2011 FENI Recipes
Yield: 6 cups
1 lb. 1.8oz.Bush’s Low-Sodium Garbanzos, drained and reserve liquid
½ C bean liquid
½ C tahini paste
¼ C fresh lime juice
1 tsp fresh lime zest
2 ea garlic cloves, crushed
1 ½ Tbsp cilantro, minced
¼ C extra virgin olive oil
4 ea ripe avocado, cut in chunks
Salt and pepper
Method
- Add all ingredients to a food processor and puree until smooth, adjust seasoning with salt and pepper.
- Hold in refrigeration with plastic wrap pressed down on the hummus.
Yield: 8 servings
1 clove garlic
1 (15 ounce) can Bush’s Black Beans; drain and reserve liquid
2 Tbsp lemon juice
1 1/2 tablespoons tahini
3/4 tsp ground cumin
1/2 tsp salt
1/4 tsp cayenne pepper
1/4 tsp paprika
10 Greek olives
Method
- Mince garlic in the bowl of a food processor. Add black beans, 2 tablespoons reserved liquid, 2 tablespoons lemon juice, tahini, 1/2 teaspoon cumin, 1/2 teaspoon salt, and 1/8 teaspoon cayenne pepper; process until smooth, scraping down the sides as needed. Add additional seasoning and liquid to taste. Garnish with paprika and Greek olives.
Sun-dried Tomato and Fennel Seed Hummus
Yeild: 8 servings
1 1/2 C cooked garbanzo beans
1/2 Ctahini
1 lemon, juiced
2 Tbsp olive oil
8 oil-packed sun-dried tomatoes
1 Tbsp maple syrup
1 Tbsp nutritional yeast
1/2 tsp fennel seed
1/4 cup chopped onion (optional)
Salt to taste
Black pepper to taste
Cayenne pepper to taste
Method
- Place garbanzo beans, tahini, sun-dried tomatoes, lemon juice, olive oil, and maple syrup in the bowl of a food processor. Blend until smooth. Add in fennel seed, nutritional yeast, and onion; blend until smooth. Season to taste with salt, black pepper, and cayenne pepper.
Scallops with Black Bean Puree and Tarragon-Orange Vinaigrette
Black Bean Puree
Yield: 8 cups
2 ½ lbs. Bush’s Low Sodium Black Beans, drained and rinsed
1 ½ qts chicken stock
1 ea bay leaf
1 ea poblano pepper, seeded and chopped
3 ea roasted garlic cloves
Salt and Pepper
Method
- Add all ingredients to a medium sauce pan and bring to a simmer. Cook beans for 15-20 minutes and then drain, reserving the cooking liquid.
- Add drained beans to a blender and add enough hot cooking liquid to just cover the beans and begin to puree. Add enough liquid while pureeing to make a smooth spoonable spread (this puree should be thinner than a hummus, but not as thin as sauce consistency).
Tarragon-Orange Vinaigrette
Yield: 2 ½ cups
½ C shallots, minced
6 fl oz. fresh orange juice
1 ea zest of one orange
4 fl oz. red wine winegar
2 Tbsp Dijon mustard
2 Tbsp honey
1 Tbsp fresh tarragon, minced
8 fl oz. extra virgin olive oil
Salt and Pepper
Method
- Combine shallots, orange juice, zest, vinegar, mustard, honey and tarragon in a mixing bowl and whisk to blend.
- Slowly add the olive oil into the mixture slowly until completely emulsified, season with salt and pepper.
To Assemble One Plate
3 ea U-10 dry pack scallops
Salt and Pepper
¼ C black bean puree
3 ea orange segments
2 Tbsp orange-tarragon vinaigrette
Garnish: micro greens (such as daikon sprouts, micro mache)
Method
- Season scallops with salt and pepper and sear in a pan until caramelized and cooked through.
- Spread bean puree across the plate and place the scallops in a row on top of the puree. Spoon the vinaigrette around the scallops and garnish with orange segments and micro greens.
Bean & Quinoa Salad with Avocado Dressing
Yield: 12 servings
3 C Bush’s Beans mixture (Cannellini or Great Northern, Black, Kidney, Pinto), drained and rinsed
3 C quinoa, cooked
3 C grape tomatoes, halved, cooked
2 C fresh corn kernels, roasted
1 C diced scallions
1 C Feta cheese, crumbled, optional
Avocado Cider Dressing
Yield: 1½ cups
1 large avocado, peeled and pitted
1 large shallot
1 ½ Tbsp Dijon mustard
½ C cider vinegar
½ C Canola oil
¼ C Olive oil
¼ C Fresh herb mixture, finely chopped (chives, parsley, cilantro)
Kosher salt and cracked black pepper to taste
Method
- Combine beans, quinoa, corn, tomatoes, scallions and, if desired, feta cheese.
