour, or until the meat is very
tender. Drain the meat and set aside.
For the salsa dulce, place the tomatoes, onion,
garlic and oregano in the blender, blend well
until smooth. In a saucepan heat the oil over
moderate heat, add the sauce and fry it until
changes color, season with salt to taste. Keep
the sauce warm.
SWEET TOMATO SALSA (DULCE)
3 lb roma tomatoes, chopped
1-1/2 white onion
2 garlic cloves
1/2 tsp dried oregano
2 tbsp canola oil
For the salsa picante, remove the stems from
the chiles. In a small saucepan, bring 1 cup of
water to a boil and add the tomatoes, chiles,
onion, garlic, vinegar and oregano. Reduce the
heat and simmer for 15 minutes. Remove from
heat and let cool.
PINTO BEAN PASTE
1/2 lb pinto beans, canned
1/2 white onion, quartered, sliced
4 tbsp Canola oil
salt to taste
Transfer the mixture to a blender and process
until smooth. Transfer to a serving bowl and
serve at room temperature.
GARNISH: SALSA PICANTE
20 de árbol chiles
3 roma tomatoes
1/4 white onion
1 garlic clove
1/4 cup white vinegar
1/2 tsp dried oregano
For the bean paste, heat the oil in a medium
frying pan over medium heat. Sauté the onion
until caramelized over medium heat. Discard the
onion and leave the flavored oil in the pan.
Puree the beans in the blender with enough
water to form a thick puree.
Stir frequently until the bean paste thickens
slightly. Season generously with salt.
The bean puree should be slightly liquid, not
dry. Add more water to the beans if the mixture
is dry.
SANDWICH ASSEMBLY
Heat 3 tablespoons of oil in a skillet and sauté
the boiled meat until golden brown. Keep the
meat warm.
Split the birote lengthwise, taking care not to
cut all the way through. If using a baguette, the
pieces should be about 5 inches long.
Spoon a thin layer of the bean paste on one
side of the split birote and fill with a generous
portion of the pork mixture (try to keep the
sandwich from breaking open).
Using tongs, dip each torta in the salsa dulce
and transfer to a serving plate or spoon the salsa
dulce inside and on the outside of the torta.
Serve the salsa picante on the side.
Note: if substituting with a crispy and thin baguette, cut
the bread into 5” pieces for a regular size torta. Each
baguette should yield enough for 2 to 3 tortas.
Re-heat the flavored oil, add the bean puree and
cook for 20 minutes on medium-low heat.
1
Properly cooking dry beans so
they are tender and velvety relies
on presoaking and gentle cooking
without excessive acid until
the beans are tender, and then
properly seasoning. Using canned
beans sidesteps this issue and assures success with bean cookery.
As an aside, the bean liquid is a
great start to a vegetable stock,
full of body and savory. Don’t ever
throw it out.
18 BEANZINE
2
GLOBAL LESSONS
3
4
Add richness to bean preparations
using everything from fatty pork
and lard to duck fat, sausage and
coconut cream. Fat makes beans
less austere and more palatable.
Add plenty of flavor. Onions and
garlic, herbs, chilies and spices.
Something as simple as adding
a head of roasted garlic and a
chipotle pepper to your beans
as they cook and finishing them
with cilantro makes a world of
difference.
Leveraging beans to assure
satiety is a long-practiced strategy
around the world.
5
Look to tradition to point the
way to compelling combinations
of beans and grains, which can
provide a significant nutritional
boost. From rice and beans to
sandwiches that feature beans.
Today you even find bakers
adding bean flours or bean purees
to breads, cookies and pastries.
White bean peanut butter blondies
are a particularly unique treat.
This final recipe is not traditional,
but is built firmly on the backs of
two very traditional dishes that
everyone loves: traditional and
simple baked beans and char
siu bao, the delicious barbequed
pork buns of China’s Guangdong
region. The recipe replaces a
portion of the pork filling with
savory-sweet baked beans. There
are lots of good reasons for this
simple innovation. Pork and beans
have a natural affinity. They share
a similar sweet and savory flavor
profile. And there is a nutritional
benefit in replacing a rich cut of
pork with beans. The over-rich
pork gets an assist from the beans,
which are at once meaty and lean.
The beans are baked along with
the pork inside a layer of dough,
which assures they stay moist and
tender. The fiber that the beans
add to the dish ups the likelihood
that you will find these buns not
just delicious but also satisfying.
Finally the added complexity of
this new combination makes each
of these dishes new again.
Creating a new dish like this is
always an exciting exercise, which
seems to be happening more often
these days. With the popularity
of global flavors, more cooks are
drawn to explore what was once
a no-mans land between the
established regional cuisines of
the world.
While there are lots of
opportunities to experiment,
studying the evolution of legumes
in world cuisines will guide you to
great, new ideas.
CHAR SIU - CANTONESE ROAST PORK
CHAR SIU “BAKED BEAN” BAO
YIELDS 6 SERVINGS
YIELDS 6 SERVINGS
INGREDIENTS
7 tbsp honey
2 tbsp hoisin sauce
1 tbsp preserved red bean curd
1/4 cup Chinese soy sauce
1/4 cup sugar
1 tbsp shaoxing (Chinese rice wine)
1 large clove garlic, minced
2 lbs pork butt, cut in long strips
INGREDIENTS
baked bun dough, 1 recipe
PREPARATION
Stir together 4 tablespoons honey, hoisin, red
bean curd, soy sauce, sugar, wine and garlic in
a baking pan. Add the meat. Toss to coat well
with the marinade. Cover and refrigerate for 4
to 6 hours.
Preheat oven to 375° F. Pour 1/2 cup water into
a baking pan fitted with a roasting rack. Place
meat on rack and roast for 1 hour, basting with
sauce every 15 minutes and turning meat after
30 minutes. When cooked, brush meat with the
remaining honey and allow to cool.
