Juicy orange sections and mint add a surprising twist to this hearty dish of black and white beans.

　　

Ingredients

6 servings

　　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

　　

Step 1

Heat the oil in a wide skillet or stir-fry pan. Add the onion and sauté over medium heat until translucent. Add the bell pepper and continue to sauté until the onion is golden.

　　

Step 2

Add both kinds of beans, the scallions, and orange juice, and cook over medium heat until hot, 3 to 4 minutes.

　　

Step 3

Stir in the clementines, optional zest, and mint as desired. Season with salt and pepper and serve.

　　

Menu Suggestions

Step 4

In season, serve with steamed asparagus or Sautéed 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.

　　

Step 5

Pair this with either of the couscous dishes in this chapter—Curried 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.

　　

nutrition information

Step 6

Calories: 192

　　

Step 7

Total Fat: 4g

　　

Step 8

Protein: 9.5g

　　

Step 9

Carbohydrates: 30g

　　

Step 10

Fiber: 4g

　　

Step 11

Sodium: 220mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).