Cannellini Beans with Tuna and Pickled Cipollini Onions

Crunchy pickled onions, smooth, starchy beans, and luscious oil-packed tuna are delicious together in this ready-in-minutes dish. Serve it alongside roast chicken or turkey, or as a light lunch with crusty bread.

• 2 (15-oz.) cans cannellini beans
• 1 (6- to 7-oz.) jar or can imported tuna (packed in olive oil)
• 10 to 12 Pickled Cipollini Onions with Chile and Cloves, thickly sliced
• Juice from 1/2 lemon
• Kosher salt and freshly ground black pepper
• 2 Tbs. finely chopped fresh flat-leaf parsley

Drain and rinse the beans. Transfer them to a serving bowl.


Drain the tuna, flake, and add it to the beans.


Toss the onions with the bean mixture. Add lemon juice, salt, and pepper to taste. Stir in the parsley and serve.

White Bean Soup with Sautéed Shrimp & Garlic Croutons

• 5 Tbs. extra-virgin olive oil; plus 1 Tbs. for drizzling
• 1 large yellow onion, cut into 1/4-inch dice
• 1 carrot, peeled and cut into 1/4-inch dice
• 1 inner rib celery, cut into 1/4-inch dice
• Kosher salt and freshly ground black pepper
• 2 cloves garlic, minced
• 1-1/2 cups dried cannellini beans, cooked following the Basic Beans method
• 1 Tbs. chopped fresh rosemary
• 4 tsp. fresh lemon juice; more to taste
• 2-1/2 cups 3/4-inch diced country bread or baguette (about 6 oz.)
• 3/4 lb. large (21-25 count) shrimp, peeled, deveined, rinsed, sliced in half lengthwise, and patted dry
• Pinch cayenne

Heat a large, heavy saucepan over medium-high heat for 30 seconds. Add 1-1/2 Tbs. of the oil, along with the onion, carrot, and celery. Season with salt and cook, stirring occasionally, until the vegetables soften and start to brown, about 7 minutes. Add half the garlic and cook for 30 seconds, stirring. Add the beans and their cooking liquid (there should be about 4 cups liquid; if not, add more water to equal this amount) and half the rosemary. Season well with salt and pepper. Bring to a boil, lower the heat to a bare simmer, and cook for 30 minutes so that the beans soften a little more but don’t break up. Let cool for 10 minutes. Scoop out 1 cup of the beans and set aside. Working in batches, purée the remaining beans and all of the broth in a blender. Transfer the puréed soup and the reserved beans to a clean saucepan and keep warm over low heat. Add the lemon juice and salt and pepper to taste. Thin with water, if necessary, to get the consistency you like.

Heat a large skillet over medium-high heat for 1 minute. Add 1-1/2 Tbs. of the oil and the bread cubes and season well with salt and pepper. Cook, tossing frequently, until the bread starts to brown around the edges, 2 to 3 minutes. Toss in the remaining garlic and continue cooking for 1 minute, tossing well. Transfer to a large plate. Season the shrimp well with salt and pepper. Add the remaining 2 tablespoons olive oil and the shrimp to the skillet and sauté, stirring often, until the shrimp is firm, opaque, and browned slightly, 3 to 4 minutes.

Ladle the soup into large, shallow bowls and dust with a pinch of cayenne. Garnish with a few of the croutons, a portion of the shrimp, a sprinkling of the remaining rosemary and a drizzle of oil.

Barley & Black-Eyed Pea Salad

I like the flavor and texture of frozen black-eyed peas, but you can also use canned (rinse them well and don’t cook them). Be sure to buy pearled barley, which has been hulled and polished. Barley that isn’t pearled never really softens when cooked.

For the salad:

• 1/2 cup pearled barley
• 1-1/2 cups rich vegetable or chicken stock
• 1 cup frozen black-eyed peas
• 1 large yellow bell pepper, charred, peeled, and diced
• 1 cup seeded and diced ripe tomato
• 3/4 to 1 cup diagonally sliced scallions (white and green parts)
• 1 cup cooked fresh (or thawed, frozen) corn kernels
• Green and red leaf lettuce leaves (optional)

For the vinaigrette:

• 1/4 cup fresh lime or lemon juice
• 1/2 tsp. grated lime or lemon zest
• 1/4 tsp. minced garlic
• 1/2 tsp. ground cumin
• 2 tsp. finely minced cilantro
• 3 Tbs. olive oil
• 1/4 tsp. honey
• Salt and freshly ground black pepper

In a dry saucepan, lightly toast the barley over moderate heat until fragrant, about 5 minutes, stirring to prevent burning. Add the stock, bring to a boil, reduce the heat, cover, and simmer gently until the liquid is absorbed and the barley is tender, about 40 minutes. Remove from the heat and let stand, partially uncovered, until cooled to room temperature before stirring.

