Black And White Beans Oriental Style Recipe
Ingredients
4 medium-size carrots, peeled and sliced 1/4 inch thick
8 medium-size mushroom caps, sliced 1/4 inch thick
2 tablespoons reduced-sodium soy sauce
1 tablespoon dark sesame oil
1/4 cup lemon juice
2 tablespoons water
1 teaspoon grated lemon rind
2 cups cooked black beans or red kidney beans
2 cups cooked white California beans, navy beans, or chick peas
4 green onions, including tops, thinly sliced
Directions
1 In a large heavy saucepan, combine the carrots, mushrooms, soy sauce, sesame oil, lemon juice, water, and lemon rind.
Bring to a boil over moderate heat and cook, covered, for 4 minutes or until the carrots are just tender.
2 Add the black beans and white beans, cover, and cook, stirring occasionally, over moderate heat for 8 minutes or until the beans are very hot and the liquid has thickened.
Stir in the green onions and cook, covered, for 2 minutes or until they are slightly softened.
Bring to a boil over moderate heat and cook, covered, for 4 minutes or until the carrots are just tender.
2 Add the black beans and white beans, cover, and cook, stirring occasionally, over moderate heat for 8 minutes or until the beans are very hot and the liquid has thickened.
Stir in the green onions and cook, covered, for 2 minutes or until they are slightly softened.
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