From pâté, to pierogies, and even ice cream, today's chefs really know how to "use their bean" when it comes to creating innovative recipes, according to entries for the first-ever "Chefs Say Bean Appétit!" Recipe Contest.

A $2,000 Grand Prize was awarded to Chef Karen Putman from Aramark/St. John's Health Care in Kansas City, Missouri, for her unique recipe, Bean Terrine with Raspberry Mint Vinaigrette.

A First Place prize of $1,500 was awarded to Chef Melissa Shaffer, from the Colonial Williamsburg Foundation in Williamsburg, Virginia, for her recipe, Sauteéd Sea Bass with Mediterranean Bean Salad and Whole Grain Mustard Vinaigrette.

A Second Place prize of $500 was awarded to Paige Gould, Sous Chef at the Putney Inn in Putney, Vermont, for her recipe, Pinto Bean Ice Cream with Navy and Black Bean Biscotti.

This chef-focused contest from the Northarvest Bean Growers Association asked culinary professionals to submit an original bean recipe, featuring as a key ingredient one or more of the popular bean varieties: Pinto, Navy, Kidney (dark or light red) or Black beans. The judges made their decision based on taste, creativity, use of contemporary flavors and ingredients and presentation.

The winning recipes were chosen from a panel of foodservice professionals, including chefs, culinary instructors and food editors. "I was delighted to see the creativity the chefs exhibited in the bean recipes," said contest judge, Chef Susan Goss of Zindfandel restaurant in Chicago. "Today, more and more chefs are looking at beans as the main dish, rather than an accompaniment for their entree."

The winning recipes can be found in Recipes Created By Top Chefs.

Please check back again for information on future contests.