White beans with sweet chili sauce
6 servings
5 minutes
These beans can be eaten cold or slightly warmed up. Not stewed, just warmed up. Sweet peppers and other fresh garden greens should remain warm, but still raw. White beans are more caloric than red beans, and their taste is less, so to speak, bean-like - softer, more neutral. Therefore, they adapt more easily to an aggressive taste environment, it is easier to find a pair for them. White beans smooth out the spiciness, they are an ideal buffer. Only potatoes can compete with them in this quality.
1
Mix crushed garlic with sweet chili sauce, soy sauce, sesame oil, and lemon juice. Stir thoroughly to combine the garlic and all other ingredients into a new whole.
- Garlic: 6 cloves
- Chili sauce: 70 ml
- Soy sauce: 50 ml
- Sesame oil: 50 ml
- Lemon: 1 piece
2
Clean the sweet pepper from seeds and other inedible parts, cut it into small pieces, then mix them with the sauce and boiled beans.
- Bell pepper: 0 piece
- White beans: 600 g
3
Chop the onion and other herbs coarsely and mix with the beans and sauce. Add salt and pepper if the soy sauce is not salty enough and the sweet chili sauce is not spicy enough.
- Spring onion: 50 g
- Cilantro: 50 g
- Fresh mint: 50 g
- Salt: to taste
- Ground black pepper: to taste
