bean’zine IDEAS TO GROW YOUR MENU AND YOUR BUSINESS

Bread gnocchi with beans recipe, page 31

INNOVATIVE BEAN DISHES WHY LEGUMES ARE GLOBAL LESSONS ON FROM LEADING COMMERCIAL AND THE PROTEIN OF THE MOMENT— USING BEANS TO CREATE CRAVEABLE, NON-COMMERCIAL CHEFS AND THE FUTURE FILLING COMFORT FOODS Open Letter Contents FIRST FEATURED APPENDIX First off, thank you. Thank you for taking the time to learn more about the benefits and possibilities of beans. Beans Fall in Line with Today’s Big Bean on Campus Nutrition At Bush’s Best® we have a long and proud history of Biggest Dining Trends Innovative dishes from non-commercial kitchens bringing the highest-quality, best-tasting beans to our 4 14 26 Sustainability customers, but we also have a history of gratitude. Without Understanding Protein Prices foodservice professionals, like you, who have a desire to Beans Around the World 28 6 Lessons from global cuisine Recipes excite and entice guests through delicious and innovative Get Your Customers to Expect 16 Less Meat and More Legumes 29 menu items, our story would have been much shorter and 7 The Experience of Dining we wouldn’t be where we are today: sharing insights and How chefs are stimulating ideas about how beans are the perfect ingredient for a Canned vs. Dry 22 all the senses with craveable LETTERS brilliant future in foodservice. 8 bean dishes Differentiate Your Sandwiches A note from Bush’s Best® Throughout the following pages you will find educational 9 2 and inspiring information from The Culinary Institute Meet Aqua Faba Menus of Change from the Culinary Institute of America of America. As you will discover, beans are a nutritious, 10 32 flavorful and versatile ingredient that can open new Beans for Breakfast possibilities for menus in every foodservice segment. 12 And the latest bean trends and strategies can make a Roasted, Toasted & Fried difference in your operation immediately—such as how to 13 decrease protein costs, bring in global cuisines, pair flavors for signature dishes and much more.

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 authentic ethnic cuisine. Among the has ever had to cater to, and as such, Consumers continue to say healthy highest ranked within that category: their personas and need states are eating is important. And it should African, Middle Eastern and Latin equally diverse. To accommodate be. Last June, The Washington Post American cuisines, along with this, restaurants are no longer trying reported that two-thirds of American ethnic-inspired appetizers, dips to be all things to all people. Menu BEANS ARE adults are at an unhealthy weight. and breakfasts. sizes are shrinking, and restaurant Not surprisingly, according to a concepts are becoming more New Again 2015 Mintel survey, 61 percent of Beans fit squarely with all these simplified and focused on a specific consumers say they are trying to eat trends. African cuisine relies heavily dish, ingredient or service style. This LEGUMES FALL IN LINE healthier foods and 53 percent say on beans like black-eyed peas, mung allows consumers more opportunities WITH TODAY’S BIGGEST DINING TRENDS they are working on eating a well- beans and red kidney beans. Middle to customize their meals. balanced diet. Two big demographic Eastern sees fava beans boiled into blocks—aging boomers and one of Egypt’s most popular dishes, Millennials are price-conscious, It would be easy to say that beans are timeless, but it turns out the bean is thoroughly Hispanics (who suffer higher rates of ful medames; fava and chickpeas but value many things other than modern, a food that complements an array of current trends and demographic obesity than the general population in falafel; lentils and split peas also price. Environmental concerns, fair changes. That can of beans we are so familiar with is like the frumpy librarian and nearly 43 percent suffer from abound. And of course, killing two treatment of workers or growers and diabetes)—say they are particularly trends with one bean: chickpeas are traceability, as well as health and who takes off her glasses and lets down her hair and…oh! interested in healthier dining wellness are all things that and restaurants giving them Millennials will pay more for. information about healthy BEANS ARE ALL PART OF A They value transparency— dining. But even Gen X and where does this food come Gen Y are eating healthier: HEALTHIER PLANT-FORWARD DIET, from and how was it raised— 40 percent of each say they they are easy to prepare, more sustainable and and a wide variety of choices are ordering healthier options environmentally friendly than animal proteins in flavors, cuisines and flexible when they eat out compared and provide great value to the menu. dayparts. to last year, according to the Hartman Group. Beans and legumes are just the base for hummus. Read about as culturally diverse as Millennials The opportunity to address healthy beans for breakfast throughout the themselves. Nearly every popular dining by adding more beans to the world, and why U.S. restaurants and emerging food region includes menu is huge. Just look at fiber. Fiber should get on the bandwagon, on beans and legumes as part of their helps your digestive and heart health. page 12. flavor identity. Japanese Natto Women need 25 grams per day; men beans, Indian Mung Dal, French need 38. We eat about 15 on average. MILLENNIALS Flageolets, Italian Lupinis, Middle Just a half cup of cooked navy beans? One of the biggest trends hitting the Eastern Garbanzos, Mexican Pintos, Ten grams. restaurant industry and commerce in and North American Navys are all general is the emergence of examples of how beans and legumes Beans have a great health story to Millennials, the largest demographic span the globe. See our story on tell beyond fiber. Check out Sanna block in the country, and roughly beans around the world on page 16. Delmonico’s profile of bean nutrition defined as people 18 to 34 in 2015. on page 26. They are all part of a healthier Millennials are perhaps the most plant-forward diet, they are easy to GLOBAL CUISINE studied demographic group in the prepare, more sustainable and World cuisine continues to be a history of consumer insights. And environmentally friendly than major trend in foodservice. The rightly so: Millennials represent animal proteins and provide great National Restaurant nearly a quarter of the population, value to the menu. Having a variety Association’s 2016 culinary forecast and control over $170 billion in of bean preparations on the menu has global flavors and cuisines spending power. Millennials are can give Millennials the healthy and throughout. Ranked as the twelfth the largest, most culturally diverse sustainable choices they need. They BY CHEF DAVID KAMEN, CIA CONSULTING biggest trend in the forecast: group that the foodservice industry can also offer wide flavor diversity.

4 BEANZINE BEANZINE 5 FIRST // COST FIRST // MENU SUBSTITUTING UNDERSTANDING PROTEINS Protein Prices EASY WAYS TO TRAIN YOUR CUSTOMERS TO EXPECT LESS MEAT AND MORE BEANS COMPARED TO MEAT, BEANS OFFER A STABLE, LOW COST BY CHEF JOHN REILLY, ASSOCIATE PROFESSOR

as the recent Avian Flu that has average price per pound for beans Making the change over pumpkin seeds and decimated chicken and turkey and legumes can be as much as from an animal-based lime-cilantro vinaigrette. flocks, or another recall of some 75 percent less than that of the diet to one of more plant This approach is a kind of meat product because it was average restaurant or foodservice proteins is not only healthy win-win as students are contaminated with salmonella or meat cuts. Beans and legumes for your body, but it can be encouraged to choose E. coli. Midwestern droughts, West are less likely to be impacted by healthy for your business as healthier options, and Coast wildfires and unpredictably diseases, and prices remain steady well. Plant-based proteins the college benefits from changing weather patterns threaten virtually year round. such as beans and legumes reduced animal-protein A traditional Brazilian Feijoada livestock and thereby cause are an easy substitute in consumption.

BY CHEF THOMAS K. SCHNELLER instability in pricing. Recovery from According to USDA National many dishes and have a much lower ASSOCIATE$ PROFESSOR Another example of offering a non- livestock challenges can also take Agricultural Statistics Service cost and better yield than meats. At Google World Headquarters in meat alternative where meat was Nutritionally, beans are a great a long time. Rebuilding herds of surveys, the average wholesale California, the salad bar has been once common is in the caesar salad substitute for meat-based proteins. cattle after a drought or illness, for price for beef has risen $1.46 per An easy way to start is to look at redefined. Instead of the “Raw with chicken. In lieu of pan-fried But they also offer substantial cost instance, can take several years. pound or 63 percent over the last traditional dishes that have beans Vegetable Trough” as named by chicken, falafel can be substituted savings compared to other proteins. 10 years. Average bean and legume and legumes as ingredients and Google Director of Global Food at half the cost. Falafel, a puree Bean and legume pricing, however, wholesale price has actually risen simply add more. A traditional Service Michiel Bakker, the “Salad of chickpeas, garlic, parsley and If you look at meat prices over has remained relatively stable over 71 percent, but that translates to Brazilian feijoada is a robust stew Bar of the Future” includes an spices is becoming very popular as the years you will see that they the last 10 years. As a typically a dollar increase of only $0.15, 10 of beans, tongue, sausage, chicken, array of composed salads including a meatless substitute to anything fluctuate with the seasons. Prices northern crop, beans and legumes percent of the rise in beef prices pork and braised beef. Simply many that are based on beans and fried. As a warm garnish to a caesar for beef rib eyes and tenderloins, have remained mostly outside over the same period. Pork and refocusing the ratio of ingredients is legumes. At the end of the salad bar salad, falafel adds crunch, spice and for instance, tend to rise around of the band of recent weather poultry prices are also on the rise. enough to give consumers a still- there are a few hot dishes where a global flair to a brunch or lunch Christmas and New Year’s, while extremes. Furthermore, the satisfying, yet healthier and more small piece of hot meat or fish can mainstay. With random chicken grilling cuts such as top sirloin and cost-effective entrée. One simple be added to the plate. This concept breasts at about $1.30 per pound pork spare rib tend to fall. But one feijoada recipe includes a total of is known at Google as “The Protein and rising, and canned chickpeas at thing is an absolute: over the last 10 ounces of animal protein per Flip,” where large portions of PROTEIN PRICE COMPARISON closer to $0.60 per pound and stable, 10 years meat prices overall have portion at a cost of about $1.67, and center-of-the-plate animal protein the savings on a dish as popular as increased. And with changes in $4.00 a total of 8 ounces of cooked black are replaced with vegetables and this can be significant. the environment and increases in $3.50 BEEF beans at a cost of about $0.40. By plant proteins. By using this system, global populations—especially in reducing the amount of animal Google cut meat purchases by 20 $3.00 Yale University recently started populations that are no longer in protein by 25 percent to 7 ½ ounces percent while seeing consumer a campaign titled “More This, poverty and can now afford meat, $2.50 and increasing the amount of beans satisfaction scores rise. PORK Less That,” which encourages increasing demand worldwide— by the difference (2 ½ ounces), $2.00 students to choose more plant- prices will continue to rise. a savings of $0.28 per portion is There are a number of strategies for based ingredients and less animal $1.50 realized. On 15 portions per day over using beans and legumes instead POULTRY proteins. One way they promote At the same time, we are constantly 200 days per year, that is an annual of animal proteins. The best one is $1.00 this is by offering three colorful hearing stories about another savings of $840 on ingredient costs. to start small and slowly train your $0.50 and flavorful vegetable and grain outbreak of animal disease such This does not include reduced labor customers to expect different flavor BEANS based salads such as quinoa, sweet $0.0 and storage costs which would experiences in your dining room. potato & garbanzo bean salad with increase savings as well. JANUARY 2005JANUARY 2006JANUARY 2007JANUARY 2008JANUARY 2009JANUARY 2010JANUARY 2011JANUARY 2012JANUARY 2013JANUARY 2014JANUARY 2015 6 BEANZINE BEANZINE 7 FIRST // BOTTOM LINE FIRST // VARIATIONS CANNED VS. DRIED DIFFERENTIATE YOUR SANDWICHES WITH BY CHEF JOHN DE SHETLER, PROFESSOR WHY THE MODERN KITCHEN BENEFITS BEAN SPREADS FROM CANNED BEANS TO HUMMUS AND BEYOND

