Asian Beans with Onions & Sundried Tomatoes

Asian beans are somewhat new to me as I discovered them last year at the Wake Forest Farmers Market. Elizabeth from Wild Onion Farms sells these organic beans & suggested I try them. Let me tell you… Asian Beans are awesome & I buy them every week. This is my favorite way to prepare them!

• 1 bunch of Asian Beans, washed & cut in 2” pieces
• 1 large Vidalia Onion, sliced in 1/4 “ rings
• 1⁄2 cup of cooked & cooled organic brown rice
• 4-6 cloves of fresh Garlic, chopped
• Pinch of red pepper flakes
• 1⁄4 cup of Sundried tomatoes, minced (I use them packed in oil for great additional flavor)
• 1 lemon, zest & juiced
• 1⁄2 teaspoon of freshly grated ginger
• 1⁄2 Pine nuts
• Salt & pepper
• 1 tablespoon Toasted Sesame Oil

In a sauté pan on medium heat, add evoo to lightly cover bottom of pan. When warm add onions, red pepper flakes and salt & pepper & sauté for about 2 minutes tossing occasionally. Add the beans, garlic, ginger, tomatoes & nuts & cook for about 5 min or until the onions begin to soften & the nuts begin to toast. (You may need to lower the heat a bit and possible add a touch more evoo). Add the Toasted Sesame Oil, rice, zest & toss till beans are al dente. Add lemon juice & mix well.

This is a delicious dish served hot or as a cold salad. Double the recipe for larger crowds

Recipe from “Gourmet Sensations, Healthy Food Alternatives” by Cindy Karas

Asian Beans with Onions & Sundried Tomatoes