Black and White Beans with Citrus and Mint
- 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
- Heat the oil in a wide skillet or stir-fry pan.
- Add the onion and saute over medium heat until translucent.
- Add the bell pepper and continue to saute until the onion is golden.
- Add both kinds of beans, the scallions, and orange juice, and cook over medium heat until hot, 3 to 4 minutes.
- Stir in the clementines, optional zest, and mint as desired.
- Season with salt and pepper and serve.
- In season, serve with steamed asparagus or Sauteed 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.
- Pair this with either of the couscous dishes in this chapterCurried 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.
- Calories: 192
- Total Fat: 4g
- Protein: 9.5g
- Carbohydrates: 30g
- Fiber: 4g
- Sodium: 220mg
olive oil, red onion, orange, black beans, navy beans, scallions, orange juice, clementines, orange zest, mint leaves, salt
Taken from www.epicurious.com/recipes/food/views/black-and-white-beans-with-citrus-and-mint-390493 (may not work)