Make Ahead

FROM POT TO PLATE

These tasty recipes can be made with any kind of beans. You can also swap home- made for a 15.5-ounce can— just drain and rinse first.

March

EVERYDAY FOOD

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.

To clean spinach, plunge leaves into a large bowl of cool water and swish them around with your hands until no grit remains. Spin dry, then wrap in a clean dishcloth or paper towels until you’re ready to use them.

March

EVERYDAY FOOD

healthy appetite

GREEN FUEL

Spinach might not make you grow biceps on the spot, but its nutritional makeup—it’s chockfull of potassium, iron, magnesium, beta- carotene, and vitamin K—does the body serious good. It’s also available year-round and cooks in seconds. Here, our leaf-to-stem primer.

PHOTOGRAPHS BY ARMANDO RAFAEL

Spinach gets its rich color from chlorophyll, which makes for strong muscles and bones—and may even help your vision.

When you buy a bunch, don’t toss the crowns—the purple ends are delicious! Cut them from the leaves, blanch them for 1 to 2 minutes in salted boiling water, and shock them in an ice bath. Dress with lemon juice, olive oil, and sea salt for a fresh side.