LL BEAN PEA COAT RECIPES

Steps:

• Whisk together olive oil, vinegar, sugar, salt, and pepper in a medium bowl. Set aside. Bring 8 cups water to a boil in a large saucepan over high. Add haricots verts and wax beans; cook until crisp-tender, about 5 minutes. Drain and transfer beans to a bowl of ice water. Let stand until chilled, about 10 minutes. Drain and set aside. Heat canola oil in a large skillet over medium-high. Add edamame and sugar snap peas; cook, stirring occasionally, until lightly charred, about 3 minutes. Cover and cook until peas are tender, about 1 minute. Add edamame mixture, cannellini beans, celery, onion, and parsley to olive oil mixture; toss to coat. Add chilled green beans and wax beans; toss to coat before serving.

Steps:

• Heat oil in a large, non-stick skillet over medium heat.
• Add onion and ginger and saute about 3 minutes, or until tender.
• Add curry powder and stir to coat onions evenly.
• Add tomatoes with their juices and cook 1-2 minutes or until mixture seems slightly thickened, stirring well.
• Add black beans, chickpeas and salt to taste.
• Stir to coat beans evenly.
• Cover, reduce heat and simmer for about 5 minutes or until chickpeas are heated through.
• Turn off heat, and stir in fresh cilantro (or parsley), and lemon juice.
• Serve warm.
• This dish goes nicely over some jasmine or basmati rice.