Choi with Crispy Red Beans

Roasting beans is a great way to add protein and crunch to any dish. Plus it uses up any left over beans cooked earlier in the week.

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1 cup red beans
2 heads choi, cut into quarters and washed
1 tbsp fish sauce or soy sauce
1 lime, zest and juice
1/4 cup olive oil


  1. In a large pot, cover the beans by at least two inches with cold water then bring to a boil over high heat
  2. Reduce to a simmer and cook until the beans are tender (about 30 minutes)
  3. Drain and let cool
  4. Heat oven to 400F
  5. Toss the cut choi with a good glug of olive oil and pinch of salt then lay on a baking sheet cut sides up and with some space between pieces
  6. Toss the cooked beans with a glug of olive oil and big pinch of salt and scatter over the same baking sheet
  7. Place in the oven to roast and cook until the choi is tender and the beans have started to crisp (about 20 minutes)
  8. In a bowl or jar combine the fish sauce, lime zest, juice, and olive oil and whisk or shake to combine
  9. Turn the oven to broil and broil until the choi has started to char a little bit
  10. Remove the tray from the oven and drizzle with the lime dressing and serve warm or room temperature