• 4 medium-size carrots, peeled and sliced ¼" thick
• 8 medium-size mushrooms caps, sliced ¼" thick
• 2 tablespoons soy sauce
• 1 tablespoon dark sesame oil
• ¼ cup lemon juice
• 2 tablespoons water
• 1 teaspoon grated lemon rind
• 2 cups cooked black beans or red kidney beans
• 2 cups Cannelini Beans, cooked
• 4 green onions, including tops, thinly sliced

In a large heavy saucepan, combine the carrots, mushrooms, soy sauce, sesame oil, lemon juice, water and lemon rind. Bring to a boil over moderate heat and cook, covered, for 4 minutes or until the carrots are just tender.

Add the black beans and cannelini beans, cover, and cook, stirring occasionally, over moderate heat for 8 minutes or until the beans are very hot and the liquid has thickened. Stir in the green onions and cook, covered, for 2 minutes or until they are slightly softened. Serve with brown rice.