eans are a variety of additives to enhance flavor or In today’s delicate restaurant Beans can be used to add flavor and interest to sandwiches, finger foods and appetizers by pairing vegetable in the legume preserve the beans' firmness, there economy, there is a lot to be said for them with a dip or spread. There are myriad variations depending on the type of flavor profile you’re family. What distinguishes are also a number of varieties that the labor and cooking efficiencies after. Leave whole beans in the mix if you want a coarser texture. The unexpected addition of a flavor- B them from most other are low or no sodium added and that canned beans provide. ful bean spread or dip can add differentiation to your menu and justify price increases. Here are some legumes is that they can be eaten in preservative free. From a nutrient Sorting beans is a time intensive ideas. All of these spreads can be used as a dipping sauce by thinning them out with either a little oil, their green state, while others such perspective, there is no difference in task that, if done improperly, can stock, bean liquid or water. as lentils and peas are more typically the protein content of canned and leave physical hazards in the mix.

dried for storage, or alfalfa and dried beans. Also, when scaling up production, START WITH THIS ADD THIS PUREE TO THIS GIVES YOU THIS USE ON THESE clover which are normally planted soaking and cooking dozens of WHITE KIDNEY chilies, cumin, smooth Southwest sandwich spread, dip to harvest their sprouts. Although Dry beans have a fairly extensive pounds of dried beans at a time can limes, cilantro panini spread, beans can be eaten when green, the preparation protocol. They first need be tedious and taxing on kitchen GREAT NORTHERN pesto smooth Mediterranean piadini spread vast majority of bean production to be sorted to remove unwanted resources such as storage space and BLACK TURTLE pico de gallo coarse Southwest/Mexico salsa, condiment, chip dip is allowed to mature on the vine. matter, which may include stones, cooking equipment. coarse Southwest/Mexico sandwich spread, Most beans are harvested when twigs or other organic or inorganic RED KIDNEY pico de gallo fish taco topping they have a moisture content of 65 substances. Next, the beans must Dry beans will absorb their weight BUTTER BEANS salt cod, roasted smooth French hors d’oeuvre, condiment to 75 percent of their weight. The be rinsed and soaked in about three in water when soaked. They will garlic, cream

beans are shucked from their pods times their weight of water for a also double in volume. For this garlic, rosemary, smooth Italian sandwich spread, dip CANNELLINI sage, olive oil

and dried further until they have a period about 12 hours. Finally, the reason, the basic rule of thumb is cornbread topping, BLACK EYED PEAS BBQ sauce smooth Southern hushpuppies dip moisture content of only 10 percent. soaked beans can be simmered to substitute twice as much canned Cajun spice, trinity (green salsa, condiment, At this point they are shelf stable. for several more hours until they beans as the recipe calls for in dried. RED KIDNEY peppers, scallions, celery) coarse South/New Orleans muffaletta spread are fully cooked. Other cooking Dried beans will not absorb any Canned beans begin by soaking dry techniques include the use of a additional moisture or increase in PINTO BEANS chipotle peppers smooth Southwest refried beans substitute

beans, combining them with a sauce, pressure cooker or slow cooker. volume during the cooking process. chilies, cumin, FIELD PEAS lime, cilantro smooth Southwest sandwich spread

brine or water, and sealing them in coconut milk, the can. The beans are cooked in Canned beans offer the advantage of When using canned beans, best PINTO BEANS lemongrass, ginger smooth Caribbean jerk sandwich spread the can during the retort, a process being fully cooked and ready to use. practice is to drain the liquid from garlic, parsley, cilantro, falafel GARBANZO BEANS tahini paste coarse Mediterranean where the cans are treated with high They have less preparation time and the beans and rinse prior to using shallots, garlic, smooth French soup, condiment as a vegetable heat and pressure to sterilize the labor, less required skill level and them in a recipe, unless those beans FAVA BEANS thyme, parsley

bean cake, meatloaf, contents and preserve the products. greater consistency than dry beans; are packed in a sauce or brine. The peppers, corn, onions, coarse Southwest CRANBERRY BEANS celery, carrots, thyme, stuffing for peppers The result is fully cooked beans although canned beans are about liquid that is drained from the beans rosemary, garlic flavored by the liquids. twice as much per finished pound can be used as an ingredient in the as dried, not considering labor. recipe—some chickpea liquid to Whether to use canned beans or Canned beans take up more storage adjust the consistency of hummus, dry is a hotly debated issue by both space than dried beans do as well. for example—or the liquid can be professionals and lay people alike. Furthermore, many chefs feel they saved and used to make aqua faba There is a stigma behind canned can better customize the flavor of (see article on page 10). beans that they are unhealthy, too dried beans as they soak and cook as salty or have lots of chemicals opposed to canned beans which are added. While it is true that some already cooked. varieties of canned beans include

BY ERIC L. SCHAWAROCH, ASSOCIATE PROFESSOR

8 BEANZINE BEANZINE 9 FIRST // IN THE LAB

e all do it: open a can of beans, drain the liquid down the sink, maybe rinse the FOAM COMPARISON: VOLUME AND TIME beans a bit and proceed W 1200 20 with the recipe. We do it, but we 18 shouldn’t, because bean liquid is a 1000 16 valuable product. 800 14 12 Consumer websites are abuzz with 600 10 8 the realization that bean liquid can 400 6 be whipped into a super smooth, 200 4 high volume foam similar to an 2 WHIPPED VOLUME IN ML IN VOLUME WHIPPED MINUTES IN TIME WHIPPING egg white meringue. But for all 0 0 the consumer-based social media BLACK RED KIDNEY GARBANZO EGG WHITES frenzy, there’s very little use in the GREAT NORTHERN professional setting.

Aqua faba (aqua meaning water or least an hour (most recipes suggest grated parmesan cheese to make a liquid and faba meaning bean) is a reducing garbanzo liquid by half glaçage topping. All of the glaçages term coined by software engineer before whipping; in order to keep browned equally well and all held and bean-meringue pioneer Goose comparisons equal, we did not their shape. Wohlt. Wohlt’s trials and tribulations reduce it). Egg whites, as a control, working with “vegan meringue” can increased nearly 10 times in volume While performing these experiments, be followed in the Facebook group but began to decompose after only culinary science students discussed Vegan Meringue Hits and Misses a few minutes. Each bean took a a number of potential uses for the (facebook.com/groups/Vegan different amount of time to whip bean-based foam that were both Meringue). Contributors to this to stiff peaks, with garbanzo liquid sweet and savory. The biggest group almost exclusively discuss taking the least amount of time and takeaway from the testing was that meringue made with garbanzo liquid great northern taking the longest. while the foams are stable and can in a sweet application. Egg whites whipped the fastest of help lighten and add volume to a them all (see chart). preparation, they do not provide To explore potential savory and the structure and stability that egg commercial uses for bean-based Macaroons made using foam from whites contribute. Any protein foams, students in the CIA’s Culinary each bean liquid were compared with that leached from the beans into MEET Science program experimented macaroons made with egg whites. the liquid will have denatured and with four different types of bean With the exception of the garbanzo coagulated. Egg whites are rich in liquids from canned garbanzos, macaroons, all were very comparable un-coagulated albumen proteins red kidney beans, black beans and to the egg-white variety. When that are in the raw state. To mimic great northern beans (all low sodium compared side by side, the egg white this structure, bean liquid would varieties); and in two different macaroons were noticeably fluffier need other starches, such as tapioca, Aqua Faba applications: macaroons and savory and a bit cake-ier in texture, while the or possibly other proteins, such as glaçage. Liquid was drained from bean-based products were flatter and pea protein, to be added. There is a MAKING VEGAN MERINGUE FROM BEAN LIQUID each can and whipped. Even though chewier. When presented on their lot of excitement building among each bean liquid had a different own, tasters were not able to tell that consumers for this unique meringue BY CHEF DAVID KAMEN viscosity at the onset, they all they were a bean-based product. treatement. You can be one of the whipped up to between three and first to tap into that excitement in a five times the original volume, and, In addition to the macaroons, each restaurant setting. with the exception of the garbanzo bean foam, as well as egg whites, liquid, all held that volume for at were mixed with breadcrumbs and