Meanwhile, cook the peas in lightly salted boiling water until just tender but not mushy, about 15 minutes. Drain, cool, and set aside. (If using canned peas, don’t cook them, just rinse them well.) Meanwhile, cook the peas in lightly salted boiling water until just tender but not mushy, about 15 minutes. Drain, cool, and set aside. (If using canned peas, don’t cook them, just rinse them well.)

To make the vinaigrette:

In a small bowl, whisk together the lime (or lemon) juice, zest, garlic, cumin, cilantro, oil, and honey; add salt and pepper to taste. In a large glass bowl, layer the barley, peas, roasted pepper, tomato, scallions, and corn. Drizzle the vinaigrette over the salad and toss before serving. If you like, arrange greens on serving plates and top with the salad.

Chickpea and Spinach Salad

In this salad, the versatile chickpea goes exotic in a deeply spiced, aromatic lemon and cumin dressing. Fresh herbs punch it up with an unmistakable freshness, and spinach provides a tender bed. An orange-infused yogurt topping creates a cool, creamy contrast. Great as a side salad with grilled meat, it can also work as a vegetarian entrée.

• One 15.5-oz. cans chickpeas, preferably low-sodium, drained and rinsed
• 2 Tbs. chopped fresh flat-leaf parsley
• 1/4 cup diced red onion
• 2 Tbs. olive oil
• 2 Tbs. fresh lemon juice
• 1/4 tsp. finely grated lemon zest
• 3/4 tsp. ground cumin
• Pinch of cayenne pepper
• Salt and freshly ground black pepper to taste
• 3 Tbs. plain nonfat yogurt
• 1 Tbs. orange juice
• 1/4 tsp. finely grated orange zest
• 1/4 tsp. honey
• 2 oz. baby spinach leaves (about 2 cups lightly packed)
• 1 Tbs. coarsely chopped fresh mint

In a medium bowl, combine the chickpeas, parsley, and onion. In a small bowl, whisk together the oil, lemon juice and zest, cumin, cayenne, salt, and black pepper. Pour the dressing over the chickpea mixture and toss to coat evenly. In another small bowl, stir together the yogurt, orange juice and zest, and honey.

Serve the chickpea salad over a bed of spinach leaves. Top with the yogurt sauce and garnish with the mint.

Basic Beans

 Use this basic method to cook any type of dried bean, including cannellini, kidney beans, chickpeas, and more. Try cooked cannellini in smooth White Bean Soup with Shrimp, kidney beans in Roasted Vegetable Minestrone, and chickpeas in Creamy Chickpea Soup with Crisp Chorizo.

• 2 bay leaves
• 2 cloves garlic, smashed
• 2 to 3 sprigs fresh herbs (such as rosemary, thyme, or flat-leaf parsley)
• 1 to 1-1/2 cups dried beans, sorted through and rinsed
• 1 teaspoon kosher salt

Wrap the bay leaves, garlic, and herbs in cheesecloth and tie with twine. Put the beans in a large pot and cover with water by 2 inches (about 2 quarts). Add the herb bundle and the salt. Bring to a boil over high heat. Lower the heat to maintain a very gentle simmer, cover, and cook until the beans are tender (try biting into one) but not splitting and falling apart, 1 to 2 hours depending on the type and freshness the of beans. Cannellini and kidney beans take about 1 hour and 15 minutes; chickpeas may take up to two hours. (check occasionally to be sure the beans aren’t boiling and are covered with liquid; add water if needed). Discard the herb bundle.

If you're using the beans in soup, reserve some of the cooking liquid for the broth.

Smoky Black Bean & Cheddar Burrito with Baby Spinach

Chipotle chiles in adobo lend a nice smoky overtone to this meatless meal, while toasted pepitas folded into the filling give it an unexpected crunch.

• 4 burrito-size (9- to 10-inch) flour tortillas
• 15 grape tomatoes, quartered lengthwise (from 1 pint)
• 2 Tbs. fresh lime juice; more as needed
• 1/4 cup chopped fresh cilantro
• Kosher salt
• 2 Tbs. extra-virgin olive oil
• 1/4 cup raw pepitas (optional)
• 1 tsp. seeded and minced chipotle plus 1 tsp. adobo sauce (from a can of chipotles en adobo)
• 3/4 tsp. ground cumin
• 1 19-oz. can black beans, drained and rinsed
• 1/2 cup grated sharp Cheddar
• 1-1/2 oz. baby spinach (about 1-1/2 cups)
• 1/4 to 1/2 cup sour cream (optional)

Heat the oven to 250°F. Wrap the tortillas in aluminum foil and warm in the oven.

