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RECIPES

Winter Vegetable Chili

4/1/2015

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Food Service Version

Yield

~25 cups

Ingredients

2 ½ quarts tomatoes, diced
2 cups Jacob’s cattle beans*
2 cups black turtle beans*
1 cup carrots or winter squash, chopped
1 cup parsnips, chopped
2 cups onion, diced
2 Tbsp. fresh garlic, minced
3 Tbsp. maple syrup
2 Tbsp. chili powder
1 Tbsp. oregano
1 Tbsp. cumin
1 tsp. black pepper
salt, to  taste

Directions

1. Soak beans overnight.
2. Cook beans the next day, until firm, but not mushy. Set aside.
3. Sauté onion in a deep pot for 5 minutes.
4. Add garlic and spices and stir for a minute.
5. Add diced tomatoes and cook for 15 minutes.
6. Add winter squash, carrots, parsnips and cooked beans and simmer for an hour, stirring occasionally, to prevent sticking.
7. Add maple syrup and season, to taste.

Home Version

Yield

~10 cups

Ingredients

1 ½ quarts tomatoes, diced
1 cups Jacob’s cattle beans*
½ cups black turtle beans*
1 cup carrots or winter squash, chopped
1 cup parsnips, chopped
½ cup onion, diced
1 Tbsp. fresh garlic, minced
1 ½ Tbsp. maple syrup
1 ½ Tbsp. chili powder
1 Tbsp. oregano
½ Tbsp. cumin
½ tsp. black pepper
salt, to  taste

Directions

1. Soak beans overnight.
2. Cook beans the next day, until firm, but not mushy. Set aside.
3. Sauté  onion in a deep pot for 5 minutes.
4. Add garlic and spices and stir for a minute.
5. Add diced tomatoes and cook for 15 minutes.
6. Add winter squash, carrots, parsnips and cooked beans and simmer for an hour, stirring occasionally, to prevent sticking.
7. Add maple syrup and season, to taste.
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White Bean Dip

4/1/2015

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Food Service Version

Yield

100 1/4 cup servings

Ingredients

3 pounds Jacob’s cattle beans, soaked overnight in 2 gallons of water & cooked
8 shallots
1 head of garlic
1 cup olive oil
3 Tbsp. rosemary
3 Tbsp. thyme
salt, to taste

Directions

1. Over medium heat, sauté shallots and garlic in olive oil, until soft.
2. Add herbs and salt, then reduce heat to medium-low. Sauté for 5 minutes.
3. In mixing bowl, combine beans with sautéed mixture and purée, using a hand blender or a food processor.
4. Season, to taste and serve at room temperature.

Home Version

Yield

1 1/2 cups

Ingredients

2 cups cooked Jacob’s cattle beans
2 shallots, diced
2 garlic cloves, minced
4 Tbsp. olive oil
1 Tbsp. rosemary
1 Tbsp. thyme
¼ tsp. salt

Directions

1. Over medium heat, sauté shallots and garlic in olive oil, until soft.
2. Add herbs and salt, then reduce heat to medium-low. Sauté for 5 minutes.
3. In mixing bowl, combine beans with sautéed mixture and purée, using a hand blender or a food processor.
4. Season, to taste and serve at room temperature.


Source: http://northerngraingrowers.org/consumers/recipes-advice
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Three Bean Salad

4/1/2015

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Food Service Version

Yield

~36 cups, or 72 1/2 cup servings

Ingredients

1 #10 can kidney beans rinsed and drained (3 qts)
1 #10 can chickpeas rinsed and drained (3 qts)
1 #10 can black beans rinsed and drained (3 qts)
3 small red onions, diced


Dressing:
1 cup lemon juice
1 ⅓ cup olive oil
1 tsp garlic powder (use garlic powder for mild version, or 2 garlic cloves, minced for stronger garlic flavor)
¼ cup honey
1 cup cilantro
salt and pepper, to taste

Directions

1. Place lemon juice, olive oil, garlic, honey and cilantro in a blender and puree until smooth.  Alternatively, finely mince the cilantro and garlic. Then mix together all of the dressing ingredients.
2. Toss the dressing in with beans and chopped onion. Add salt and pepper to taste.
3. Cover and refrigerate for a few hours (or overnight).
4. Serve cold.

Home Version

Yield

~ 6 cups

Ingredients

1 can kidney beans rinsed and drained (15 oz.)
1 can chickpeas rinsed and drained (15 oz.)
1 can black beans rinsed and drained (15 oz.)
½ of a small red onion, diced

Dressing:
¼ cup lemon juice
⅓ cup olive oil
¼ tsp. garlic powder (use garlic powder for mild version, or 2 garlic cloves, minced for stronger garlic flavor)
1 Tbsp. honey
¼ cup cilantro
salt and pepper, to taste

Directions

1. Place lemon juice, olive oil, garlic, honey and cilantro in a blender and puree until smooth.  Alternatively, finely mince the cilantro and garlic. Then mix together all of the dressing ingredients.
2. Toss the dressing in with beans and chopped onion. Add salt and pepper to taste.
3. Cover and refrigerate for a few hours (or overnight).
4. Serve cold.
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Roasted Black Bean & Sweet Potato Salad

4/1/2015

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Food Service Version

Yield

~150 1/4 cup servings

Ingredients

26 cups black beans, drained and rinsed
30 cups sweet potatoes, peeled and cut into ~1” chunks
2 onions, chopped (yellow sweet)
15 cloves garlic, peeled and minced
2-4 Tbsp. olive oil (enough to roast)
2 tsp. each of salt and pepper

Dressing:
1 ½ cups olive oil
1 ¼ cups lime juice
6 tsp. ground cumin
dash of salt and pepper

2 cups fresh basil or parsley, finely chopped  (do not add to dressing)

Directions

1. Preheat oven to 350 °F.
2. Place your chopped sweet potatoes, onions and garlic onto a baking sheet, then drizzle 2-4 Tbsp. of olive oil over and toss. Sprinkle salt and pepper. Bake for 30-35 minutes or until crispy. Check after 15 minutes and toss vegetables again and rotate.
3. Remove sweet potatoes, onions, and garlic from the oven when they are nicely golden. To keep warm, leave on the baking sheet and cover with foil.
4. Dressing: In a small bowl, mix olive oil, dash of salt, lime juice, and cumin, and basil.
5. In a large serving bowl toss in roasted sweet potato mix, black beans, and then pour the dressing. Mix well. Serve warm.

Home Version

Yield

4 servings

Ingredients

1 (15 oz.) can black beans, drained and rinsed
3 large sweet potatoes, peeled and cut into approximately 1 inch chunks
1 large onion, chopped (yellow sweet)
1 Tbsp. olive oil
½ tsp. each of salt and pepper

Dressing:
2 Tbsp. olive oil
2 cloves garlic, peeled and minced
3 Tbsp. lime juice
½ tsp. ground cumin
1 cup fresh cilantro, finely chopped

Directions

1. Preheat oven to 400º F.
2. Place your chopped sweet potatoes and onions onto a baking sheet, then drizzle about 1 Tbsp. of olive oil over and toss. Sprinkle salt and pepper. Bake for 30-35 minutes. Check after 15 minutes and toss vegetables again.
3. Remove sweet potatoes and onions from the oven when they are nicely golden. To keep warm, leave on the baking sheet and cover with foil.
4. Dressing: In a small bowl, mix olive oil, dash of salt, garlic, lime juice, cilantro, and cumin.
5. In a large serving bowl toss in roasted sweet potatoes, onions, black beans and then carefully pour the dressing. Mix well. Serve warm.
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