Vegan Chinese Potatoes with Chili Beans

[Guest guest]

Vegan Chinese Potatoes with Chili Beans

 

1/2 c. dry kidney beans, prepared

4 medium potatoes, cut in thick chunks

1 tbsp. balsamic vinegar

3 green onions, sliced thin

1 chili pepper, seeded and sliced or chopped

2 cloves garlic, crushed

2 tbsps. tamari

Sea salt & pepper, to taste

Sesame seeds, just toasted

 

In advance: Prepare beans; use immediately or reserve in fridge up to 24

hours.

To serve: Boil or steam potatoes just until tender. Meanwhile, sauté green

onions and chili pepper in vinegar. When starting to get soft, add garlic

and sauté about 30 seconds longer. Add potatoes, stirring well, then beans

and tamari. Allow to cook until veggies are heated through. Season with salt

and pepper, if desired, and sprinkle with sesame seeds.

Makes 4 servings.