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Super Delicious “Off the Wall” Bean Recipes #9

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Super Delicious “Off the Wall” Bean Recipes #9

#9 JAPANESE HOKKAIDO AZUKI BEANS

Grown in the rich volcanic soil of Hokkaido, the cold northernmost island of Japan.

Their deep, burgundy sheen will attest to their nutritious quality and flavor.

Anko, sweet red bean paste, is used in many baked goods and sweet treats in Japan.  It is usually prepared by boiling and sometimes mashing azuki beans and then sweetening the paste with sugar.  The most common types of read bean paste include Tsubuan and Koshian.

Tsubuan is prepared by boiling and sweetening with sugar.  Koshian is prepared by passing through a sieve to remove bean skins, and this is most commonly used for wagashi (traditional Japanese confectionery).

Other varieties of anko includes Shiroan, made from Japanese white beans and Kurian made from chestnuts.

Anko is used in Anmitsu, Daifuku, Dango, Dorayaki, Oshiruko / Zenzai, Taiyaki, Manju, and Yokan.

How To Make Anko (Red Bean Paste)

Ingredients

  • 200g (7 oz, a little bit less than 1 cup which is 220g) Azuki beans (Today I used Hokkaido Dainagon Azuki Beans (bigger than regular azuki))
  • Water
  • 200g (7 oz, 1 cup) granulated white sugar
  • Pinch of salt

 

Instructions

  • Soak the azuki beans overnight (8-12 hours).
  • Rinse azuki beans.
  • Use a big saucepan/pot because the amount of azuki beans will double after cooking. Put washed azuki beans in the pot and pour water till 1-2 inch above azuki beans. Turn the heat on high.
  • When boiling, turn off the heat and cover with lid. Let it stand for 5 minutes.
  • Throw away water and put the azuki beans into a sieve.
  • Put the azuki beans back in the pot. Add enough water just to cover the beans and turn the heat on high. Once boiling, turn down the heat to medium low and keep it simmering.
  • Once in a while push the azuki beans under the water with slotted spoon. Water will evaporate so you need to keep adding water to cover just above the beans. If you put too much water, the beans will move and break. If you need to leave the kitchen, make sure to turn off the heat. Cook for 1+ hour.
  • Pick one azuki bean and squeeze it with your fingers. If it is smashes easily, it’s done.
  • Turn up the heat to high and add sugar in 3 separate times. Stirring constantly. When you draw a line on the bottom of the saucepan and see the bottom for more than 2 seconds, add salt and turn off heat. Anko will thicken more when it cools.

Anko is ready to use. If you’re not using right away, put it in an airtight container to cool down. Once it’s cooled, keep in the fridge or freezer. I recommend storing it in small 100g packages. Wrap each anko in plastic wrap and store in a Ziploc Freezer bag. Homemade anko can be stored in the fridge for a week and freezer up to a month

 

 

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Super Delicious “Off the Wall” Bean Recipes #6

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Super Delicious “Off the Wall” Bean Recipes #6

       Homestyle Baked Beans

#6 The Sunset Runner Bean has been grown in America as early as 1750, but originated in the mountains of Central America. It is a flowering heirloom bean with unique salmon-pink blossoms which can be used as an ornamental climber.

It produces flavorful beans with a distinct flavor that can be used in soups, salads and baked bean dishes.

Ingredients

2-3 cups SUNSET RUNNER BEANS

2 Tbs. extra virgin olive oil

1 medium onion, chopped

½ cup celery, chopped

2 cloves garlic, peeled and crushed

1 leek, cleaned and chopped

3 carrot, peeled and chopped

2 turnips, peeled and chopped

1 cup mushrooms, sliced (optional)

2 zucchini, sliced

3 medium potatoes, peeled and chopped

2 to 3 cans chicken or beef broth

1 Tbs. dried basil

2 Tbs. dried parsley or 3 Tbs. fresh parsley, chopped

Pinch of sage

2 cups chopped cabbage

½ cup dried pasta

salt and pepper to taste

Instructions

1. Rinse and pick over beans. In a large pot, pour three cups boiling water over beans, cover, and let sit for one hour. Drain, add fresh water to cover by one inch and simmer until tender, not mushy. Start checking the tenderness at 45 minutes. Drain cooked beans when reach desired tenderness.

2. In a large pot, heat 2 Tbs. Olive Oil and add onion, celery, garlic, leek, carrots, turnips, mushrooms (if using), zucchini, and potatoes. Sauté all vegetables over low heat until wilted.

3. Add beans to the pot and 2 to 3 cans chicken or beef broth with enough water to cover the beans by an inch or so.

4. Add dried basil, parsley and a pinch of sage. Bring to a boil, turn down to simmer and cook for 2 hours or until beans are tender.

5. Once beans are tender you can add cabbage and a handful of dried pasta and cook until pasta is tender. Salt and pepper to taste.

Servings : 6-8

Super Delicious “Off the Wall” Bean Recipes #7

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Super Delicious “Off the Wall” Bean Recipes #7

#7 Christmas Lima Beans

The alluring burgundy mottled, chestnut-flavored Christmas Lima is part of Peru’s heirloom bean lineage. One can serve cooked limas as an appetizer, side dish or main course embellished with butter, garlic and fresh parsley.

A favorite in kitchens around the world, Christmas lima beans boast a rich, mellow chestnut flavor and a firm texture.

