Chinese-Style Sautéed Azuki and Mung Beans

We are in the grip of a heat wave here in Ontario, and as my appetite decreases, so too does my desire to cook. Besides, it was only just today that our landlords downstairs decided to turn on the air conditioning, and though I reside in an airy apartment, the humidity still results in an uncomfortably hot environment.

Eating well is important to me though. Even when I don't feel like cooking, I do it anyway, as I don't eat prepackaged food and I don't like to eat out very often. Tonight I made a simple Chinese dish of beans that are cooked and flavored separately, providing a slight but enjoyable contrast. You can serve this dish with rice, with vegetables, or with some bread, or scoop them into a pita pocket with some tomatoes and lettuce for a satisfying lunch or light dinner. I was pleased with the end result, as the earthy flavor of the beans was nicely enhanced by the modest seasonings.

Chinese-Style Sautéed Azuki and Mung Beans

Recipe by Lisa Turner Cuisine: Chinese Published on July 12, 2008 Simple garlicky red azuki beans and green mung beans make a quick and colorful dinner Preparation: 10 minutes Cooking time: 50 to 60 minutes Print this recipe Azuki beans: 1 cup dried azuki beans 3 to 4 red or green chilies, seeded and chopped 3 cloves garlic, minced or crushed 2 tablespoons + 2 teaspoons sesame oil 3 green onions, sliced into thin rounds 3/4 teaspoon sea salt fresh ground black pepper Mung beans: 1 cup dried whole mung beans 2 tablespoons + 2 teaspoons sesame oil 3 cloves garlic, minced or crushed 3/4 teaspoon sea salt fresh ground black pepper Garnish: 2 teaspoons toasted sesame oil small handful of fresh cilantro or parsley, chopped Instructions: Rinse the azuki beans and mung beans separately and soak in separate bowls with enough water to cover for 6 hours or overnight. Drain and rinse, then transfer to separate small or medium saucepans and cover each with several inches of fresh water. Bring each to a boil, reduce heat to low, cover partially, and simmer until the beans are tender — about 40 to 60 minutes. Drain and set each bean aside. For the azuki beans, make a paste of the chopped chilies and 1 clove of garlic in a mortar and pestle or small food processor. Heat 2 tablespoons of the sesame oil in a large wok or frying pan over high heat. When hot, add the remaining garlic and the green onions, and stir for 30 seconds. Add the azuki beans to the pan, crushing some of the beans against the side of the pan, and cook for another 30 seconds. Reduce the heat to low, add the chili and garlic paste, salt and black pepper, and cook for another minute or so. Pour in the remaining sesame oil, stir, remove from heat, and cover. For the mung beans, heat the oil over high heat in another large frying pan or wok. When hot, add the garlic and cook, stirring constantly, until the garlic begins to brown. Now add the mung beans, stir for 30 seconds, then reduce the heat to low and add the sea salt and black pepper. Stir, add the remaining sesame oil, stir again, and remove from heat. To serve, ladle the beans side by side onto a plate, drizzle with toasted sesame oil and garnish with cilantro or parsley. Makes 6 servings