Black and White Beans with Citrus and Mint

Name: Black and White Beans with Citrus and Mint
Yield: 6 servings
Ingredients: 1 1/2 tablespoons olive oil; 1 medium red onion, quartered and thinly sliced; 1/2 orange or red bell pepper, finely diced; One 15- to 16-ounce can black beans, drained and rinsed; One 15- to 16-ounce can navy beans, drained and rinsed; 2 to 3 scallions, thinly sliced; 1/4 cup orange juice, preferably fresh; 2 clementines or other small, seedless oranges, peeled and sectioned; 1 teaspoon grated orange zest, optional; Thinly sliced mint leaves; Salt and freshly ground pepper to taste

January 24, 2012

Juicy orange sections and mint add a surprising twist to this hearty dish of black and white beans.

Recipe information

Yield
6 servings

Ingredients

1/2 tablespoons olive oil

medium red onion, quartered and thinly sliced

/2 orange or red bell pepper, finely diced

One 15- to 16-ounce can black beans, drained and rinsed

One 15- to 16-ounce can navy beans, drained and rinsed

2 to 3

scallions, thinly sliced

/4 cup orange juice, preferably fresh

clementines or other small, seedless oranges, peeled and sectioned

teaspoon grated orange zest, optional

Thinly sliced mint leaves

Salt and freshly ground pepper to taste

Need to make a substitution?

Preparation

Step 1
Heat the oil in a wide skillet or stir-fry pan. Add the onion and sauté over medium heat until translucent. Add the bell pepper and continue to sauté until the onion is golden.
Step 2
Add both kinds of beans, the scallions, and orange juice, and cook over medium heat until hot, 3 to 4 minutes.
Step 3
Stir in the clementines, optional zest, and mint as desired. Season with salt and pepper and serve.
Menu Suggestions
Step 4
In season, serve with steamed asparagus or Sautéed Asparagus with Almonds (page 203); otherwise, pair with steamed broccoli or Brussels sprouts. Add simply embellished grains on the side (see Easy Ways to Dress Up Grains, page 95), and a platter of sliced bell peppers, tomatoes, and cucumbers.
Step 5
Pair this with either of the couscous dishes in this chapter—Curried Cashew Couscous (page 93) or Lemony Couscous with Broccoli (page 94). Round out the meal with a basic salad of mixed greens or dark green lettuce, tomatoes, peppers, and cucumbers.
nutrition information
Step 6
Calories: 192
Step 7
Total Fat: 4g
Step 8
Protein: 9.5g
Step 9
Carbohydrates: 30g
Step 10
Fiber: 4g
Step 11
Sodium: 220mg

Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).

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Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Menu Suggestions

Step 4

Step 5

nutrition information

Step 6

Step 7

Step 8

Step 9

Step 10

Step 11

Recipe notes