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Mixed Beans with Hoisin Vinaigrette

James Carrier
Yield Makes about 4 cups; 6 servings
Light cooking tip: Combine several legumes - a low-fat source of protein - for layers of flavor. Notes: Executive chef Reed Groban of Willow Stream Spa at the Fairmont Scottsdale Princess in Arizona uses hoisin sauce to add zest to beans. The sauce is available in most well-stocked supermarkets.


  • 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

Nutrition Information

  • 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

  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.