BAKED BUN DOUGH
YIELDS 20 SERVINGS
INGREDIENTS
1 tbsp active dry yeast
3-1/2 tbsp sugar
1 cup warm milk (100 to 110)
3 eggs
3/4 cup soft butter
3-1/2 cups all purpose flour; extra for kneading
PREPARATION
Stir together the yeast and 1 tbsp of sugar in
the mixing bowl of an electric mixer. Add 1/4
cup of the warm milk. Let stand 5 minutes, then
stir to dissolve. It should foam and bubble. If it
does not, discard, and use a fresh package of
yeast. Stir in the butter and remaining milk.
Place 3-1/2 cups of flour on top of the liquids in
the mixing bowl, attach dough hook and turn
the machine on low. Mix well until the dough
comes together and pulls away from the sides
of the bowl. Add the eggs in one at a time
mixing well in between each addition. Place
dough in oiled bowl and let proof in a warm
spot for 30 minutes.
After the first 30 minutes, flatten out the dough
into a rectangle. Fold the sides into the middle
and roll the dough up like a jellyroll. Repeat this
every 30 minutes, returning to bowl each time
for 1-1/2 hours.
After the last fold, the dough should be soft
and pliable. Let sit for 30 minutes, then punch
down dough and place on a lightly floured
surface. It is now ready to form into rolls,
buns or loaves.
FILLING
1 tbsp ginger, grated
1 tbsp oyster sauce
1 tbsp hoisin sauce
1 tbsp dark soy sauce
2 tbsp sugar
3/4 cup water
1 tbsp peanut oil
1 onion, chopped
1-1/2 cups char siu, diced (barbecue pork)
1-1/2 cups maple sweetened baked beans,
canned
1 tbsp cornstarch
1 tbsp water
1 tsp sesame oil
GLAZE
2 egg yolks
2 tbsp water
1 tsp sugar
PREPARATION
Combine oyster sauce, hoisin, dark soy, sugar
and water in a bowl (for sauce).
Combine cornstarch with 1 tbsp cold water
for slurry.
Heat a wok over medium-high heat. Add 1
tablespoon peanut oil. When hot, add onion,
stir fry until soft. Do not brown.
Add ginger, stir fry 30 seconds, add diced pork
and beans, stir fry 30 seconds. Pour in sauce
mixture, bring to a boil. Stir cornstarch/water
slurry into a smooth mixture, then pour into the
pork, stirring constantly. It should thicken up in
about 30 seconds. Add the sesame oil. Remove
to a pan to cool. Chill in refrigerator until cold.
Cut prepared dough in half. Form each into a 12inch long log; cut into 10 pieces. Roll each piece
into a 4” circle. Roll outer inch of each circle ¹∕8”
thin, leaving the center slightly thicker.
Place dough in a circle in palm of your hand.
Put a big tablespoon of pork mixture in the
center of the dough. Put thumb over the pork.
With your other hand, bring up edge and
make a pleat in it. Rotate circle a little and
make a second pleat. As you make each pleat,
gently pull it up and around as if to enclose
your thumb. Continue rotating, pleating and
pinching, then gently twist into a spiral. Pinch
to seal. Place bun pleated side down on a
parchment square. Repeat with the remaining
dough and filling.
Place buns 1.5” apart on a baking sheet. Let rise
until doubled in size, 30 minutes to 1 hour.
Preheat oven to 350°F. Beat egg yolk with
water and sugar; brush over the buns.
Bake 20 minutes.
BEANZINE 19
BEANS AROUND THE WORLD //
GLOBAL
Comfort Food
WARM, FULL-BELLY DISHES FROM AROUND THE WORLD TO INSPIRE YOUR NEXT LTO
Hoppin’ John
Baked Beans
Red Beans & Rice
NEW ORLEANS
Take the leftover ham bone
from Sunday’s meal, simmer
it all day with some red
kidney beans and sausage.
S
Fasol
Classic slow-cooked
casserole with white beans,
sausages and duck confit.
In the Ukraine, cabbage
might be added to this
kidney bean soup.
Black eyed peas simmered with
bacon, ham and
vegetables is eaten on New
Years Day for good luck.
Every continent and people on
the planet has a bean dish that is
synonymous with its culture. Around
the world beans and legumes are
served with everything from lamb to
lobster and all things in between. But
they can also be the star of the show.
Soupe Corse
CORSICA
Hearty mountain soup
of navy beans, pork,
and pasta.
Feijoada
BRAZIL
This import from Portugal
features black beans, pork
and beef and has become
a national tradition.
Rajma
Waakye
Puchero
Explorers from Spain
introduced this hearty stew
of chick peas, pork,
vegetables and potatoes.
INDIA
This thick, curried red
bean stew is popular in
the north of India.
GHANA
Red beans or black
eyed peas are used to
prepare this staple,
usually served with rice.
URUGUAY/PARAGUAY
Porotos Granados
CHILE
Red beans or black eyed peas
are used to prepare this staple,
usually served with rice.
20 BEANZINE
SOUTHERN FRANCE
RUSSIA
SOUTH CAROLINA
oups and stews made with
a myriad of types of beans
are enjoyed all day, every day
worldwide. The dishes are
classic and the history runs deep.
Beans are and have been one of the
most important sources of nutrition,
essential to the human diet since
the dawn of civilization. Considered
the food of kings and pharos alike.
In fact, beans were so important to
the Roman Empire that the emperor
Favius is named for the fava bean and
Cicero is derived from the chickpea.
Cassoulet
UNITED KINGDOM
The iconic savory-sweet dish typically made from navy beans.
Cholent
ISRAEL
A slow-cooked stew of white
or red beans, barley, potatoes
and chicken or beef.
Minestrone
TUSCANY
The highly adaptable vegetable,
pasta and cannellini bean soup.
BEANZINE 21
B
Experience
The
OF DINING
HOW CHEFS ARE USING BEANS TO CREATE EXCITEMENT AROUND HEALTHY EATING
BY ASSOCIATE PROFESSOR REBECCA PEIZER C.H.E., C.E.C.
eans are a single food product
that can cross pollinate
menus from regions all
around the world, can replace
meat as a valuable source of protein,
be served hot or cold, sweet or
savory, pureed or whole and can be
as simple as opening a can. In this
day of better-for-you foods, beans
can’t be ignored.
