Recipe Details
These velvety vegan beans derive brightness from lemon, yet they harbor a smoky depth of flavor. Aromatics are typically sweated in fat to coax out their natural sweetness; however, increasing the heat to char them—rather than gently soften—yields, as Tejal Rao noted, “serious, almost meatlike depth of flavor.”
This technique is prevalent in dishes like pho, black-eyed peas, and other long-simmered preparations, yet it also enhances flavor in faster-cooking recipes. After searing lemon wedges, their charred fragments distribute evenly among the beans, asparagus, and coconut milk, resulting in a creamy bowl with subtle smokiness and comforting warmth.
During periods when asparagus is out of season, substitute it with a dark leafy green such as kale or chard. Serve on its own or alongside rice.