Cool Beans

Bush's is bringing much more than a mouth-watering secret family recipe to the table.
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Memorial Day is right around the corner, and it's time to fire up the grill for summer. With burgers and hot dogs hitting the grill, there is one side that can't be forgotten: Bush's Baked Beans! Bush's beans has long been known for its famous "secret family recipe," with their slow-cooked beans and out-of-this-world flavors, but that's not all. Bush's offers more than you think. Just ask Duke.

When you think of famous canines, several come to mind: Lassie, Air Bud and, of course, Duke. Jay Bush and his dog Duke have been the face of Bush's for as long as we can remember, continually playing a funny game, as Duke tries to give away the family recipe. Based on their unique marketing, I've always known Bush's for their baked beans, but why just serve one type of bean, right? Their company boasts a variety of beans that are just begging for inventive recipes, and they've shared a bushel of them on their website, www.bushbeans.com. We had a hard time choosing, so after you've enjoyed these flavorful favorites, check out more online!

Bush’s® Crunchy Garbanzo Beans (pictured above)
An addicting crunchy, cheesy snack great for parties or as an after school snack. BUSH’S® Garbanzo Beans are baked with olive oil and rosemary, then mixed with cheese.

Prep Time: 10 mins  |  Cook Time: 40 mins  | Total Time: 50 mins  | Servings: 8

2 cans (15 oz) BUSH’S® Garbanzo Beans, drained and rinsed
2 Tbsp Olive oil
½ tsp Salt
⅛ tsp Freshly ground black pepper
1 Tbsp Fresh rosemary, chopped
3 Tbsp Parmigiano-Reggiano cheese, freshly grated

Preheat oven to 400˚F. Line a large rimmed baking sheet with aluminum foil. Rinse the beans in a colander, drain and dry well with a paper towel. Add the oil, salt and pepper to the beans and toss evenly to coat. Spread beans in an even layer on the baking sheet and place in preheated oven. Bake for 30 minutes, until crunchy, stirring and shaking the pan midway through baking. Sprinkle the rosemary evenly over the beans, and continue to cook for 8 to 10 minutes, until beans are crunchy. Some will be slightly soft in the center. Remove the pan from the oven and transfer the beans to a serving bowl. Sprinkle the cheese over the beans, and stir to evenly distribute the cheese.

Bush’s® Mini Skirt Steak Sliders

Prep Time: 5 mins  |  Cook Time: 10 mins   |  Total Time: 15 mins  |  Servings: 8

1 can BUSH’S® Brown Sugar Hickory Beans
8 oz. skirt steak (or steak of choice)
½ tsp. cumin
8 mini slider buns
2 slices Monterey Jack cheese
Turn grill or grill pan to high (can also use a sauté pan). Pat steak dry with paper towel. Season with salt, pepper and cumin. Grill steak for 3 minutes per side for medium rare or longer until desired doneness. Let steak rest 5 minutes.
Heat beans. Lay bottom of buns on plate. Cut steak into 1 oz. pieces and lay one on each bun. Lay ¼ slice of cheese on each piece of steak. Spoon beans on top of cheese so it is waterfalling off of burger. Place top bun on. Place extra beans in a bowl and serve on plate.

Bush’s® Hummus Chicken Salad

Prep Time: 25 mins  |  Servings: 6

1 pouch BUSH’S® Classic Hummus Made Easy
1 can (16 oz.) BUSH’S® Garbanzo Beans, drained and rinsed
1 whole rotisserie chicken, meat removed
1 small celery stalk
2 fresh green onions
2 Tbsp dry Ranch seasoning
1 pkg. (12 oz.) pitas
Optional: 2 Tbsp sour cream, Lettuce, Tomato

Prepare BUSH’S® Classic Hummus Made Easy and set aside. Remove meat from the rotisserie chicken and shred. Set aside in a bowl. Wash and dice celery stalk. Add to bowl with shredded chicken. Wash and thinly slice green onions. Add to bowl with shredded chicken. Add the prepared hummus (to desired consistency) to the bowl with shredded chicken, celery and green onion. Mix to blend all ingredients together. Any remaining hummus can be used as a topper. Cut 6 pita rounds in half and fill with desired amount of chicken salad.
Optional: Add sour cream for an even creamier salad. Garnish with lettuce and sliced tomatoes.

Bush’s® Sweet Bean Salad

A new twist on Three Bean Salad—a perfect cookout side dish that
only takes 10 minutes to make.