Meanwhile, in a small bowl toss the tomatoes with 1 Tbs. of the lime juice, about 1-1/2 Tbs. of the cilantro, and a generous pinch of salt. Set aside.

If using the pepitas, heat 1 Tbs. of the olive oil and the pepitas in a 12-inch skillet over medium heat. Cook, stirring frequently, until they are puffed and some are golden brown, 1 to 2 minutes. Using a slotted spoon, transfer the pepitas to a plate lined with a paper towel. Sprinkle with a generous pinch of salt and toss.

Return the pan to medium heat. Add the remaining 1 Tbs. olive oil. (Or if not using pepitas, heat the 2 Tbs. oil over medium heat.) Add the chipotle, adobo sauce, and cumin. Stir to blend into the oil, and then add the beans and 2 Tbs. water to the pan, stirring to blend. Simmer until warmed through, about 2 minutes. Reduce heat to low. Mash about half of the beans with a fork. Stir in the cheddar and the remaining 2-1/2 Tbs. cilantro and 1 Tbs. lime juice. Season to taste with salt. If the beans seem too thick, add a tablespoon or two of water to thin to a soft, spreadable consistency.

Working with one tortilla at a time, spread about 1/4 of the beans along the bottom third of a tortilla. Top with 1/4 of the spinach, and sprinkle with about 1/4 of the tomatoes and pepitas (if using). If you like, add a little lime juice and sour cream on top. Fold the bottom edge over the filling, fold in the sides, and roll up the burrito.

Rice and Beans with Fried Eggs

Served with soft corn tortillas, this traditional Costa Rican dish works for breakfast, lunch, or dinner. Salsa Lizano is a Costa Rican condiment that’s similar to Worcestershire sauce but thicker and sweeter—you can substitute Worcestershire for it, but the flavor will be more assertive.

• 3/4 cup long-grain white rice
• Kosher salt
• 2 Tbs. canola oil
• 1 small yellow onion, cut into small dice
• 1/2 medium red bell pepper, seeded and cut into small dice
• 2 large cloves garlic, minced
• 1/2 tsp. ground cumin
• 1/4 cup canned tomato sauce
• 1 (15-1/2-oz.) can black beans, drained and rinsed
• 3 Tbs. Salsa Lizano; more to taste
• Freshly ground black pepper
• 8 large eggs
• 2 Tbs. chopped fresh cilantro

Put the rice, a big pinch of salt, and 1-1/2 cups of water in a 3-quart saucepan. Bring to a boil over medium-high heat, reduce the heat to low, cover, and cook until the rice has absorbed the water and is tender, about 15 minutes. Remove from the heat and set aside with the lid on.


Meanwhile, heat 1 Tbs. of the oil in a 4-quart saucepan over medium heat. Add the onion, bell pepper, garlic, and a pinch of salt; cook, stirring occasionally, until softened, about 3 minutes. Add the cumin and cook until fragrant, about 30 seconds. Add the tomato sauce and stir for 1 minute. Add the beans and 1 cup of water and simmer until the liquid reduces to the level of the beans, about 4 minutes.


Add the rice to the beans and mix well. Stir in the Salsa Lizano and season to taste with salt and pepper. Keep warm.


Heat the remaining 1 Tbs. of oil in a 12-inch nonstick skillet over medium heat, swirling the pan to coat evenly. Gently crack the eggs into the pan. Season with salt and pepper, cover, and cook until the yolks’ edges have just begun to set, 2 to 3 minutes. (The eggs should cook gently, so lower the heat if needed.) Separate the eggs with the edge of a spatula.


To serve, put a heaping spoonful of the rice and beans on a plate and slide 2 eggs on top. Sprinkle with the cilantro.

Pasta e Fagioli

This Italian soup–which has as many variations as there are cooks—is chock full of pasta, beans, and vegetables, making it a hearty one-dish meal.

• 8 slices bacon, cut crosswise into 1/4-inch-wide strips
• 3 medium red onions, finely chopped
• 3 medium cloves garlic, minced
• 1/2 tsp. dried rosemary
• 2 quarts lower-salt chicken broth
• Two 15-1/2-oz. cans chickpeas, rinsed and drained
• 14-1/2-oz. can petite-cut diced tomatoes
• 4 medium carrots, peeled, halved lengthwise, and thinly sliced
• 3 medium celery ribs with leaves, thinly sliced crosswise
• 1 slender 3-inch cinnamon stick
• Kosher salt and freshly ground black pepper
• 1 cup tubettini (or other small pasta)
• 1-1/2 tsp. red-wine vinegar; more to taste
• Grated or shaved Parmigiano-Reggiano for garnish

In a 6-quart (or larger) Dutch oven over medium heat, cook the bacon, stirring occasionally, until partially crisp, about 7 minutes. With a slotted spoon, transfer the bacon to a paper-towel-lined plate. Add the onions to the pot and cook, scraping up any browned bits and stirring occasionally, until softened, 6 to 8 minutes. Add the garlic and rosemary and cook, stirring constantly, until fragrant, about 1 minute. Add the chicken broth, chickpeas, tomatoes and their juices, carrots, celery, cinnamon stick, 3/4 tsp. salt, 1/2 tsp. pepper, and 1 cup water. Bring to a boil over high heat; skim any foam as necessary. Reduce the heat and simmer, stirring occasionally, until the carrots and celery are very tender, about 30 minutes.

