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
Bookmarks