This healthy and quick summer meal happened last weekend after pressure-cooking a pot of black beans to stock my freezer. Black beans are the standard legume in my house; we eat them alllll the time, mostly in Mexican and Cuban-style dishes. But as I scooped the magical fruits into plastic bags flattened for efficient storage, lacking any dinner plans, I decided to set a bowl aside to get out of the rut and try something different.
I’ve been in the mood for Mediterranean food lately, and it’s been forever since I’ve had a good falafel, which in my house we refer to as “crunch patties” in honor of the classic episode of The Simpsons. And they’re perfect for light summer dining, so why not mix things up with some black beans?
Last week I cooked up a big batch of chickpeas with intentions of hummus, but accidentally under-cooked them a little. They were tender enough to eat, but weren’t quite able to blend into a smooth puree, so I bagged them in the freezer for later use (in case you’ve never tried, this is a great way to store cooked beans – the texture doesn’t suffer at all from freezing/thawing).
When I rediscovered them while foraging my fridge for lunch on Saturday, I had visions of chana masala… but I needed something a little more casual. I don’t currently have a favorite recipe for the classic north Indian chickpea curry*, and at the time I wasn’t interested in dropping everything to find one. I just wanted the essence of the dish – spicy garbanzos – in a quick and simplified way. If I could also find a quick and simple substitute for the experience of an accompanying naan… that would seal the deal.
Quick dinner! This is one of my favorite deceptively simple dishes that ends up tasting greater than the sum of its various nutrient-dense parts. Crunchy fresh vegetables pair with a spicy saute of beans – my favorite type for this dish is the dark red kidney bean, which I cook with minced onion and peppers, until they have crisp exteriors and creamy middles (yum!)