Nutrient density is a current
buzzword with consumers looking
for healthful ways to feel satiated.
According to the USDA, Americans
eat an average of 71.1 pounds of
red meat a year. But recent studies
by the World Health Organization
and The International Agency for
Research on Cancer have identified
that red meats and any processed
meats, including high temperature
cooking (such as grilling and
roasting) of beef, veal, pork, lamb and
other widely consumed meats are
carcinogenic. In light of this, menus
across the country and the globe
should be looking for alternative,
plant-based options that can meet
the consumers’ need for protein.
The goal should be to create menu
options using plant-based foods
where even meat eaters don’t feel
they are missing anything. This
is the idea of “craveability.” Often,
the craveable aspects of many of
the world’s bean dishes are due
to pairing beans with fatty and
smoky meats such as in the French
cassoulet, or the Brazilian feijoada.
But beans can be prepared as the
star of any dish, and if paired with
other whole grains or nuts, can be as
nutritionally balanced, fulfilling and
indeed craveable as any meat-based
menu item. Plus, beans create less
waste than traditional meat-based
proteins, are more affordable and are
very profitable.
Recently there has been a wave
of chefs who are cooking with the
understanding that consumers want
to feel good about what they are
putting into their bellies. Take Chef
Tal Ronnen of Crossroads in Beverly
Hills and author of The Conscious
Cook, a bible of vegan cookery. His
Motto is “you won’t miss the meat.”
He accomplishes his goal by adding
layers of flavors such as smoke
to the classics as in his smoked
cannellini bean hummus, leek pate,
and tomato braised banana peppers.
Or Chef Daniel Humm of Nomad
and Eleven Madison Park, whose
veggie burger with piquillo peppers
is packed with beans, and for $18 one
certainly feels like a luxury burger.
Chef Tal Ronnen of Crossroads in Beverly Hills
and author of The Conscious Cook.
So what strategy are these chef’s
using? Stimulation of all the
senses. Showcasing bold world
flavors, exciting textures and trendy
concepts which all lead towards the
“experience” of eating food. It is a
more holistic approach to serving a
nutrient dense “good for you” meal
that more and more chefs and food
service operators are catching on to.
Chef Yotam Ottolenghi of Nopi in
(continued on p. 24)
22 BEANZINE
BEANZINE 23
THE EXPERIENCE OF DINING //
RECIPES ON THIS PAGE FROM CHEF REBECCA PEIZER
ANATOMY of a BEAN BAR
A
2
1
Breads
Etc.
r
Bean Sp
eads
3
ats +
Deli Me
4
s
Topping
h
ic
w
Sand
Proteins
5
en
Condim
6
Chili
ts
B
7
reens
Salad G
8
d Beans
Assor te
9
ppings
d
Sala To
10
Starch
Toasters
Dressings
A SANDWICHES
1
Breads
Taco Shells
Tortillas
6
Broths
11
Cooked
B SOUP + SALAD
2 Garbanzo Bean Hummus, Sage White Bean, Black
7 Mixed Baby Lettuces, Baby Spinach
3 Meat (chicken, ham), Grilled Tofu, Patties (falafel,
Kidney, Cannelini, Black, Black-Eyed Peas,
8 Garbanzos,
Pinto, Hominy
Bean Puree
black bean)
4 Lettuces, Tomatoes, Onions, Sprouts 5 Oils (olive, sesame, peanut), Mustard, Mayonnaise
Sliced Radishes, Julienne Carrots, Diced Red Onion,
9 Mixed Grain Salad, 2 Shredded Cheeses, Cooked
Shredded Chicken, Chopped Egg, Crumbled Bacon
6
Beef &
Vegetarian
Chicken &
Vegetarian
10 Cooked Soup Noodles, Cooked Rice (hot)
11 Balsamic, Asian Ginger, Ranch
Illustration by Jason Walton
(from p. 23)
London uses the trendy technique
of pickling and pairs a simple but
delicious white bean puree with
pickled mushrooms. Chef Alison
Roman, Senior Food Editor at Bon
Appetit, employs the burnt-food
trend in her white beans and charred
broccoli with Parmesan. For an
even more innovative way to use
beans, Chef Enrique Olivera of Moxi
restaurant in San Miguel de Allende,
Mexico, incorporates beans into
tamale dough as a flavoring in his
black bean tamales with cheese and
ancho adobo, and his famous Hidden
Egg dish pairs beans with yet another
protein alternative: grasshoppers.
24 BEANZINE
So how can chefs and food service
operators use the versatility,
nutritional benefits and simplicity
of beans to their advantage? Give
the consumer options. One concept
that gives all the nutritional decision
making power to the customer would
be a bean bar, akin to the traditional
salad bar with all the accoutrements,
but focused on the nutrient dense
bean, rather than on salad greens.
A selection of cooked beans and
bean purees could be available for
the guest to mix and match or top
with an assortment of very flavorful
spice blends, sauces, broths, meats,
greens, breads and other vegetables.
Imagine walking up to the bean bar
and creating your own soup with
the beans, broths and spice blends
available to choose from. Or how
about the toast craze that would allow
the consumer to customize their toast
or sandwich with bean puree as a
spread instead of mayonnaise? Bean
“butter” can replace traditional butter
as a spread by freezing, blending
and aerating beans. Pickled beans
can be served as a side dish or as a
salad topping. The choices afforded
to the consumer, perhaps at a college
campus, in a grocery store or even at
a fast-casual restaurant, as well as the
quick and easy method of delivery
fit very well into today’s increasingly
busy lifestyle.