Meanwhile, cook the tubettini according to the package directions and drain.

Discard the cinnamon stick and add the pasta. Stir in the bacon and vinegar. Season to taste with salt, pepper, and more vinegar. Serve garnished with the Parmigiano-Reggiano.

You can store leftovers in the refrigerator for up to 2 days.

Smoky Refried Bean Tostadas

Looking for a quick dinner to celebrate Cinco de Mayo? These refried bean tostadas are fresh, satisfying, and they come together in no time.

• 7 Tbs. canola or vegetable oil; more if needed          
• 8 5- to 6-inch corn tortillas
• Kosher salt
• 1 medium onion, finely diced
• 1 tsp. ground cumin
• 2 15-oz. cans pinto beans, rinsed and drained
• 2 Tbs. chipotle (smoked) Tabasco sauce
• 1 cup crumbled feta (about 6 oz.)
• 3/4 cup finely diced fresh tomato
• 1/2 cup thinly sliced red radishes
• 1/2 cup loosely packed cilantro leaves

Heat the oven to 200°F (or heat a warming drawer if you have one). Line a baking sheet with paper towels. Heat 5 Tbs. of the oil in a small (8-inch) nonstick omelet pan over medium-high heat until the oil bubbles right away when the edge of a tortilla is dipped into it. Using tongs and working with one tortilla at a time, fry the tortillas until golden brown on both sides, about 30 seconds per side. As each one finishes frying, briefly dangle the tortilla above the pan to allow some of the excess oil to drip back into the pan, and then transfer the tortilla to the paper-towel-lined baking sheet. Sprinkle each tortilla with a little salt while it’s still hot. As you fry, adjust the heat to keep the oil from getting too hot or cool, and if the pan goes dry, add more oil, 1 Tbs. at a time. When all the tortillas are fried, keep them warm in the oven

Heat the remaining 2 Tbs. oil in a 12-inch skillet over medium-high heat. Add the onion and cook, stirring often, until softened and lightly browned around the edges, about 3 minutes. Stir in the cumin and cook until fragrant, about 30 seconds. Add the beans, 1 tsp. salt, and 1 cup water. Working quickly, mash the beans with the back of a fork until most but not all of them are broken apart, and simmer until the beans look creamy and spreadable and much of the water has been absorbed, about 3 minutes. Stir in the chipotle Tabasco sauce and season to taste with more salt if needed.

To serve, spread each tortilla with about 1/3 cup of the beans, and top with the feta, tomato, radishes, and cilantro leaves.

Spicy Grilled Corn Salad with Black Beans and Queso Fresco

Queso fresco, a mild white cheese popular in Latin American cuisines, has a feta-like texture and flavor that pairs well with the starchy corn and beans in this recipe.

• 3 ears fresh corn, husked
• 1 medium red onion, cut into disks about 1/3 inch thick
• 1 large red bell pepper
• 1/2 cup olive oil
• Kosher salt and freshly ground black pepper
• 1 small canned chipotle, seeded and minced, plus 1 Tbs. adobo sauce (from a can of chipotles in adobo)
• 2 Tbs. cider vinegar
• One 15-1/2-oz. can black beans, drained and rinsed
• 5 oz. queso fresco or feta, crumbled (1 cup)
• 1/4 cup chopped fresh cilantro
• 1 Tbs. chopped fresh oregano

Prepare a medium charcoal or gas grill fire. Put the corn, onion, and pepper on a large rimmed baking sheet and brush with 2 Tbs. of the oil. Season with 1 tsp. salt and 1/2 tsp. pepper. Grill the corn and onion, flipping occasionally, until beginning to brown (the onions should still be a little crunchy), 6 to 10 minutes. Transfer to a cutting board to cool slightly. Grill the pepper until charred on all sides, about 12 minutes. Put the pepper in a bowl, cover, and cool slightly.


Meanwhile, in a small bowl, whisk the remaining 6 Tbs. oil, the chipotle and the adobo sauce, vinegar, 1 tsp. salt, and 1/2 tsp. pepper.


