Festive Tomatoes: Cooking at the CIA with BUSH’S Beans & Miz Chef Daisy Martinez!

Some people may have a dream before they die to take a cooking demonstration at the Culinary Institute of America in Napa Valley. Well, this was my second time to be treated to an incredible experience, one I am extremely grateful to Bush’s Beans for. This time I was cooking with some very talented chefs: Jeffrey Saad, Connie Guttersen, Michael Schulson and Daisy Martinez.

For the record, I am not a chef, I am a mom of 3 teens who loves to cook and throw dinner parties.


Bush’s Beans sponsored me and 7 other bloggers (She Wears Many Hats, Real Mom Kitchen, Mommy’s Kitchen, Dine and Dish, Good Life {eats}, Aggie’s Kitchen, and Tidy Mom) to an amazing time at the Meadowood in St. Helena, and then to a full day of cooking at the CIA. (You may have read my post back in March here, and here – again a fabulous trip.)

And I mean a full day of cooking. I have to admit, I was exhausted when my husband joined up with the group and we enjoyed an amazing meal at the end of the day at the Restaurant at Greystone.

Today I want to share this really tasty recipe that uses Bush’s Cannellini Beans. It’s really easy, festive, and could be used for appetizers for the holiday season or even an early appetizer for Thanksgiving Day.

Bush’s Rosemary Scented White Beans in Baked Tomato
(Created for Bushs Beans by Daisy Martinez, Chef and Host of “Viva Daisy!”
Serves 6; takes 15 minutes to make and about 35 minutes to cook.

Ingredients
6 each large beefsteak or hothouse tomatoes
2 Tbsp olive oil
1 cup Spanish onion, finely diced
4 each garlic cloves, minced
1/2 cup celery, finely diced
1/2 carrots, finely diced
1 1/2 fresh rosemary, minced
1 can BUSH’S Cannellini Beans, drained and rinsed
1 1/2 Tbsp olive oil
3/4 cup plain bread crumbs
Salt and pepper
2 Tbsp fresh parsley, minced
1/4 cup Manchego or Asiago cheese, finely diced
6 each fresh rosemary springs for garnish

Cut top (about 1″) off tomatoes and scoop out pulp; separate the seeds, leaving just the “meat” of tomato attached to the skin. Chop tomato pulp well and set aside. Drain tomatoes, upside down, on paper towels while you make bean mixture.


Place 2 tablespoons olive oil in medium skillet over medium heat. Add onion, garlic, celery, carrots and rosemary stirring until fragrant and softened (about 5 min.) Stir in chopped tomato pulp and beans into aromatic carrot, onion and celery mixture, bring to a boil, lower heat and simmer 15-20 minutes until slightly dryer.



Heat remaining olive oil (1 1/2 tablespoon) in small skillet over medium high heat. Add breadcrumbs and stir constantly until toasted, browned and fragrant. Season with salt and pepper. Add parsley and cheese to bean mixture stirring gently.

Spoon bean mixture into hollowed tomatoes. Top with toasted breadcrumbs and place tomatoes on a baking sheet. Bake at 400 for 10-15 minutes or until tomatoes are heated through. Garnish with sprig of fresh rosemary and serve.

Now don’t we look like we’re all having fun? We did have fun. We moved around in different groups working with a different chef each time.

I plan to share many more bean recipes with you over the next few months. My family and I were just talking about how we eat more beans now in place of meat. We feel better and we’ve been more creative with our cooking. We actually add the different variety of beans to everything – except for desserts. But there is a killer black bean brownie recipe. Did you know that?

Don’t you think these tomatoes are pretty? They are so tasty, I can’t wait to try a different variation maybe with bacon – making a BLT Baked Tomato!

What’s your favorite way to stuff a tomato?

(Bush’s Beans sponsored and paid for my trip to Napa Valley. And Miz Daisy Martinez is a Chef and Host of Food Network’s Viva Daisy! which celebrates life and family through food with a Latin spin. Oooh, and I did not know that she also is a columnist for Every Day with Rachael Ray and Selecciones magazines. She has a new book coming out this month, Daisy’s Holiday Cooking. All photography in this post was taken by Faith.)

16 comments on “Festive Tomatoes: Cooking at the CIA with BUSH’S Beans & Miz Chef Daisy Martinez!”

  1. Hi there. I really appreciate the points you made. I don’t think I’ve actually thought about it in that way. I can really appreciate how you approached the subject matter and what you said really gave me a new perspective. Thanks for taking the time to write this all out.

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  5. Beans in everything but dessert…Ha ha! When my husband and I lived in Beijing, we were amazed at how many desserts included red beans or red bean paste–even McDonald’s had a red bean pie and a red bean sundae. You can find pictures of those online if you look. At our local Asian store here in the U.S. they have authentic red bean ice cream bars. Just like in China, you bite into them and find whole red beans, frozen. So if you’re looking to add beans to your dessert, just look to China for inspiration!

  6. Oooh – wish we were back there now eating some yummy bean dishes! Had a fabulous time with you as always. Can’t wait to see you again!

  7. First, I must say JEALOUS…. the trip must’ve been so wonderful. Super happy for you Ladies. Sounds like a terrific trip. And the recipes you all have brought back are spectacular. Anxious to try. Have a super night!

  8. That sounds like a wonderful way to spend a day. I love your recipes using Bush’s beans. Keep them coming. Thanks!

  9. I loved these tomatoes!! What a great time. I miss everyone already!

  10. Fun, fun, fun!! What an awesome experience. And the baked tomatoes look scrumptious, too!

  11. I can honestly say I have NEVER stuffed a tomato! Or a pepper for that matter. Pumpkins, yes, but that’s about it.

    How fun! I like that it’s meat-less and I think my huz would go for it. The kids? Hmmm. Maybe if they go to stuff their own? Worth trying!

  12. It was an amazing time, wasn’t it? Great recap!

  13. Looks like you had a ton of fun! Yay!

  14. Great post. THis looks really, really good. I love using beans and need more recipes so that I too can cook with less meat and more beans and veggies. I have made black bean brownies before. They weren’t too bad.

  15. What a great experience! I’m also eating less meat these days and will definitely try this recipe. Thank you for indroducing us to Daisy. I’m from South America and I RELISH my Latin food! I now have TWO books on my Christmas wish list! :)

  16. This looks like a dream opportunity. Good for you!
    I am the only person in our house who truly enjoys beans.
    I’ll have to try some creative recipes to see if I can win the rest over.

    Blessings!

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