10 BEANZINE BEANZINE 11 FIRST // MENU FIRST // MENU Roasted, ADDING UNEXPECTED CRUNCH TO SALADS AND SNACKS Move over croutons, there’s a new Beans may also be pan fried, quickly crunch on the plate. Roasted, toasted producing a crispy toasted exterior Toasted and fried, beans are making a bold that also gives off a pleasant, charred impact in salads and as a snack. smokiness. Heat some olive oil to BEANS FOR Today’s consumer is not just looking just below the smoking point, add for big bold flavors, but textures drained and dried beans, and toss Fried are crucial as well. In a world where well until the outsides are crispy and gluten is falling under greater brown. Serve them hot on top of a BREAKFAST & scrutiny, alternatives to the crouton new age Waldorf salad or even with are also important. Enter the bean. some wilted spinach or field greens. If it is a crouton you are looking THE REST OF THE WORLD IS ONTO SOMETHING BY CHEF BRYAN TOBIAS, LECTURING INSTRUCTOR To include beans as a textural for, try making socca, a traditional element, consider roasting them. Mediterranean French chickpea Maybe we should blame Johnny blood glucose levels, reduce trinity known as the “Three Sisters” Drain and rinse canned beans and pancake. Combine equal parts Cash. In his song “Beans for fatigue, help build muscles and (corn, beans and squash). Most allow them to dry a bit by spreading chickpea puree and water with Breakfast,” the Man in Black sang keep you feeling full longer. Beans recently even breakfast cereals them on a towel-lined sheet pan a small amount of olive oil and about a guy who’d lost his woman. even act as a cancer fighter. Fact incorporating beans and lentils and leaving them uncovered in seasonings of your choice. It is This man reached the depth of is, when paired with eggs, whole have been introduced. the refrigerator for a few hours. important to allow the mixture his depression when he found grains and vegetables, beans make Then lightly toss with oil, season to rest for a few hours so that the himself so lost he was eating beans the current “breakfast all day” trend Beans would make a great addition to your liking and slowly roast in chickpea starches can hydrate. Cook for breakfast. not only better, but better for you. to any contemporary American a 325º to 350ºF oven until they are on a griddle or spread thin in a pan breakfast. Try some left-over pork golden to dark brown and crunchy. and bake in an oven until they are Whatever the reason, the United In the U.K., baked beans are often and beans in a bean and bacon Garbanzos roasted this way make golden brown and crispy. Then cut States is unique in its reluctance to spread on toast for a quick, hearty hash. Many different combinations a great topping to a Greek salad, into triangles or diamonds and toss embrace beans in the a.m. But as breakfast or added as part of the of beans can be put in omelets, and chipotle seasoned roasted black with boiled potatoes and spiced consumers look for healthier, more classic English Breakfast with scrambled eggs and even quiches. beans in lieu of croutons can change yogurt to make a twist on an Indian sustainable forms of eating and eggs, sausage, grilled tomato, To increase the fiber in your a traditional Caesar into a bold chaat papri, or toss with tomatoes and are more open than ever to flavor mushrooms and potatoes. In Egypt pancakes, muffins and scones Southwestern treat. garlic for a gluten-free panzanella. exploration, perhaps it’s time to re- and the Middle East, ful medames simply replace up to 25 percent of examine the role of the bean on the are a popular street food of pureed the flour by weight with pureed BY CHEF BRYAN TOBIAS American breakfast table. fava beans with olive oil, lemon canned white or black beans that and flatbread. In Japan, natto, a have been drained and rinsed. As a Beans are part of an elite group dish of fermented soy beans, has final thought, make eggs benedict of foods that are particularly been eaten for centuries. South a bit healthier and more exciting well suited to an energizing of the border there are countless by topping the poached eggs with breakfast. The USDA lists beans versions of breakfast bean dishes a white bean soup. Finish with a bit in both the vegetable and protein including chilaquiles, frijoles alla of grated cheese and brown under group, garnering the status as a charra quesadillas, burritos and the broiler. “superfood.” Beans are packed the classic huevos rancheros. And full of high-quality protein (up closer to home, in New Orleans, to 7 grams per ½ cup), soluble Basin Street style pairs stewed fiber (5 to 8 grams), vitamins, red beans with rice fritters (calas), minerals, antioxidants and poached eggs and a little andouille complex carbohydrates, and sausage. In central Texas, breakfast deliver no cholesterol and minimal tacos with refried beans, scrambled calories, fat and sodium. Regular eggs, potatoes and salsa are a consumption of beans has been breakfast staple. Many dishes were shown to aid in digestion, stabilize adapted from the American Indian

12 BEANZINE BEANZINE 13 more vegetables and less meat. Chef DeSantis explains, “That LENTIL TACOS W/ CILANTRO LIME RICE TUSCAN BEAN LASAGNA ROLETTES doesn’t mean we don’t like or don’t YIELDS 6 SERVINGS YIELDS 6 SERVINGS serve great beef, pork, chicken or LENTIL TACO INGREDIENTS INGREDIENTS fish. It means that we offer enticing 1/4 cup olive oil/canola oil (75/25) 6 each cooked lasagna noodles or pasta sheets 1-1/2 oz diced yellow onion cut into 3 x 8 strips vegetable-based choices.” 1/4 tsp chopped garlic 3 cups fresh marinara sauce 1/2 cup canned lentils, drained 1 clove garlic, minced ¹∕8 oz taco seasoning (below) 1 tsp fresh oregano or 1/4 teaspoon dried In those wise words may lie the 1 oz pico de gallo (below) oregano Big Bean key to unlocking the challenge 2 each small corn tortillas 1 tsp fresh chopped of basil or 1/4 tsp dried basil 2 cups drained roughly chopped or ground red of increasing plant-protein PREPARATION kidney beans consumption. Identifying dishes Heat oil in a pan over medium heat. Add the 1/2 cup white cannellini beans drained On Campus onion and garlic. Sauté for 5 minutes or until 1/4 cup sundried tomatoes, julienne steeped in NONCOMMERCIAL OPERATORS ARE LEADING as meatless, vegetarian or vegan tender. Add taco seasoning and stir. water MANY OF THE INNOVATIONS IN HEALTHY DINING. HERE’S HOW. is nice but it has the potential Add lentils and heat through, stirring until 1 cup shredded carrot for texture slightly thickened.Stir in pico. Fill tortillas with 1/4 cup cooked quinoa (optional) of turning off people that may lentil mixture and whatever accompaniments 1 cup part-skim ricotta cheese BY CHEF DAVID KAMEN not be looking for those dishes you’d use in a meat taco. Serve with Cilantro 1/4 cup grated Parmesan cheese Lime Rice. 1 cup shredded mozzarella cheese specifically. If it’s just really good 1/4 cup fresh chopped parsley for garnish looking and tasting food that TACO SEASONING INGREDIENTS or as much as commercial offerings.” Chef Claypool’s menu suggests using “flavored bean purees PREPARATION ¹∕8 tsp chili powder happens to be meatless, vegetarian Boil lasagna noodles until al dente and pliable. slight ¹∕8 tsp garlic powder restaurants have been features such unique items as as a [sauce or] base…” for a reduced Drain in colander. If using pasta sheets cut into or vegan, that may have more of an slight ¹∕8 tsp onion powder involved in the evolution a vegetarian okra and chickpea meat-protein portion and “as a 3 x 8 long strips for rolling. Cover with plastic slight ¹∕8 tsp oregano appeal to the masses. wrap to help prevent drying out. Set aside. F of menus to more healthful tagine and caramelized onion and substantial complimentary relish or ¹∕8 tsp ground cumin and sustainable fare, it is in non- white bean flatbread. garnish for the animal protein.” slight ¹∕8 tsp ground paprika Preheat oven to 350˚F. Spray a 13 x 9-inch slight ¹∕8 tsp crushed red pepper baking dish with vegetable cooking spray and commercial foodservice where the slight ¹∕8 tsp ground black pepper set aside. slight ¹∕8 tsp flour In small bowl, combine marinara sauce, garlic, most widespread changes have At Penn State, Executive Chef Chef Christina Bodanza of oregano and basil. Mix well and set aside. been put into practice. Whether in Mark Kowalski features a bean Morrison Community Living, a PREPARATION In a small bowl combine all ingredients. Store in In medium bowl, combine chopped kidney healthcare, where reducing animal bourguignon and a vegetable paella senior living community in Grand air tight container. beans, cannellini beans, carrots, quinoa, sun- protein has been a long-term cause, on the menu to try to “get as much Rapids, Michigan, combines lentils dried tomatoes, ricotta cheese & Parmesan PICO DE GALLO INGREDIENTS cheese; mixing well. or at colleges and universities, crossover appeal with students that and quinoa and dusts patties of 3/4 of a diced onion Spread 1/2 cup of marinara sauce in bottom of ¹∕8 of a diced, de-seeded jalapeno where forward-thinking students would be solely looking for animal this mixture in chickpea flour. prepared 13 x 9-inch baking dish. have pushed for more changes, protein items.” Pan-fried and served on a potato ¹∕8 oz fresh cilantro 1-¹∕8 oz diced tomato Lay out lasagna noodles or pasta sheets (all non-commercial has found ways roll, this mixture makes a unique 1/4 tsp lime juice 6) on prep table. Use a cake spatula or large slight ¹∕8 oz kosher salt spoon to spread and distribute bean mixture to add healthful ingredients in The trend is big in healthcare meatless slider. 1/4-inch thick and evenly over noodles. PREPARATION flavorful and unexpected ways. as well. Executive Chef Todd Roll noodles into a log or rolette. Place bean Combine all ingredients and refrigerate for at lasagna rolettes side by side in sauced baking Daigneault of Atlantic Health Regional Executive Chef Tyler least 1 hour. dish. On the college campus, Chef Systems Overlook Campus, a full- Ehlert of Intermountain Healthcare, CILANTRO LIME RICE INGREDIENTS Top rolettes with remaining marinara and cover Steven Miller, Director of Culinary service medical center in Summit, a Utah-based, not-for-profit system 1/4 cup uncooked basmati rice with mozzarella cheese. Bake until golden Operations at Cornell University, New Jersey, creates a distinctive of 22 hospitals and 185 clinics, 1/2 cup water brown and internal temperature of 170˚F. 1/4 tsp olive/canola oil (75/25) is looking to new cuisines. “We are vegetable bolognaise, made with creates lentil tacos using all of Garnish with fresh chopped parsley. slight ¹∕8 tsp kosher salt doing a lot more Indian foods and white cannellini beans and pesto the traditional ingredients and 2-1/4 tsp fresh cilantro, chopped 1/2 oz fresh lime juice have increased using legumes served with whole wheat pasta. garnishes, except the beef. in vegan food across campus. He uses a similar concept to make PREPARATION Cook rice in water with oil and salt. Remove Doing Indian food is a [natural] his Tuscan bean lasagna rolettes, Many outlets throughout the non- from heat and add cilantro and lime juice to for using more vegetables and less where he grinds red kidney and commercial segment use similar rice. Toss. [animal] protein.” white cannellini beans to mimic the strategies to promote healthier texture of meat sauce in between options. Menu boards, nutrient Executive Chef Bill Claypool of the layers. information and weekly or monthly Vanderbilt University is finding health and wellness promotions new applications for beans. Treat America Food Service, a are all means of raising awareness. “Much of the benefits of beans foodservice management company Certified Master Chef Ron DeSantis, and legumes is their flavor and managing over 120 on-site dining of Yale University Dining, recently texture, and they pair well with facilities in the Midwest, North introduced a “More This, Less That” meat or stand alone in vegetarian Region Chef Stephen Bryant campaign to entice students to eat

