Barbecue is very popular at DoMundo’s, a churrascaria restaurant on the campus of this 33,000-student university. Executive Chef Eric Cartright says many of the recipes, including these, have been developed by Chef Jeremy Elmore, and DoMundo’s Original Recipe...
Take your guests on an adventure with these small but hearty sliders. Made from Bush’s Best® Low Sodium Pinto Beans and covered with cheese and a zesty enchilada mayo, they’re a sure crowd-pleaser.
Work menu magic with this bright side of Bush’s Best® Black Beans, mango, peppers, scallion, corn and cilantro tossed into a full-flavored salsa accented up with a bit of lemon juice.
Rally kids’ appetites with a classic potato pie featuring a nutrient-rich surprise. A combination of Bush’s Best® Bean Pot Baked Beans and turkey sausage are piled high with cheesy potatoes.
Offer big satisfaction in small bites. Topped off with Bush’s Best® Low Sodium Garbanzo and Black Beans, these crispy tortillas are loaded with flavorful cheese sauce and tomatoes.
Fill out the classic quesadilla with sweet, hearty Bush’s Best® Baked Beans added to popular Mexican ingredients like chopped tomatoes, fresh cilantro, and diced jalapeños.
Put a nutritious spin on a hearty Italian classic. These noodles are made with Bush's Best® Great Northern Beans and blanketed by rich Parmesan cheese and fresh broccoli florets.
Encourage dipping and scooping with this gluten-free hummus made from Bush’s Best® Low Sodium Pinto Beans. Flavors like lemon, fresh Rosemary and sea salt will keep them coming back for more.
This nostalgic favorite is perfect for children — or the young at heart. Bush's Best® Low Sodium Garbanzo Beans combined with breadcrumbs and drizzled with nacho cheese make these an irresistibly poppable side.
Offer a sweet and spicy side by adding diced shallots and chopped chipotle chiles in adobo sauce to Bush’s Best® Baked Beans with a mix of honey, Worcestershire sauce, and cider vinegar.