makropat
Jan 28th, 2008, 07:39 PM
hi everyone
easy recipe for my first post here,
umeboshi/ red kidney
1 cup kidney beans
4 cups water
1 piece of kombu, (the size of a postage stamp) or 1 pinch of sea salt
1 cup red onion minced
2 Tbs olive oil (or 1 Tbs toasted sesame oil and 1 Tbs olive oil)
3 Tbs ume vinegar
additional option - add 2 Tbs umeboshi paste or 2 chopped umeboshi plums
Preparing the beans:
- sort, wash and strain the kidney beans, place in glass bowl, add water and 1/2" piece of kombu, soak overnight (8 to 12 hours)
- the next day, discard soaking water, put kidney beans in large pot, add 6 cups of water
- bring to a boil over high heat, reduce heat to medium and boil for ten minutes, skim off foam
- once the foaming process has settled down, cover and reduce heat to low, simmer for 45 mn.
- mix oil, vinegar and red onions together in a bowl, (if using umeboshi paste or plums, also add now)
- add kidney beans to the dressing while warm, this allows the beans to absorb the flavor faster
- this recipe can be served immediately but if you give it time to marinate it is even tastier!
you will love it....
Patrick
www.the7thelement.com
easy recipe for my first post here,
umeboshi/ red kidney
1 cup kidney beans
4 cups water
1 piece of kombu, (the size of a postage stamp) or 1 pinch of sea salt
1 cup red onion minced
2 Tbs olive oil (or 1 Tbs toasted sesame oil and 1 Tbs olive oil)
3 Tbs ume vinegar
additional option - add 2 Tbs umeboshi paste or 2 chopped umeboshi plums
Preparing the beans:
- sort, wash and strain the kidney beans, place in glass bowl, add water and 1/2" piece of kombu, soak overnight (8 to 12 hours)
- the next day, discard soaking water, put kidney beans in large pot, add 6 cups of water
- bring to a boil over high heat, reduce heat to medium and boil for ten minutes, skim off foam
- once the foaming process has settled down, cover and reduce heat to low, simmer for 45 mn.
- mix oil, vinegar and red onions together in a bowl, (if using umeboshi paste or plums, also add now)
- add kidney beans to the dressing while warm, this allows the beans to absorb the flavor faster
- this recipe can be served immediately but if you give it time to marinate it is even tastier!
you will love it....
Patrick
www.the7thelement.com