14 BEANZINE BEANZINE 15 One early recipe that speaks to this NOAH’S PUDDING idea of dependable, storable nutrition YIELDS 10, 1 CUP SERVINGS is Noah’s pudding or asure. This INGREDIENTS unique dessert is part of Turkey’s 3 cups uncooked whole grain wheat or barley rich culinary tradition. Folklore 1-1/2 cups chickpeas, canned, drained, rinsed 1-1/2 cups navy beans, canned, drained, rinsed has it that when Noah’s Ark struck 1-1/4 cup uncooked rice ground on Mt. Ararat in northeastern 3 tbsp dried currants Beans Turkey, it was cause for celebration. 3 tbsp pine nuts 8 dried apricots, cut in chunks Unfortunately, supplies were 8 dried figs, cut in chunks 3 cups sugar nearly exhausted and so the family 2 cinnamon sticks Around the World gathered together all that was left in zest of 1 orange (optional) the pantry: grains and beans, dried zest of 1 lemon (optional) OVER THOUSANDS OF YEARS, BEANS AND LEGUMES HAVE BECOME INTERWOVEN IN EVERY CULTURE or fruit and nuts, and cooked it into a 2 tbsp rose water (optional) pudding that is still enjoyed today. With the advent of agriculture over 11,000 years ago, people slowly found themselves with an excess of food that could be stored: PREPARATION The night before, put the wheat or barley in Remove it from the heat and fill dessert bowls beans and grains enough to meet their needs with some in reserve. As Clifford A. Wright explains in his book A Mediterranean Feast, RICE AND BEANS a large pot and cover it with plenty of water. or a large serving bowl with the pudding. Bring it to a boil, cover and reduce the heat. Once it cools down and sets, cover and Allow it to boil gently for about 10 minutes. with an excess of food it became desirable to experiment with food to make it more pleasurable. We went from sustenance to To appreciate the global variations refrigerate it for several hours. Before serving, Turn off the heat and leave the grain to cool of bean dishes, consider rice and garnish the pudding with fresh pomegranate enjoyment. Over time, a particular group would choose to eat one specific bean preparation more than others, perhaps because of and soak overnight. beans. In New Orleans, it is easy to seeds, pine nuts, finely chopped dried fruits taste, culture or resources. The more they chose to eat certain dishes over others the more their culinary choices defined them. Over The next morning, the grain should have and ground nuts. absorbed most, if not all, the liquid. Add the fall in love with red beans and rice, Some prefer their pudding more watery, some chickpeas, beans, rice, dried fruits, sugar and time their chosen dishes became part of a distinct regional cuisine. Today, as the world shrinks, regional dishes are fast becoming prefer it stiffer. If you prefer a stiffer pudding, the stew of kidney beans flavored optional rose water or orange and lemon zest. add a teaspoon or two of powdered gelatin familiar and are redefining how we eat. The exciting flavors of the global kitchen are quietly becoming everyone’s cuisine. with tender, long simmered ham Add more water to just cover the ingredients, if while the mixture cooks. hocks served over white rice. Travel needed. Bring the mixture to a boil. Stir gently east across the South and you will with a wooden spoon until it thickens. Source: http://turkishfood.about.com BY CHEF BILL BRIWA, PROFESSOR OF CULINARY ARTS quickly discover another version, Hoppin’ John. Traditional at the New Year, this version of rice and beans BEANS IN MEXICO drizzled with goat cheese crema and features black eyed peas— which the Travel to Mexico and rice and topped with a pico de gallo salsa. slave trade brought from Africa to beans are a staple food along with With that kind of treatment, a simple America—smoked pork and Carolina corn that provides the nutritional food because a luxury. rice. By eating so frugally at the foundation of a nation. The same New Year you were believed to be holds true of India with its lentils A great idea for beans that is forecasting good luck for the coming and rice and China with rice and also taken from Mexico is adding year. Superstition also holds that the soybean preparations. beans to snacks and sandwiches. dish offers the chance to connect From nachos to tacos, empanadas, with relatives who have passed on. Mexicans treat beans with a respect tamales and the newly popular The eyes of the beans are your dear and an appreciation that borders on tortas or sandwiches, beans make departed staring back at you and reverence. A pot of frijoles de charro, all the difference in the hand held/ when you eat the beans your relatives or cowboy beans, is a common treat snack food menu parts. Imagine the are enlivened. flavored with jalapenos, cilantro Mexican pork sandwich cochinita and chorizo and frijoles borrachos, pibil torta on a crispy, but soft roll, Rice and beans in the Caribbean are or drunken beans, are cooked with pickled red onions, refried black often enriched with coconut milk Mexican dark beer for a distinctive beans and roasted tomato habanero rather than pork and one celebratory rich maltiness. Look for anise- salsa, or the recipe on the following Cuban version flavored with cumin flavored avocado leaves or epazote page for tortas ahogadas. and oregano, onions and peppers to flavor black beans. Even humble and brightened with vinegar is refried beans can become something known as moros y cristianos. The special in the hands of a sensitive black beans and white rice of this cook: refried beans mashed and version are symbolic of the historic cooked until crispy in flavorful lard; battle between Moors and Christians. at service, folded in thirds like a French omelet, turned from the pan,

16 BEANZINE BEANZINE 17 BEANS AROUND THE WORLD // RECIPES ON THIS PAGE ADAPTED FROM ©JOYCE JUE, SAN FRANCISCO CHRONICLE BAKED BEAN FUSION TORTAS AHOGADAS This final recipe is not traditional, CHAR SIU - CANTONESE ROAST PORK CHAR SIU “BAKED BEAN” BAO YIELDS 8 SERVINGS but is built firmly on the backs of YIELDS 6 SERVINGS YIELDS 6 SERVINGS

