Bean and Legume

I just love sweet potatoes spiced with curry—what a superb fusion of flavors! This and the following recipe will help prove my point.

I always keep a can or two of refried beans in the pantry and flour tortillas in the freezer for those nights when I am on the verge of reaching for a take-out menu. Even if you are bone-weary by dinnertime, these two ingredients are the ticket to nearly effortless yet highly satisfying meals such as this one and the following burritos.

Briny olives and sweet green peas have a pleasant synergy that results in a delicious pizza topping.

Cheddar cheese is a pleasing change of pace from the usual mozzarella.

You can make this exceptionally hearty chili even after an exhausting day at work. All of the ingredients get tossed into the pot at once, and while the chili simmers, you can make a simple salad. Serve the meal with stone-ground tortilla chips.

This casual concoction may appeal to older kids as well as teens who are beginning to enjoy spicier flavors.

I know, I know—this hardly qualifies as a recipe (I can just hear the critics!). Yet this recipe has saved me from take-out more times than I care to admit. Gourmet it’s not, but it is low in fat and high in fiber and protein. And since everyone in my family likes this, it ranks among our favorite “emergency” dinners. Serve with Creamy Coleslaw (page 35) and baked sweet potatoes.

Lentils and spinach both marry well with curry spices. Each complements the other’s flavor, too.

Black-eyed peas and nourishing greens, two foods well-loved in Southern and “soul” cookery, have flavors that team companionably. Serve with baked sweet potatoes, fresh corn bread, and sliced tomatoes.

Rice and lentils make perfect pilaf partners because they can be cooked together and are done simultaneously.

Here’s a zesty bean dish that’s practically ready when you are.

Black-eyed peas and bulgur create a pleasant synergy in this easy and hearty dish.

A casserole of beans baking in the oven is one of my favorite cold-weather comforts.

Serve this as a side dish in shallow bowls, or over rice as a main dish.

There’s something enticing about simmering beans for hours until they begin to “melt” into soupiness. This is a superb activity (or nonactivity, more accurately) for a snow-bound day.

Pungent miso makes an offbeat flavoring for red beans. For more on miso, see page 21.

The word borracho was a nineteenth-century north-of-the-border term for a drunkard, and so the name of this recipe literally means “drunken pinto beans.” Simmering the pintos in beer and fresh cilantro gives them a unique flavor.

Here’s a hearty stew made entirely of convenient ingredients (unless you opt to cook the beans from scratch). Serve with simple grain dishes or tortilla specialties that don’t include beans, such as Mushroom and Bell Pepper Quesadillas or Soft Tacos (page 172).

This is terrific as an appetizer, snack, or accompaniment to a simple grain dish. I like using stone-ground tortilla chips, which are generally available from natural foods stores and specialty markets. But do explore the varieties available in supermarkets as well. Look for all-natural ingredients and read the nutrition labels, as they vary greatly in fat content. Not more than 3 grams of fat per 1-ounce serving is ideal. Baked tortilla chips can be a good choice as well.

Serve over rice or wrapped in a tortilla (see Black Bean Burritos, page 167). You can serve them both ways in the same meal, as in the menu here. That way, everyone can decide for themselves how they’d like to enjoy this tasty dish.