There is seriously something so daunting about cooking with a can of beans. I often find myself rummaging through my cupboard to find ingredients, only to my dismay, reach for a can of tuna/salmon or a bag of rice noodles instead of the beans. Occasionally I like to make hummus or make bean soup, but apart from that what can you do with a can of beans?
I remember a time when beans were literally non existent in my life. I had barley or gingko beans in my creamy soup that my grandmother made or homemade soybean milk (that I hated). Apart from that I had aduki beans, mung beans and maybe occasionally some kidney beans in salads or stews. To me, they were just some funny little legumes that seemed tasteless and bland.What was more confusing was that after coming to the US I realized that there were so many different kinds of beans: white kidney beans, cannelloni beans, navy beans, chickpea, pinto beans….the list is endless. It surprised me to see how often people incorporated beans in their meals (e.g. chili or burritos).
After attempting to go vegan a couple years back, I challenged myself to cook more often with beans. Zoe would often try to educate me about the nutrition of legumes and how how good they were. Maybe it was all those discussions we had that slowly eased my mind into the idea of cooking with beans.
A few weeks ago, I found a can of beans at the back of my pantry shelf. This time instead of putting it back on the shelf, I decided to use it in one of our favorite stir fries – kung pao. What started as a fun experiment became a surprising new discovery. The beans were sweet, savoury and flavorful: caramelized onions, sweet crunchy peppers and the delicious sauce all melded so well with the mushy beans. Spoonful, after spoonful I could not stop eating.
Ever since then, my outlook on beans has changed. I now gladly and readily stock up with cans of white beans because I know I can it so many versatile makes (including to remake this dish). I’ve made this recipe several times now – my sister and boyfriend both love it. The familiar flavors of home seem to have taken precedence over the unfamiliarity/strangeness of this food category to our heritage. It truly amazes me at how much we are able to change and adapt when we open ourselves to new experiences.
Other variations: (great substitutes)
Cannellini beans
White Kidney Beans
- 15oz- Navy Beans (or Cannellini)
- 1 Red Bell Pepper (medium, 123g)
- ½ Red Onion
- 1 clove garlic
- Sauce:
- ¾ tsp Balsamic Vinegar
- 1½ tsp GF Soy Sauce
- 1½ tsp coconut sugar
- Garnish: Peanuts, Cashews, Spring Onions (optional)
- Finely dice the onions and red bell pepper. Set aside.
- In a nonstick pan, stirfry onion and minced garlic. Cook for 5-7 minutes until soft and caramelized (if youre not using oil, add water from time to time to prevent from sticking).
- Add in the red bell pepper and cook for another 5-7 minutes until soft. Add some more water if it sticks.
- Add in the sauce ingredients and the drained beans.
- Stir to make sure everything is coated. Once the sauce is thickened (20 seconds), remove from heat.
- Garnish with roasted peanuts/cashews! Serve on top of hot rice/salad.
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