INGREDIENTS PREPARATION Stir frequently until the bean paste thickens two very traditional dishes that INGREDIENTS INGREDIENTS 3 lb pork butt, roasted, medium dice Place the pork, 2 garlic cloves, thyme and bay slightly. Season generously with salt. everyone loves: traditional and 7 tbsp honey baked bun dough, 1 recipe 2 garlic cloves leaves in a Dutch oven and cover with water. 2 tbsp hoisin sauce The bean puree should be slightly liquid, not 2 fresh sprigs thyme Simmer for one hour, or until the meat is very simple baked beans and char 1 tbsp preserved red bean curd FILLING dry. Add more water to the beans if the mixture 2 bay leaves tender. Drain the meat and set aside. 1/4 cup Chinese soy sauce 1 tbsp ginger, grated is dry. siu bao, the delicious barbequed 3 tbsp canola oil 1/4 cup sugar 1 tbsp oyster sauce For the salsa dulce, place the tomatoes, onion, 8 birotes, or thin and crispy baguette pork buns of China’s Guangdong 1 tbsp shaoxing (Chinese rice wine) 1 tbsp hoisin sauce garlic and oregano in the blender, blend well salt to taste SANDWICH ASSEMBLY 1 large clove garlic, minced 1 tbsp dark soy sauce until smooth. In a saucepan heat the oil over region. The recipe replaces a Heat 3 tablespoons of oil in a skillet and sauté 2 lbs pork butt, cut in long strips 2 tbsp sugar moderate heat, add the sauce and fry it until SWEET TOMATO SALSA (DULCE) the boiled meat until golden brown. Keep the portion of the pork filling with 3/4 cup water changes color, season with salt to taste. Keep 3 lb roma tomatoes, chopped meat warm. PREPARATION 1 tbsp peanut oil the sauce warm. savory-sweet baked beans. There 1-1/2 white onion Stir together 4 tablespoons honey, hoisin, red 1 onion, chopped Split the birote lengthwise, taking care not to 2 garlic cloves For the salsa picante, remove the stems from are lots of good reasons for this bean curd, soy sauce, sugar, wine and garlic in 1-1/2 cups char siu, diced (barbecue pork) cut all the way through. If using a baguette, the 1/2 tsp dried oregano the chiles. In a small saucepan, bring 1 cup of a baking pan. Add the meat. Toss to coat well 1-1/2 cups maple sweetened baked beans, pieces should be about 5 inches long. simple innovation. Pork and beans 2 tbsp canola oil water to a boil and add the tomatoes, chiles, with the marinade. Cover and refrigerate for 4 canned onion, garlic, vinegar and oregano. Reduce the Spoon a thin layer of the bean paste on one have a natural affinity. They share to 6 hours. 1 tbsp cornstarch PINTO BEAN PASTE heat and simmer for 15 minutes. Remove from side of the split birote and fill with a generous 1 tbsp water a similar sweet and savory flavor Preheat oven to 375° F. Pour 1/2 cup water into 1/2 lb pinto beans, canned heat and let cool. portion of the pork mixture (try to keep the 1 tsp sesame oil a baking pan fitted with a roasting rack. Place 1/2 white onion, quartered, sliced sandwich from breaking open). profile. And there is a nutritional Transfer the mixture to a blender and process meat on rack and roast for 1 hour, basting with 4 tbsp Canola oil GLAZE until smooth. Transfer to a serving bowl and Using tongs, dip each torta in the salsa dulce benefit in replacing a rich cut of sauce every 15 minutes and turning meat after salt to taste 2 egg yolks serve at room temperature. and transfer to a serving plate or spoon the salsa 30 minutes. When cooked, brush meat with the pork with beans. The over-rich 2 tbsp water dulce inside and on the outside of the torta. remaining honey and allow to cool. GARNISH: SALSA PICANTE For the bean paste, heat the oil in a medium pork gets an assist from the beans, 1 tsp sugar 20 de árbol chiles frying pan over medium heat. Sauté the onion Serve the salsa picante on the side. 3 roma tomatoes until caramelized over medium heat. Discard the which are at once meaty and lean. PREPARATION 1/4 white onion onion and leave the flavored oil in the pan. Combine oyster sauce, hoisin, dark soy, sugar Note: if substituting with a crispy and thin baguette, cut The beans are baked along with 1 garlic clove and water in a bowl (for sauce). Puree the beans in the blender with enough the bread into 5” pieces for a regular size torta. Each the pork inside a layer of dough, BAKED BUN DOUGH 1/4 cup white vinegar baguette should yield enough for 2 to 3 tortas. water to form a thick puree. YIELDS 20 SERVINGS Combine cornstarch with 1 tbsp cold water 1/2 tsp dried oregano which assures they stay moist and for slurry. Re-heat the flavored oil, add the bean puree and INGREDIENTS cook for 20 minutes on medium-low heat. tender. The fiber that the beans Heat a wok over medium-high heat. Add 1 1 tbsp active dry yeast tablespoon peanut oil. When hot, add onion, add to the dish ups the likelihood 3-1/2 tbsp sugar stir fry until soft. Do not brown. that you will find these buns not 1 cup warm milk (100 to 110) 3 eggs Add ginger, stir fry 30 seconds, add diced pork just delicious but also satisfying. 3/4 cup soft butter and beans, stir fry 30 seconds. Pour in sauce Finally the added complexity of 3-1/2 cups all purpose flour; extra for kneading mixture, bring to a boil. Stir cornstarch/water slurry into a smooth mixture, then pour into the this new combination makes each PREPARATION pork, stirring constantly. It should thicken up in of these dishes new again. Stir together the yeast and 1 tbsp of sugar in about 30 seconds. Add the sesame oil. Remove the mixing bowl of an electric mixer. Add 1/4 to a pan to cool. Chill in refrigerator until cold. cup of the warm milk. Let stand 5 minutes, then Cut prepared dough in half. Form each into a 12- stir to dissolve. It should foam and bubble. If it Creating a new dish like this is inch long log; cut into 10 pieces. Roll each piece does not, discard, and use a fresh package of into a 4” circle. Roll outer inch of each circle ¹∕8” always an exciting exercise, which yeast. Stir in the butter and remaining milk. thin, leaving the center slightly thicker. seems to be happening more often Place 3-1/2 cups of flour on top of the liquids in Place dough in a circle in palm of your hand. the mixing bowl, attach dough hook and turn these days. With the popularity Put a big tablespoon of pork mixture in the the machine on low. Mix well until the dough center of the dough. Put thumb over the pork. of global flavors, more cooks are comes together and pulls away from the sides GLOBAL LESSONS With your other hand, bring up edge and of the bowl. Add the eggs in one at a time drawn to explore what was once make a pleat in it. Rotate circle a little and mixing well in between each addition. Place make a second pleat. As you make each pleat, a no-mans land between the dough in oiled bowl and let proof in a warm gently pull it up and around as if to enclose spot for 30 minutes. established regional cuisines of your thumb. Continue rotating, pleating and the world. After the first 30 minutes, flatten out the dough pinching, then gently twist into a spiral. Pinch Properly cooking dry beans so Add richness to bean preparations Add plenty of flavor. Onions and Leveraging beans to assure Look to tradition to point the into a rectangle. Fold the sides into the middle to seal. Place bun pleated side down on a and roll the dough up like a jellyroll. Repeat this parchment square. Repeat with the remaining they are tender and velvety relies using everything from fatty pork garlic, herbs, chilies and spices. satiety is a long-practiced strategy way to compelling combinations While there are lots of every 30 minutes, returning to bowl each time dough and filling. 1 2 3 4 5 for 1-1/2 hours. on presoaking and gentle cooking and lard to duck fat, sausage and Something as simple as adding around the world. of beans and grains, which can opportunities to experiment, Place buns 1.5” apart on a baking sheet. Let rise without excessive acid until coconut cream. Fat makes beans a head of roasted garlic and a provide a significant nutritional After the last fold, the dough should be soft until doubled in size, 30 minutes to 1 hour. studying the evolution of legumes and pliable. Let sit for 30 minutes, then punch the beans are tender, and then less austere and more palatable. chipotle pepper to your beans boost. From rice and beans to Preheat oven to 350°F. Beat egg yolk with down dough and place on a lightly floured in world cuisines will guide you to water and sugar; brush over the buns. properly seasoning. Using canned as they cook and finishing them sandwiches that feature beans. surface. It is now ready to form into rolls, Bake 20 minutes. beans sidesteps this issue and as- with cilantro makes a world of Today you even find bakers great, new ideas. buns or loaves. sures success with bean cookery. difference. adding bean flours or bean purees As an aside, the bean liquid is a to breads, cookies and pastries. great start to a vegetable stock, White bean peanut butter blondies full of body and savory. Don’t ever are a particularly unique treat. throw it out.

18 BEANZINE BEANZINE 19 BEANS AROUND THE WORLD //

Baked Beans UNITED KINGDOM GLOBAL Red Beans & Rice Cassoulet Comfort Food The iconic savory-sweet dish typi- SOUTHERN FRANCE NEW ORLEANS cally made from navy beans. WARM, FULL-BELLY DISHES FROM AROUND THE WORLD TO INSPIRE YOUR NEXT LTO Classic slow-cooked Take the leftover ham bone Fasol casserole with white beans, from Sunday’s meal, simmer RUSSIA sausages and duck confit. it all day with some red kidney beans and sausage. In the Ukraine, cabbage might be added to this Hoppin’ John kidney bean soup. SOUTH CAROLINA

Black eyed peas simmered with bacon, ham and oups and stews made with vegetables is eaten on New a myriad of types of beans Years Day for good luck. are enjoyed all day, every day S 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 Soupe Corse the food of kings and pharos alike. CORSICA In fact, beans were so important to Hearty mountain soup the Roman Empire that the emperor of navy beans, pork, Favius is named for the fava bean and and pasta. Cicero is derived from the chickpea.

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 Feijoada lobster and all things in between. But BRAZIL they can also be the star of the show. This import from Portugal features black beans, pork and beef and has become a national tradition. Rajma INDIA Waakye This thick, curried red GHANA bean stew is popular in Puchero Red beans or black the north of India. URUGUAY/PARAGUAY eyed peas are used to prepare this staple, Explorers from Spain usually served with rice. introduced this hearty stew of chick peas, pork,

vegetables and potatoes. Cholent Minestrone Porotos Granados ISRAEL TUSCANY CHILE A slow-cooked stew of white or red beans, barley, potatoes The highly adaptable vegetable, Red beans or black eyed peas pasta and cannellini bean soup. are used to prepare this staple, and chicken or beef. usually served with rice.

20 BEANZINE BEANZINE 21 eans are a single food product But beans can be prepared as the that can cross pollinate star of any dish, and if paired with menus from regions all other whole grains or nuts, can be as B around the world, can replace nutritionally balanced, fulfilling and meat as a valuable source of protein, indeed craveable as any meat-based be served hot or cold, sweet or menu item. Plus, beans create less savory, pureed or whole and can be waste than traditional meat-based as simple as opening a can. In this proteins, are more affordable and are day of better-for-you foods, beans very profitable. can’t be ignored. Recently there has been a wave Nutrient density is a current of chefs who are cooking with the The buzzword with consumers looking understanding that consumers want for healthful ways to feel satiated. to feel good about what they are Experience According to the USDA, Americans putting into their bellies. Take Chef eat an average of 71.1 pounds of Tal Ronnen of Crossroads in Beverly red meat a year. But recent studies Hills and author of The Conscious by the World Health Organization Cook, a bible of vegan cookery. His and The International Agency for Motto is “you won’t miss the meat.” Research on Cancer have identified He accomplishes his goal by adding Chef Tal Ronnen of Crossroads in Beverly Hills and author of The Conscious Cook. that red meats and any processed layers of flavors such as smoke meats, including high temperature to the classics as in his smoked cooking (such as grilling and cannellini bean hummus, leek pate, OF DINING roasting) of beef, veal, pork, lamb and and tomato braised banana peppers. HOW CHEFS ARE USING BEANS TO CREATE EXCITEMENT AROUND HEALTHY EATING other widely consumed meats are Or Chef Daniel Humm of Nomad carcinogenic. In light of this, menus and Eleven Madison Park, whose BY ASSOCIATE PROFESSOR REBECCA PEIZER C.H.E., C.E.C. across the country and the globe veggie burger with piquillo peppers should be looking for alternative, is packed with beans, and for $18 one plant-based options that can meet certainly feels like a luxury burger. the consumers’ need for protein. So what strategy are these chef’s The goal should be to create menu using? Stimulation of all the options using plant-based foods senses. Showcasing bold world where even meat eaters don’t feel flavors, exciting textures and trendy they are missing anything. This concepts which all lead towards the is the idea of “craveability.” Often, “experience” of eating food. It is a the craveable aspects of many of more holistic approach to serving a the world’s bean dishes are due nutrient dense “good for you” meal to pairing beans with fatty and that more and more chefs and food smoky meats such as in the French service operators are catching on to. cassoulet, or the Brazilian feijoada. 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 3 4 5 6 1 Chili Bean Spreads Condiments Breads Deli Meats + Proteins Sandwich Toppings Etc.

