Yunnan-Style Crispy Red Beans with Mint
2 min readThis tasty and unusual dish is a Yunnanese specialty. Red beans, also known as adzuki beans, are available in Asian markets in dried and canned form; red kidney beans or pinto beans can replace them in a pinch. Serve with brown rice and fresh pineapple for a refreshing, complete-protein meal.
MAKES 4 TO 6 SERVINGS
3 tablespoons all-purpose flour, plus additional, if necessary
1⁄4 teaspoon salt, plus additional, to taste
Pinch cayenne pepper, or to taste
1 (16-ounce) can red beans (adzuki), rinsed, drained, patted dry with paper towels
1⁄4 cup peanut oil
1⁄2 cup coarsely chopped fresh mint, stems included
Freshly ground black pepper, to taste
In a small bowl, combine the flour, salt, and cayenne. Working with a few tablespoons at a time, add the beans and stir to coat. Transfer to a plate, leaving excess flour mixture in the bowl. Repeat until all beans are coated with flour mixture, adding additional flour, if necessary. Line a baking sheet with paper towels and set aside. In a wok or deep-sided skillet, heat the oil over medium-high heat until a bean placed in the oil sizzles. Add the remaining beans and cook until crispy and golden, about 3 minutes, stirring gently. Using a slotted spoon, return the beans to the plate and add the mint; cook, stirring, 30 seconds. Return the beans to the wok and cook, stirring, until combined with the mint, about 30 seconds. Transfer beans and mint to the prepared baking sheet to briefly drain. Serve at once, seasoned with additional salt and black pepper, as needed.
{PER SERVING} Calories 256 • Protein 8g • Total Fat 14g • Sat Fat 2g • Cholesterol 0mg • Carbohydrate 27g • Dietary Fiber 6g • Sodium 144mg
