Mixed Beans with Hoisin Vinaigrette

Ingredients

• 1 tablespoon cilantro leaves fresh chopped
• 1 cup garbanzos dried canned rinsed cooked drained ( and )
• 1 tablespoon garlic chopped
• 6 ounces green beans 
• 0.3 cup green onions thinly sliced
• 6 oz bell pepper red
• 1 tablespoon asian sesame oil toasted ()
• 1 cup beans dried white canned rinsed cooked drained ( and )

Equipment

• food processor
• bowl
• frying pan
• blender

Directions

1. Rinse green beans and trim off stem ends; cut beans into about 3-inch lengths. Rinse, stem, and seed bell pepper; cut lengthwise into thin slivers about 3 inches long.
2. Set a 10- to 12-inch frying pan over medium-high heat. When pan is hot, add green beans and 3 tablespoons water; cover and cook until beans are bright green, 3 to 4 minutes.
3. Add 1 teaspoon sesame oil, bell pepper, and garlic; stir until pepper begins to soften, about 2 minutes.
4. Add garbanzos, white beans, green onions, and hoisin vinaigrette. Stir until garbanzos and white beans are hot, about 2 minutes. Stir in remaining 2 teaspoons sesame oil.
5. Pour into a serving bowl and sprinkle with cilantro.
6. Hoisin vinaigrette. In a blender or food processor, whirl 1/3 cup rice vinegar, 1 1/2 tablespoons hoisin sauce, 1 1/2 tablespoons water, and 2 teaspoons chopped fresh ginger until smooth. Makes about 1/2 cup.