B

7 8 9 10 11 6 Salad Greens Assorted Beans Salad Toppings Cooked Starch Broths

Toasters Dressings

A SANDWICHES B SOUP + SALAD 1 6 SWEET BEAN WAFFLE BEAN BEET AND BARLEY BURGER PISTOU PROVENCAL 2 Garbanzo Bean Hummus, Sage White Bean, Black 7 Mixed Baby Lettuces, Baby Spinach Breads Bean Puree Beef & WITH MAPLE BACON CRUMBLE 8 Garbanzos, Kidney, Cannelini, Black, Black-Eyed Peas, Vegetarian Taco Shells 3 Meat (chicken, ham), Grilled Tofu, Patties (falafel, Pinto, Hominy black bean) Chicken & INGREDIENTS INGREDIENTS INGREDIENTS Sliced Radishes, Julienne Carrots, Diced Red Onion, Tortillas Vegetarian 4 slices bacon 1/2 cup red kidney beans, canned 4 Lettuces, Tomatoes, Onions, Sprouts  9 Mixed Grain Salad, 2 Shredded Cheeses, Cooked 12 oz black beans, canned, drained, rinsed Shredded Chicken, Chopped Egg, Crumbled Bacon 1-1/2 cup all purpose flour 1 cup red beet, finely grated 1/2 cup black eyed peas, canned 5 Oils (olive, sesame, peanut), Mustard, Mayonnaise 1/2 cup cornstarch 1 cup pearl barley, cooked 1/2 cup cannellini beans, canned 10 Cooked Soup Noodles, Cooked Rice (hot) 1/2 cup confectioners sugar 1 cup cashews, toasted 1 cup onion, small dice 11 Balsamic, Asian Ginger, Ranch 2 tsp baking powder 1 cup yellow onion, small dice 2 tbsp garlic, sliced thinly 1 cup milk 1/2 cup extra virgin olive oil 1/2 cup carrot, small dice 1/2 cup cannellini beans, canned, drained 1 cup breadcrumbs 1 cup yukon Gold potato, small dice 1/2 cup black eyed peas, canned, drained 1 egg, large 1/2 cup tomato, small dice Illustration by Jason Walton 3 eggs, separated 1 tbsp tamari 1 cup zucchini, small dice 4 tbsp butter, cold, diced salt 1/2 cup dried soup noodles pinch salt black pepper 1/4 cup extra virgin olive oil 1/4 cup canola oil 6 kaiser rolls 4 cups chicken broth (from p. 23) 1 cup maple syrup, heated 6 butter lettuce leaves 2 tbsp basil pesto 1 cup whipped cream 6 slices smoked gouda 1/4 cup Parmesan cheese, grated London uses the trendy technique So how can chefs and food service and creating your own soup with 1/2 cup red onion, shaved 6 slices crusty bread, grilled 1/2 cup garlic aioli 1 garlic clove of pickling and pairs a simple but operators use the versatility, the beans, broths and spice blends delicious white bean puree with nutritional benefits and simplicity available to choose from. Or how PREPARATION PREPARATION PREPARATION Cook bacon until crispy. Drain and reserve the Preheat oven to 400˚F. Rinse all the beans. pickled mushrooms. Chef Alison of beans to their advantage? Give about the toast craze that would allow fat for later use. Crumble bacon and set aside. Heat a skillet with 2 tbsp olive oil and add Heat a large pot with the olive oil. Roman, Senior Food Editor at Bon the consumer options. One concept the consumer to customize their toast Combine flour, sugar, baking soda, cannellini onions. Saute until golden brown and remove Add onion and sweat until translucent. beans, butter and salt in the bowl of a food from pan. Cool. Appetit, employs the burnt-food that gives all the nutritional decision or sandwich with bean puree as a Add sliced garlic and salt and cook for 1 minute processor. Pulse until the mixture resembles Add onions, beans, beet, barley, cashews, until aromatic. trend in her white beans and charred making power to the customer would spread instead of mayonnaise? Bean coarse meal. Place into a bowl. bread crumbs, egg and tamari to the bowl of Add carrots, tomatoes and chicken broth. Bring broccoli with Parmesan. For an be a bean bar, akin to the traditional “butter” can replace traditional butter Stir eggs and milk together in a bowl and a food processor. Pulse until mixture is to a boil. Season with salt. even more innovative way to use salad bar with all the accoutrements, as a spread by freezing, blending add to the flour mixture, stirring until just crumbly and texture resembles ground meat. combined. Set aside for 20 minutes. Do not puree smooth. Season to taste with Add potatoes and zucchini and simmer for 5 beans, Chef Enrique Olivera of Moxi but focused on the nutrient dense and aerating beans. Pickled beans salt and pepper. minutes. Heat a waffle iron and coat with canola oil. restaurant in San Miguel de Allende, bean, rather than on salad greens. can be served as a side dish or as a Add 3/4 cup of waffle mixture to the waffle iron Portion into 6 patties. Add soup noodles and beans. Simmer for 5 and sprinkle 2 tbsp of black eyed peas over minutes. Mexico, incorporates beans into A selection of cooked beans and salad topping. The choices afforded Heat an oven proof skillet with the remaining the batter. Close waffle iron and cook until olive oil until just beginning to smoke. Add Swirl in basil pesto. tamale dough as a flavoring in his bean purees could be available for to the consumer, perhaps at a college golden brown. patties and brown on one side. Rub bread with garlic. black bean tamales with cheese and the guest to mix and match or top campus, in a grocery store or even at Place waffle on a plate and top with maple Flip patties over and place pan in the oven. syrup, whipped cream and bacon crumbles. Serve soup sprinkled with parmesan cheese ancho adobo, and his famous Hidden with an assortment of very flavorful a fast-casual restaurant, as well as the Bake for 10 minutes until heated through and and a slice of bread. Egg dish pairs beans with yet another spice blends, sauces, broths, meats, quick and easy method of delivery browned. Add one slice of cheese to the top of protein alternative: grasshoppers. greens, breads and other vegetables. fit very well into today’s increasingly each patty and heat until melted, about 1 min. Toast bun if desired and place one patty topped Imagine walking up to the bean bar busy lifestyle. with lettuce, onion and aioli on the bun.

