These healthy recipes are all created to pair with wine (a 5-ounce glass has anywhere from 110 to 150 calories)—all for 600 calories or fewer.
After trying the stellar beans from Rancho Gordo and from a few different farmers’ markets, I became a complete dried bean convert. I now cook up a batch almost every Sunday to include in meals during the week. When I was recently feeling lazy, I reheated the beans and added a cheese rind, which thickened the cooking liquid and gave it a delicious, rich umami. I ate the beans just like that, with a bright Chianti. (A good choice, considering Italians call people from Tuscany, Chianti’s home, “bean eaters.”) This recipe, which is admittedly loose because dried beans cook at different rates, depends on using the best beans you can find. It’s also proof of the cliché—if you buy great ingredients, you really don’t need to do much to them.
Simplest, Most Delicious Beans with Lemony Spinach