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13 Episodes 2011 - 2012
Episode 1
Wed, Nov 16, 2011
Use red quinoa and Anasazi beans to up the nutritional value of ribs, rice, salsa, and an apple quinoa salad.
Episode 2
Wed, Nov 23, 2011
Fuse black quinoa and black beans to make bread, salmon cakes, a triple-grain salad, and avocado soup.
Episode 3
Wed, Nov 30, 2011
Fuse quinoa and edamame beans with a chicken soup, buttermilk cookies, a salad, and old-fashioned cornbread.
Episode 4
Wed, Dec 7, 2011
Incorporate wheat and cranberry beans with pulled pork, whole wheat buns, salsa, and baked beans.
Episode 5
Wed, Dec 21, 2011
Incorporate farro and cannellini beans in potato stew, papaya salad, and flour tortillas.
Episode 6
Wed, Dec 28, 2011
Create new flavors when you add millet and black-eyed peas to pea soup, rice and sausage, and chicken and millet-stuffed tomatoes.
Episode 7
Wed, Jan 4, 2012
Combine spelt and great northern beans to make apple cake, stuffed pancakes, and a sweet bean breakfast salad.
Episode 8
Wed, Jan 11, 2012
Discover the pairing of an old favorite with a new, unique bean. Learn to make Chinese scallion bread, brown rice stir-fry, and a Chinese chicken salad.
Episode 9
Wed, Jan 18, 2012
These tasty new recipes combine kamut and lentil into soup, breakfast cereal, croutons, and Caesar salad.
Episode 10
Wed, Jan 25, 2012
Learn how Chef Brad combines barley and fava beans to make sourdough spinach bread and a salad and dressing.
Episode 11
Wed, Feb 1, 2012
Chef Brad fuses teff and small red beans to make fried ice cream, potato pie dough, and a bean relish.
Episode 12
Wed, Feb 8, 2012
Learn to make macaroni and cheese, pork tenderloin, and a Waldorf salad by blending amaranth and butter beans.
Episode 13
Wed, Feb 15, 2012
Chef Brad fuses oat groats and kidney beans to make fall stew, flatbread, rotisserie chicken salad, and dip.