Prep Time: 10 mins | Cook Time: 5 mins  |  Total Time: 15 mins  |  Servings: 4


1 can (28 oz) BUSH’S® Original Baked Beans
1 can (16 oz) BUSH’S® Kidney Beans, rinsed and drained
1 can (16 oz) BUSH’S® Garbanzo Beans, rinsed and drained
1 can (15.2 oz) Whole kernel corn, drained
½ cup Pineapple juice
2 Tbsp Balsamic vinegar
1 pinch Cinnamon
Mix ingredients in large saucepan. Cook until warm, stirring occasionally. Serve as a side with your favorite grilled dish, warm or at room temperature.

HUMMUS

Bush’s® Roasted Red Pepper Hummus Made Easy With Smoked Paprika (pictured right)
Prep Time: 10 mins  |  Servings: 15
1 pouch BUSH’S® Roasted Red Pepper Hummus Made Easy
1 can (16 oz.) BUSH’S® Garbanzo Beans, drained and rinsed
1 tsp. smoked paprika
Optional: Cucumbers, sliced , Snap peas

Drain and rinse beans and add to food processor. Add contents of Roasted Red Pepper Hummus Made Easy pouch. Blend to desired consistency. Add smoked paprika. Serve with sliced cucumbers and snap peas.

Bush’s® Southwest Black Bean Hummus Made Easy With Jalapeños
Prep Time: 10 mins  |  Servings: 15

1 pouch BUSH’S® Southwest Black Bean
Hummus Made Easy
1 can (15 oz.) BUSH’S® Black Beans, drained and rinsed
1 to 2 Tbsp. Jalapeños, diced
Optional:
1 to 2 Tbsp. Green chilies (instead of jalapeños)
Tortilla chips

Drain and rinse beans and add to food processor. Add contents of Southwest Black Bean Hummus Made Easy pouch. Blend to desired consistency. Add diced jalapeños or green chilies. Serve with tortilla chips.

Bush’s® Classic Hummus
Made Easy With Pesto
Prep Time: 10 minutes  |  Servings: 15

1 pouch BUSH’S® Classic Hummus Made Easy
1 can (16 oz.) BUSH’S® Garbanzo Beans, drained and rinsed
¼ cup Pesto
Optional: Rice crackers
Drain and rinse beans and add to food processor. Add contents of Classic Hummus Made Easy pouch. Blend to desired consistency. Stir in pesto. Serve with rice crackers.

Bush’s® Layered Hummus Dip
Prep Time: 15 minutes  |  Servings: 4 to 6

1 pkg. BUSH’S® Roasted Red Pepper Hummus Made Easy
1 can (15 oz.) BUSH’S® Garbanzo Beans, drained and rinsed
1 can (15 oz.) BUSH’S® Black Beans, well drained
1 Tbsp. no-salt-added southwest spice
1 cup Greek yogurt, plain 0% fat
2 cups arugula, fresh and chopped
2 medium avocados, pitted and peeled
½ cup chopped fresh jicama
1 lime, juiced to taste
Optional:
Whole grain pita chips
Baked tortilla chips

Drain and rinse beans and add to food processor. Add contents of Roasted Red Pepper Hummus Made Easy pouch. Blend to desired consistency. In a small bowl, stir together the spice blend and Greek yogurt. Set aside.  Rinse arugula and pat dry. Set aside. In separate small bowl, combine ½ cup arugula with jicama. Set aside. In medium bowl, mash avocados. In clear, medium bowl, assemble red pepper hummus, yogurt mixture, mashed avocados, 1½ cups arugula, beans and jicama-arugula mixture. Drizzle with lime juice to taste. Cover with clear wrap and refrigerate until chilled. Serve with whole grain pita chips or baked tortilla chips.

Bush’s® Baked Mexican Chili Pasta
This spicy, cheesy chili mac, made with Chili Magic Chili Starter, is sure to become a family favorite.

Prep Time: 10 mins   |  Cook Time: 30 mins  |  Total Time: 40 mins   |  Servings: 6

2 cans (15.5 oz) BUSH’S® Chili Magic Chili Starter     
1 lb. Ground beef
1 can (14.5 oz) Tomatoes, diced                 
1 Onion, chopped
1 can (4.5 oz) Green chilies, chopped             
½ lb. Elbow macaroni
4 cups Mexican cheese blend, shredded, divided

Preheat the oven to 350˚F. Coat a 9” x 13” baking dish with nonstick cooking spray. In a large skillet, brown the ground beef with the onion over medium heat; drain if necessary. Add the Chili Magic and diced tomatoes; cover and cook for 10 minutes, stirring occasionally. Meanwhile, cook the macaroni according to the package directions; drain.
In a large bowl, combine the chili, macaroni, green chilies, and three cups cheese; mix well and spoon into the baking dish. Top with the remaining 1 cup cheese then bake for 12 to 15 minutes, or until heated through and the cheese melted.

