In August of 2022, we held the Cool Beans Colorado Bean Showcase at Origin Hotel Red Rocks. This event was funded in cooperation with the Colorado Department of Agriculture and USDA’s Specialty Crop Block Grant Program. Five amazing chef and university student teams partnered to showcase Fiesta Beans (a zesty kettle cooked bean) and Rocky Mountain Pinto Tempeh in delicious and creative ways. It is truly amazing what you can do with Colorado pinto beans!
The Farm-to-Table Story
First, check out this short film (~4 minutes) that shares the inspirational story behind these two value-added Colorado pinto bean products! Thank you Wasteland of Wonder for making this film.
Event and Recipe Videos
Panamericana Media created three videos from the event. Check them out below.
Cool Beans Colorado Bean Showcase
Latin Style Plant-Based Tempeh Crunch Wrap
Want to see all the delicious recipes? Keep reading!
Cool Beans Recipes
Here are the recipes and photos the chefs sent us after the event! Please note that recipes are provided directly from the chefs. Food safety note: unpasteurized tempeh should reach a minimum internal temperature of at least 165°F.
Chef Nora R. and student Anna F. made a Pinto Bean Huarache and Tempeh Empanada.
Chef Salem M. and students Maya S., Tymofiy L., and Drue J. made Fried Pinto Bean Ball and Tempeh Smoothies.
Chef Rudolf E. and students Marriah L. and Reilly B. made a Crispy Air Fryer Tempeh Kabob, a Tempeh Grilled Cheese, and a Latin Style Plant-Based Tempeh Crunch Wrap.
Chef Zuri R. with students Cora M. and Sarah O. made a Pan Seared Tempeh with Pinto Bean Garlic Puree, Tomatillo Salsa, and Peach Summer Salad.
Chef Sharif V.C. with students Belén V. and Oracle W. made a Pinto Enfrijolada and Quesadilla Tempeh.
Thank you chef-student teams – you were incredible!
Also, thank you to the Hispanic Restaurant Association and Colorado Food Magazine for helping us coordinate the Cool Beans event!