beans andamp lentils

A recipe for a hearty vegetarian casserole of sweet potatoes, black beans, and smoked mozzarella that works as both a main or side dish.

Recipe: Smoky Sweet Potato &amp; Black Bean Casserole

Cooking spray or olive oil

olive oil

yellow onion, diced

sweet potatoes,

black beans, drained and rinsed

mozzarella cheese (about 7 1/2 ounces), divided

smoked paprika

salt

garlic,

yogurt

Coarsely chopped fresh cilantro

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

The Kitchn

Christine Gallary

Step 1

Arrange a rack in the middle of the oven and heat to 400°F. Coat a 9x13-inch baking dish with cooking spray or olive oil; set aside.

Step 2

Heat the olive oil in a large frying pan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, 8 to 10 minutes. Add the sweet potatoes and cook until just heated through, about 5 minutes (they will not be cooked through). Transfer the mixture to a large bowl.

Step 3

Add the black beans, drained tomatoes, 1 cup of the mozzarella, smoked paprika, salt, and garlic and stir to combine. Transfer to the baking dish and spread into an even layer. Sprinkle evenly with the remaining 2 cups mozzarella cheese.

Step 4

Spray a large sheet of aluminum foil with cooking spray or coat with olive oil. Place the foil greased-side down over the baking dish and cover tightly. Bake for 30 minutes. Uncover and bake until the sweet potatoes are tender and the cheese on top is browned in spots, about 30 minutes more. Let cool 10 minutes before serving topped with yogurt and cilantro.

Red lentils and a duo of beans makes this vegan chili super meaty, and a slew of pantry ingredients impart a ultra-deep, rich flavor.

Recipe: Vegan Chili

celery,

jalapeño,

cocoa powder

chili powder

cumin

black pepper

molasses

red lentils

tomatoes

low-sodium vegetable broth

kidney beans, drained and rinsed

avocados,

scallions,

Storage: Leftovers will keep for up to 4 days stored in an airtight container in the refrigerator or up to 3 months in the freezer.

Kelli Foster

Heat the oil in a Dutch oven over medium heat until shimmering. Add the onion, celery, jalapeño, and garlic, and cook until soft, 6 to 8 minutes. Add the cocoa powder, chili powder, cumin, paprika, salt, and pepper, and stir to combine. Cook for 2 minutes, stirring frequently to ensure the spices don’t burn. Stir in the molasses and lentils and cook for a minute more. 

Add the tomatoes, broth, and beans, and stir to combine. Bring to a boil, then reduce the heat to low and simmer for 30 minutes, stirring occasionally to prevent the chili from sticking to the bottom of the pot. 

Serve topped with avocado, scallions, and jalapeño, if desired.

How To Cook Beans in a Stovetop Pressure Cooker

beans

tablespoons, salt

yellow onion, left whole

garlic

bay leaf

In this method, we used a stovetop pressure cooker. If you are using an electric pressure cooker, then follow your cooker&#x27;s instructions and method for bringing the pressure cooker up to pressure and cook as directed above.

Dana Velden

Presoak the Beans: 6 to 8 hours before you cook the beans, dissolve 2 tablespoons of salt into 6 cups of water. Add the beans (you may want to rinse them first to remove any residual dust and dirt) and cover with a plate or a towel.

Drain the Beans: When the beans are done soaking, drain them in a colander or sieve. Place the pressure cooker on the stove and add the drained beans. 

Add the Aromatics: Add 8 cups of water, 1 teaspoon of salt, onion, garlic, bay leaf and oil to the pot.

Cook the Beans: Secure the lid according to instruction manual and turn the flame up to high. Keep an eye on the pot and when it reaches high pressure, reduce the flame to medium/medium low and start timing the beans. (See Recipe Note regarding electric pressure cookers.) 

Step 5

Natural Release: When the time is up, turn off the heat. Allow the pot to cool down and release pressure naturally. Follow your instruction manual to determine how you will know when the pot is ready to be opened.

Step 6

Remove the Lid: Unlock and remove the lid, tilting the lid away from you and allowing any condensation to drip back into the pot. Using a slotted spoon, fish out and discard the onion, garlic and bay leaf.

Step 7

Use or Store: Your beans are now ready to use. If you want to store them, measure out 1 1/2 cups of beans into 2-cup storage containers. Add liquid to cover, leaving 1/2 inch of headspace. Seal and store in the refrigerator for 4 to 5 days or in the freezer for up to one year. Be sure to label the jars with date and contents.

This dish dates back centuries in the Lowcountry. It was introduced by West African enslaved people in the coastal regions of the south. Slaves would make large pots of rice with beans to hold them over while they worked in the fields. As time progressed, the meal became a symbol of wealth on New Year’s Day.

