Make this for an easy-breezy dinner

  • Black Beans and Greens With Avocado and Za’atar. MUST CREDIT: Photo by Deb Lindsey for The Washington Post.

Washington Post
Tuesday, August 22, 2017

There are nights when you want to think a little more about what you’re cooking, and nights when you want to think a little less.

This is for the latter. It’s a scrounging-around-for-something-good recipe, and it truly delivers, because the simple combination of ingredients includes a nice variety of textures and flavors. You skillet-cook the lot: black beans and baby spinach leaves, broccoli and cherry tomatoes. On top goes an avocado-and-lime mash, followed by a sprinkling of my favorite spice blend, za’atar (although you can skip that). The dish is so close to things I make fairly regularly and have never written down that when I saw it in a cookbook, I blinked, the way you do when you see an old friend in an unexpected place.

The recipe is adapted from Green Kitchen at Home.

Black Beans and Greens with Avocado and Za’atar

½ head broccoli (about 8 ounces), cut into small florets

2 tablespoons extra-virgin olive oil

1 medium onion, chopped (1 cup)

10 cherry tomatoes, each cut in half

About 3½ ounces (2 cups) baby spinach leaves

One 14-ounce can no-salt-added black beans, drained and rinsed

½ teaspoon kosher salt, or more as needed

½ 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

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; cook, stirring occasionally, until those pieces turn a brighter shade of green, about 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.