Black Bean Soup with Lime and Cumin

My introduction to black bean soup was served with a slice of lemon floating on its rich brown-black surface. Following my host's lead, I sank the lemon with my spoon and smashed it against the bottom of my bowl, releasing a snappy hit of lemon juice. My version of this smooth and elegant soup uses a combination of lime (instead of lemon), cumin, and chipotle chile for a piquant Mexican savor. It's a delight either hot or cold. RECIPE INGREDIENTS 2 cups dried black beans (4 cups cooked) 1 1/2 tablespoons olive oil 1 tablespoon whole cumin 1 cup chopped onions 4-5 cups reserved bean stock or bean stock and water 1/2 canned chipotle chile 1/4 cup plus 2 tablespoons lime juice Salt, to taste Lime slices, garnish Finely chopped cilantro, garnish

DIRECTIONS Sort through, rinse, soak, and cook the beans by your preferred method. While the beans are cooking, heat the oil in a nonstick or heavy-bottomed frying pan over medium heat. When hot, add the cumin and brown it, taking care not to burn it. Add the onions and cook slowly until browned. Drain the beans, reserving 5 cups of the stock. Puree the beans with 4 cups of the reserved stock in a blender or food processor. Add the onion mixture chile, lime juice, and salt and process until velvety smooth. If the soup is too thick, thin it with the remaining 1 cup of stock. Reheat the soup to serve it hot. To serve it cold, cool the soup to room temperature and chill it in the refrigerator 4-5 hours, or in the freezer, stirring occasionally, 1 1/2 hours. Either hot or cold, garnish each serving of soup with a slice of lime floating in the middle and a sprinkling of the cilantro.

Green Beans with Carmelized red onions

For an attractive presentation, trim the stem ends of the beans, leaving the pointed ends intact. Most fresh beans today do not require stringing, as the fibrous string has been bred out of them. Make Ahead Tip: Prepare through step 2. Cover and refrigerate onions for up to 2 days. Refresh beans under cold running water; cover and refrigerate for up to 2 days. RECIPE INGREDIENTS 1 tablespoon extra-virgin olive oil 3 medium red onions (about 1 3/4 pounds), cut into 16 wedges each 1 pound green beans, trimmed 1/2 cup vegetable broth 1 tablespoon balsamic vinegar 2 teaspoons light brown sugar 1/4 teaspoon salt Freshly ground pepper to taste Tip: Commercial vegetable broth is readily available in natural-foods stores and many supermarkets. We especially like the Imagine and Pacific brands, sold in convenient aseptic packages that allow you to use small amounts and keep the rest refrigerated.

DIRECTIONS Heat oil in a large skillet over medium heat. Add onions and cook, stirring occasionally, until golden, 10 to 15 minutes. Meanwhile, bring a large saucepan of lightly salted water to a boil. Add green beans and cook, uncovered, until crisp-tender, 6 to 7 minutes. Drain. Add broth to the onions; cook for 5 minutes. Stir in vinegar, brown sugar, salt and pepper. Add the beans, cover and cook for 2 minutes. Serve warm.

Indian Vegetable Stew

Indian Vegetable Stew

Sweet sautéed onions and a rich mixture of spices create a complex, flavorful base for this extraordinary vegetarian stew. RECIPE INGREDIENTS 1 tablespoon extra-virgin olive oil 3 large onions, coarsely chopped (4 cups) 4 cloves garlic, minced 1 teaspoon cumin seed 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon ground cinnamon 1/4 teaspoon cardamom 1/8 teaspoon cayenne pepper 1 pound new potatoes, scrubbed and quartered 1 1/2 cups water 1/2 teaspoon salt 1 19-ounce can chickpeas, rinsed 1 14-ounce can crushed tomatoes, preferably fire-roasted 1 pound mini carrots 3/4 cup chopped fresh cilantro 3/4 cup low-fat plain yogurt (optional)

DIRECTIONS Heat oil in a Dutch oven over medium heat. Add onions and cook, stirring often, until fragrant and beginning to brown, 5 to 6 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add cumin seed, ground cumin, coriander, cinnamon, cardamom and cayenne; cook, stirring, until fragrant, 30 to 60 seconds. Add potatoes, water and salt; bring to a simmer. Cover and cook for 10 minutes. Add chickpeas, tomatoes and carrots; stir to combine. Bring to a simmer. Reduce heat to low and simmer, partially covered, stirring occasionally and adding 1/2 cup water, if needed, until the potatoes and the carrots are tender, 30 to 35 minutes. Stir in cilantro. Serve with yogurt, if desired.

Spinach with Almonds and Garlic

Spinach with Almonds and Garlic

RECIPE INGREDIENTS 2 tablespoons olive oil 2 cloves garlic, chopped 1/2 cup sliced almonds 3/4 teaspoon salt 1/8 teaspoon cayenne pepper 2 pounds spinach, washed well and trimmed

DIRECTIONS In a sauté pan over low heat, heat the olive oil. Add the garlic and cook for 1 minute. Add the almonds, salt, and cayenne and cook for 2 minutes more. Remove from the heat and set aside. Coarsely chop the spinach. In a large covered saucepan, in a small amount of boiling salted water, cook the spinach for 4 minutes, or until tender. Drain well. Mix the garlic and almond mixture into the spinach.