Coarsely chop the onion and put it in a large bowl. Cut the corn from the cobs and add to the bowl. Skin, seed, and coarsely chop the pepper; add to the bowl, along with the beans, cheese, cilantro, and oregano.


Rewhisk the dressing, add it to the corn mixture, and toss well. Season to taste with salt and pepper. (The salad may be made up to 1 day ahead. Refrigerate and return to room temperature, adding the fresh herbs just before serving.)

Cider & Bacon Baked Beans

• 1 lb. dried Great Northern beans
• 10 oz. thick-cut bacon, medium diced (8 slices)
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 6 cups lower-salt chicken broth
• 1-1/2 Tbs. dry mustard
• 1/4 tsp. freshly grated nutmeg
• 1/8 tsp. ground cloves
• Freshly ground black pepper
• 1 Granny Smith apple, peeled, cored, and small diced (7-1/2 oz.)
• 1 cup hard apple cider
• 1/4 cup pure maple syrup
• 1/4 cup ketchup
• 2 sprigs fresh marjoram
• 2 tsp. cider vinegar (optional)
• Kosher salt

Tip:

Don't have time to soak the beans overnight?
Put them in a 4-quart saucepan. Add enough cold water to cover by 2 inches and bring just to a boil. Remove from the heat and soak for 2 hours. Drain the beans and continue with the recipe.

Sort through the beans to make sure there are no little stones and then put them in a large bowl or pot. Add enough cold water to cover the beans by 2 inches and let soak overnight. Drain the beans well, tilting the colander instead of shaking it to gently extract the water and protect the beans’ skins.

Position a rack in the center of the oven and heat the oven to 300°F.

Cook the bacon in a 5- to 6-quart Dutch oven over medium-high heat, stirring occasionally, until golden brown, about 8 minutes. Remove the pot from the heat and with a slotted spoon transfer the bacon to a small bowl. Pour off and discard all but 3 Tbs. of the fat.

Set the pot over medium heat and add the onion and garlic. Cook, stirring occasionally, until soft and golden, about 7 minutes. Add the broth, mustard, nutmeg, cloves, and 1 tsp. pepper. Stir to combine. Add the beans and bring just to a simmer over medium-high heat. Cover and bake until the beans are easy to bite into but still a little mealy in texture, 45 to 60 minutes.

Stir in the reserved bacon and the apple, cider, maple syrup, ketchup, and marjoram, and bake, uncovered, until the beans are fully tender, 30 to 60 minutes more. Cool to room temperature, remove the marjoram stems, cover, and refrigerate overnight.

To finish, bring to a simmer, uncovered, over medium heat. Reduce the heat to low and continue to simmer until the sauce is reduced to the consistency of thin gravy, stirring occasionally so the bottom doesn’t burn, 40 to 60 minutes. Stir in the vinegar (if using) and season the beans to taste with salt and pepper.

Seared Baby Bok Choy with Tofu & Shiitakes

If you're trying to eat less meat these days, but aren't crazy about giving up its texture and flavor, this stir-fry will please you. The combination of extra-firm tofu and earthy shiitakes are an apt stand-in for chicken or beef, and the slight bitterness of the bok choy holds its own alongside the assertive flavors of jalapeños and sesame oil.

• 1/2 lb. extra-firm tofu
• 1/3 cup low-salt chicken broth
• 1-1/2 Tbs. minced jarred jalapeño slices
• 2 tsp. Asian sesame oil
• 1 tsp. granulated sugar
• 3 Tbs. canola oil
• 1/2 lb. baby bok choy (about 2), split in half lengthwise
• 1 tsp. kosher salt
• 1-1/2-inch piece fresh ginger, peeled and thinly sliced (about 2 Tbs.)
• 2 cloves garlic, thinly sliced (about 1 Tbs.)
• 3-1/2 oz. fresh shiitakes, stemmed

Drain and cut the tofu into 3/4-inch-thick slices. Cut each slice crosswise into 1/2-inchwide sticks (you should have fat, rectangular sticks). Put the tofu on paper towels and set aside. In a small bowl, mix the broth, jalapeño, sesame oil, and sugar.

Set a 12-inch skillet over medium-high heat until hot, about 1 minute. Add 1-1/2 Tbs. of the canola oil and once it's shimmering hot, add the bok choy, cut side down. Sprinkle with 1/2 tsp. of the salt and cook, without touching, until browned, about 2 minutes. Continue to cook, tossing, until the bok choy stems start to soften and wilt, about 2 minutes more. Transfer to a plate.

Add the remaining 1-1/2 Tbs. canola oil and the ginger to the skillet and cook, stirring, until golden, about 1 minute. Add the garlic and let it sizzle for 10 seconds. Add the tofu and shiitakes, sprinkle with the remaining 1/2 tsp. salt, and cook, stirring occasionally, until the mushrooms brown and soften, about 3 minutes.

