Roasted White Beans with Pak Choi

Instructions

1. 1

   Preheat oven to 425°F. Pat the drained white beans dry with paper towels to remove excess moisture.

   Tip: Dry beans are essential for achieving a crispy exterior when roasting.

2. 2

   Toss the white beans with 2 tablespoons of olive oil and sea salt on a baking sheet. Spread in a single layer and roast for 20-25 minutes, stirring halfway through, until golden and slightly crispy.

   Tip: The beans will continue to crisp up as they cool, so don't overcook them.

3. 3

   While beans roast, heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat.

4. 4

   Add garlic and ginger to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.

5. 5

   Place pak choi cut-side down in the skillet and sear for 3-4 minutes until the cut side is golden brown. Flip and cook for another 2 minutes.

   Tip: Don't move the pak choi while searing to develop a nice caramelized crust.

6. 6

   In a small bowl, whisk together soy sauce, rice vinegar, honey, and red pepper flakes. Pour this mixture over the pak choi and simmer for 2 minutes.

7. 7

   Toast the sesame seeds in a dry small skillet over medium heat for 2-3 minutes, shaking frequently until golden and fragrant.

   Tip: Toasting brings out the nutty flavor of the sesame seeds.

8. 8

   Arrange roasted white beans on a serving platter with the pan-seared pak choi. Drizzle with sesame oil and the pan sauce. Top with toasted sesame seeds and chopped green onions.

   Tip: Serve immediately while the beans are still warm and crispy.