Scarlet Runner Chili

This hearty Scarlet Runner Chili will keep you nourished until your next meal with its protein profile and fibre-rich beans.

SERVES: 6 people
READY IN: 2 hr 30 min

1 c. Central Goods Scarlet Runner Beans
1 lb. Lean ground beef
4 tbsp. Olive oil
1 med. Onion, chopped
1 c. Sliced Portobello mushrooms
3-4 lg. Garlic cloves
2 c. Canned tomatoes, diced
1 c. Fresh or frozen corn
2 tbsp. Chili powder
1 tsp. Cumin
Salt and pepper to taste
* Optional: add fresh cubed pineapple.


Prepare beans according to package directions.

In a medium pan add 1 tbsp. of olive oil and sauté onions until translucent. Remove and set aside. In the same pot add remaining olive oil and ground beef, cook through. Drain liquid. Add reserved onions and all remaining ingredients to the pot and let simmer for 35-40 minutes.

Serve with buttered baguette.

Stovetop Smokey Baked Butterscotch Calypso Beans

You'll never go back to canned beans - these Stovetop Smokey Baked Butterscotch Calypso Beans are dynamic in fresh flavours and rich in nutrition.

SERVES: 6 people
READY IN: 1 hr 45 min

1 pkg. Central Goods Butterscotch Calypso Beans
1 28 oz. Can of crushed tomatoes
1 tbsp. Olive oil
1/4 c. Molasses
1 tbsp. Worcestershire Sauce
1 lg. Onion, rough chopped
2 Cloves of fresh crushed garlic
4 tbsp. Brown sugar
1 tbsp. Dry mustard
1 tbsp. Fresh chopped thyme
1 sprig Fresh rosemary
1 tbsp. Liquid Smoke
Salt and pepper to taste
1 Bunch green onions (sliced for garnish)
* Optional: Add chopped smoked bacon


This dish can be baked in the oven at 375°F for 1 hour.

Prepare beans according to package directions.

Place 1 tbsp. olive oil in a large pot. Add onions and cook until translucent. Add all remaining ingredients. Bring to a boil and reduce heat. Simmer for 45 minutes to 1 hour until beans are tender. Garnish with Sliced Green Onions.

Tongues of Fire Beans & Cheese Quesadilla

This hearty Tongues of Fire Bean & Cheese Quesadilla makes for a quick and simple meal, whether you're dining solo or entertaining guests!

SERVES: 4 people
READY IN: 1 hr 30 min
Ingredients Taco Sauce:

1 (8 oz.) Can of tomato sauce
1⁄3 c. water
1⁄4 tsp. Chilli powder
1 1⁄2 tsps. Cumin
1 1⁄2 tsps. Dried minced onion
1 tsp. White vinegar
1⁄2 tsp. Garlic powder
1⁄2 tsp. Garlic salt
1⁄4 tsp. Paprika
1⁄4 tsp. Sugar
1⁄4 tsp. Cayenne pepper


1 c. Central Goods Tongues of Fire Beans
6 lg. Organic corn tortillas
1 c. Grated fontina cheese
2 Green onions, chopped
1 tsp. Lime juice
2 tbsp. Cilantro leaves, chopped
1 Avocado, finely chopped
1 Tomato, cubed


Place all taco sauce ingredients in a saucepan. Simmer at low temperature for 15-20 minutes. Remove from heat and cool.

Prepare beans according to package directions. Place beans in a bowl and roughly mash with a fork. Stir in taco sauce, salt and pepper.

To make a quesadilla, lay a tortilla on a flat work surface. Spread a little of the bean mixture, cheese and green onion. Repeat process with another tortilla and place on top of the first. Top with another tortilla to form a stack. (3 tortillas per quesadilla) Repeat step to make a second quesadilla with the remaining ingredients.

Mix together avocado, cilantro and lime juice in a small bowl, set aside.

Heat a large non-stick frying pan over medium-low heat. Place one prepared quesadilla in the pan. Cook each side for 4-5 minutes until golden. Remove and repeat with remaining quesadilla. Cut into wedges and serve with avocado mixture.

* Optional: Add salsa and sour cream.