Return the bok choy to the pan, add the broth mixture, and cook, tossing, until the sauce evenly coats the vegetables and the bok choy is tender, about 2 minutes. Serve immediately.

Chickpea Soup with Crispy Kale

This quick vegetarian soup starts with two pantry staples—canned tomatoes and chickpeas—which are simmered with rosemary and bay leaf for extra flavor. Crispy kale makes an addictively delicious and quick garnish (and a great snack on its own)—just toss the leaves with olive oil and salt and bake in a hot oven. Be sure to dry the kale carefully after rinsing, or it won’t crisp well.

• 1 small bunch kale (61/2 oz.), ribs removed, leaves torn into 1/2-inch pieces (about 6 cups), rinsed and well dried
• 3 Tbs. extra-virgin olive oil; more for serving
• Fine sea salt
• 1 small yellow onion, finely diced
• 1 medium celery stalk, finely diced
• 1 medium carrot, finely diced
• 2 15-oz. cans chickpeas, drained and rinsed
• 1 14-1/2-oz. can diced tomatoes
• 3 rosemary sprigs (about 4 inches)
• 1 bay leaf, preferably fresh
• 4 cups mild vegetable broth, such as Pacific brand
• Freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 425°F.

In a large bowl, toss the kale with 1-1/2 Tbs. of the olive oil and a generous pinch of sea salt. Spread the kale on a large rimmed baking sheet and bake until crisp but still green, 10 to 12 minutes. Cool on a rack.

Meanwhile, heat the remaining 1-1/2 Tbs. olive oil in a 4-quart saucepan over medium heat.Add the onion, celery, carrot, and a pinch of salt and cook until tender, about 5 minutes. Add the chickpeas and tomatoes with their juice, stir to combine, and cook for 1 minute. Tie the rosemary and bay leaf in a cheesecloth pouch with string. Add the herb pouch, vegetable broth, and 1 tsp. salt to the pot. Partially cover and simmer gently until flavorful, about 20 minutes, adjusting the heat as needed. Discard the herb pouch.

Purée the soup with a hand blender or in batches in a regular blender. Season to taste with salt and pepper. Divide the soup among 4 bowls, top each with some of the kale, drizzle with a little oil, and serve.

Spiced Tomato & Red Lentil Soup

Curry powder and garam masala are both Indian spice blends, which vary in flavor from blend to blend. Experiment to see which you prefer.

• 3 Tbs. vegetable oil
• 2 medium yellow onions, chopped
• Kosher salt
• 2 tsp. Madras curry powder or garam masala
• 2 quarts lower-salt chicken broth or homemade vegetable broth
• Two 14.5-oz. cans petite-diced tomatoes
• 1 lb. (2-1/3 cups) dried red lentils, picked over, rinsed, and drained
• 2 medium celery ribs, cut into small dice
• 1 medium carrot, peeled and cut into small dice
• 2 medium cloves garlic, peeled and chopped
• 1/8 to 1/4 tsp. cayenne

Heat the oil in a 6-quart (or larger) Dutch oven over medium heat. Add the onions and a generous pinch of salt and cook, stirring occasionally, until the onions are softened and just starting to brown, 6 to 8 minutes. Add the curry powder or garam masala and cook, stirring constantly, until fragrant, 30 seconds to 1 minute.

Add the broth, tomatoes and their juices, lentils, celery, carrot, garlic, cayenne, 3/4 tsp. salt, and 2 cups water. Bring to a boil over high heat, stirring frequently to keep the lentils from sticking; skim any foam as necessary. Reduce the heat and simmer uncovered, stirring occasionally, until the lentils, carrots, and celery are tender, 35 to 40 minutes. Season to taste with salt.

You can store leftovers in the refrigerator for up to 5 days.

Turkey Cutlets and Black Beans with Tangerine-Habanero Mojo Sauce

Mojo (pronounced MOE-hoe) is a Caribbean and Latin-American garlic, chile, and fruit sauce that pairs well with meat, poultry, and seafood. Here, it’s made with tangerine and lime, so it’s both sweet and tart. If habaneros are scarce, try a Scotch bonnet, jalapeño, or serrano chile instead.

• 5 to 6 Tbs. olive oil
• 3 medium cloves garlic, thinly sliced
• 1/2 plus 1/8 tsp. ground cumin
• 1/2 cup fresh tangerine juice (from 2 tangerines)
• 2 Tbs. fresh lime juice (from 1 lime)
• 1/2 tsp. seeded and minced habanero chile
• Kosher salt and freshly ground black pepper
• 1 small red onion, chopped
• One 15-1/2-oz. can black beans, rinsed and drained
• 2 Tbs. chopped fresh cilantro
• 4 turkey breast cutlets (about 1-1/4 lb.)

