Jack’s Guest Chef Recipes

Jack's Guest Chef Michael Matevia
Sweet BBQ Black Bean Burger

By: Guest Chef Michael Matevia (Slows BarBQ, Detroit MI)

  • 2 cartons of Jack’s Quality Organic Low Sodium Black Beans (drained)
  • 3oz golden raisins
  • 1/4 cup ketchup
  • 1/4 cup garlic oil
  • 1 tablespoon tumeric
  • 1 tablespoon chili powder
  • 1 tablespoon paprika
  • 2 tablespoon cumin
  • 1.5 tablespoon salt or smoked salt
  • 1 egg
  • 1 cup bread crumbs
  1. Let the mix sit in the refrigerator around 30 minutes then form into patties.
  2. Heat oil in a skillet and add patty. Cook around 5 minutes on each side.

Jack's Guest Chef Amy Hang
Pancetta & Cannellini Croquette

By: Guest Chef Amy Hang (Private Chef)

  • 2 cartons of Jack’s Quality Organic Low Sodium
  • Cannellini Beans, rinsed, drained & pureed
  • ½ cup pancetta, diced
  • 1 cup crimini mushrooms
  • ¼ cup Pecorino Romano
  • 3 sprigs lemon thyme
  • 1 stick butter
  • 1 cup flour
  • 2 eggs
  • 2 cups bread crumbs & panko mix
  • Oil for frying
  • Salt & pepper to taste
  1. Puree beans, season and place in a large bowl.
  2. In a saute pan on medium-low heat, slowly crisp up the pancetta. Strain out pancetta into the beans and with the oil that’s in the pan, saute the mushrooms. Put mushrooms and Pecorino Romano into the beans, check seasoning and mix well.
  3. Place the mixture in the fridge for at least an hour to chill.
    Meanwhile, put the flour in one bowl and in another bowl whisk the 2 eggs well with a splash of water. In a third bowl combine equal parts breadcrumbs and panko breadcrumbs. These three items will be your three step breading.
  4. In a small saucepan on low heat, constantly stir the butter with the thyme and turn off the heat once ¾ of it is melted.
  5. Heat your oil up to 350 degrees.
  6. Take your bean mixture and shape into small logs. Bread them by dipping into the flour, egg and then the breadcrumbs. Lightly drop into oil and fry until golden brown.


Charro Beans

By: Guest Chef Matt Tulpa (Private Chef)

  • 2 T oil
  • 4 oz chopped chorizo
  • 4 oz diced pancetta
  • 3 cloves garlic
  • 1 dried ancho chili
  • 2 t cumin seeds
  • 3 bay leaves
  • 1 medium onion, finely chopped
  • 1 poblano pepper, seeded and finely chopped
  • 1 cup cherry tomatoes, halved
  • 3 T fresh oregano, roughly chopped
  • 2 cups chicken stock
  • 4 cups kidney beans
  • 1/2 cup thinly sliced scallions
  • 1/4 cup fresh cilantro leaves
  1. Over low heat in a pot, add the oil. Cook the chorizo and pancetta until golden brown. Add the onion, garlic, and ancho chili, cumin, bay leaves, onion, and poblano and cook until the onions are translucent. Raise the heat to medium-high and add the tomatoes and oregano. Once the tomatoes are slightly cooked, add the stock and beans and let simmer for 20-30 minutes, stirring occasionally.
  2. Dish out and serve topped with scallions and cilantro.