Rattlesnake Bean Bruschetta

The appetizer that eats like a meal! Add a protein punch to a classic with this Rattlesnake Bean Bruschetta Bread.

SERVES: 6 people
READY IN: 1 hr 15 min
Ingredients Baguette:

1 French bread baguette, cut into 1/2-inch slices
4 tbsp. Olive oil


1 c. Central Goods Rattlesnake Beans
2 tbsp. Olive oil
6 med. garlic cloves, minced
1 pt. Cherry tomatoes, halved
1 tbsp. Balsamic vinegar
1/4 c. Sliced basil leaves
Salt and pepper to taste


Preheat oven to 425°F. Prepare a large cookie sheet with parchment paper. Place baguette slices on sheet. Brush tops of each slice with olive oil. Bake for approx. 5-8 minutes until golden brown around the edges. Remove from oven and let cool or use warm.

Prepare beans according to package directions.

Set a small pan over medium heat and add 2 tbsp. of olive oil and the minced garlic. Sauté while stirring for about 1 minute until the garlic turns golden brown. Transfer to a small bowl and cool.

Add the cherry tomatoes, beans, balsamic vinegar, basil leaves, olive oil, salt and pepper to a medium bowl. Pour in the sautéed garlic mixture. Mix well. Season with salt and pepper to taste.

Place bruschetta mixture on toasted baguettes and serve.

Calico Lima Bean Salad

Taste the rainbow with this colourful Calico Lima Bean salad, which is more than just pretty to look at - it tastes amazing, too!

SERVES: 4 people
READY IN: 1 hr 15 min
Ingredients Salad:

1 1/2 c. Central Goods Calico Lima Beans
1/2 c. Diced English cucumber
1/2 c. Sliced tomatoes (seeds removed)
1/2 c. Thinly sliced mango
1/2 c. Thinly sliced red onion
1/2 c. Cilantro, minced (parsley can be used in its place)
1/3 c. Central Roast Organic Raw Pumpkin Seeds


4 Garlic cloves, mashed
1/2 tsp. Salt
1/4 c. Freshly squeezed lemon juice
4 tsp. Apple cider vinegar
2 tsp. Whole grain Dijon mustard
1/3 c. Extra virgin olive oil
Freshly ground black pepper



Prepare beans according to package directions.

In a large bowl, combine the drained and cooled Lima beans with the cucumber, tomato, mango, red onion, cilantro, and pumpkin seeds.


Mash together the garlic and salt. Whisk in the lemon juice, mustard, apple cider vinegar and olive oil. Season to taste with pepper.

Toss salad with dressing and let sit in the refrigerator for 30 minutes to absorb the flavour. Toss before serving.


Saskatchewan Chickpea Chocolate Chip Brownies

These flourless Saskatchewan Chickpea Chocolate Chip Brownies are rich with protein and fibre, making them the perfect guilt-free dessert.

SERVES: 6 people
READY IN: 2 hr 15 min
Ingredients Brownies:

1½ c. Central Goods Saskatchewan Chickpeas
½ c. Almond butter
2 tbsps. Cocoa
2 tsp. Vanilla extract
⅓ c. Reduced sugar maple syrup
¼ tsp. Baking soda
¼ tsp. Baking powder
¼ tsp. Salt
½ c. Dairy-free chocolate chips
¼ c. Central Roast Organic Walnuts

Maple Drizzle:

½ c. Powdered sugar
2 tbsps. Reduced sugar maple syrup
½ tsp. Water



Prepare beans according to package directions.

When beans have cooked, rinse beans under cold water and pat dry with paper towel or a clean towel. Preheat oven to 350°F and prepare a muffin pan by greasing the pan with coconut oil. Add all ingredients (except chocolate chips) to a blender or food processor. Process to combine ingredients until fully combined and there is a thick batter. Next fold chocolate chips and walnuts into the batter.

Using two spoons scoop even amounts into 12 muffin tins. Bake for 20-25 minutes. Cool brownies in the pan 20-30 minutes before removing. Keep brownies in an airtight container in the refrigerator up to one week.

Maple Drizzle:

Stir maple drizzle ingredients until smooth and drizzle over brownies.