Kardea Brown&#8217;s Hoppin&#8217; John Recipe

peas,

turkey

Kosher salt

vegetable oil

onion,

green bell pepper,

white rice

scallions, sliced

Kardea Brown

Heat a medium heavy-bottomed saucepot or Dutch oven over medium-high heat. Add the field peas and cover with cold water by 1 inch (should be about 6 cups water). Add the smoked turkey and a few generous pinches of salt and bring to a boil. Reduce to a simmer, cover, and cook over medium heat until tender, about 2 hours, then turn off the heat. Do not drain.

Melt 2 tablespoons of the butter in a large saucepot over medium-high heat and add the oil. Add the onion and green pepper. Season with salt and pepper and cook just until slightly softened, about 5 minutes. Add the garlic and cook 1 minute more. Add the rice to the pot and cook, stirring, until toasted, about 5 minutes.

Add 3 cups water and 1 cup of the cooking liquid from the peas. Bring to a boil, then cover and cook over medium-low heat until the rice is tender and cooked through, 15 to 20 minutes. Fluff the rice with a fork and gently stir in the cooked peas, drained, and the remaining 2 tablespoons of butter. Cover and cook for 10 minutes more. Transfer to a serving bowl and top with the sliced scallions before serving.

This week it is time to shake off the gray coat of winter and welcome spring with a verdant chili from the slow cooker.

How To Make Slow Cooker Chili Verde

pork shoulder,

kosher salt, divided

tomatillos, husks removed, halved

poblano

jalapeños,

chicken broth

cilantro

oregano

Lime wedges,

Storage: Refrigerate leftovers in an airtight container for up to 5 days. To freeze, cool completely before dividing into freezer bags. Freeze flat and for up to 3 months. 

Patty Catalano

Broil the pork. Arrange a rack in the upper third of the oven and heat the broiler to high. Place the pork on a rimmed baking sheet and season with 1 teaspoon of the salt. Broil until lightly browned, about 2 minutes. Flip the pork and broil for  2 minutes more. Transfer the meat to a 6-quart or larger slow cooker.

Char the vegetables. Arrange the tomatillos, jalapeños, poblanos, and onion skin-side up in a single layer on the same baking sheet. Use the heel of your hand to flatten the jalapeños and poblanos slightly. The vegetables can touch, but should not overlap. You may need to broil in two batches. Broil until slightly charred, 2 to 4 minutes. 

Steam the peppers. Use tongs to transfer the jalapeños and poblanos to a medium bowl. Cover tightly with plastic wrap or aluminum foil. Let sit to ‘steam’ for 10 minutes. Once cool enough to handle, peel off and discard the skin. Transfer the peeled peppers and any accumulated liquid to the slow cooker.

Add charred vegetables, broth, and seasonings to slow cooker and slow-cook. Add the charred onion, tomatillos, and any accumulated liquid to the slow cooker. Add the garlic, broth, cilantro, oregano, and remaining 1 teaspoon salt. Cover and cook until the pork is tender, 7 to 8 hours on the LOW setting, or 4 to 5 hours on the HIGH setting. 

Shred the pork. Use a slotted spoon or tongs to transfer the pork to a cutting board. Shred into bite-sized pieces with 2 forks.  

Blend the sauce. Purée the sauce directly in the slow cooker with an immersion blender until smooth or to desired consistency. (Alternatively, blend the sauce in a regular blender.) Return the pork to the slow cooker and add the beans. Stir to combine until beans are heated through. Ladle into bowls and serve with chopped cilantro and lime wedges. 

A hearty, nourishing stew with butternut squash, dried apricots, and fragrant saffron.

Moroccan Chickpea and Squash Stew

onions

celery

coriander

cinnamon

ginger

dried split red lentils

saffron strands

granulated sugar

butternut squash

apricots

chickpeas

low-sodium chicken or vegetable broth

kosher salt,

Lemon juice

Aleppo pepper or other red pepper flakes,

Storage: Leftovers can be refrigerated for up to 3 days or frozen for up to 6 months.

Yasmin Khan

Finely dice 2 medium yellow onions (2 1/2 cups). Heat 2 tablespoons sunflower oil in a Dutch oven or large pot over medium heat. Add the onions and sauté until softened and browned, stirring occasionally, 12 to 15 minutes. Meanwhile, finely dice 2 medium celery stalks (1/2 cup) and finely chop 4 garlic cloves. Fill a kettle or medium saucepan with at least 3 1/2 cups water and bring to a boil, then take off the heat.

