BEAN AND VEGETABLE CHILI (MARK BITTMAN)
Mark Bittman's Bean and Vegetable Chili as published in Runner's World "The Athlete's Palate"
Provided by Mark S.
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil in a large pot over medium; add the meat, season with salt and pepper, and cook until browned. Remove meat from pan and drain off all but three tablespoons of fat.
- Heat the pan over medium-high. Add the onion and garlic; cook for about a minute. Add the vegetables; cook for 10 minutes or until they start to caramelize and dry out.
- Add the seasonings and stir, then add the tomatoes and beans with enough of their liquid to submerge everything (use the stock if there isn't enough). Bring the mixture to a boil and cook about 15 minutes. Garnish with cilantro. Serves six.
Nutrition Facts : Calories 362.5, Fat 14.1, SaturatedFat 3.4, Cholesterol 25.7, Sodium 702, Carbohydrate 43.5, Fiber 15.5, Sugar 11.3, Protein 19.6
ROASTED SWEET POTATO SALAD WITH BLACK BEANS AND CHILE DRESSING
Start with sweet potatoes, which are in season, beautiful and cheap, and roast them with red onion and olive oil. Roasting instead of boiling makes a huge difference: not only do you get a rich, smoky flavor, but the peeled exterior is toughened a bit so that the potatoes stay intact when tossed with the other ingredients. You can serve this sweet potato salad warm or at room temperature; it's great both ways.
Provided by Mark Bittman
Categories easy, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with dressing.
- Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blended.
- Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day.
Nutrition Facts : @context http, Calories 501, UnsaturatedFat 23 grams, Carbohydrate 56 grams, Fat 28 grams, Fiber 14 grams, Protein 11 grams, SaturatedFat 4 grams, Sodium 950 milligrams, Sugar 7 grams
MIXED-BEAN SALAD
This easy three-bean salad can be served warm or at room temperature. It makes a nice side dish for grilled pork, blackened fish or chicken.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 9
Steps:
- In a large pot of boiling salted water, cook green beans until bright green and crisp-tender, 2 to 3 minutes. Drain and rinse under cold water until cool. In a large bowl, whisk together vinegar, oil, oregano, shallot, and mustard. Add green beans, red kidney beans, and chickpeas; toss well to combine. Season with salt and pepper.
Nutrition Facts : Calories 220 g, Fat 8 g, Fiber 8 g, Protein 8 g
STEWED BEANS
Provided by Mark Bittman
Categories soups and stews, main course, side dish
Time 10m
Number Of Ingredients 4
Steps:
- Put dried beans, rosemary sprigs and a chunk of slab bacon in a pot with water to cover by an inch or so. Bring pot to a boil, then reduce heat and simmer until the beans are done. Garnish: More rosemary sprigs.
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- Overnight Waffles. Yeast-raised and require planning ahead but fabulous for houseguests. My favorite waffles ever. Get This Recipe.
- Sweet Potato Fritters. Takes the fear out of frying with a foolproof explanation and a universally loved snack as your reward. Get This Recipe.
- Seared Scallops with Pan Sauce. Seven ingredients and one skillet teach the way to a home cooking that's as good as anything you'll eat in restaurants. Get This Recipe.
- Banana Bread. I always add walnuts and coconut and the crowd goes wild. Never lasts longer than 24 hours. Probably my most-made recipe ever (by me, that is) – started in 1973.
- The World of Rice Salads. Probably the biggest, most versatile recipe I've ever written and it's become a model for my master-recipe formula. Here six basic components are completely transformed with simple substitutions into 18 totally different dishes.
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