24 BEANZINE BEANZINE 25 APPENDIX //

The powerful, healthful story of legumes the diversity of microorganisms— unique colors, aromas and flavors REFERENCES including probiotic, or good in plant foods. Beans contain a US Department of Agriculture & US Department BY SANNA DELMONICO, LECTURING INSTRUCTOR NUTRITION bacteria, in the gut—greatly impacts variety of antioxidant and other of Health and Human Services. Dietary Guidelines not just our digestive health, but phytochemicals, like lignans and for Americans, 2010. 7th Edition, December 2010. cardiovascular health, and protection saponins, as well as flavonoids and emember in grade school, important phytochemicals. Several The higher a person’s intake of from infections, obesity and even phytosterols. These phytochemicals What We Eat in America, NHANES 2011-2012, your teacher gave you a dry of these vitamins and minerals, beans, the higher their overall mental illness. contribute to the cancer-preventing Food Patterns Equivalent Database (FPED) bean and you put it between including folate, iron and potassium, nutrient intake tends to be. properties of beans. 2011-2012 available at www.ars.usda.gov/ba/ wet paper towels? With are nutrients of concern in the U.S. Because of the variety of nutrients R Beans are good sources of prebiotic bhnrc/fsrg nothing else, the beans grew. Beans diet. Potassium is important for in beans, the U.S. Dietary soluble fiber, which is food for BEANS DISPLACE LESS HEALTHFUL FOODS contain virtually everything they blood pressure reduction. Adequate Guidelines and MyPlate count probiotic bacteria. This prebiotic AND NUTRIENTS Hosseinpour-Niazi S, et al. Inverse association beans as both vegetable and need to germinate and grow into new folate intake during pregnancy can soluble fiber also helps reduce Besides being incredibly nutrient between fruit, legume, and cereal fiber and protein. Several international food plants. Those vitamins, minerals, help prevent birth defects such as LDL-cholesterol levels in the blood. rich, more beans in the diet means the risk of metabolic syndrome: Tehran Lipid guides, such as those of Mexico, and Glucose Study. Diabetes Res Clin Pract fiber and macronutrients that help spina bifida. A low level of iron is the Soluble fiber binds bile—which that less nutrient dense, potentially Antigua and Barbuda and South 2011;94:276-83. beans grow also make them some of most common nutrient deficiency is made from cholesterol—in the less healthful foods, are displaced. Africa, call out the dietary and the most nutritious foods around. worldwide and is especially a concern small intestine and carries bile out It is pretty simple. An appetizer of culinary importance of beans and Bazzano LA, et al. Legume consumption and risk for young women and children. The of the body along with the fiber, so white bean bruschetta drizzled with legumes by putting them in their of coronary heart disease in US men and women: The Scientific Report of the 2015 absorption of the “non-heme” iron— cholesterol will not be recirculated. flavorful olive oil, for example, is own distinct food groups. NHANES I Epidemiologic Follow-up Study. Arch Dietary Guidelines Committee states iron that is not attached to a protein— Insoluble fiber holds onto water significantly lower in saturated fat Intern Med 2001;161:2573-8. that “dietary patterns with positive in beans can be enhanced by pairing as it passes through the digestive than bruschetta topped with cheese health benefits are described as high them with a source of heme-iron, BEANS AND BLOOD SUGAR tract. This softens the stool, helping such as mozzarella or burrata. An Bazzano LA, et al. Dietary fiber intake and in vegetables, fruit, whole grains, such as a small amount of meat or Beans contain complex with regularity and reducing risk entrée of red beans and rice, even if seafood, legumes and nuts,” and that with a source of vitamin C, such as carbohydrates, including starch, reduced risk of coronary heart disease in US men of colorectal cancer. The downside flavored with a bit of tasso or sausage, and women: the National Health and Nutrition a healthy dietary pattern includes citrus fruit or tomatoes. Serving black “resistant starch” (starch that doesn’t of some fibers can be occasional contains much less processed meat, 1.5 to 3 cups of legumes each week beans with a citrus salsa, for example, digest and acts like fiber) and both Examination Survey I Epidemiologic Follow-up gassiness. However, research shows and likely less sodium, than a less Study. 2003;163:1897-904. (adults in the United States eat about maximizes iron absorption. soluble and insoluble fibers. This this effect may be overestimated and plant-forward entree. Adding beans 1 cup per week). combination of slow-digesting that when people eat beans several to the menu can help reduce some of Papanikolaou Y and Fulgoni VL. Bean carbohydrates and fiber means beans times per week, it becomes much the things Americans need to reduce consumption is associated with greater nutrient BEAN NUTRITION are low glycemic-index foods. While less of a concern. Consider smaller in their diets, like saturated fat, intake, reduced systolic blood pressure, lower Eating beans has a positive impact sweets, white bread and other foods amounts of beans that appear more sodium and processed meats. body weight, and a smaller waist circumference on some of the most debilitating high in refined carbohydrates raise frequently on menus, in more menu in adults: results from the National Health and chronic diseases in the United States. blood sugar quickly, eating beans categories. A number of important The varied colors, textures and Nutrition Examination Survey 1999-2002. J Am Eating more beans can help lead to a results in much slower and lower culinary herbs and spices, such as flavors of beans make them versatile Coll Nutr 2008;27:569-76. reduced risk of metabolic syndrome, rises in blood sugar. This makes sage, epazote in Mexican and Central ingredients on all parts of the menu. type 2 diabetes, colorectal cancer beans great choices for people America cuisine, and asafetida in We can look to traditional world Rebello CJ, et al. A review of the nutritional and coronary heart disease. Higher concerned about preventing and Middle Eastern and Indian cuisine, cuisines and classic dishes for ideas value of legumes and their effects on obesity bean intake is also associated with treating type 2 diabetes. Like the are said to reduce gassiness, but and inspiration, as well as looking to and its related co-morbidities. Obes Rev. lower waist circumference and lower fiber in other nutrient-dense foods, research is limited. innovative chefs and current menu 2014;15:392-407. body weight. Eating beans may be including vegetables and fruit, fiber concepts. Adding beans to the menu protective against obesity, especially in beans helps you feel full and keeps Winham DM, Hutchins AM. Perceptions of EAT THE RAINBOW OF BEANS enhances nutritional quality and abdominal obesity, which is linked to you feeling satisfied longer, without Fruits and vegetables aren’t the nutrient density. As more meals are flatulence from bean consumption among increased risk of heart disease. adding many calories. only foods rich in colorful, health- eaten away from home, restaurants adults in 3 feeding studies. Nutrition Journal. One reason beans may help with promoting phytochemicals. and foodservice have more 2011;10:128. weight management is that they THE MICROBIOME AND BEYOND Think of the gorgeous variety of opportunities to positively impact the Mitchell DC, et al. Consumption of dry beans, are so nutrient-dense. They provide Today, there is tremendous interest colors and color patterns on black health of guests, and beans can do peas, and lentils could improve diet quality high levels of vitamins and minerals, in the human microbiome, the beans, kidney beans, red beans, that deliciously. in the US population. J Am Diet Assoc but have few calories. They are rich variety of microorganisms that live cranberry beans, pink beans and 2009;109:909-13. in protein, B vitamins, including on and within our bodies, especially black-eyed peas. Phytochemicals folate and niacin, minerals including those found in our digestive tracts. are frequently responsible for the iron, zinc and potassium, as well as Emerging research indicates that

26 BEANZINE BEANZINE 27 APPENDIX // APPENDIX //

The best beans Great menu items from SUSTAINABILITY leave a tiny footprint RECIPES throughout the magazine

ROASTED, TOASTED AND FRIED BEANS FOR BREAKFAST BEANS ARE NEW AGAIN At Bush’s Best®, how we grow Here are some examples of our beans is just as important our practices: as how they taste. Beans are • Most of the water used is recycled already a wonderfully sustainable, or returned through field irrigation. earth-friendly crop, and with the additional steps we take at • Solids from our wastewater are our Chestnut Hill facility, we are converted into clean-burning working to ensure that every can of energy—which supplies over 10% of Bush’s Best beans is good for our our facility’s total energy needs. customers and the planet. • We use energy-efficient systems like hydrostatic cookers that can THE NATURAL GOODNESS OF BEANS handle large volumes of various SWEET-N-SALTY GARBANZO BEANS CUBAN RICE & BEANS CON HUEVOS MOROCCAN SCENTED BAKED BEANS

Beans are already known to be rich can shapes and sizes, reducing YIELDS 12 SERVINGS YIELDS 24 SERVINGS YIELDS 30 SERVINGS with life-sustaining nutrients when steam and water use. INGREDIENTS INGREDIENTS INGREDIENTS eaten, but they also do a lot of good • Steel cans have a recycling rate 18 cups Bush’s Best® Low Sodium 3 qts Low Sodium Bush’s Best® Black Beans 1 #10 can Bush’s Best® Bean Pot while they’re still growing. Beans Garbanzo Beans, drained and rinsed with brine Vegetarian Baked Beans of 64%, making them the most 3 cups honey 4 cups chopped onion 2 tbsp olive oil have a “nitrogen-fixing” bacteria recycled container in North 12 cups water 4 cups chopped green and red bell pepper 2 yellow onions, medium dice that lives in their roots and draws 1-1/2 cups Wondra® flour 1/4 tsp chopped garlic 2 carrots, peeled and medium dice America. 2 tbsp sea salt, ground 2 tbsp ground cumin 3 fresh cloves garlic, minced nitrogen from the air and returns it 3 tsp pepper, black, cracked 2 tbsp dry oregano 3 tbsp fresh ginger, peeled and minced to the soil. • Our present facility in Chestnut thyme, fresh, hand-picked as needed 1 cup chopped fresh cilantro 8 oz pitted dates, chopped Hill uses 30% less water than our vegetable oil as needed 4 bay leaves 3 tsp ground cumin olive oil as needed 2 tsp ground coriander Beans are tough, too—they don’t former plant. INSTRUCTIONS FOR FRYING 3 qts cooked white rice ground turmeric 1 tsp Combine honey and water in saucepan. 1 cup gluten-free vegetable stock 1/2 tsp crushed red chili flakes require as much water or fertilizer • Steel cans today are lighter than Add beans and bring to a simmer. Once 3 tbsp apple cider vinegar 1 tsp paprika as other crops, and they’re drought ever, which reduces shipping simmering, remove from heat. Strain and kosher salt as needed 1/4 tsp ground cinnamon transfer to parchment-lined sheet tray. Freeze cracked black pepper as needed 2 tsp black pepper tolerant. Plus, after harvesting, they’re weight and fuel usage. beans for at least 2 hours. 2 dozen eggs 2 tsp kosher salt dried without the use of fossil fuels. • Instead of plastic rings, we use Once frozen, toss beans with Wondra® Flour and fry for 1 1/2 to 2 minutes at 350°F PREPARATION PREPARATION So every acre of beans is an acre living Sauté onion, bell pepper, garlic, cumin, Heat olive oil over medium-high heat in 100% SFI certified corrugated trays (warning: beans will pop in oil). After frying, oregano and bay leaves in olive oil until the medium sauté pan. Add onions, carrots, garlic symbiotically with the environment, season with salt and pepper. Allow the beans and 8-pack cartons. onion is tender, about 5 minutes. and ginger and sauté for 5 to 6 minutes. making a much smaller impact than to sit for a few minutes to become crispier. Stir in rice, Low Sodium Bush’s Best® Black Add the dates and remaining spices. Stir to other major crops. These are just some of the steps INSTRUCTIONS FOR BAKING Beans with brine, vegetable stock, vinegar, combine and continue to cook for another 2 Pre-heat convection oven to 425°F or salt and pepper. to 3 minutes. we’re taking today to lessen our conventional oven to 450°F. THE SUSTAINABLE PROMISE OF BUSH’S When mixing all of the ingredients, make Add baked beans to a 4 inch half hotel pan, environmental impact while still Combine honey and water in saucepan. sure to warm the rice and beans until the then add vegetable mixture and stir well to Even though beans are already providing nutritious, great-tasting Add beans and bring to a simmer. Once vegetable stock has completely integrated all incorporate. Cover with foil and bake for 30 an earth-friendly crop, we are simmering, remove from heat. Strain and of the ingredients. minutes in a 350°F pre-heated convection beans to our customers. In the transfer to parchment-lined sheet tray. Freeze oven. After 30 minutes remove foil and cook Once everything is warm, mixed and continually exploring further beans for at least 2 hours. for another 30 minutes. years ahead, Bush’s will continue combined, add the cilantro and check for sustainable practices at our searching for new and better ways Once frozen, lightly toss in vegetable oil. seasoning. Garnish with eggs prepared to Serve 1/2 cup portions. Chestnut Hill facility. We Return to parchment-lined sheet pan and style, and serve. to produce our beans, and serve bake for 5 minutes. After baking, season with have implemented numerous our customers, using responsible salt and pepper. environmentally responsible Serving suggestion: Serve 1 cup and garnish manufacturing practices—because with thyme. 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 BEANZINE 29 APPENDIX // APPENDIX //