SWEET BEAN WAFFLE
WITH MAPLE BACON CRUMBLE
BEAN BEET AND BARLEY BURGER
PISTOU PROVENCAL
INGREDIENTS
4 slices bacon
1-1/2 cup all purpose flour
1/2 cup cornstarch
1/2 cup confectioners sugar
2 tsp baking powder
1 cup milk
1/2 cup cannellini beans, canned, drained
1/2 cup black eyed peas, canned, drained
3 eggs, separated
4 tbsp butter, cold, diced
pinch salt
1/4 cup canola oil
1 cup maple syrup, heated
1 cup whipped cream
INGREDIENTS
12 oz black beans, canned, drained, rinsed
1 cup red beet, finely grated
1 cup pearl barley, cooked
1 cup cashews, toasted
1 cup yellow onion, small dice
1/2 cup extra virgin olive oil
1 cup breadcrumbs
1 egg, large
1 tbsp tamari
salt
black pepper
6 kaiser rolls
6 butter lettuce leaves
6 slices smoked gouda
1/2 cup red onion, shaved
1/2 cup garlic aioli
INGREDIENTS
1/2 cup red kidney beans, canned
1/2 cup black eyed peas, canned
1/2 cup cannellini beans, canned
1 cup onion, small dice
2 tbsp garlic, sliced thinly
1/2 cup carrot, small dice
1 cup yukon Gold potato, small dice
1/2 cup tomato, small dice
1 cup zucchini, small dice
1/2 cup dried soup noodles
1/4 cup extra virgin olive oil
4 cups chicken broth
2 tbsp basil pesto
1/4 cup Parmesan cheese, grated
6 slices crusty bread, grilled
1 garlic clove
PREPARATION
Cook bacon until crispy. Drain and reserve the
fat for later use. Crumble bacon and set aside.
PREPARATION
Preheat oven to 400˚F.
PREPARATION
Rinse all the beans.
Heat a skillet with 2 tbsp olive oil and add
onions. Saute until golden brown and remove
from pan. Cool.
Heat a large pot with the olive oil.
Combine flour, sugar, baking soda, cannellini
beans, butter and salt in the bowl of a food
processor. Pulse until the mixture resembles
coarse meal. Place into a bowl.
Stir eggs and milk together in a bowl and
add to the flour mixture, stirring until just
combined. Set aside for 20 minutes.
Heat a waffle iron and coat with canola oil.
Add 3/4 cup of waffle mixture to the waffle iron
and sprinkle 2 tbsp of black eyed peas over
the batter. Close waffle iron and cook until
golden brown.
Place waffle on a plate and top with maple
syrup, whipped cream and bacon crumbles.
Add onions, beans, beet, barley, cashews,
bread crumbs, egg and tamari to the bowl of
a food processor. Pulse until mixture is
crumbly and texture resembles ground meat.
Do not puree smooth. Season to taste with
salt and pepper.
Portion into 6 patties.
Heat an oven proof skillet with the remaining
olive oil until just beginning to smoke. Add
patties and brown on one side.
Flip patties over and place pan in the oven.
Bake for 10 minutes until heated through and
browned. Add one slice of cheese to the top of
each patty and heat until melted, about 1 min.
Add onion and sweat until translucent.
Add sliced garlic and salt and cook for 1 minute
until aromatic.
Add carrots, tomatoes and chicken broth. Bring
to a boil. Season with salt.
Add potatoes and zucchini and simmer for 5
minutes.
Add soup noodles and beans. Simmer for 5
minutes.
Swirl in basil pesto.
Rub bread with garlic.
Serve soup sprinkled with parmesan cheese
and a slice of bread.
Toast bun if desired and place one patty topped
with lettuce, onion and aioli on the bun.
BEANZINE 25
APPENDIX //
NUTRITION
R
emember in grade school,
your teacher gave you a dry
bean and you put it between
wet paper towels? With
nothing else, the beans grew. Beans
contain virtually everything they
need to germinate and grow into new
plants. Those vitamins, minerals,
fiber and macronutrients that help
beans grow also make them some of
the most nutritious foods around.
The Scientific Report of the 2015
Dietary Guidelines Committee states
that “dietary patterns with positive
health benefits are described as high
in vegetables, fruit, whole grains,
seafood, legumes and nuts,” and that
a healthy dietary pattern includes
1.5 to 3 cups of legumes each week
(adults in the United States eat about
1 cup per week).
BEAN NUTRITION
Eating beans has a positive impact
on some of the most debilitating
chronic diseases in the United States.
Eating more beans can help lead to a
reduced risk of metabolic syndrome,
type 2 diabetes, colorectal cancer
and coronary heart disease. Higher
bean intake is also associated with
lower waist circumference and lower
body weight. Eating beans may be
protective against obesity, especially
abdominal obesity, which is linked to
increased risk of heart disease.
One reason beans may help with
weight management is that they
are so nutrient-dense. They provide
high levels of vitamins and minerals,
but have few calories. They are rich
in protein, B vitamins, including
folate and niacin, minerals including
iron, zinc and potassium, as well as
26 BEANZINE
The powerful, healthful story of legumes
BY SANNA DELMONICO, LECTURING INSTRUCTOR
important phytochemicals. Several
of these vitamins and minerals,
including folate, iron and potassium,
are nutrients of concern in the U.S.
diet. Potassium is important for
blood pressure reduction. Adequate
folate intake during pregnancy can
help prevent birth defects such as
spina bifida. A low level of iron is the
most common nutrient deficiency
worldwide and is especially a concern
for young women and children. The
absorption of the “non-heme” iron—
iron that is not attached to a protein—
in beans can be enhanced by pairing
them with a source of heme-iron,
such as a small amount of meat or
with a source of vitamin C, such as
citrus fruit or tomatoes. Serving black
beans with a citrus salsa, for example,
maximizes iron absorption.
The higher a person’s intake of
beans, the higher their overall
nutrient intake tends to be.
Because of the variety of nutrients
in beans, the U.S. Dietary
Guidelines and MyPlate count
beans as both vegetable and
protein. Several international food
guides, such as those of Mexico,
Antigua and Barbuda and South
Africa, call out the dietary and
culinary importance of beans and
legumes by putting them in their
own distinct food groups.