- Add Avocado Cider Dressing. Toss gently to coat. Cover salad. Refrigerate at least 2 hours before serving.
To serve: Place 1 cup baby salad greens on chilled plate. Top with 1 cup bean-quinoa salad. Accompany with herb-grilled chicken breast or fish filet over top of salad. Serve with extra Avocado Cider Dressing if desired.
To make Avocado Cider Dressing:
- In blender combine avocado, shallot, mustard and vinegar. Process until smooth.With motor running, slowly add oils until thickened and incorporated. Transfer dressing to a container with lid and stir in herbs. Season to taste. Cover. Refrigerate at least 2 hours before use. Use as directed above.
Curried Salmon on Bean-Potato Hash
Yields: 12 servings
12 x 6-oz salmon filets, skin removed
3 Tbsp olive oil
2 Tbsp sweet curry spice blend
1 tsp kosher salt
1 tsp Pepper, black, ground
Lemon-Yogurt Sauce
Yield: 1½ cups
1 1/3 C yogurt, Greek, plain
2 Tbsp lemon juice, fresh
2 Tbsp mixture of fresh, chopped cilantro
Chives and tarragon
1 Tbsp lemon zest, fresh
Kosher salt and ground black pepper as needed
Method
In bowl combine yogurt, juice, herbs and zest. Mix well. Season with salt and pepper if desired. Cover.
Refrigerate at least 2 hours before use. Reserve chilled for service.
Bean-Potato Hash
Yield:12 cups
1/3 C vegetable oil
1/2 Cshallots, chopped
3 qt potatoes, red-skinned, medium dice
3 Tbsp garlic, minced
2 Tbsp ginger root, fresh, grated
1 Tbsp jalapeño pepper, seeded, minced
2 Tbsp sweet curry spice blend
1 qt mix of Bush’s Beans (Garbanzo, Kidney and Great Northern), drained*
½ – ¾ C stock, vegetable or chicken, low-sodium
1 Cmixture of fresh, chopped, cilantro
Chives and tarragon
Method
- In large skillet, heat oil over medium-high heat. Add shallots and sauté 2 minutes. Add potatoes. Cook 5 minutes, stirring often to prevent from sticking.
- Add garlic, ginger and jalapeño. Cook 2 minutes.
- Stir in curry spice blend. Reduce heat to medium. Cook, stirring often, 6 minutes or until potatoes are almost
tender and browning. - Stir in beans and stock. Continue cooking, stirring often, 10 minutes or until liquid is absorbed. Beans should be
tender and hold together. - Remove from heat. Keep warm.
- Just before service, stir herb mixture into Bean-Potato Hash.
Method for salmon
- Rub salmon filets with oil. Sprinkle a mixture of curry spice blend, salt and pepper evenly on both sides. Place an even layer on a sheet pan. Cover and refrigerate at least 2 hours.
- Grill or roast salmon to order until fish flakes easily with fork, internal temperature is 165°F.
To serve: Spoon 1 cup hash mixture onto hot dinner plate. Top with a portion of salmon. Drizzle 2 Tbsp Lemon-Yogurt Sauce.
Yield: 12 servings
3 C Bush’s Pinto beans, drained*
1 C water
½ C honey
1 Tbsp orange, zest, fresh
1 ½ tsp orange blossom water
8 eggs, large, yolks
3/4 C sugar, granulated
3 C half & half
2 strips orange zest, fresh
1 tsp kosher salt
1 ½ C caramelized orange slices
Fresh raspberries, optional as needed
Caramelized Orange Slices
Yield: 12 slices
2 large oranges, sliced, fresh
1 ½ C sugar, granulated
½ C water
Method
- Slice each orange into six 1/4-in thick slices. Set aside.
- In medium stainless pot, combine sugar and water. Bring to a simmer. Simmer until liquid is amber in color. Add orange slices, turn to coat with caramel syrup. Cook 1–2 minutes. Remove from heat immediately. Caramel should not get too dark. Use as directed above.
Method
- In pot, add beans, water, honey and zest. Simmer until tender and liquid is reduced to thick consistency. Remove from heat. Cool to room temperature.
- Stir in orange blossom water. Process bean mixture in food processor, pulse until purée is almost smooth with some bean texture remaining. Reserve. (Yields about 2 cups purée.)