Squash, Bean and Corn Stew

Beans, an essential part of the South American diet, join other staples from that part of the world; corn, squash, and tomatoes in this extremely popular Chilean vegetable stew. We've chosen kidney beans, but you can use pinto, cannellini, or any type you have on hand. RECIPE INGREDIENTS 1/4 cup olive oil 2 onions, sliced thin 2 cloves garlic, chopped 1/2 teaspoon paprika 1/4 teaspoon cayenne pepper 1 teaspoon dried oregano 2 tablespoons drained chopped pimentos (one 4-ounce jar) 1 cup canned crushed tomatoes in thick puree (from a 15-ounce can) 1 butternut squash (about 2 pounds), peeled, halved lengthwise, seeded, and cut into 1-inch dice 1 1/2 cups water 2 teaspoons salt 2 cups drained and rinsed canned kidney beans (one 19-ounce can) 2 cups fresh (cut from about 4 ears) or frozen corn kernels 1/2 cup chopped fresh basil (optional)

DIRECTIONS In a Dutch oven, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic, paprika, cayenne, and oregano and cook, stirring, until fragrant, about 1 minute. Stir in the pimientos, tomatoes, squash, water, and salt and bring to a simmer. Cook the stew, covered, stirring occasionally, until the squash is almost tender, about 15 minutes. Uncover and simmer vigorously until almost no liquid remains in the pan, about 5 minutes. Add the beans and corn and cook until the corn is just tender, about 5 minutes. Stir in the basil. VARIATIONS: Add one cup of diced ham along with the beans and corn. Use peeled, cubed pumpkin or acorn squash instead of the butternut squash. WINE RECOMMENDATION: Gewurztraminers from Alsace have a unique combination of aromas: rose petals, ripe apricots, and musky spice. Though called dry, these wines usually contain a bit of residual sugar--a real plus for this dish, with its sweet squash and corn.

Basic Sauteed Kale

Basic Sauteed Kale

Simply sauteed kale seasoned with the big blast of sherry vinegar is a deluxe combination. RECIPE INGREDIENTS 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided 1-1 1/2 pounds kale, ribs removed, coarsely chopped (see Tip) 1/2 cup water 2 cloves garlic, minced 1/4 teaspoon crushed red pepper 2-3 teaspoons sherry vinegar or red-wine vinegar 1/4 teaspoon salt Tip: A 1- to 1 1/2-pound bunch of kale yields 16 to 24 cups of chopped leaves. When preparing kale for these recipes, remove the tough ribs, chop or tear the kale as directed, then wash it—allowing some water to cling to the leaves. The moisture helps steam the kale during the first stages of cooking.

DIRECTIONS Heat 1 tablespoon oil in a Dutch oven over medium heat. Add kale and cook, tossing with two large spoons, until bright green, about 1 minute. Add water, reduce heat to medium-low, cover and cook, stirring occasionally, until the kale is tender, 12 to 15 minutes. Push kale to one side, add the remaining 1 teaspoon oil to the empty side and cook garlic and crushed red pepper in it until fragrant, 30 seconds to 1 minute. Remove from the heat. Stir in vinegar to taste and salt.

Kale and Potato Hash

Kale and Potato Hash

Serve as a side with a steak or pork chops or set a poached egg on top for a hearty breakfast or brunch. RECIPE INGREDIENTS 8 cups torn kale leaves (about 1/2 large bunch; see Tip) 2 tablespoons horseradish 1 medium shallot, minced 1/2 teaspoon freshly ground pepper 1/4 teaspoon salt 2 cups cooked shredded potatoes (see Ingredient note) 3 tablespoons extra-virgin olive oil A 1- to 1 1/2-pound bunch of kale yields 16 to 24 cups of chopped leaves.When preparing kale for these recipes, remove the tough ribs, chop or tear the kale as directed, then wash it--allowing some water to cling to the leaves. The moisture helps steam the kale during the first stages of cooking. Ingredient Note: Fresh, partially cooked, shredded potatoes for hash browns can be found in the refrigerated produce section and sometimes in the dairy section of most supermarkets. Alternatively, boil potatoes until they can just be pierced with a fork but are not completely tender. Let cool slightly, then shred.

DIRECTIONS Place kale in a large microwave-safe bowl, cover and microwave until wilted, about 3 minutes. Drain, cool slightly, and finely chop. Meanwhile, mix horseradish, shallot, pepper and salt in a large bowl. Add the chopped kale and potatoes; stir to combine. Heat oil in a large nonstick skillet over medium heat. Add the kale mixture, spread into an even layer and cook, stirring every 3 to 4 minutes and returning the mixture to an even layer, until the potatoes begin to turn golden brown and crisp, 12 to 15 minutes total.