- 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 (recipe follows)
- 1 tablespoon chopped fresh cilantro
- calories 137
- caloriesfromfat 21 %
- protein 6.2 g
- fat 3.2 g
- satfat 0.4 g
- carbohydrate 22 g
- fiber 3.9 g
- sodium 86 mg
- cholesterol 0.0 mg
How to Make It
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.
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.
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.