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James Carrier Photo by: James Carrier

Mixed Beans with Hoisin Vinaigrette

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.

Sunset JANUARY 2003

  • Yield: Makes about 4 cups; 6 servings


  • 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


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.

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.

Nutritional Information

Amount per serving
  • Calories: 137
  • Calories from fat: 21%
  • Protein: 6.2g
  • Fat: 3.2g
  • Saturated fat: 0.4g
  • Carbohydrate: 22g
  • Fiber: 3.9g
  • Sodium: 86mg
  • Cholesterol: 0.0mg