CHILDREN’S RECIPE: Red Kidney Bean Brownies
Ingredients:
1 can Red Kidney Beans, rinsed thoroughly
1 cup Sugar
½ cup Brown Sugar
¾ cup Flour
½ cup Cocoa Powder
1 tsp Salt
4 Eggs
½ cup Oil

Method of Preparation:
In a food processor, purée the beans with sugar to make a smooth paste.  In a mixing bowl, combine kidney bean purée, brown sugar, flour, cocoa powder and salt. Add eggs and mix well. Grease a 13x9-baking dish and bake at 350F for 20-30 minutes or until a toothpick comes out clean.

FAMILY RECIPE: Pan Roasted Salmon over Red Bean Salad and Yuzu Dressing
Ingredients:
2 fillets Salmon, 6 oz each, skin on
Cumin, Smoked Paprika, Salt, Pepper to taste
1 Sweet Potatoes, cubed, roasted and skin on
1 can Red Kidney Beans, rinsed
½ Red Onion, diced
½ cup Sweet Peppers, diced
1 tbsp Parsley, sliced
1 tbsp Cilantro, sliced
2 tbsp Yuzu Juice or other citrus juice
2 tbsp Rice Vinegar
1/3 cup Extra Virgin Olive Oil
1 tsp Honey
Salt, Pepper to taste

Method of Preparation:
Score the skin of the salmon and season skin with cumin, paprika, salt and pepper.  In a medium high heat pan, place the salmon skin side down and hold for 10 seconds so the skin does not shrink. Season the flesh side of the salmon with the same seasonings. Place salmon directly in a 400F oven for 6-7 minutes. Remove from oven and flip skin side up to rest. Roast seasoned sweet potatoes at 400F for 10 minutes. In a hot pan, add oil, onion, peppers, kidney beans, sweet potatoes, parsley and cilantro. In a small bowl, combine citrus juice, vinegar and honey. Whisk oil in slowly to emulsify, beginning with just a few drops at a time. Season with salt and pepper.