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Black Beans and Greens With Avocado and Za'atar

Black Beans and Greens With Avocado and Za'atar 2.000

Deb Lindsey for The Washington Post

Weeknight Vegetarian Jul 31, 2017

This is speedy comfort food, a multi-textured dish that is both healthful and hearty, and good for any time of year. Serve alone, over rice or with bread.

To read the accompanying story, see: When you want dinner to be a breeze, make this.


Servings:
2 - 4

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2-4 servings

Ingredients
  • 1/2 head broccoli (about 8 ounces)
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped (1 cup)
  • 10 cherry tomatoes, each cut in half
  • About 3 1/2 ounces (2 cups) baby spinach leaves
  • One 14-ounce can no-salt-added black beans, drained and rinsed
  • 1/2 teaspoon kosher salt, or more as needed
  • 1/2 teaspoon freshly ground black pepper, or more as needed
  • Flesh of 2 ripe avocados
  • 2 tablespoons fresh lime juice
  • 1 tablespoon za'atar, for serving (see NOTE)

Directions

Cut the broccoli into small florets then peel and thinly slice the stalk.

Heat the oil in a large skillet over medium heat. Once the oil shimmers, add the onion and cook, stirring frequently, until it softens, 5 minutes.

Add the broccoli florets and stalk pieces; cook, stirring occasionally, until those pieces turn a brighter shade of green and lose their crunch yet still have some bite, 5 minutes.

Add the tomatoes, spinach and beans; cook, stirring, until the spinach has barely wilted, 1 minute. Season with the salt and pepper; taste, and then add more salt and/or pepper as needed. Remove from the heat and cover to keep warm.

Mash the avocados in a bowl with a fork until smooth, then stir in the lime juice.

Serve the black beans and greens in bowls or deep plates, topped with dollops of avocado and a sprinkling of za'atar, if using.

NOTE: If you can't find za'atar, a Middle Eastern blend that is available in the spice aisle of better-stocked supermarkets, either leave it out or substitute a squeeze of lime, some toasted sesame seeds, and pinches of dried thyme and cumin.

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Recipe Source

Adapted from "Green Kitchen at Home," by David Frenkiel and Luise Vindahl (Hardie Grant, 2017).

Tested by Joe Yonan.

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Avg. Rating (6)

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Nutritional Facts

Calories per serving (based on 4): 310


% Daily Values*

Total Fat: 19g 29%

Saturated Fat: 3g 15%

Cholesterol: 0mg 0%

Sodium: 200mg 8%

Total Carbohydrates: 30g 10%

Dietary Fiber: 12g 48%

Sugar: 4g

Protein: 10g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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