We're heading toward the end of my six-part series on unusual proteins. Part 5 of the Protein Shakeup series looks at how we can enjoy non-animal protein in the form of beans and grains. For this I turned to Catania's executive chef Vince Schofield, who taught me two marvelous bean dishes that are far from the traditional beans in a pot he ate as a child, prepared by his Mexican parents. One dish, Beans and Harissa, borrows from North African flavors and adds some lardo to boost the taste buds. The other, Merguez Sausage and Beans also has a North African twist, thanks to the spicy lamb sausage. Then I add my own recipe for Sorghum and Tomato Salad, a new favorite of mine that can be adapted to any whole grain.

Beans and Harissa photographed by K.C. Alfred for The San Diego Union-Tribune