Black Quinoa and Black Beans
Fuse black quinoa and black beans to make bread, salmon cakes, a triple-grain salad, and avocado soup.
Quinoa and Edamame Beans
Fuse quinoa and edamame beans with a chicken soup, buttermilk cookies, a salad, and old-fashioned cornbread.
White Wheat and Cranberry Beans
Incorporate wheat and cranberry beans with pulled pork, whole wheat buns, salsa, and baked beans.
Farro and Cannellini Beans
Incorporate farro and cannellini beans in potato stew, papaya salad, and flour tortillas.
Millet and Black-Eyed Peas
Create new flavors when you add millet and black-eyed peas to pea soup, rice and sausage, and chicken and millet-stuffed...
Spelt and Great Northern Beans
Combine spelt and great northern beans to make apple cake, stuffed pancakes, and a sweet bean breakfast salad.
Rice and Colorado River Beans
Discover the pairing of an old favorite with a new, unique bean. Learn to make Chinese scallion bread, brown rice...
Kamut and Lentil
These tasty new recipes combine kamut and lentil into soup, breakfast cereal, croutons, and Caesar salad.
Barley and Fava Beans
Learn how Chef Brad combines barley and fava beans to make sourdough spinach bread and a salad and dressing.
Teff and Small Red Beans
Chef Brad fuses teff and small red beans to make fried ice cream, potato pie dough, and a bean relish.
Amaranth and Butter Beans
Learn to make macaroni and cheese, pork tenderloin, and a Waldorf salad by blending amaranth and butter beans.
Oat Groats and Kidney Beans
Chef Brad fuses oat groats and kidney beans to make fall stew, flatbread, rotisserie chicken salad, and dip.
Learn how to incorporate black quinoa into dishes like East Coast crab cakes, salad, and banana nut bread.
Use spelt to make chocolate cupcakes, potato rosemary biscuits, and stuffed cantaloupe fruit salad.
Learn how to make muffins, cereal, pancakes with a peaches-and-cream topping, and the ultimate hot chocolate using...
Chef Brad uses black barley to make Thai pudding, stir-fry, and cabbage salad.