BLACK AND ORANGE RECIPES

Steps:

• Preheat oven to 425°F with rack in middle.
• Toss squash and bell peppers with garlic, thyme, red pepper flakes, oil, and 1/2 teaspoon each of salt and pepper in a 17- by 11-inch 4-sided sheet pan. Roast, stirring once, until vegetables are just tender and browned in spots, 25 to 35 minutes.
• While vegetables finish roasting, cook linguine in a pasta pot of well-salted boiling water until al dente. Reserve 1/2 cup cooking water, then drain pasta and return to pot.
• Remove sheet pan from oven and pour reserved water over vegetables, stirring to loosen from pan. Stir in olives, then add vegetable mixture to pasta in pot and toss to combine.

Steps:

• In a pressure cooker, combine beans, orange, halved onion, garlic, quartered bell pepper, kombu (if using), bay leaf, 2 teaspoons kosher salt, 1 teaspoon cumin, and the broth. Cover, bring to high pressure, and cook 40 minutes (stove top cooker) or 45 minutes (electric). Turn off; let pressure naturally release.
• Meanwhile, make sofrito: Pour 1/4 cup olive oil into a large skillet over medium. Once shimmering, add chopped onion and peppers, garlic, and jalapeno; sauté until tender, 8 minutes. Stir in 1 teaspoon cumin, the tomato paste, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook just until fragrant, 30 seconds. Stir in zest, juice, and vinegar; cook until flavors meld, 5 minutes. Turn off heat.
• Fish out and discard orange, onion, bell pepper, kombu (if using), and bay leaf.
• Reheat sofrito in skillet over medium. Add beans and 2 cups of cooking liquid to skillet. Season to taste.
• Serve with rice and top with pickled onions and hot sauce. Serves 8.