BEE Japan

Well, this isn’t the most complex dish as far as required materials are concerned, but this recipe can take as much as 24 hours to prepare, depending on the beans that are used. However, the payoff is wonderfull, and when combined with a whole grain carbohydrate, such as genmai or soba, it becomes a complete protein source that is a fantastic vegetarian dietary staple.

So, the food items that will be needed are as follows:
1. Some variety of beans (red, black or pinto are common, but any will do)
2. Vegetable based shortening (I personally recommend olive oil, gotta love them omega fatty acids)
3. Miso paste
*Optional
4. Garlic, onions, black pepper, spicy peppers, salsa, etc. (if you feel like experimenting or adding some extra flavor elements)

To begin, the beans must be prepared for cooking. Now, unless they are fresh off the vine (or whatever they grow on), the beans are going to need to soak in water for a period of time. This is simply to cut down the time required for boiling, and also gives an oportunity for any dirt to be dislodged and more easily cleaned. I recommend a plastic or glass container with a lid, but any flat bottomed tray with at least 4 centimeters depth will do. Just put all of the beans in the tray or container, then fill with water to 1 or 2 centimeters above the level of the beans. Then toss them in the fridge and forget about them for the rest of the day. If you are in a hurry, you could probably get by with only a few hours soaking, but you may end up paying for it with longer boiling time. I think it’s nice to just throw them in the fridge a day or two before you intend to cook so they will just be ready for a short cooking time when you need them.

Once the beans have soaked, place them in a sieve and rinse them thoroughly. Don’t be afraid to pick out any that look on the gnarly side, or slightly rotten (who want’s to eat rotten beans?). Now it is time to boil them, and this can take anywhere from 30 minutes to 3 hours depending on how long they have been soaked. Whatever size sauce pan or pot is used, just make sure that the water level is at least a few centimeters above the level of the beans (they still have some water to soak up). From here I recommend doing a taste test after the first 30 minutes to determine when they are done, and don’t forget to taste more than one. The consistancy you are looking for is soft and moist all throughout, with no dry or chalky center whatsoever.

Now, after they are done boiling, if you didn’t put too much water in the pot to begin with, there should be no real need to drain/strain the beans. If, however, the water level is still noticeably above the level of the beans, it would be prudent to strain off the top until it is at least level. The reason I prefer not to drain all of the water is that some of the nutrients and flavor of the beans will have muddled with it, and that’s worth keeping in my book. From here you have the option of mashing up the beans, or leaving them whole. It is merely a matter of personal preference, and they will taste the same in the end regardless.

Once you are ready, take an appropriate-sized fry pan and apply a liberal amount of your chosen shortening. This will add greatly to the flavor of the dish, so don’t be shy (but don’t make a puddle of oil either). This is also where you want to add the miso paste, as well as any other seasonings you have chosen. For the miso, I recommend a good dollop, as if you were making miso soup in a small to medium sized soup pot. As for anything else, use what seems right to your personal tastes. Or if you are inexperienced with cooking or unsure, less is probably more until you get the hang of it.

Once everything is in the pan, turn the heat on medium and stir until things start to sizzle. Now add all of the slightly watery beans and stir everything into a smooth consistancy. Continue stirring and mixing, and the excess water will evaporate in just about the amount of time it takes for all of the flavors to mix together and cook well. Turn off the heat, let cool for 5-10 minutes and serve. An interesting twist on a North American classic.