TABLE OF CONTENTS 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

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 BLACK BEAN CORN CAKES VEGETARIAN BAKED BEAN CHILI WITH ROASTED POBLANO PINTO BEAN STEW BRAZILIAN BEAN, BEEF & PORK STEW AVOCADO HUMMUS minutes. Add the bay leaf and onion and cook YIELDS 12 SERVINGS TOFU AND KALE YIELDS 168 SERVINGS YIELDS 24 SERVINGS YIELDS 24 SERVINGS until the onion is translucent and soft, about 5 minutes. Add the crushed tomatoes with their INGREDIENTS YIELDS 35 SERVINGS INGREDIENTS INGREDIENTS INGREDIENTS juices and cook for 10 minutes. 1 qt onions, sweet, chopped 7 #10 cans Low Sodium Bush’s Best® Pinto 1 #10 can Bush’s Best® Bean Pot Baked Beans 1 lb 1.8 oz Bush’s Best® Low Sodium Garbanzo 1 qt corn kernels, frozen, thawed, drained INGREDIENTS Beans, drained, rinsed 1/4 cup vegetable oil Beans, drained and reserve liquid Add the beans with their liquid to the sauce, you # ® 2 cups red bell peppers, seeded, finely chopped 1 10 can Bush’s Best Bean Pot Vegetarian 3 lbs ham, large diced 2 lbs beef short ribs 1/2 cup bean liquid may need to thin with a little water. Simmer the 2 tbsp garlic, minced Baked Beans 4 fl oz canola oil 2 lbs pork shoulder, cut into pieces 1/2 cup tahini paste sauce until slightly reduced, about 10 minutes. 2 tbsp jalapeño, seeded, minced 3 tbsp olive oil 2.5 lbs white onion, medium diced 2 lbs ham hocks, smoked 1/4 cup fresh lime juice Keep the sauce warm or let it cool and store in 1/4 cup vegetable oil 84 oz tofu, extra firm, drained, cubed 1 lb carrot, peeled, medium diced 1 onion, white, chopped 1 tsp fresh lime zest a covered container in the refrigerator for up to 3 cups Bush’s Best® Black Beans, drained (can 1 tsp crushed red pepper flakes 1 lb celery, medium diced 1 serrano pepper, minced 2 garlic cloves, crushed 3 days. substitute low-sodium black beans, great 1 tsp salt 3.5 oz fresh garlic, minced 3 bay leaves 1-1/2 tbsp Cilantro, minced Place the bread crumbs in a large bowl and pour northern, pinto or kidney) 3 tbsp olive oil 3 lbs poblano peppers, roasted, peeled, 4 garlic cloves, minced 1/4 cup extra virgin olive oil the boiling water over them. Let rest for 2 qt cornbread, crumbled 4 cups onion, diced medium diced 2 cups beef stock 4 ripe avocado, cut in chunks 5 minutes. 2 cups dry bread crumbs 2 cups carrots, cut into rondelles 14 bay leaves 6 cups rice, raw Salt and pepper to taste 1 cup cilantro, fresh, minced 24 oz sweet corn kernels, frozen 1/2 cup ground cumin 3 tbsp vinegar, white distilled Mound the flour on a clean surface. Create a well 4 large eggs, lightly beaten 1/4 cup garlic, minced 2-1/2 tbsp thyme, dried 1 cup bacon, cooked crisp, chopped PREPARATION in the center and place the eggs and the soaked 56 oz diced canned tomatoes 1 tsp each kosher salt and cracked black pepper ¹∕³ cup Mexican oregano, dried cilantro, chopped as needed Add all ingredients to a food processor and bread crumbs in. Using a fork, start dragging the 1-1/2 cups flour, all purpose 16 oz green chilies, diced, canned 1 gal + 3 qt low sodium chicken stock orange slices as needed purée until smooth. Adjust seasoning with salt flour into the egg-breadcrumb mixture. Once as needed vegetable oil, for frying 30 oz crushed tomatoes, canned 4 fl oz sherry vinegar and pepper. the flour is evenly moistened, knead by hand 1-1/2 gal hearty salad greens (chickory, frisee, etc) 8 cups vegetable stock kosher sale and black pepper to taste PREPARATION on a floured surface until all ingredients are well Hold in refrigerator with plastic wrap pressed 1-1/2 cups prepared sherry-mustard vinaigrette 1/4 cup chipotle peppers in adobo, minced Heat oil in a rondeau, over medium-high heat. combined and the dough seems smooth and down on the hummus. 1-1/2 cups feta cheese, crumbled 12 oz kale, fresh, chopped PREPARATION Add the meats and sear. Add onion, pepper elastic, 10 minutes. Wrap the dough in plastic or ²∕³ cup chili powder and bay leaves, reduce heat to medium and place it in a covered bowl and let rest for at least Heat a large skillet with canola oil over PREPARATION 1/4 cup cumin allow to sauté for 5 to 10 minutes. Add garlic, 10 minutes. medium-high heat. Add diced ham and sear Toss onions, corn, peppers, garlic and jalapeño sauté additional 2 to 3 minutes, add beef until browned. Remove ham, leaving some fat Divide the dough in 2 or 3 pieces and roll it with oil. Mix well. PREPARATION stock and reduce to medium-low heat. Allow behind. Add onions, carrots, celery and garlic. COVER into small logs, about 1/2-inch in diameter. Cut In a large stock pot over medium-high heat, to simmer for 3 to 4 hours, or until meat is fall Spread into 1-inch thick layer on a sheet pan. heat 3 tbsp oil. Add tofu, crushed red pepper Sauté for 5 minutes just to soften. the dough into pieces about the size of a bean. apart tender. Using the tip of your thumb, press each piece of Roast in 350°F convection or 400°F flakes and salt. Sear tofu for 2 to 4 minutes. Transfer veggies and ham to a large stock Remove meat from pot; add beans to pot. dough. Pull your thumb back and up in a quick conventional oven for 15 to 20 minutes. Stir Remove from pot and set aside. pot or steam jacket kettle. Add diced roasted Remove bones and any excess fat from meat; motion, releasing the gnocchi. Once shaped, the often to prevent browning. Let cool slightly. poblano peppers and remaining ingredients In same sauce pan, reduce heat to medium. discard. Shred meat and incorporate back gnocchi can be reserved on a floured baking and simmer covered for 30 minutes and then Combine roasted vegetables with beans. Add 3 tbsp oil. Allow to heat. Add onions, into rondeau. Simmer for 45 to 60 minutes. sheet, loosely covered, in the refrigerator, for up 30 more uncovered. Adjust seasoning with salt carrots and corn. Sauté for 7 to 10 minutes. Add Meanwhile, cook rice according to package to 8 hours. In large bowl toss cornbread, breadcrumbs and and pepper. garlic and sauté an additional 2 to 3 minutes. directions. bean mix. Stir in eggs and adjust seasonings. Add tomatoes, green chilies, vegetable stock Bring a large pot of salted water to a boil over Divide among 4 inch half hotel pans for holding. high heat, Add the gnocchi all at once and stir Shape into 12 (4 inch) or 24 (2 inch) patties. and chipotle peppers. Bring to a boil. Reduce Add vinegar and bacon into rondeau. After 30 to 35 minutes, remove from oven and to submerge and separate them. Cook uncover Place on sheet pan, cover. Refrigerate until heat and allow to simmer. Add the reserved To serve, plate 1 cup cooked rice, and top with let sit covered for 20 minutes. When ready to at a gentle boil until the gnocchi rise to the ready to cook. tofu, kale, chili powder and cumin. Simmer for a 6 oz ladle of stew. Sprinkle with cilantro and 20 to 30 minutes. Reserve warm. serve remove foil and fluff with a fork. surface and are cooked through, 5 to 6 minutes FOR FRYING garnish with orange slice. depending on their size. Dip corn cakes in flour, coat completely. In To serve: In a bowl, ladle 12 oz of chili. Serve. PISAREI E FAGIOLI Using a slotted spoon, lift the cooked gnocchi skillet, heat 3 tbsp oil over medium heat. Add out of the water and transfer them to a large, a corn cake. Cook 3 minutes or until golden (BREAD GNOCCHI WITH BEANS) heated bowl. Add some of the tomato sauce and brown on each side and heated to an internal YIELDS 4-6 SERVINGS toss the gnocchi to coat well. Add extra bean temperature of 160°F. Place hot corn cake on liquid if too dry. Serve with additional sauce on 2-cup greens tossed with 2 tbsp vinaigrette. INGREDIENTS FOR TOMATO AND top and pass the cheese on the side. Sprinkle with 2 tbsp feta crumbles. Serve. PANCETTA SAUCE WITH BORLOTTI BEANS 1/2 cup extra virgin olive oil Adapted from The CIA’s Pasta: Classic and FOR CONVECTION OVEN 2 oz pancetta, minced Contemporary Pasta, Risotto, Crespelle, and Place patties on a sheet pan lined with 1 rosemary sprig, chopped Polenta Recipes by Gianni Scappin and Alberto parchment paper. Bake in a 400°F convection 4 large sage leaves, chopped Vanoli or a 450°F conventional oven for 10 to 12 1/2 cup chopped flat-leaf parsley minutes, flipping patties halfway through. Corn 2 garlic cloves, minced cakes should register an internal temperature 1 bay leaf of 160°F. Place hot corn cake on 2-cup greens 1 medium onion, minced tossed with 2 tbsp vinaigrette. Sprinkle with 2 tbsp feta crumbles. Serve.

30 BEANZINE 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.