Page 3 of 6 · Dinner ideas 5–6
5. Smoky pinto-bean rice bowls
These bowls work when the refrigerator holds a few useful extras rather than ingredients for a full recipe. The warm bean base stays the same; the toppings can change.
Ingredients
- 1 tablespoon oil
- ½ bell pepper, chopped
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 can (15–15.5 ounces) pinto beans, drained and rinsed
- ½ cup salsa
- ¼ cup water
- Cooked rice, for serving
- Optional toppings: shredded cabbage, avocado, plain yogurt or cilantro
How to make it
- Heat the oil in a skillet and cook the pepper over medium heat until softened.
- Stir in the cumin and paprika, then add the beans, salsa and water. Simmer gently until the beans are hot and the mixture is spoonable, about 5–8 minutes. Mash a few beans for a thicker texture.
- Divide freshly cooked rice between bowls. Add the beans and whichever toppings you have. Taste the bean mixture before adding salt; salsa varies considerably.
Make it work: Use leftover rice only if it was handled and refrigerated safely. Reheat leftovers to 165°F, measured with a food thermometer, rather than just taking off the chill.
6. Chickpea-stuffed baked potatoes
A baked potato makes a useful base for a small amount of beans. The filling is deliberately simple, with yogurt and lemon added at the table rather than cooked into the sauce.
Ingredients
- 2 medium baking potatoes, scrubbed
- 1 tablespoon olive oil
- 1 garlic clove, minced
- ½ teaspoon ground cumin
- 1 can (15–15.5 ounces) chickpeas, drained and rinsed
- ½ cup canned crushed tomatoes
- ¼ cup water
- Plain yogurt, lemon juice and chopped parsley, optional
How to make it
- Prick the potatoes with a fork. Bake on a tray at 425°F until the centers are completely tender, usually around 45–60 minutes depending on size. Check with a skewer rather than relying only on the clock.
- Near the end of baking, warm the oil in a saucepan. Briefly stir in the garlic and cumin, then add the chickpeas, tomatoes and water. Simmer until hot and slightly thickened.
- Split each potato, loosen the inside with a fork and spoon over the filling. Add yogurt, lemon and parsley if using. Season to taste.
Make it work: A microwave is another option for the potatoes: follow your appliance’s guidance and keep cooking until the centers are tender. The filling can wait over low heat with a splash of water.
Using leftovers? Follow the USDA storage and reheating guidance, summarized on page 1.
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