This stir fry can be served hot as a vegetarian main dish, as a side dish, or cold as a salad.
Black and White Bean Stir Fry
- 1 tbsp coconut aminos (or soy sauce)
- 1 tsp cornstarch
- 1 tbsp water
- 1 tbsp honey
- 1 tbsp sunflower oil
- 1 small onion (chopped)
- 1 green bell pepper (chopped)
- 1/2 cup carrots (shredded)
- 1 can black beans
- 1 can navy beans
- 1/8 cup chives (chopped)
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In a small bowl, combine coconut aminos, cornstarch, water, honey. Mix well, salt and pepper to taste, and set aside.
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In a skillet, heat oil over medium heat. Add onion and bell papper. Stir fry until tender but still crisp, about 4 minutes. Add carrots and stir fry another minute.
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Meanwhile, drain and rinse black beans and navy beans; drain thoroughly. Add to skillet; stir-fry gently for 2 minutes.
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Stir sauce and add to skille. Stir fry until sauce bubbles and thickens, about 3 minutes. Garnish with chives and serve.