BEANS AND BLOOD SUGAR
Beans contain complex
carbohydrates, including starch,
“resistant starch” (starch that doesn’t
digest and acts like fiber) and both
soluble and insoluble fibers. This
combination of slow-digesting
carbohydrates and fiber means beans
are low glycemic-index foods. While
sweets, white bread and other foods
high in refined carbohydrates raise
blood sugar quickly, eating beans
results in much slower and lower
rises in blood sugar. This makes
beans great choices for people
concerned about preventing and
treating type 2 diabetes. Like the
fiber in other nutrient-dense foods,
including vegetables and fruit, fiber
in beans helps you feel full and keeps
you feeling satisfied longer, without
adding many calories.
THE MICROBIOME AND BEYOND
Today, there is tremendous interest
in the human microbiome, the
variety of microorganisms that live
on and within our bodies, especially
those found in our digestive tracts.
Emerging research indicates that
the diversity of microorganisms—
including probiotic, or good
bacteria, in the gut—greatly impacts
not just our digestive health, but
cardiovascular health, and protection
from infections, obesity and even
mental illness.
Beans are good sources of prebiotic
soluble fiber, which is food for
probiotic bacteria. This prebiotic
soluble fiber also helps reduce
LDL-cholesterol levels in the blood.
Soluble fiber binds bile—which
is made from cholesterol—in the
small intestine and carries bile out
of the body along with the fiber, so
cholesterol will not be recirculated.
Insoluble fiber holds onto water
as it passes through the digestive
tract. This softens the stool, helping
with regularity and reducing risk
of colorectal cancer. The downside
of some fibers can be occasional
gassiness. However, research shows
this effect may be overestimated and
that when people eat beans several
times per week, it becomes much
less of a concern. Consider smaller
amounts of beans that appear more
frequently on menus, in more menu
categories. A number of important
culinary herbs and spices, such as
sage, epazote in Mexican and Central
America cuisine, and asafetida in
Middle Eastern and Indian cuisine,
are said to reduce gassiness, but
research is limited.
EAT THE RAINBOW OF BEANS
Fruits and vegetables aren’t the
only foods rich in colorful, healthpromoting phytochemicals.
Think of the gorgeous variety of
colors and color patterns on black
beans, kidney beans, red beans,
cranberry beans, pink beans and
black-eyed peas. Phytochemicals
are frequently responsible for the
unique colors, aromas and flavors
in plant foods. Beans contain a
variety of antioxidant and other
phytochemicals, like lignans and
saponins, as well as flavonoids and
phytosterols. These phytochemicals
contribute to the cancer-preventing
properties of beans.
REFERENCES
US Department of Agriculture & US Department
of Health and Human Services. Dietary Guidelines
for Americans, 2010. 7th Edition, December 2010.
What We Eat in America, NHANES 2011-2012,
Food Patterns Equivalent Database (FPED)
2011-2012 available at www.ars.usda.gov/ba/
bhnrc/fsrg
BEANS DISPLACE LESS HEALTHFUL FOODS
AND NUTRIENTS
Besides being incredibly nutrient
rich, more beans in the diet means
that less nutrient dense, potentially
less healthful foods, are displaced.
It is pretty simple. An appetizer of
white bean bruschetta drizzled with
flavorful olive oil, for example, is
significantly lower in saturated fat
than bruschetta topped with cheese
such as mozzarella or burrata. An
entrée of red beans and rice, even if
flavored with a bit of tasso or sausage,
contains much less processed meat,
and likely less sodium, than a less
plant-forward entree. Adding beans
to the menu can help reduce some of
the things Americans need to reduce
in their diets, like saturated fat,
sodium and processed meats.
Hosseinpour-Niazi S, et al. Inverse association
between fruit, legume, and cereal fiber and
the risk of metabolic syndrome: Tehran Lipid
and Glucose Study. Diabetes Res Clin Pract
2011;94:276-83.
Bazzano LA, et al. Legume consumption and risk
of coronary heart disease in US men and women:
NHANES I Epidemiologic Follow-up Study. Arch
Intern Med 2001;161:2573-8.
Bazzano LA, et al. Dietary fiber intake and
reduced risk of coronary heart disease in US men
and women: the National Health and Nutrition
Examination Survey I Epidemiologic Follow-up
Study. 2003;163:1897-904.
Papanikolaou Y and Fulgoni VL. Bean
consumption is associated with greater nutrient
intake, reduced systolic blood pressure, lower
body weight, and a smaller waist circumference
in adults: results from the National Health and
The varied colors, textures and
flavors of beans make them versatile
ingredients on all parts of the menu.
We can look to traditional world
cuisines and classic dishes for ideas
and inspiration, as well as looking to
innovative chefs and current menu
concepts. Adding beans to the menu
enhances nutritional quality and
nutrient density. As more meals are
eaten away from home, restaurants
and foodservice have more
opportunities to positively impact the
health of guests, and beans can do
that deliciously.
Nutrition Examination Survey 1999-2002. J Am
Coll Nutr 2008;27:569-76.
Rebello CJ, et al. A review of the nutritional
value of legumes and their effects on obesity
and its related co-morbidities. Obes Rev.
2014;15:392-407.
Winham DM, Hutchins AM. Perceptions of
flatulence from bean consumption among
adults in 3 feeding studies. Nutrition Journal.
2011;10:128.
Mitchell DC, et al. Consumption of dry beans,
peas, and lentils could improve diet quality
in the US population. J Am Diet Assoc
2009;109:909-13.
BEANZINE 27
APPENDIX //
APPENDIX //
SUSTAINABILITY
At Bush’s Best®, how we grow
our beans is just as important
as how they taste. Beans are
already a wonderfully sustainable,
earth-friendly crop, and with
the additional steps we take at
our Chestnut Hill facility, we are
working to ensure that every can of
Bush’s Best beans is good for our
customers and the planet.
THE NATURAL GOODNESS OF BEANS
Beans are already known to be rich
with life-sustaining nutrients when
eaten, but they also do a lot of good
while they’re still growing. Beans
have a “nitrogen-fixing” bacteria
that lives in their roots and draws
nitrogen from the air and returns it
to the soil.
