Hoisin Beans and Greens

HOISIN BEANS AND GREENS

Hoisin black beans and greens, with scallions, radish tops, tatsoi, and red peppers. Beans and greens are a quick way to a nutritious dinner that is inexpensive and tasty. The sweet and salty sauce is comforting without being overwhelming, and the flavors are a nice break from the autumn palate. Serve with sesame seeds, scallions, and siracha for garnish, brown rice and a side of roasted vegetables. 

Equipment: 1 large 12 inch sauté pan

Ingredients:

Sauce:

1/4 cup hoisin sauce

2 tablespoons tamari 

1 tablespoon rice wine vinegar 

2 tablespoons toasted sesame oil

optional: siracha to taste

Veggies and Beans:

2 tablespoons toasted sesame oil

1 bunch scallions, cut into inch pieces 

1 red peppers, diced

1 bunch tatsoi or bok choy or broccoli, ends trimmed and cut into 1 1/2 inch pieces

1 bunch radish tops, wash these well they can be gritty!, rough chopped

1 can black beans drained and rinsed 

Optional garnishes: toasted sesame seeds, more scallions, siracha or hot sauce

Procedure:

Sauce: mix all ingredients in a liquid measuring cup or bowl. Taste and adjust as preferred.

Veggies and Beans: wash and cut all the veggies and prepare the beans. Heat a large saucepan or wok on medium, add oil, radish tops and tatsoi. When the greens start to darken and soften after a few minutes, stir and add red peppers and scallions. Cook for another 2-3 minutes. Add the beans and the sauce. Cook to heat through, about five minutes. Adjust seasonings. Serve with brown rice, garnishes and roasted veggies.

Roasted radishes, parsnips, and koginut squash before cooking, and after below.