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March E V E RY DAY FO O D
FROM POT TO PLATE These tasty recipes can be made with any kind of beans. You can also swap homemade for a 15.5-ounce can— just drain and rinse first.
ONE-PAN CUBAN CHICKEN WITH RICE AND BEANS Active Time: 40 min. Total Time: 1 hr. 15 min. Serves: 4 to 6
¼ pound thick-cut bacon (about 3 slices), cut into ¼ -inch pieces 6 bone-in, skin-on chicken thighs
¾ teaspoon ground cumin Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 1 small yellow onion, finely chopped
½ green bell pepper, diced 5 cloves garlic, thinly sliced 1½ cups long-grain white rice 1 teaspoon dried oregano 2½ cups low-sodium chicken broth 1¾ cups cooked black beans
1. Preheat oven to 375°. In a large straight-sided ovenproof skillet, brown bacon over medium-high, about 7 minutes. Transfer to a plate. Season chicken with ¼ teaspoon cumin, salt, and pepper. Brown in skillet, turning once, about 10 minutes; transfer to plate. 2. Remove fat from skillet. Add oil, onion, bell pepper, and garlic. Cook, stirring, until translucent, 3 minutes. 3. Add rice, remaining ½ teaspoon cumin, and oregano. Cook, stirring, 1 minute. Add broth, beans, and
bacon; season with salt and pepper. Nestle in chicken, skin-side up. Bring to a boil, then cover and transfer to oven. Roast until liquid is absorbed and chicken is cooked through, about 25 minutes. Let cool 10 minutes; serve. PINTO-BEAN BURGERS Active/Total Time: 35 min. Serves: 4
¼ cup extra-virgin olive oil ½ cup chopped shallot ⅓ cup toasted almonds, chopped, plus more for serving 1¾ cups cooked pinto beans
⅔ cup panko ½ cup chopped roasted red peppers 1 large egg, lightly beaten Kosher salt and freshly ground pepper
½ cup crumbled feta ½ cup full-fat Greek yogurt Sprouts, sliced avocado, and lemon wedges, for serving
1. Heat 1 tablespoon oil in a large skillet over medium. Add shallot and cook until soft, 3 minutes. 2. Pulse shallot, almonds, beans, panko, ¼ cup roasted peppers, and egg in a food processor until just combined. Season with salt and pepper, fold in feta, and form into four 3½ -inch patties. 3. Wipe skillet clean; heat remaining oil over medium-high. Cook patties, flipping once, 8 minutes. 4. Mix yogurt and remaining ¼ cup peppers. Spread on burgers and serve, with sprouts, avocado, lemon, and almonds.
HERBED BEAN SALAD Toss cooked beans with fresh chopped herbs, minced red onion, extra-virgin olive oil, vinegar, and Dijon mustard. Refrigerate up to 5 days. Serve as a side, over meat and fish, on toasted rustic bread, or mixed into greens.