Bush’s® Honey Chipotle Chicken Flatbread
Recipe created for BUSH’S® Beans by Sarah-Jane Bedwell, RD, LDN

Flatbread, fancy pizza, handheld deliciousness—whatever you call it, this Honey Chipotle Chicken Flatbread is sure to satisfy.

Prep Time: 10 mins  |  Cook Time: 10 minutes  |  Total Time: 20 mins  |  Servings: 4

1 can (21.5 ounces) BUSH’S® Honey Chipotle Grillin’ Beans®
¼ cup Barbecue sauce
4 each Whole-grain naan flatbreads
2 cups Rotisserie chicken, shredded
1 cup Blue cheese crumbles
½ cup Red onion, chopped
1 sm. bunch Fresh cilantro, chopped
¼ cup Ranch or blue cheese yogurt-based dressing

Preheat oven to 400˚F. In a large bowl, stir BUSH’S® Honey Chipotle Grillin’ Beans® together with barbecue sauce. Spread equal amount of bean mixture over flatbreads. Scatter ½ cup chicken, ¼ cup cheese, and ¼ cup onions over flatbreads. Bake until the cheese melts and everything is warmed through, about 8 to 10 minutes. Remove from heat and let cool slightly. Top flatbreads with even amounts of cilantro and dressing.

Bush’s® Brownie Truffle Bites
Rich, fudgy and delicious, these bite-sized sweets can be dipped in dark or white chocolate. Made with brownie mix, pureed BUSH’S® Black Beans and applesauce, they’re also easy to prepare.

Prep Time: 10 minutes  |  Cook Time: 30 minutes  |  Total Time: 40 minutes

1 can (15 oz) BUSH’S® Black Beans, drained & rinsed     
¼ cup water
1 box (15.25 oz) brownie mix                 
⅔ cup applesauce, Classic
½ cans (8 oz) dark chocolate frosting             
2 large eggs
1 pkg (12 oz) dark or white chocolate candy making and dipping wafers

Preheat oven to 350° F. Coat a 13 x 9 inch pan with non-stick cooking spray.  Place water and black beans in a blender and puree. Blend brownie mix, eggs, applesauce and bean puree in a large bowl at low speed until all ingredients are moistened. Bake at 350° F for 25-30 minutes until toothpick comes out clean. Cool brownies completely.
Crumble prepared brownies into a large bowl. Add ½ can of frosting and mix thoroughly. Roll mixture into 1” sized balls by hand.If mixture is too sticky, chill brownie mixture 30- 45 minutes in refrigerator before rolling into 1” balls. Place on wax paper lined baking sheet and set aside. Next melt dark or white chocolate candy making & dipping wafers in the microwave. Place wafers in a microwave- safe container. With the microwave at half power or on defrost setting microwave for 30 seconds. Remove from microwave and stir thoroughly (product keeps its original shape until stirred). If wafers are not completely melted, continue to microwave at 15 second intervals, stirring in between intervals until chocolate is smooth. Be careful to not overheat the wafer as they will burn. Using a small spoon, dip brownie balls into melted chocolate.Spoon chocolate over the brownie balls until they are fully coated.Place brownie bites on wax paper to set.


Bush’s® DINspiration: Bourbon & Brown Sugar Bean Croissants
A delicious finger sandwich, with turkey, apple slices and gruyere cheese. The secret is the sweet spread, made from BUSH’S® Bourbon & Brown Sugar Grillin’ Beans® and apple butter.

Prep Time: 15 mins   |  Cook Time: 2 mins | Total Time: 17 mins

1 can BUSH’S® Bourbon & Brown Sugar Beans Pop-Top         
¾ cup Apple butter
½ lb. Oven roasted deli turkey breast, shaved thin          
¼ lb. Smoked Gruyere, deli-sliced thin
1 med. Granny Smith apple, sliced thin                  
1 pkg. (24 count) Mini croissants

Blend together the entire can of beans and apple butter in a food processor till smooth. Set aside. Cut the mini croissants open, spread a teaspoon full of apple/bean butter on one side of croissant, add a slice of apple, shaved turkey, and a slice of gruyere.
Arrange open faced sandwiches on a cookie sheet and place under the broiler till cheese begins to melt You will be able to get at least 12 croissant sandwiches per cookie sheet. Serve warm for a great little finger sandwich.