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.

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Credit: James Carrier

Recipe Summary test

Makes about 4 cups; 6 servings


Ingredient Checklist


Instructions Checklist
  • 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.


Willow Steam Spa at Fairmont Scottsdale Princess, Scottsdale, Arizona

Nutrition Facts

137 calories; calories from fat 21%; protein 6.2g; fat 3.2g; saturated fat 0.4g; carbohydrates 22g; fiber 3.9g; sodium 86mg.