Add the celery, garlic, 1 1/2 teaspoons ground cumin, 1 1/2 teaspoons ground coriander, 1 teaspoon smoked paprika, 1/2 teaspoons ground cinnamon, and 1/2 teaspoon ground ginger to the pan. Stir well and cook, stirring often, for 2 minutes.

Add 3 cups of the boiled water and 3/4 cup dried split red lentils, and stir to combine. Cover and cook until softened and all the liquid is absorbed, 10 to 15 minutes. Meanwhile, prepare the remaining ingredients.

Grind 1/4 teaspoon crumbled saffron strands in a mortar and pestle or spice grinder, or crumble finely with your fingers. Transfer to a small bowl, add 2 tablespoons of the boiled water and 1 pinch granulated sugar, and smash together with the back of a spoon; set aside to steep. Peel 12 ounces butternut squash and cut into 3/4-inch pieces (2 1/2 cups). Halve 8 dried apricots. Drain and rinse 1 (about 15-ounce) can chickpeas.

Add the saffron liquid, squash, chickpeas, apricots, 2 1/2 cups low-sodium vegetable or chicken broth, 1 (15-ounce) can tomatoes and their juices, 1/4 cup uncooked white rice, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper to the pan. Stir to combine and bring to a simmer.

Reduce the heat to medium low. Cover and simmer, stirring occasionally, until the squash is completely soft and beginning to melt into the stew, 25 to 30 minutes. Add more broth 1/4 cup at a time as needed if the stew is dry. Meanwhile, finely chop 1/4 medium bunch fresh cilantro leaves and tender stems until you have about 1/4 cup.

Reserve 1 tablespoon of the cilantro for garnish. Add the remaining cilantro and 3 tablespoons olive oil to the stew and stir to combine. Taste and season as needed with more kosher salt, black pepper, or lemon juice. Serve garnished with the reserved cilantro and Aleppo pepper or other red pepper flakes if desired.

It&#x27;s everything you love about a classic breakfast burrito layered into an egg casserole.

Recipe: Breakfast Burrito Egg Casserole

Cooking spray

(20-ounce) bag frozen shredded potatoes (do not thaw)

(4-ounce) can chopped green chiles, drained

eggs

sour cream

milk

cheddar cheese (about 6 ounces)

Serving options: sliced avocado, fresh cilantro leaves and tender stems, salsa

Make ahead: The casserole can be assembled, covered, and stored in the refrigerator overnight. Let sit at room temperature while the oven is heating before baking.Storage: Leftovers can be stored in a covered container in the refrigerator for up to 5 days.

Arrange a rack in the middle of the oven and heat to 375°F. 

Lightly coat a 13x9-inch baking dish with cooking spray. Add the shredded potatoes (break up any large clumps with your hands), beans, and chiles. Stir to combine, then spread into an even layer.

Whisk the eggs, sour cream, milk, cheese, salt, and pepper in a large bowl. Pour over the vegetable mixture.

Bake until the top is light golden-brown and a knife inserted in the center comes out clean, about 45 minutes. Let cool for 5 minutes before slicing. Serve with sliced avocado, fresh cilantro, and salsa, if desired.

With smoky seasoned ground beef, spicy salsa, and gooey cheese, this one-pot pasta dinner is everything you love about the classic ground beef taco without the tortilla.

Recipe: One-Pot Cheesy Taco Pasta

onion

beef

taco seasoning

salsa

dry elbow macaroni

corn kernels

Monterey jack cheese (8 ounces), divided

Serving options: Diced avocado, lime wedges, chopped fresh cilantro, sour cream

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Make ahead: The beef and onion mixture can be browned and refrigerated up to 1 day in advance.Taco seasoning substitutions: No taco seasoning on hand? Use 1 teaspoon kosher salt, 2 teaspoons chili powder, 1 teaspoon ground cumin, and 1 teaspoon dried oregano instead. 

Heat the oil in a 4-quart Dutch oven over medium-high heat until shimmering. Add the onion and cook until beginning to brown and soften, about 5 minutes. Add the ground beef, taco seasoning, and garlic and cook, breaking up the meat into small pieces with a wooden spoon, until browned and no pink remains, 5 to 7 minutes.

Add the beans, salsa, and macaroni and stir to combine. Pour in the chicken broth, cover, and bring to a boil over medium-high heat. Uncover and cook, stirring occasionally, until the pasta is tender and most of the liquid is absorbed, about 15 minutes. Meanwhile, arrange a rack about 6 inches from the broiler (make sure the pot will fit). Heat the broiler to high.  

