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

1. Heat the oil in a wide skillet or stir-fry pan.
2. Add the onion and saute over medium heat until translucent.
3. Add the bell pepper and continue to saute until the onion is golden.
4. Add both kinds of beans, the scallions, and orange juice, and cook over medium heat until hot, 3 to 4 minutes.
5. Stir in the clementines, optional zest, and mint as desired.
6. Season with salt and pepper and serve.
7. In season, serve with steamed asparagus or Sauteed Asparagus with Almonds (page 203); otherwise, pair with steamed broccoli or Brussels sprouts.
8. 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.
9. Pair this with either of the couscous dishes in this chapterCurried Cashew Couscous (page 93) or Lemony Couscous with Broccoli (page 94).
10. Round out the meal with a basic salad of mixed greens or dark green lettuce, tomatoes, peppers, and cucumbers.
11. Calories: 192
12. Total Fat: 4g
13. Protein: 9.5g
14. Carbohydrates: 30g
15. Fiber: 4g
16. 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)