• Chickpea and Vegetable Tagine
    Beans,  Gluten-free,  Indian,  Middle Eastern,  Moroccan,  Side Dishes,  Vegan,  Vegetables,  Vegetarian

    Chickpea and Vegetable Tagine

    Like “casserole,” “tagine” refers to both a type of cookware and the meal you make in it. Tagine gets its name from a Moroccan pot that looks like an oversized piece from the Sorry! game. But you don’t need an authentic tagine to make this warmly spiced chickpea and vegetable stew. A dutch oven or large frying pan will do the trick. We call it a tagine, but with all the Indian spices it tastes like a curry. In fact, we suggest optional curry powder for an extra blast of flavor and heat. Let’s just say that this falls into the “dishes without borders” category. So you can serve it with couscous, basmati rice,…

  • Quesabeanas
    Appetizers,  Beans,  Cheese dishes,  Main Dish,  Mexican,  Side Dishes,  Vegetable,  Vegetables,  Vegetarian

    Raegan’s “Quesabeanas,” Refried-Bean Quesadillas

    Recipephany Test Kitchen’s Chief Taster, Dan, likes to call these “Yummy Chongas” or “Tacodilla Grandes.” But their developer, Raegan Sales (also known for the best No-Knead Focaccia), calls them “Quesabeanas,” and that sums them up pretty well. Refried beans sweetened with caramelized aromatics and spiked with hot sauce bulk up the humble quesadilla. A soft bean filling fuses with melted cheese so when you bite into the toasty flour tortilla, you taste nothing but delicious squishiness inside. And while it masquerades as fun food, the Quesabeana—especially with lots of toppings—includes all manner of healthy food groups. While Raegan came up with the Quesabeana, her husband, our son Andrew, inspired the crispy cheese crust. “He…

  • Beans,  Beef,  Latin American,  Main Dish,  Snacks

    Picadillo Tacos

    First, don’t confuse “picadillo” with “peccadillo,” although I often slip into that malapropism. While picadillo-filled tacos are not the least bit sinful, they can give you the same guilty pleasure as nachos for dinner. They fall into that category of slightly messy finger foods that go well with the football playoffs. A quick-cooking alternative to chili, this Cuban-style mélange packs a sweet and tangy punch. It starts with a tomatoey sofrito of aromatics and peppers, then adds a Mediterranean accent with raisins, capers and chopped olives. I first made picadillo from a Boston Globe recipe in 2001. I amped up the flavors and seasonings, figuring the “pica” stands for “picante.” When I finally had…

  • Beans,  Gluten-free,  Latin American,  Main Dish,  Other,  Rice

    Anne’s Irresistible Cuban Black Beans and Rice (Frijoles Negros)

    My first taste of Anne Discenza’s cooking was no less than Beef Wellington, perfect tenderloin gift-wrapped in puff pastry. She happily dove into all kinds of cuisines, from epicurean classics to ethnic specialties. She was so generous and passionate about food that she created dishes showcasing local seafood even though her allergies prevented her from taking the smallest taste. She rarely taste-tested as she cooked anyway, since she got all her feedback by simply sniffing aromas mingling in the pan. Following Anne’s memorial service last month, the family gathered in her and Joe’s kitchen. Miriam Discenza told the story of her mother-in-law’s irresistible black beans and rice. Once you make this recipe, you’ll understand…