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Recipes: Beans are the star in these quick skillet suppers |

Recipes: Beans are the star in these quick skillet suppers




For time-pressed cooks, canned beans offer speed, ease, nutrition, and economy in a tidy package. The variety of bean-centered meals is almost endless and crosses cultures worldwide. Here are three that employ common, popular bean varieties, each inspired by the cuisine of a different place — Louisiana for the red beans, Latin America for the black beans, and Italy for the white beans.


SKILLET BLACK BEANS WITH QUICK PICKLED ONIONS

Makes about 5 cups (4 servings) 

These beans are filling and satisfying, and topping each serving with a fried egg or two before garnishing would add even more heft. This recipe is adapted from Dinner: Changing the Game by Melissa Clark.

 

½      cup distilled white vinegar

1         teaspoon sugar

Salt and ground black pepper

1         large red onion, 1/3 very thinly sliced (about ¾ cup), remaining 2/3 chopped

2        tablespoons olive oil

1         large cubanelle pepper (about 7 ounces), cored, seeded, and chopped

2        teaspoons pressed or grated garlic (about 3 medium cloves)

1         medium serrano chili, seeded if desired, chopped (about 1 tablespoon)

1½    teaspoons dried oregano

1         teaspoon chili powder

1         can (14.5-ounces) petite-diced tomatoes

2        cans (15 ounces each) or 1 large can (1 pound 13 ounces) black beans, drained and rinsed (about 3¼ cups)

½      cup thinly sliced scallions, white and green parts (about 4 medium)

Hot, cooked white or brown rice, for serving

1         ripe medium Hass avocado, sliced for serving

Plain Greek yogurt or sour cream, for serving, optional

 

In a small bowl, stir together the vinegar, 1/3 cup water, sugar, and ½ teaspoon salt to dissolve the sugar and salt. Add the sliced onion, stir, and set aside to soften slightly, about 20 minutes. Remove the onions (reserve the liquid), blot dry, and set aside.

Meanwhile, in a large nonstick skillet over medium-high heat, heat the oil until shimmering. Add the chopped onion, cubanelle pepper, and ½ teaspoon salt and cook, stirring, until softened, about 5 minutes. Add the garlic, serrano chili, oregano, and chili powder and cook, stirring, until fragrant, about 1 minute. Add the tomatoes, bring to a strong simmer, and cook, stirring occasionally, about 2 minutes longer. Add the beans, ‚ cup water, ½ teaspoon salt, and ground black pepper to taste, and return to a simmer, stirring. Cook until heated through, about 4 minutes longer. Add 1 tablespoon of the reserved onion pickling liquid and stir to mix. Adjust the seasoning with salt, ground black pepper, and onion pickling liquid if necessary. Add most of the scallions and stir to mix. Serve with rice, garnishing with a couple of avocado slices, some pickled onions, a dollop of yogurt if using, and a sprinkling of the remaining scallions.

 

SKILLET RED BEANS AND RICE

Makes about 5 cups (4 servings) 

1         tablespoon olive oil

½      pound smoked sausage, such as andouille or kielbasa, quartered lengthwise and cut into ½-inch pieces (about 1½ cups)

1         medium onion, chopped

1         large cubanelle pepper (about 7 ounces), cored, seeded, and chopped

1         large celery rib, chopped

Salt and ground black pepper

2        teaspoons pressed or grated garlic (about 3 medium cloves)

2        teaspoons minced fresh thyme

½      teaspoon smoked paprika

¼      teaspoon crushed red pepper flakes

1¼    cups low-sodium chicken broth

2        cans (15 ounces each) or 1 large can (1 pound 13 ounces) red kidney beans, drained and rinsed (about 3¼ cups)

½      teaspoon red wine vinegar

½      cup thinly sliced scallion whites and greens (about 4 medium)

Hot, cooked white or brown rice, for serving

Hot pepper sauce, for serving, optional

 In a large nonstick skillet over medium heat, heat the oil until shimmering. Add the sausage and cook, stirring, until it begins to brown at the edges, about 5 minutes. With a slotted spoon, remove the sausage to a bowl, leaving as much fat as possible in the skillet. Add the onion, cubanelle pepper, celery, and ½ teaspoon salt and continue to cook, stirring, until the vegetables soften, about 4 minutes. Add the garlic, thyme, paprika, and red pepper flakes and continue to cook, stirring, until fragrant, about 40 seconds. Add the broth, stir, adjust the heat to medium-high, and bring to a strong simmer. Continue to simmer until the liquid is reduced by about ¼, about 6 minutes longer. Add the beans, ½ teaspoon salt, and ground black pepper to taste. Return to a simmer and continue to cook until heated through, about 4 minutes longer, adding the sausage about halfway through. If a thicker mixture is desired, mash some of the beans and stir. Add the vinegar and stir to mix. Adjust the seasoning with salt and ground black pepper if necessary. Add most of the scallions and stir to mix. Sprinkle with remaining scallions and serve with rice, passing the hot pepper sauce at the table if desired.

 

A BIG EASY TRADITION

SKILLET WHITE BEANS AND ESCAROLE WITH SUN-DRIED TOMATOES, CHERRY PEPPERS, AND PECORINO

Makes 5½ cups (4 servings) 

If you don’t have pecorino Romano, use Parmesan instead. Packed with flavor from the tomatoes, cherry peppers, and cheese, this dish should be salted conservatively at first, and the seasoning adjusted just before serving. This recipe is great over cooked farro or whole-grain pasta.

 

2        tablespoons extra-virgin olive oil, plus extra for drizzling

1         large onion, chopped

Salt and ground black pepper

1         tablespoon pressed or grated garlic (about 5 medium cloves)

¾      cup vegetable broth or water

1         medium head (about 12 ounces) escarole, cleaned and coarsely chopped (about 4 quarts, lightly packed)

2        cans (15 ounces each) or 1 large can (1 pound 13 ounces) cannellini or other white beans, drained and rinsed (about 3¼ cups)

3        tablespoons chopped jarred hot cherry peppers, or more, to taste

2/3      cup sun-dried tomatoes, preferably oil packed, drained, dried, and chopped (about ½ cup)

½      cup grated pecorino Romano cheese

¼      cup chopped fresh parsley

 

In a large Dutch oven over medium heat, heat the oil until shimmering. Add the onion and ½ teaspoon salt and cook, stirring, until softened, about 4 minutes. Add the garlic and continue to cook, stirring, until fragrant, about 40 seconds. Add the broth, stir, adjust the heat to medium-high, and bring to a strong simmer. Continue to simmer until the liquid is reduced by about ¼, about 3 minutes. Add the escarole and wilt, stirring, about 1½ minutes. Add the beans, cherry peppers, and sun-dried tomatoes and cook, stirring occasionally, until escarole is fully collapsed and beans are heated through, about 3 minutes longer. Off the heat, add the pecorino, ground black pepper to taste, and most of the parsley and mix well. Adjust seasoning with salt and pepper if necessary and serve, drizzling each portion with olive oil and sprinkling with some of the remaining parsley.

Adam Ried appears regularly on “America’s Test Kitchen.” Send comments to cooking@globe.com. Get the best of the magazine’s award-winning stories and features right in your e-mail inbox every Sunday. Sign up here.

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