Refried beans

From Cook's Illustrated

Makes 3 cups. Published January 1, 2006.

If you wish to use dried beans, you can find our basic bean recipe, (see related recipe). Substitute reserved cooking water for chicken broth (you may need to add another 2 to 3 tablespoons of cooking water or broth in step 3 if the beans appear too stiff).

Ingredients

1/2	cup low-sodium chicken broth
2	(15.5 ounces each) cans pinto beans , drained and rinsed
1	tablespoon vegetable oil
3	ounces salt pork , rind removed and diced very small
1	small onion , chopped fine (about 3/4 cup)
1	jalapeno chile , seeds and ribs removed, chile minced
1	poblano chile , seeds and ribs removed, chile chopped fine (about 1/4 cup)
1/4	teaspoon table salt
3	small cloves garlic , minced or pressed through garlic press (about 1 1/2 teaspoons)
1/2	teaspoon ground cumin
1	tablespoon minced fresh cilantro leaves
2	teaspoons fresh lime juice (optional)

Instructions

1. 1. Process broth and all but 1 cup of beans in food processor until smooth, about 15 seconds, scraping sides of bowl with rubber spatula if necessary. Add remaining beans and process until slightly chunky, about ten 1-second pulses.

2. 2. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add salt pork and cook, stirring occasionally, until fat has rendered and pork is well browned, about 10 to 15 minutes. Transfer pork to small bowl with slotted spoon and set aside (you should have about 2 tablespoons of fat left in skillet.)

3. 3. Increase heat to medium-high; add onion, chiles, and salt and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic and cumin; cook, stirring frequently, until fragrant, about 30 seconds. Add beans and stir until thoroughly combined. Reduce heat to medium and cook, stirring occasionally, until beans are thick and creamy, about 5 minutes. Stir in cilantro and lime juice, if using, and serve.

Mediterranean chopped salad

From Cook's Illustrated

Serves 4 as a light entrée and 6 as a side dish. Published July 1, 2009. From Cook's Illustrated.

For information on how to prepare the cucumbers, see “Seeding and Chopping Cucumbers," below.

Ingredients

1	medium cucumber , peeled, halved lengthwise, seeded, and cut into 1/2-inch dice (about 1 1/4 cups)
1	pint grape tomatoes , quartered (about 1 1/2 cups)
	Table salt
3	tablespoons extra virgin olive oil
3	tablespoons red wine vinegar
1	medium garlic clove , minced or pressed through garlic press (about 1 teaspoon)
1	(14-ounce) can chickpeas , drained and rinsed
1/2	cup chopped pitted kalamata olives
1/2	small minced red onion (about 1/4 cup)
1/2	cup roughly chopped fresh parsley
1	romaine heart , cut into 1/2-inch pieces (about 3 cups)
4	ounces feta cheese , crumbled (about 1 cup)
	Ground black pepper

Instructions

1. 1. Combine cucumber, tomatoes, and 1 teaspoon salt in colander set over bowl and let stand 15 minutes.

2. 2. Whisk oil, vinegar, and garlic together in large bowl. Add drained cucumber and tomatoes, chickpeas, olives, onion, and parsley; toss and let stand at room temperature to blend flavors, 5 minutes.

3. 3. Add romaine and feta; toss to combine. Season with salt and pepper and serve.

The veggie burger

From Washingtonian.com

How To Build a Better Burger, part 4

The Veggie Burger

By Haidar Karoum of Asia Nora

For the patties:

1/4 cup dried chickpeas
1/4 cup dried red lentils
1/4 cup dried fava beans
1 tablespoon bulgur wheat
1 clove garlic, chopped
2 scallions, chopped
1/4 cup grated carrots
1/4 cup minced parsley
1/4 cup minced cilantro
1 teaspoon ground coriander
1 teaspoon cumin powder
1 teaspoon ground anise
1 teaspoon cayenne pepper
2 teaspoons lemon juice
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil

For toppings:

1/2 cup labne (available at Whole Foods)
2 cups arugula
2 heirloom tomatoes (preferably Cherokee Purple), sliced
1/2 red onion, sliced
1/2 cup smoked eggplant-lemon vinaigrette (recipe follows)
4 small rounds of whole-wheat pita bread, toasted

Soak the chickpeas, lentils, and fava beans in water overnight. Rinse the bulgur wheat in cold water, drain, and let stand for 20 minutes. Put all patty ingredients except the olive oil in a food processor and pulse until thoroughly mixed, about 4 minutes. Shape into 4 patties.

Heat the olive oil in a pan set over medium heat. Sautee the patties until browned, about 4 to 5 minutes on each side. Drain on paper towels.

Top each burger with labne and stuff into pita, then garnish with arugula, tomato, red onion, and vinaigrette.

Vinaigrette (makes two cups):

1 eggplant
¾ cup olive oil, plus 1 teaspoon for rubbing eggplant
1 teaspoon salt, plus more to taste
2 tablespoons tahini
2 cloves garlic
1/2 cup lemon juice
1/2 cup water
1/2 teaspoon cumin powder
1 teaspoon sambal olek (available at Whole Foods)

Set a grill or broiler to high heat. Rub the eggplant with olive oil and sprinkle with salt. Grill or broil, turning often, for about 20 minutes, until tender. Cool, peel, and discard the skin. Puree the eggplant in a blender with the remaining ingredients until smooth. Season to taste.