- In stainless bowl, whisk together egg yolks and sugar until thick and creamy. Hold.
- In stainless pot, bring cream, orange zest and salt almost to a boil. Remove from heat.
- Add cream mixture a little at a time to egg mix, whisking after each addition. Fold in bean purée until incorporated.
- Spray twelve 8-oz custard cups. Line each with Caramelized Orange Slices. Drizzle any remaining caramel evenly over each orange slice. Scoop 1/2 cup of bean custard into each cup.
- Place in water bath with water half-way up the sides of the custard cups. Bake in 300°F conventional oven for 40–45 minutes or until custard is set. Remove from oven and water bath. Cool on a wire rack to almost room temperature before serving.
To serve: Unmold each custard cup onto dessert plate with orange slice presented on top.Serve garnished with fresh raspberries if desired.
Yield: 75 servings
1 ea #10 canBush’s Bean Pot Baked Beans, drained
2 lbs. smoked Pork, finely shredded and sauced with smoky BBQ sauce
8 ea eggs, beaten
3 C AP Flour
3 C finely ground panko breadcrumbs
Method
- Divide drained baked beans and smash one half into a “paste”, add smoked pork to the un-smashed beans, next add the smashed beans to the bean and pork mixture and stir to incorporate.
- Portion the mixture using a #30 scoop and form into a ball then place in a freezer for 10-15 minutes (this will make breading easier).
- Set up three bowls one with flour, one with the beaten eggs and one with the finely ground panko breadcrumbs.
- First, dredge one pork and bean ball in the flour, next dip in the egg mixture and then repeat, after second dip in eggs dredge in the panko breadcrumbs shaking off any excess and place on sheet tray and hold in refrigerator.
- Fry each Dinner Bite for 3 minutes at 350° and sprinkle with salt once fried.
White Bean Polenta Cups with Italian Shredded Brisket
Italian Braised Brisket
Yield:154 cups
5 lb. beef brisket, trimmed of excess fat
Salt and pepper
1 ea red onion, chopped
3 ribs celery, chopped
3 ea carrot, chopped
2 ea green bell pepper, chopped
3 ea garlic cloves, smashed
1 Tbsp rosemary, minced
1 Tbsp marjoram, minced
½ tsp red chili flakes
1 ea bay leaf
1 C red wine
1 28 oz. can diced tomatoes
1 C chicken stock
Method
- Season the brisket with salt and pepper and sear the brisket in hot skillet until well caramelized on all sides.
- Remove brisket and add all vegetables and garlic, cook until well caramelized. Next add minced herbs, chili flakes bay leaf and red wine and reduce by half.
- Add tomatoes and chicken stock and bring to a simmer. Place brisket into a roasting pan or deep ½ hotel pan and cover with vegetable mixture. Place in a preheated 375° oven covered with foil. Braise for 3 ½ - 4 hours.
- Once braised remove from oven and cut brisket into small chunks. Place braising liquid and vegetables into a blender and very briefly pulse just to break up the vegetables (still want to see some vegetable particulate in the final mixture).
- Add small amounts of chunked brisket into electric mixer and using the paddle attachment begin to shred the brisket, pour some of the braising liquid into the brisket, continue until all brisket is shredded and all braising liquid is used.
- Hold mixture hot for service.
White Bean Polenta Cups
Yield: 77 cups
1 lb. 5oz. Bush’s Great Northern White Beans, drained and rinsed
2 qts chicken stock
2 oz. unsalted butter
Salt and pepper
2 1/3 C medium grind cornmeal
1/3 C finely grated Parmesan
2 ea eggs
Method
- First, puree beans in a food processor until smooth, reserve.
- Combine chicken stock, butter, salt and pepper in a stock pot over medium-high heat, just below a simmer whisk in the cornmeal slowly. Reduce the heat to medium and continue cooking polenta for 10 minutes, then add bean puree, grated parmesan and cook for an additional 5 minutes, whisk in the eggs quickly.
- Spread the polenta evenly in a ½ sheet tray lined with parchment paper. Place the polenta in the refrigerator to set, the polenta should chill for several hours until completely firm.
- After the polenta has firmed cut 1 ½ “rounds out using a cookie cutter. Then using a small melon baller, scoop a small amount out of the center of each polenta round (see picture below). Set aside for service.
To assemble
- Place the cut polenta rounds onto a sheet tray lined with parchment and re-heat for 3-5 minutes in a 375° oven.
- Place a small amount (1 ½ tsp) of hot shredded brisket in each hollowed polenta cup and garnish with a chive baton.