In a 10-inch skillet, heat 2 Tbs. of the oil and the garlic over medium heat until the garlic is golden, about 3 minutes. Stir in 1/8 tsp. of the cumin. Add the tangerine juice, lime juice, and habanero. Bring to a simmer and cook for about 3 minutes. Season to taste with salt and pepper; set the mojo sauce aside. (The sauce can be served warm or at room temperature.)

Heat 2 Tbs. of the oil in a 12-inch nonstick skillet over medium-high heat. Add the onion and ¼ tsp. salt and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the beans and the remaining ½ tsp. cumin and cook until the beans are heated through, 2 to 3 minutes. Stir in the cilantro and season to taste with salt and pepper. Transfer the beans to a bowl and cover with foil to keep warm.

Wash and dry the skillet. Season the turkey cutlets on both sides with salt and pepper. Heat 1 Tbs. of the oil in the skillet over medium-high heat until very hot. Add as many cutlets as will comfortably fit in a single layer and cook until browned on both sides and just cooked through, about 2 minutes per side. Transfer to a plate and tent with foil to keep warm. Repeat with the remaining cutlets, adding the remaining 1 Tbs. oil if needed.

Divide the cutlets and black beans among individual plates. Spoon the mojo sauce over and serve.

Cannellini Bean and Kale Soup

This hearty vegetarian Tuscan soup is full of flavor. The crinkly, deep-green leaves of Lacinato kale (also called dinosaur or black kale) are ideal, but any variety of kale will work. Serve with a crusty baguette.

• 1 Tbs. extra-virgin olive oil
• 1 medium yellow onion, finely chopped (1-1/2 cups)
• 1 medium carrot, peeled and finely chopped (3/4 cup)
• 1 medium celery stalk, finely chopped (3/4 cup)
• 1-1/2 tsp. minced fresh rosemary
• 2 Tbs. tomato paste
• 2 large cloves garlic, minced (1 Tbs.)
• 1 quart homemade or lower-salt vegetable broth
• Two 15-oz. cans cannellini beans, rinsed and drained
• 6 oz. Lacinato kale, center ribs removed, leaves chopped (about 4 firmly packed cups)
• 1 Parmigiano-Reggiano rind (1x3 inches; optional)
• 1-1/2 tsp. cider vinegar
• Kosher salt and freshly ground black pepper

Heat the oil in a 4- to 5-quart pot over medium heat. Add the onion, carrot, celery, and rosemary and cook, stirring occasionally, until the vegetables begin to soften, about 6 minutes. Add the tomato paste and garlic and cook until fragrant, 45 seconds. Add the broth, beans, kale, and Parmigiano rind (if using). Bring to a boil, reduce the heat to medium low, and simmer gently until the vegetables are tender, about 15 minutes.


Stir the cider vinegar into the soup and season to taste with salt and pepper.

Summer Bean Confetti Salad with Pickled Red Onion Vinaigrette

Use a selection of beans for this salad. The colors, shapes, and textures will make it interesting and delicious.

• Kosher salt
• 3/4 lb. beans, assorted sizes and varieties, trimmed and cut into 1- to 2-inch lengths (3 cups)
• 1/4 cup red wine vinegar
• 2 tsp. granulated sugar
• 1/2 cup thinly sliced red onion
• 1 Tbs. extra-virgin olive oil
• 1/4 cup loosely packed torn fresh basil
• 1/4 cup pine nuts, toasted (optional)
• Freshly ground black pepper

Bring a medium pot of well-salted water to a boil. Cook the beans in the water until crisp-tender (cooking times of different  types of beans will vary, so cook each variety separately). Drain and run under cold water to cool. Drain well and put the beans in a serving bowl.

In a small, non-reactive saucepan, combine the vinegar, sugar, and 1 tsp. salt. Bring the mixture to a boil over medium-high heat. Add the onion, return to a boil, and immediately pour the mixture into a nonreactive bowl to cool, about 15 minutes. Drain the onion and reserve the vinegar.

Toss the onion with the beans, add 1 Tbs. of the vinegar and the olive oil. Add the basil and pine nuts (if using), season to taste with salt and pepper and toss again. Add more of the vinegar if you’d like a little more tang.

Black Bean & Goat Cheese Quesadillas with Guacamole

Quesadillas are inherently quick and easy to prepare, and this one even more so. Assemble the quesadillas up to a day ahead and cook just before serving, or cook them a few hours ahead and reheat (wrapped in foil) in a 350°F over for 10 minutes.

