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Dishes like this one make it clear why rice and beans make for such a reliably satisfying meal. Earthy and hearty and comforting, we're always up for any variation, and this one is seductively fragrant.

Naturally, pretty much any vegetable with a firmer texture will work well here, and likewise, you can substitute a different bean, if you prefer. But we recommend sticking with the darker, less subtle types to stand up to the mix of chipotle, cinnamon, cayenne, and cloves.

The roasted red pepper-chipotle sauce is simple and tasty, but completely optional. If you don't feel like fooling with the extra step, no problem. Simply mince two chipotles en adobo (seeded or not, depending on your preference) and saute them along with the garlic. That gets you a fully spiced and spicy bowl without the extra appliance to wash. So much so that the recipe below is for the naked bowl, with the sauce as an optional variation.

Spiced Bean, Rice, and Veg Bowl

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serves 6

8 oz dried adzuki beans (or substitute black, kidney, or pinto beans), soaked 8 hours

1/2 tsp liquid smoke

1/2 tsp onion powder

1/4 tsp garlic powder

1/2 tsp fine sea or kosher salt

2 TBSP extra virgin olive oil

large handful green beans, trimmed

4 large cloves garlic, minced

2 chipotles en adobo (seeded if desired), minced

1 1/2 cups medium-grain brown rice

2 cups water

1/2 tsp ground cinnamon

1/4 tsp ground cayenne

1/8 tsp ground cloves

small handful flat-leaf parsley, chopped

salt and black pepper, to taste

Red Pepper-Chipotle Sauce, to serve, optional, recipe follows (if using, omit chipotles above)

Combine the soaked beans, liquid smoke, onion powder, and garlic powder in a large pot and add water to cover by two inches. Bring to a boil, reduce to a simmer, and cook with the lid cocked until the beans are tender, about 45 minutes. When tender, add 1/2 tsp salt and stir to combine. Pour off excess liquid, if needed. Set aside. (The beans can be prepared up to a few days in advance, but store them, refrigerated, in their cooking liquid.)

Heat oil in a dutch oven over medium heat. Add green beans and saute until crisp-tender, 3-5 minutes. Remove the beans with a slotted spoon, leaving the oil in the pot, and set aside.

Reduce heat to medium-low, add garlic and chipotles, and cook until fragrant, a couple of minutes, being careful not to burn the garlic. Add rice, stir until shiny and fragrant, and add water, cinnamon, cayenne, and cloves. Bring to boil, cover, reduce heat to low, and cook undisturbed for 30 minutes. The rice should be tender and no water should remain. Stir in the parsley, both cooked beans, and season to taste.

If using the red pepper-chipotle sauce, serve on the side at the table.

Red Pepper-Chipotle Sauce

2 large roasted red peppers

2 TBSP lemon juice

2 chipotles en adobo (seeded, if desired)

1/4 cup tahini

1/4 tsp fine sea or kosher salt

Blend all ingredients until smooth.