Waikiki Beans

Possibly one of the fastest entrees known to the kitchens of Cafe Drake HRV, this recipe is adapted from the the profoundly useful cookbook, Moosewood Restaurant Cooks at Home. The combination of sweet and sour flavors and Asian seasonings is authentic and typical to the cuisine of the Hawaiian islands

Couscous is an eccentric and satisfying cohort to these richly-flavored beans. We like Hodgson Mill's whole wheat variety with added soy and flax.

Waikiki Beans, Couscous, Roasted Sweet Potatoes and Yellow Bell Peppers, Escarole with Creamy Tofu Dressing.

Because the beans are ready in just a few minutes, first, decide and prepare your side dishes. A grain will create a complete protein when enjoyed with the beans but other choice options include roasted sweet potatoes or a green salad spiked with chunks of pineapple or sliced oranges and red onions.

Add 1 T. vegetable or coconut oil to a skillet over medium heat. Toss in 1 1/2 cups or so of finely diced red onion. Cook, stirring often, until the onions are just browning and very soft. Add to the skillet: 1 16-oz. can of small white beans (well rinsed and drained), 1 T. hoisin sauce, 1 T. Dijon mustard, 2-3 T. tomato ketchup, 1 T. tamari or soy sauce, a splash or orange or pineapple juice, 1/4 cup water and 1 t. ground cumin.

Cook gently, stirring to incorporate all the ingredients over a medium-low flame for about 2-3 minutes. Remove from heat and stir in 1 t. toasted sesame oil and a large pinch of crushed red pepper flakes.

Serve hot or very warm with your choice of sides. If you're one of those who simply must garnish every dish, sliced scallions would be ideal.