Stir the corn and 1 1/2 cups of the cheese into the pasta. Sprinkle the remaining 1/2 cup of cheese over the top. Broil until the cheese melts and turns golden-brown, 2 to 3 minutes. Cool for 5 minutes before serving with your favorite taco fixings.

https://cdn.jwplayer.com/previews/sFcOJqG7

If you're not already slotting one-pot dinner recipes into your meal plan, there is no time like the present to get started. "One-pot" is basically code for easy and fuss-free, both when it comes to cooking and cleanup. That's exactly what I'm looking for when it comes to weeknight dinners, and no doubt so are you. We've shared a lot of one-pot recipes over the years, but these are the 10 that readers have saved more than any others so they can come back to them again and again.

One-Pot Cheesy Taco Pasta

Huevos rancheros go the way of the casserole with a double layer of corn tortillas, a generous helping of beans and cheese, and the signature spicy-sweet tomato-chile sauce.

Recipe: Huevos Rancheros Casserole

(6-inch) corn tortillas

Monterey Jack cheese

pinto beans, drained and rinsed

cilantro,

avocado,

Make ahead: The sauce can be made a day in advance and stored in an airtight container in the refrigerator.Store-bought sauce: Instead of making your own sauce, you can use 28 ounces of store-bought salsa ranchera.Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Step 1: Make the sauce:

Heat the oil in a large skillet over medium heat until shimmering. Add the onion, jalapeño, and, garlic, and cook, stirring occasionally, until softened, about 5 minutes. Stir in the cumin, chili powder, oregano, salt, and pepper and cook for 1 minute. Add the tomatoes. Bring to a boil, then reduce the heat to low and simmer for 10 minutes.  Meanwhile, heat the oven. 

Step 1: Make the casserole:

Arrange a rack in the middle of the oven and heat to 400°F. Coat a 9x13-inch baking dish with cooking spray; set aside.

Step 2: Make the casserole:

Arrange 6 of the tortillas in a single layer in the bottom of the baking dish. Spread about 1/2 of the sauce over the tortillas. Sprinkle about 1/3 of the cheese in an even layer over the sauce. Add the beans and spread in an even layer. Sprinkle about half of the remaining cheese over the beans. Top with the remaining tortillas in a single layer. Spread the remaining sauce over top and sprinkle with the remaining cheese.

Step 3: Make the casserole:

Use the back of a spoon to press down into the top of the casserole to make 10 shallow divots for the eggs. One at a time, crack an egg into a small bowl or ramekin without breaking the yolk, and pour into each of the divots. Sprinkle the eggs with salt. 

Step 4: Make the casserole:

Bake until the egg whites are fully set, 15 to 18 minutes. Cool for 5 minutes. Top with cilantro and avocado, then slice and serve warm. 

https://cdn.jwplayer.com/previews/3WqZvJbH

Huevos rancheros has been one of my favorite egg dishes since I first tasted it in Mexico, nearly 20 years ago. It's a hearty, satisfying breakfast, which means it can also hold its own for dinner. In this version, huevos rancheros go the way of the casserole with a double layer of corn tortillas, a generous helping of beans and cheese, and the signature spicy-sweet tomato-chile sauce. Everything is stacked into a 9x13-inch baking dish and then topped with a few eggs and baked in a hot oven until the whites are set and everything is melty and delicious.

Spicy Huevos Rancheros Casserole

Jenné Claiborne&#x27;s Harlem Caviar celebrates black-eyed peas in all of their glory. This bright, delicious dish comes together in just 15 minutes. 

Jenné Claiborne&#8217;s Harlem Caviar: Black-Eyed Pea Salad

black-eyed peas (equivalent to 2 cans)

celery, chopped (about 1 stalk)

red onion, chopped

red bell pepper, diced (about 1/4 cup)

Dijon mustard

apple cider vinegar

hot sauce (start

maple syrup or agave syrup

thyme

sea salt

fresh parsley, chopped

Adapted from SWEET POTATO SOUL by Jenné Claiborne. Copyright © 2018 by Jenné Claiborne. Excerpted by permission of Harmony Books, an imprint of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Danielle and Gabrielle Davenport

Place the cooked black-eyed peas, celery, red onion, and peppers into a large mixing bowl.

In another bowl whisk together the mustard, vinegar, hot sauce, maple syrup, oregano, thyme, and salt.

Drizzle in the olive oil while whisking vigorously until well blended and creamy.

Pour the dressing over the black-eyed peas, and stir well to combine.

Stir in the fresh parsley then serve. (This dish is best when made a few hours before or the night before serving.)

Crispy-skinned salmon sits on top of a bed of saucy spinach and chickpeas in this fast and easy skillet dinner.

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