The best beans
leave a tiny footprint
ROASTED, TOASTED AND FRIED
BEANS FOR BREAKFAST
BEANS ARE NEW AGAIN
SWEET-N-SALTY GARBANZO BEANS
CUBAN RICE & BEANS CON HUEVOS
MOROCCAN SCENTED BAKED BEANS
YIELDS 12 SERVINGS
YIELDS 24 SERVINGS
YIELDS 30 SERVINGS
INGREDIENTS
18 cups Bush’s Best® Low Sodium
Garbanzo Beans, drained and rinsed
3 cups honey
12 cups water
1-1/2 cups Wondra® flour
2 tbsp sea salt, ground
3 tsp pepper, black, cracked
thyme, fresh, hand-picked as needed
vegetable oil as needed
INGREDIENTS
3 qts Low Sodium Bush’s Best® Black Beans
with brine
4 cups chopped onion
4 cups chopped green and red bell pepper
1/4 tsp chopped garlic
2 tbsp ground cumin
2 tbsp dry oregano
1 cup chopped fresh cilantro
4 bay leaves
olive oil as needed
3 qts cooked white rice
1 cup gluten-free vegetable stock
3 tbsp apple cider vinegar
kosher salt as needed
cracked black pepper as needed
2 dozen eggs
INGREDIENTS
1 #10 can Bush’s Best® Bean Pot
Vegetarian Baked Beans
2 tbsp olive oil
2 yellow onions, medium dice
2 carrots, peeled and medium dice
3 fresh cloves garlic, minced
3 tbsp fresh ginger, peeled and minced
8 oz pitted dates, chopped
3 tsp ground cumin
2 tsp ground coriander
ground turmeric 1 tsp
1/2 tsp crushed red chili flakes
1 tsp paprika
1/4 tsp ground cinnamon
2 tsp black pepper
2 tsp kosher salt
PREPARATION
Sauté onion, bell pepper, garlic, cumin,
oregano and bay leaves in olive oil until the
onion is tender, about 5 minutes.
PREPARATION
Heat olive oil over medium-high heat in
medium sauté pan. Add onions, carrots, garlic
and ginger and sauté for 5 to 6 minutes.
Stir in rice, Low Sodium Bush’s Best® Black
Beans with brine, vegetable stock, vinegar,
salt and pepper.
Add the dates and remaining spices. Stir to
combine and continue to cook for another 2
to 3 minutes.
When mixing all of the ingredients, make
sure to warm the rice and beans until the
vegetable stock has completely integrated all
of the ingredients.
Add baked beans to a 4 inch half hotel pan,
then add vegetable mixture and stir well to
incorporate. Cover with foil and bake for 30
minutes in a 350°F pre-heated convection
oven. After 30 minutes remove foil and cook
for another 30 minutes.
Here are some examples of
our practices:
• Most of the water used is recycled
or returned through field irrigation.
• Solids from our wastewater are
converted into clean-burning
energy—which supplies over 10% of
our facility’s total energy needs.
• We use energy-efficient systems
like hydrostatic cookers that can
handle large volumes of various
can shapes and sizes, reducing
steam and water use.
• Steel cans have a recycling rate
of 64%, making them the most
recycled container in North
America.
• Our present facility in Chestnut
Hill uses 30% less water than our
former plant.
Beans are tough, too—they don’t
• Steel cans today are lighter than
require as much water or fertilizer
ever, which reduces shipping
as other crops, and they’re drought
weight and fuel usage.
tolerant. Plus, after harvesting, they’re
dried without the use of fossil fuels.
• Instead of plastic rings, we use
So every acre of beans is an acre living
100% SFI certified corrugated trays
symbiotically with the environment,
and 8-pack cartons.
making a much smaller impact than
other major crops.
These are just some of the steps
we’re taking today to lessen our
THE SUSTAINABLE PROMISE OF BUSH’S
environmental impact while still
Even though beans are already
providing nutritious, great-tasting
an earth-friendly crop, we are
beans to our customers. In the
continually exploring further
years ahead, Bush’s will continue
sustainable practices at our
searching for new and better ways
Chestnut Hill facility. We
to produce our beans, and serve
have implemented numerous
our customers, using responsible
environmentally responsible
manufacturing practices—because
practices to minimize waste and
we plan on providing the very best
set a standard for the industry.
beans for generations to come.
28 BEANZINE
RECIPES
Great menu items from
throughout the magazine
INSTRUCTIONS FOR FRYING
Combine honey and water in saucepan.
Add beans and bring to a simmer. Once
simmering, remove from heat. Strain and
transfer to parchment-lined sheet tray. Freeze
beans for at least 2 hours.
Once frozen, toss beans with Wondra®
Flour and fry for 1 1/2 to 2 minutes at 350°F
(warning: beans will pop in oil). After frying,
season with salt and pepper. Allow the beans
to sit for a few minutes to become crispier.
INSTRUCTIONS FOR BAKING
Pre-heat convection oven to 425°F or
conventional oven to 450°F.
Combine honey and water in saucepan.
Add beans and bring to a simmer. Once
simmering, remove from heat. Strain and
transfer to parchment-lined sheet tray. Freeze
beans for at least 2 hours.
Once frozen, lightly toss in vegetable oil.
Return to parchment-lined sheet pan and
bake for 5 minutes. After baking, season with
salt and pepper.
Once everything is warm, mixed and
combined, add the cilantro and check for
seasoning. Garnish with eggs prepared to
style, and serve.
Serve 1/2 cup portions.
Serving suggestion: Serve 1 cup and garnish
with thyme.
