Stir-Fried Beans with Asparagus or Broccoli

A different kind of stir-fry: no soy sauce. I like asparagus or broccoli, but in the winter, halved Brussels sprouts are excellent, especially with big white lima beans or chickpeas. Serve with some brown rice or toss with noodles.

1 pound asparagus or broccoli, trimmed

2 tablespoons olive oil

Salt and freshly ground black pepper

3 scallions, chopped

1 tablespoon minced garlic

1 teaspoon ground cumin

½ cup chopped dried tomatoes

½ cup vegetable stock, white wine, or water, plus more as needed

1 cup edamame, fava, or lima beans, fresh or thawed frozen

1 Cut the asparagus into 2-inch pieces or break the broccoli into florets. Put the oil in a skillet over medium-high heat. When the oil is hot, add the asparagus or broccoli, sprinkle with salt and pepper, and cook, stirring frequently, until coated in oil and just beginning to soften, about a minute. Add the scallions and garlic, and cook, stirring occasionally, just another minute. Add the cumin and tomatoes and give a good stir, then add the remaining ingredients.

2 Cook, stirring occasionally, until the tomatoes plump up, the liquid is reduced a bit, and the vegetables and beans are crisp-tender, about 5 more minutes. If you prefer more liquid for tossing with pasta or rice, add a little more, but be careful not to overcook anything. Remove from heat, taste and adjust the seasoning, and serve.