Black And White Beans Oriental Style
|Carrots||4 Medium, peeled and sliced 1/4 inch thick|
|Mushroom caps||8 Medium, sliced 1/4 inch thick|
|Reduced-sodium soy sauce||2 Tablespoon|
|Dark sesame oil||1 Tablespoon|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Grated lemon rind||1 Teaspoon|
|Cooked black beans/Red kidney beans||2 Cup (32 tbs)|
|Cooked white beans/Navy beas / chick peas||2 Cup (32 tbs) (California Type)|
|Green onions||4 , thinly sliced (Tops Included)|
1 In a large heavy saucepan, combine the carrots, mushrooms, soy sauce, sesame oil, lemon juice, water, and lemon rind.
Bring to a boil over moderate heat and cook, covered, for 4 minutes or until the carrots are just tender.
2 Add the black beans and white beans, cover, and cook, stirring occasionally, over moderate heat for 8 minutes or until the beans are very hot and the liquid has thickened.
Stir in the green onions and cook, covered, for 2 minutes or until they are slightly softened.