BEANZINE 29
APPENDIX //
TABLE OF CONTENTS
APPENDIX //
BEANS AROUND THE WORLD
BEANS AROUND THE WORLD
SUBSTITUTING PROTEINS
BEAN SPREADS
1 tbsp tomato paste
3-3/4 cups canned whole San Marzano
tomatoes, crushed through a food mill or sieve
2 cups canned borlotti beans, liquid reserved
INGREDIENTS FOR BREAD GNOCCHI
2-1/2 cups plain dry bread crumbs, finely ground
1-1/2 cups boiling water
18 oz (4 cups) all-purpose flour
2 large eggs
Kosher salt as needed
1/2 cup grated Parmigiano-Reggiano
BLACK BEAN CORN CAKES
YIELDS 12 SERVINGS
INGREDIENTS
1 qt onions, sweet, chopped
1 qt corn kernels, frozen, thawed, drained
2 cups red bell peppers, seeded, finely chopped
2 tbsp garlic, minced
2 tbsp jalapeño, seeded, minced
1/4 cup vegetable oil
3 cups Bush’s Best® Black Beans, drained (can
substitute low-sodium black beans, great
northern, pinto or kidney)
2 qt cornbread, crumbled
2 cups dry bread crumbs
1 cup cilantro, fresh, minced
4 large eggs, lightly beaten
1 tsp each kosher salt and cracked black pepper
1-1/2 cups flour, all purpose
as needed vegetable oil, for frying
1-1/2 gal hearty salad greens (chickory, frisee, etc)
1-1/2 cups prepared sherry-mustard vinaigrette
1-1/2 cups feta cheese, crumbled
PREPARATION
Toss onions, corn, peppers, garlic and jalapeño
with oil. Mix well.
Spread into 1-inch thick layer on a sheet pan.
Roast in 350°F convection or 400°F
conventional oven for 15 to 20 minutes. Stir
often to prevent browning. Let cool slightly.
Combine roasted vegetables with beans.
In large bowl toss cornbread, breadcrumbs and
bean mix. Stir in eggs and adjust seasonings.
Shape into 12 (4 inch) or 24 (2 inch) patties.
Place on sheet pan, cover. Refrigerate until
ready to cook.
FOR FRYING
Dip corn cakes in flour, coat completely. In
skillet, heat 3 tbsp oil over medium heat. Add
a corn cake. Cook 3 minutes or until golden
brown on each side and heated to an internal
temperature of 160°F. Place hot corn cake on
2-cup greens tossed with 2 tbsp vinaigrette.
Sprinkle with 2 tbsp feta crumbles. Serve.
FOR CONVECTION OVEN
Place patties on a sheet pan lined with
parchment paper. Bake in a 400°F convection
or a 450°F conventional oven for 10 to 12
minutes, flipping patties halfway through. Corn
cakes should register an internal temperature
of 160°F. Place hot corn cake on 2-cup greens
tossed with 2 tbsp vinaigrette. Sprinkle with 2
tbsp feta crumbles. Serve.
30 BEANZINE
VEGETARIAN BAKED BEAN CHILI WITH
TOFU AND KALE
YIELDS 35 SERVINGS
INGREDIENTS
1 #10 can Bush’s Best® Bean Pot Vegetarian
Baked Beans
3 tbsp olive oil
84 oz tofu, extra firm, drained, cubed
1 tsp crushed red pepper flakes
1 tsp salt
3 tbsp olive oil
4 cups onion, diced
2 cups carrots, cut into rondelles
24 oz sweet corn kernels, frozen
1/4 cup garlic, minced
56 oz diced canned tomatoes
16 oz green chilies, diced, canned
30 oz crushed tomatoes, canned
8 cups vegetable stock
1/4 cup chipotle peppers in adobo, minced
12 oz kale, fresh, chopped
²∕³ cup chili powder
1/4 cup cumin
PREPARATION
In a large stock pot over medium-high heat,
heat 3 tbsp oil. Add tofu, crushed red pepper
flakes and salt. Sear tofu for 2 to 4 minutes.
Remove from pot and set aside.
In same sauce pan, reduce heat to medium.
Add 3 tbsp oil. Allow to heat. Add onions,
carrots and corn. Sauté for 7 to 10 minutes. Add
garlic and sauté an additional 2 to 3 minutes.
Add tomatoes, green chilies, vegetable stock
and chipotle peppers. Bring to a boil. Reduce
heat and allow to simmer. Add the reserved
tofu, kale, chili powder and cumin. Simmer for
20 to 30 minutes. Reserve warm.
To serve: In a bowl, ladle 12 oz of chili. Serve.
ROASTED POBLANO PINTO BEAN STEW
BRAZILIAN BEAN, BEEF & PORK STEW
AVOCADO HUMMUS
INGREDIENTS
7 #10 cans Low Sodium Bush’s Best® Pinto
Beans, drained, rinsed
3 lbs ham, large diced
4 fl oz canola oil
2.5 lbs white onion, medium diced
1 lb carrot, peeled, medium diced
1 lb celery, medium diced
3.5 oz fresh garlic, minced
3 lbs poblano peppers, roasted, peeled,
medium diced
14 bay leaves
1/2 cup ground cumin
2-1/2 tbsp thyme, dried
¹∕³ cup Mexican oregano, dried
1 gal + 3 qt low sodium chicken stock
4 fl oz sherry vinegar
kosher sale and black pepper to taste
INGREDIENTS
1 #10 can Bush’s Best® Bean Pot Baked Beans
1/4 cup vegetable oil
2 lbs beef short ribs
2 lbs pork shoulder, cut into pieces
2 lbs ham hocks, smoked
1 onion, white, chopped
1 serrano pepper, minced
3 bay leaves
4 garlic cloves, minced
2 cups beef stock
6 cups rice, raw
3 tbsp vinegar, white distilled
1 cup bacon, cooked crisp, chopped
cilantro, chopped as needed
orange slices as needed
INGREDIENTS
1 lb 1.8 oz Bush’s Best® Low Sodium Garbanzo
Beans, drained and reserve liquid
1/2 cup bean liquid
1/2 cup tahini paste
1/4 cup fresh lime juice
1 tsp fresh lime zest
2 garlic cloves, crushed
1-1/2 tbsp Cilantro, minced
1/4 cup extra virgin olive oil
4 ripe avocado, cut in chunks
Salt and pepper to taste
YIELDS 168 SERVINGS
PREPARATION
Heat a large skillet with canola oil over
medium-high heat. Add diced ham and sear
until browned. Remove ham, leaving some fat
behind. Add onions, carrots, celery and garlic.
Sauté for 5 minutes just to soften.
