Roasted Black Beans with Pak Choi
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 45 minutes and costs very little to make. Roasted black beans with pak choi is a simple yet satisfying dish that combines tender greens with hearty beans in a savory ginger and garlic sauce. Black beans are packed with fiber and protein, making them incredibly filling and nutritious, so you won't miss meat at all. The combination of soy sauce, sesame oil, and a hint of chili heat creates authentic Asian flavors that feel restaurant quality but require minimal effort. Every time I make this, my family asks for seconds.
Ella x
Ingredients
- 2 cansblack beans(drained and rinsed)
- ¾ kgpak choi(chopped into 2-inch pieces)
- 4garlic cloves(minced)
- 1 tablespoonfresh ginger(grated)
- 3 tablespoonssoy sauce
- 2 tablespoonssesame oil
- 1 tablespoonrice vinegar
- 2 tablespoonsvegetable oil
- ½ teaspoonred chili flakes
- 118 mlvegetable broth
- 1 teaspooncornstarch
- 2green onions(sliced for garnish)
- 1 tablespoonsesame seeds(white or black for garnish)
Detail level
Instructions
- 1
Preheat oven to 425°F. Spread drained black beans on a baking sheet, drizzle with 1 tablespoon vegetable oil, and sprinkle with salt and pepper. Roast for 18-22 minutes, shaking the pan halfway through, until the beans develop golden, crispy edges.
Tip: Don't skip the roasting step—it gives the beans a nutty flavor and textural contrast.
- 2
While the beans roast, combine soy sauce, rice vinegar, sesame oil, vegetable broth, and cornstarch in a small bowl. Whisk until smooth and set aside.
Tip: The cornstarch will help thicken the sauce and coat the vegetables beautifully.
- 3
Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add minced garlic and grated ginger, stirring constantly for about 30 seconds until fragrant.
Tip: Watch carefully to prevent burning—you want the aromatics to be fragrant, not charred.
- 4
Add the chopped pak choi to the skillet in batches, stirring occasionally, until it begins to soften and wilt, approximately 4-5 minutes. The leaves should become tender while the stems maintain some crunch.
Tip: Don't overcrowd the pan; give the pak choi space to wilt rather than steam.
- 5
Pour the sauce mixture into the skillet with the pak choi and stir well to combine. Add the red chili flakes and simmer for 2-3 minutes until the sauce thickens and coats everything evenly.
Tip: Adjust the chili flakes to your heat preference—add more for extra spice or use less if sensitive to heat.
- 6
Gently fold the roasted black beans into the pak choi mixture, being careful not to crush them. Toss everything together and remove from heat.
Tip: Fold gently to keep the roasted beans intact and maintain their crispy exterior.
- 7
Divide the roasted black beans and pak choi among serving bowls. Garnish generously with sliced green onions and sesame seeds before serving.
Tip: Serve immediately while the beans are still warm and the pak choi is at peak tenderness.
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