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red pepper and the remaining ½ teaspoon salt and cook, stirring, over medium heat for 5 minutes. Cover and cook over low heat until the fennel is very soft, about 15 minutes. Add the beans, blistered tomatoes, 2 tablespoons of the basil and a generous grinding of black pepper. Cook, gently folding to combine, over medium-low heat until heated through, about 5 minutes. Add ¼ cup of the grated cheese. Spoon the beans into a serving dish and top with the remaining basil and cheese.

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Make a Meal

Serve with Broccolini with Sun-Dried Tomatoes and Pine Nuts ([>]) and Broiled Eggplant Towers with Tomato, Pesto and Mozzarella ([>]).

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CHICKPEAS, BRAISED KALE AND GOLDEN ONIONS WITH TOMATO, DILL AND BLACK OLIVE SALSA Vegan

Beans and greens, a classic peasant dish, make a hearty, nutritious and flavorful meal. I prefer the mild-flavored Tuscan, or lacinato, variety, which is sometimes sold as dinosaur kale, but you can also use Swiss chard. Here I add a fresh twist to the beans and greens theme with a zesty salsa of chopped tomato, black olives and dill.

Cook Time: 25 minutes

Serves: 4

4 tablespoons extra-virgin olive oil

1 cup thin lengthwise slices onion

1 bunch (10–12 ounces) Tuscan (lacinato) kale or Swiss chard

1 can (15–16 ounces) chickpeas, rinsed and drained

3 tablespoons chopped fresh dill

2 garlic cloves, grated

1 teaspoon ground cumin

½ teaspoon coarse salt

Freshly ground black pepper

½ cup diced firm ripe tomato

3 tablespoons coarsely chopped pitted Kalamata olives

1–2 tablespoons fresh lemon juice

Heat 3 tablespoons of the oil and the onion in a large skillet over medium-low heat, stirring, until the onion is limp and golden, about 10 minutes.

While the onion is cooking, pull the leafy parts of the kale or chard away from the ribs and tear the leaves into 2-inch pieces. Discard the ribs. Rinse the leaves in a big bowl of water and place in a colander to drain.

Add the chickpeas, 2 tablespoons of the dill, the garlic, cumin, salt and a generous grinding of black pepper to the onion and cook, stirring, over medium-low heat until heated through, about 5 minutes.

Add ½ cup water and the kale or chard and cook, covered, over medium-low heat, stirring once or twice, until wilted and tender, 5 to 10 minutes for kale and 5 minutes for chard. Transfer to a serving dish.

Combine the tomato, olives, the remaining 1 tablespoon dill and the remaining 1 tablespoon oil in a small bowl and stir. Spoon the salsa on top of the chickpeas and sprinkle with the lemon juice.

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Make a Meal

Serve with a Grain Pilaf with Crisp Brown Onions ([>]).

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CUMIN BLACK BEANS WITH BLISTERED TOMATOES AND CORN Vegan

Superquick canned black beans become a tasty side dish with skillet-seared cherry tomatoes and fresh (or frozen or canned) corn kernels. Keep a lid nearby when searing the tomatoes to help contain some of the splatter. For a distinctively smoky aroma and taste, add smoked paprika, either along with or in place of the ground cumin.

Cook Time: 10 minutes

Serves: 4

2 tablespoons extra-virgin olive oil

1 cup cherry or grape tomatoes, stems removed

1 garlic clove, grated

1 teaspoon ground cumin

½ teaspoon smoked paprika (preferably Pimentón de la Vera; optional)

1 can (15–16 ounces) black beans, rinsed and drained

1 cup fresh corn kernels (from 1–2 ears), thawed frozen or canned corn

2 teaspoons finely chopped seeded jalapeño pepper

½ teaspoon coarse salt

1 tablespoon fresh lime juice

2 tablespoons finely chopped fresh cilantro

Heat a large skillet until it is hot enough to sizzle and evaporate a drop of water. Add the oil and tilt the pan to coat. Add the tomatoes and cook, shaking the pan, over medium-high heat until the tomatoes are blistered and beginning to brown, about 5 minutes. Reduce the heat to low.

Add the garlic, cumin and smoked paprika, if using, and cook, stirring, for 1 minute. Add the beans, corn, jalapeño and salt and cook, stirring, over medium-low heat until heated through, about 5 minutes. Sprinkle with the lime juice and cilantro