White Beans with Sweet Chili Sauce
Main Dishes • Mexican
Description
These beans can be eaten cold or warmed slightly. Do not stew, just warm them up. The sweet peppers and other fresh garden vegetables should remain warm but still raw. White beans are higher in calories than red beans, and their flavor is less distinctly bean-like—more mild and neutral. This makes them easier to adapt to a bold flavor environment, and it's simpler to find a pairing for them. White beans soften spiciness; they are the perfect buffer. The only ingredient that might compete with them in this regard is potatoes.
Ingredients
- Garlic 6 cloves
- White Beans 20 oz
- Chili jam 0 fl oz
- Sesame Oil 0 fl oz
- Soy Sauce 0 fl oz
- Lemon 1 piece
- Sweet Pepper 0 pieces
- Scallions 0 oz
- Cilantro 0 oz
- Fresh Mint 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Combine crushed garlic with sweet chili sauce (Thai and Vietnamese varieties of this sauce are often available in supermarkets, and it is frequently labeled as "chicken sauce"), soy sauce, sesame oil, and lemon juice. Mix thoroughly to ensure that the garlic and all other ingredients blend into a cohesive mixture.
Step 2
Remove the seeds and any inedible parts from the sweet pepper, then cut it into small pieces. Afterwards, mix them with the sauce and cooked beans.
Step 3
Chop the onion and other aromatic herbs coarsely, then mix them with the beans and sauce. Season with salt and pepper if the soy sauce doesn't provide enough salt and the sweet chili sauce lacks spice.
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