Page 2 of 6 · Dinner ideas 3–4
3. Black-bean and sweet-potato chili
Small sweet-potato cubes matter here. Large chunks take longer to soften and can leave you waiting while the rest of the chili is ready.
Ingredients
- 1 tablespoon oil
- ½ medium onion, chopped
- 1 medium sweet potato, peeled and cut into ½-inch cubes
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 can (14–15 ounces) diced tomatoes, with juice
- 1 can (15–15.5 ounces) black beans, drained and rinsed
- ¾ cup water, plus more as needed
- Salt, pepper and lime juice, to taste
How to make it
- Heat the oil in a saucepan. Soften the onion over medium heat, then stir in the sweet potato, cumin and paprika.
- Add the tomatoes, beans and water. Bring to a simmer, cover loosely and cook until a fork slides easily into the sweet potato, roughly 20–30 minutes. Stir periodically and add water if the pan becomes dry.
- Remove the lid and simmer a little longer if you want a thicker chili. Season to taste and finish with lime juice.
Make it work: Serve in bowls with toast or rice. Frozen corn can go in near the end; cook it according to the package instructions.
4. Lemony white-bean pasta
The beans help make a light sauce when you crush some of them with the starchy pasta water. Add the lemon gradually so it doesn’t overpower the pan.
Ingredients
- 4 ounces dry pasta
- 1 tablespoon olive oil
- 2 garlic cloves, thinly sliced
- 1 can (15–15.5 ounces) white beans, drained and rinsed
- 2 packed cups baby spinach
- ½ lemon, zest and juice
- Up to ¾ cup reserved pasta water
- Black pepper; salt if needed
- Grated Parmesan, optional
How to make it
- Cook the pasta according to its package directions. Before draining, reserve a mug of the cooking water.
- Meanwhile, warm the oil in a skillet over medium-low heat. Add the garlic and stir until fragrant without letting it brown. Add the beans and ¼ cup pasta water; warm through and mash about a quarter of the beans.
- Add the spinach, cooked pasta and lemon zest. Toss until the spinach wilts, loosening with more pasta water as needed. Add lemon juice a little at a time, then taste and season. Serve with Parmesan if you like.
Make it work: Keep the heat gentle once the pasta goes in. The sauce should cling to the pasta rather than pool underneath it.
Using leftovers? Follow the USDA storage and reheating guidance, summarized on page 1.
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