Mixed Beans with Hoisin Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Light cooking tip: Combine several legumes - a low-fat source of protein - for layers of flavor. Ingredients:
6 ounces green beans |
1 red bell pepper (about 6 oz.) |
1 tablespoon asian (toasted) sesame oil |
1 tablespoon chopped garlic |
1 cup cooked dried garbanzos or canned garbanzos (rinsed and drained) |
1 cup cooked dried small white beans or canned beans (rinsed and drained) |
1/3 cup thinly sliced green onions |
hoisin vinaigrette |
1 tablespoon chopped fresh cilantro |
Directions:
1. Rinse green beans and trim off stem ends; cut beans into about 3-inch lengths. Rinse, stem, and seed bell pepper; cut lengthwise into thin slivers about 3 inches long.
2. Set a 10- to 12-inch frying pan over medium-high heat. When pan is hot, add green beans and 3 tablespoons water; cover and cook until beans are bright green, 3 to 4 minutes. Add 1 teaspoon sesame oil, bell pepper, and garlic; stir until pepper begins to soften, about 2 minutes. Add garbanzos, white beans, green onions, and hoisin vinaigrette. Stir until garbanzos and white beans are hot, about 2 minutes. Stir in remaining 2 teaspoons sesame oil. Pour into a serving bowl and sprinkle with cilantro.
3. Hoisin vinaigrette. In a blender or food processor, whirl 1/3 cup rice vinegar, 1 1/2 tablespoons hoisin sauce, 1 1/2 tablespoons water, and 2 teaspoons chopped fresh ginger until smooth. Makes about 1/2 cup.
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