Transfer veggies and ham to a large stock
pot or steam jacket kettle. Add diced roasted
poblano peppers and remaining ingredients
and simmer covered for 30 minutes and then
30 more uncovered. Adjust seasoning with salt
and pepper.
Divide among 4 inch half hotel pans for holding.
After 30 to 35 minutes, remove from oven and
let sit covered for 20 minutes. When ready to
serve remove foil and fluff with a fork.
YIELDS 24 SERVINGS
PREPARATION
Heat oil in a rondeau, over medium-high heat.
Add the meats and sear. Add onion, pepper
and bay leaves, reduce heat to medium and
allow to sauté for 5 to 10 minutes. Add garlic,
sauté additional 2 to 3 minutes, add beef
stock and reduce to medium-low heat. Allow
to simmer for 3 to 4 hours, or until meat is fall
apart tender.
YIELDS 24 SERVINGS
PREPARATION
Add all ingredients to a food processor and
purée until smooth. Adjust seasoning with salt
and pepper.
Hold in refrigerator with plastic wrap pressed
down on the hummus.
COVER
Remove meat from pot; add beans to pot.
Remove bones and any excess fat from meat;
discard. Shred meat and incorporate back
into rondeau. Simmer for 45 to 60 minutes.
Meanwhile, cook rice according to package
directions.
Add vinegar and bacon into rondeau.
To serve, plate 1 cup cooked rice, and top with
a 6 oz ladle of stew. Sprinkle with cilantro and
garnish with orange slice.
PISAREI E FAGIOLI
(BREAD GNOCCHI WITH BEANS)
YIELDS 4-6 SERVINGS
INGREDIENTS FOR TOMATO AND
PANCETTA SAUCE WITH BORLOTTI BEANS
1/2 cup extra virgin olive oil
2 oz pancetta, minced
1 rosemary sprig, chopped
4 large sage leaves, chopped
1/2 cup chopped flat-leaf parsley
2 garlic cloves, minced
1 bay leaf
1 medium onion, minced
PREPARATION
Heat the oil in a Dutch oven over medium heat.
Add the pancetta, herbs and garlic and cook,
stirring frequently, until aromatic, about 2
minutes. Add the bay leaf and onion and cook
until the onion is translucent and soft, about 5
minutes. Add the crushed tomatoes with their
juices and cook for 10 minutes.
Add the beans with their liquid to the sauce, you
may need to thin with a little water. Simmer the
sauce until slightly reduced, about 10 minutes.
Keep the sauce warm or let it cool and store in
a covered container in the refrigerator for up to
3 days.
Place the bread crumbs in a large bowl and pour
the boiling water over them. Let rest for
5 minutes.
Mound the flour on a clean surface. Create a well
in the center and place the eggs and the soaked
bread crumbs in. Using a fork, start dragging the
flour into the egg-breadcrumb mixture. Once
the flour is evenly moistened, knead by hand
on a floured surface until all ingredients are well
combined and the dough seems smooth and
elastic, 10 minutes. Wrap the dough in plastic or
place it in a covered bowl and let rest for at least
10 minutes.
Divide the dough in 2 or 3 pieces and roll it
into small logs, about 1/2-inch in diameter. Cut
the dough into pieces about the size of a bean.
Using the tip of your thumb, press each piece of
dough. Pull your thumb back and up in a quick
motion, releasing the gnocchi. Once shaped, the
gnocchi can be reserved on a floured baking
sheet, loosely covered, in the refrigerator, for up
to 8 hours.
Bring a large pot of salted water to a boil over
high heat, Add the gnocchi all at once and stir
to submerge and separate them. Cook uncover
at a gentle boil until the gnocchi rise to the
surface and are cooked through, 5 to 6 minutes
depending on their size.
Using a slotted spoon, lift the cooked gnocchi
out of the water and transfer them to a large,
heated bowl. Add some of the tomato sauce and
toss the gnocchi to coat well. Add extra bean
liquid if too dry. Serve with additional sauce on
top and pass the cheese on the side.
Adapted from The CIA’s Pasta: Classic and
Contemporary Pasta, Risotto, Crespelle, and
Polenta Recipes by Gianni Scappin and Alberto
Vanoli
BEANZINE 31
PRINCIPLES OF
Healthy, Sustainable Menus
What if leaders in the culinary arts, business, public health and environmental sciences all worked
together to develop business-friendly solutions to today’s most pressing social and environmental
concerns: obesity, diabetes and healthcare costs; the sourcing and production of our food; the
challenge of feeding an additional two billion people by 2050, as global resources decline.
Menus of Change: The Business of Healthy, Sustainable, Delicious Food Choices is a
groundbreaking initiative from The Culinary Institute of America and Harvard T.H. Chan School
of Public Health that examines these key issues. Launched in 2012, the initiative aims to create
a world-class network of collaboration among America’s most talented chefs, nutrition and
environmental scientists, farm and fisheries experts, foodservice executives and policy makers. As
part of this effort the CIA and Harvard have put together 24 principles of healthy, sustainable menus.
Legumes are part of the solution.
Be transparent about sourcing and preparation.
Buy fresh and seasonal, local and global.
Reward better agricultural practices.
Leverage globally inspired, plant-based culinary strategies.
Focus on whole, minimally processed foods.
Grow everyday options, while honoring special occasion traditions.
Lead with menu messaging around flavor.
Reduce portions, emphasizing calorie quality over quantity.
Celebrate cultural diversity and discovery.
Design health and sustainability into operations and dining spaces.
Think produce first.
Make whole, intact grains the new norm.
Limit potatoes.
Move nuts and legumes to the center of the plate.
Choose healthier oils.
Go “good fat,” not “low fat.”
Serve more kinds of seafood, more often.
Reimagine dairy in a supporting role.
Use poultry and eggs in moderation.
Serve less red meat, less often.
Reduce added sugar.
Cut the salt; rethink flavor development from the ground up.
Substantially reduce sugary beverages; innovate replacements.
Drink healthy: from water, coffee, and tea to, with caveats, beverage alcohol. Proud sponsor of Menus of Change.
Learn more at http://www.menusofchange.org.