• 3 Tbs. olive oil
• 1 small yellow onion, finely chopped
• 15-1/2-oz. can black beans, rinsed and drained
• 1 tsp. ground cumin
• 1 tsp. chili powder
• Kosher salt and freshly ground black pepper
• 1/2 cup chopped fresh cilantro
• 1 large or 2 small ripe avocados, pitted and peeled
• 2 tsp. fresh lime juice; more to taste
• 3 to 4 oz. fresh goat cheese, crumbled
• 6 flour tortillas, 8 inches across

In a medium skillet, heat 2 Tbs. of the oil over medium heat until hot but not smoking. Add the onion and sauté, stirring, until it softens, about 5 minutes. Add the beans, cumin, chili powder, and 1/2 cup water and cook, stirring occasionally, until almost all the water has evaporated, 5 to 7 minutes. Take the pan off the heat. With the back of a fork, break up the beans to make a chunky mash. Stir in half of the cilantro and season with salt and pepper.

In a small bowl, combine the avocado, lime juice, and remaining cilantro and use a potato masher or the back of a fork to mash into a chunky paste. Season to taste with salt and pepper; add more lime juice if you like.

Spread the black bean mixture evenly over three of the tortillas. Scatter the goat cheese over the beans and cover with the remaining tortillas. Lightly coat a large heavy skillet or griddle with oil (about 1 tsp.) and heat over medium heat. Set one of the quesadillas in the skillet and cook until lightly browned, about 2 minutes. Flip the quesadilla over and brown on the other side for another 1-1/2 minutes. Remove from the pan, cook the remaining quesadillas (add more oil to the pan each time) and cut each into eight wedges. Serve each wedge with a dollop of the guacamole.

Chipotle Black Bean Dip

Beans provide the creaminess in this healthier-than-you-think dip, which has a smoky, spicy kick. Serve it with fresh-baked corn tortilla chips, homemade pita chips, or fresh vegetables for dipping.

• 2 Tbs. olive oil
• 1/2 medium yellow onion, diced (1/2 cup)
• 1 medium clove garlic, minced
• 1/4 tsp. ground cumin
• 1/8 tsp. ground coriander
• One 15-1/2-oz. can black beans (preferably low-sodium), drained and rinsed
• 2 Tbs. coarsely chopped fresh cilantro; more for garnish
• 1-1/2 Tbs. fresh lime juice
• 2 tsp. seeded, minced chipotle chile (from a can of chipotles in adobo)
• Fine sea salt and freshly ground black pepper

Heat 1 Tbs. of the oil in a medium skillet over medium heat. Add the onion and cook until softened, about 3 minutes. Stir in the garlic, cumin, and coriander and cook for 30 seconds more. Set aside to cool slightly.


Put the onion mixture, beans, cilantro, lime juice, chipotle, 1/4 tsp. salt, 1/8 tsp. pepper, the remaining 1 Tbs. oil, and 1 Tbs. water in a food processor. Process until smooth. Transfer to a serving bowl, garnish with more chopped cilantro, and serve.

For more tips on how to use up a can of chipotles in adobo, visit the Test Kitchen blog.

Quesadillas with Refried Beans, Cheese & Scallion Sour Cream

The next time you have black bean soup, quickly cook up some quesadillas to serve along with it. You can play with the ingredients for quesadillas to come up with endless flavor combinations. Other filling options might include leftover shredded beef, pork, or chicken, cooked shrimp, cooked corn kernels, and chopped tomatoes.

• 1/4 cup sour cream
• 2 scallions, trimmed and thinly sliced
• Vegetable oil as needed
• 4 flour tortillas (about 9-1/2 inches in diameter)
• One 16-oz. can refried beans, heated gently on the stove
• 3/4 cup shredded Monterey Jack cheese
• 1/3 cup crumbled feta cheese
• About 1/4 cup red salsa; more for serving
• 1/4 cup chopped fresh cilantro

Combine the sour cream and scallions and set aside.


Arrange all your ingredients so that they’ll be easy to add to the quesadilla. Lay several layers of paper towel on a work surface and have a cooling rack and tongs ready.


In a skillet large enough to hold the tortilla, heat 2 Tbs. oil over medium-high heat. When the oil is very hot, lay a tortilla in it. Cook until the underside is slightly blistered and light brown, about 20 seconds. Lift the tortilla with tongs and hold it over the pan to let most of the oil drip back into the pan. Put the tortilla back in the pan, uncooked side down.


Quickly distribute the filling ingredients over the tortilla: about a quarter of the refried beans, a quarter of both cheeses, and 1 Tbs. or so of both the salsa and the cilantro. The tortilla will puff up in places, but that’s fine. When the second side of the tortilla is puffed and crisp but still pliable, fold the tortilla in half with the tongs, transfer it to the paper towels, and then transfer to the cooling rack while you make the next one. Cut into wedges and serve with more salsa, if you like, and the sour cream.