A simple one-pot technique for vegetarian dishes

Greens, beans and grains piled up in your kitchen look lots like Woody, Slinky Canine and the opposite beloved toys within the film The game of toys. They might not be as vibrant as Buzz Lightyear, the brand new toy in the home, however these old style characters reliably work collectively to make their man joyful. (That is you.) Greens, beans, and grains all do the identical factor on this one-pot approach, cooking collectively to create vibrant, sustaining vegetarian dishes.

The mixture of quick greens, creamy proteins and fluffy grains will not be solely scrumptious, but in addition accessible and wholesome. “Entire grains, greens, and beans are a few of the most nutrient-dense meals on the planet,” writes Gena Hamshaw, a licensed nutritionist, in her upcoming ebook “Grain, greens, beans“ (Ten Pace ​​Press, 2025). “And when these meals are mixed, they develop into much more nourishing.”

This streamlined and adaptable technique makes it simpler for the prepare dinner to get into a groove for getting ready selfmade meals. Underneath the lid of a lined pot, beans simmer and the steam swirling from them weakens the greens till they’re vibrant inexperienced, whereas the already cooked beans and their spices get up from the residual warmth.

To start out, select any beans you want. For a mixture of textures, use a number of grains that prepare dinner on the identical time. Lengthy-grain white rice and quinoa, a seed that acts like a grain, are the quickest mixture; sorghum and wild rice takes longer however gives an incredible nuttiness and chewiness. You’ll be able to cram extra taste into the beans by including ground spices or chopped flavors to the cooking liquid, which may be inventory or coconut milk as a substitute of water.

When the beans are virtually carried out, prepare bite-sized items of inexperienced greens on high and canopy once more. The light warmth of the steam will soften the greens whereas retaining their pure sweetness. Asparagus, inexperienced beans, frozen peas, and different spring greens must be added within the final three to 5 minutes of cooking the grains, darkish leafy greens must be added within the final 5 to seven minutes, and broccoli florets within the final 10 to fifteen minutes.

As for protein, select any cooked legumes, together with beans, lentils, and soy-based choices like tofu, tempeh, and edamame. Earlier than spreading them within the pot, coat them with a little fat. Sauce like peanut sauce or jamaican spice paste, or perhaps a a drizzle of olive oil with garlic gives individuality and shine.

Tofu is one other nice protein choice for this cooking technique.Armando Rafael for The New York Occasions. Meals Stylist: Cyd Raftus McDowell.

You’ll be able to eat this cereal bowl sizzling, heat or chilly, by itself or freshened up with only a squeeze of lemon. It’s also possible to high it wildly with crunchy toasted nuts or seeds, cooling yogurt or different saucecontemporary gentle herbs or salted olives or pickled peppers.

It is easy to repeat this casserole with beans, greens and grains with out tiring out the dish due to its versatility. In spite of everything, the mix has sustained the world in classics like Hoppin’ John and Collar Greenschickpeas i saw with roti or rice Persian vegetables, bean and vermicelli soup, tofu fried rice, green rice and beans, minestrone and Spanish chickpeas with spinach and breadcrumbs.

We have a friend within the trio of greens, beans and grains. Even after they look dormant on the shelf, they will shock us: Altering up your routine may be so simple as cooking dusty wireworms in a brand new manner, and this one-pot approach does simply that.

Comply with alongside New York Times Cooking on Instagram, Facebook, YouTube, TikTok and Pinterest. Get regular updates from New York Times Cooking with recipe suggestions, cooking tips and shopping tips.