Honolulu Skillet Beans

Honolulu Skillet Beans

Moosewood Restaurant Cooks at Home

1 large onion, finely chopped (about 1 ½ cups)

2 teaspoons vegetable oil

4 cups cooked small firm beans, such as pink, red or white beans (two 16-ounce cans)

2 tablespoons hoisin sauce

2 teaspoons prepared yellow mustard

2 tablespoons catsup or tomato paste

1 tablespoon soy sauce

1 teaspoon dark sesame oil

1 teaspoon ground cumin

Grated peel of 1 orange (about 1 tablespoon)

¾ cup fresh or canned crushed pineapple (optional)

In a skillet or saucepan, sauté the onions in the oil until soft and beginning to brown, about 10 minutes. While the onions cook, drain the beans in a colander and rinse them under running water. In a small bowl, stir together the hoisin sauce, mustard, catsup, soy sauce, sesame oil, cumin, orange peel, and optional pineapple. When the onions are soft, add the beans and the sauce. Stir gently to distribute the sauce. Bring to a gentle simmer on low heat.

Remove the beans from the heat and serve right away, or set them aside to reheat later.

Serves 4