This quick meal brings together protein-packed beans, hearty potatoes and nutritious, seasonal leafy greens. This recipe comes to us from our friends at Potato Goodness.
2 large russet potatoes, scrubbed and diced
2 tablespoons olive oil
1/4 cup white onion, thinly sliced
1 (15 oz.) can black beans, rinsed and drained
1 bunch of Swiss chard, sliced into thin ribbons and thick stems diced
1 – 2 teaspoons cumin
1 teaspoon sweet paprika
Generous pinch of kosher salt
Cooking Tip of the Week: You don’t have to peel potatoes (unless you really want to!) The skins contain lots of nutrition, too, like fiber, protein and vitamin C.
Food for Thought: “Dice” may be fun to play with, but it’s also a cooking term! To dice a vegetable (like the potatoes and chard stems in this recipe) means to cut it into pieces about half an inch long on each side, or about the size of the dice you use in a game! Other cooking terms for cutting sizes are “chop” (about an inch on each side) and “mince” (about one quarter inch on each side).
Family Dinner Conversation Starter: What’s your all-time favorite game? Why?
Adult: Place the olive oil in a heavy bottomed skillet over medium-high heat.Add the potatoes and a generous pinch of kosher salt, toss well to coat.
Adult: Cover the skillet with a tight fitting lid and cook for 7-9 minutes, tossing or flipping occasionally to ensure that all sides of the potatoes are browning and getting crisp.
Together: Add the onions and Swiss chard stems to the skillet and cook for an additional 2-3 minutes until softened.
Together: Add the black beans to the skillet and mix well; gently arrange into a single layer in the pan.
Adult: Leave to cook for 2-3 minutes, flipping once or twice, to ensure that the beans are heated through and getting crisp.
Together: Add the ribbons of Swiss chard and cook briefly until it wilts slightly.
Adult: Remove from the heat.
Kid: Sprinkle in the spices, black pepper, and additional salt to taste.