Be sure to soak the beans before cooking. To soak overnight, place the beans in a large pot and add water to cover by 2 inches. The next day, drain the beans and cook as directed below. For a quick soak, place the beans in a large pot and add water to cover by 2 inches. Bring to a boil over high heat, remove from the heat, cover the pot and let stand for 1 hour, then drain the beans and cook. To decrease the cooking time by about half, cook the soaked beans in a pressure cooker on high pressure.

Ingredients:

2 cup dried Christmas lima beans, picked over, rinsed, soaked and drained

1/2 small yellow onion

1 carrot, cut in half crosswise

1 celery stalk, cut in half crosswise

1 fresh thyme sprig

1 bay leaf

Kosher salt and freshly ground pepper, to taste

1/4 cup red wine vinegar

1/2 cup extra-virgin olive oil

1/4 cup chopped mixed fresh herbs, such as parsley, chives, tarragon, chervil, marjoram and oregano

1/3 cup finely diced red onion

1/3 cup finely diced carrot

1/3 cup finely diced celery

Fresh lemon juice, to taste

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Directions:

Place the beans in a large pot and add water to cover by 2 inches. Add the yellow onion, carrot and celery pieces, thyme sprig and bay leaf. Bring to a simmer over medium-high heat, reduce the heat to medium-low and simmer, stirring occasionally, until the beans are tender, 1 to 1 1/2 hours. Season with salt and pepper, then drain the beans. Remove and discard the yellow onion, carrot, celery, thyme sprig and bay leaf. Transfer the beans to a bowl.

Meanwhile, in a small bowl, whisk together the vinegar, olive oil and chopped herbs. Season the vinaigrette with salt and pepper.

Add the vinaigrette, diced red onion, carrot and celery to the beans and stir to combine. Refrigerate for 1 hour, stirring occasionally to evenly distribute the vinaigrette. Just before serving, adjust the seasonings with salt and pepper and stir in lemon juice. Serve chilled or at room temperature. Serves 4 to 6.   Williams-Sonoma Kitchen.

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Super Delicious “Off the Wall” Bean Recipes #5

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Super Delicious “Off the Wall” Bean Recipes #5

#5 The Black Calypso bean, also called yin yang for its distinctive and stunning white and black markings, is an heirloom variety which originated from the Caribbean.

It has a delightful nutty, slight onion flavor and a texture that is more crumbly than creamy. Simmer them very slowly so they do not break.

They are one of the best beans for baking and soups.

Calypso Beans, Tomato and Poblano Stew courtesy of Tyler Florence

Calypso Beans Pork and Pablano stew

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, chopped
  • 1 bay leaf
  • 1 ham hock
  • 1 pound dried calypso beans, soaked overnight and drained
  • 1 tablespoon ground cumin
  • 3 canned chipotle peppers in adobe sauce
  • 4 poblano chiles, roasted, seeded and chopped
  • 4 tomatoes, seeded and chopped
  • 1 bunch fresh cilantro leaves
  • Kosher salt and freshly ground black pepper
  • Lime wedges, for garnish
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Directions

  • In a large pot over medium-high heat olive oil. When the oil is hot add the onion, garlic, bay leaf, and ham hock; cook for 5 minutes
  • Add the beans and stir in the cumin, chipotles, chiles, tomatoes, and cilantro; season with salt and pepper.
  • Pour in enough water to cover the beans by 1-inch and bring it to a boil. Cover and cook over medium-low heat until the beans are tender, about 1 hour
  • Remove the bay leaf and discard; pick the meat from the ham hock, discard the bone, and return the meat to the pot
  • Taste it and adjust the seasoning
  • Serve with lime wedges for garnish.

Recipe courtesy of Tyler Florence

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Super Delicious “Off the Wall” Bean Recipes #8

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If You Are In Or Approaching Retirement And You’ve Got Less Than A Million ($1,000,000) In Your Pension Fund, You’ve Got A BIG Problem

#8 Cranberry Bean Vermont Cranberry, Known As “Borlotti” Beans.

Popular in Italian cooking (where they’re better known as “Borlotti” beans). These beans have a mild, sweet and nutty flavor and satisfyingly creamy texture. This makes them a perfect ingredient in salads, soups, stews, spreads (hummus, anyone?), dips and other dishes.

Vermont Cranberry / “Borlotti” Beans can be harvested young as a green bean or allowed to dry.

 

Borlotti Baked Beans

Ingredients

1 pound Vermont Cranberry / “Borlotti” Beans, soaked in water overnight

¼ cup olive oil

1 cup chopped onions

½ cup pure maple syrup

½ cup canned tomato puree or crushed tomatoes

2 tablespoons molasses

1 tablespoon Dijon mustard

½ cup brown sugar

1 teaspoon salt

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Instructions

Drain beans and combine with 4 quarts fresh hot water in large pot. Bring to boil and reduce heat. Simmer, partially covered, just until tender, 1 1/2 to 2 hours. Drain, reserving cooking water. Place beans in a large, shallow baking dish.

While the beans cook, heat oil in large skillet. Sauté onions until tender. Remove from heat.

Preheat oven to 325F.

Whisk together 1 cup of reserved cooking water, maple syrup, tomato puree, molasses, mustard,  brown sugar and salt in a medium bowl.

Add sautéed onion and syrup mixture to beans; stir well. Cover dish tightly.

Bake 2 1/2 to 3 1/2 hours, until beans are tender. Check periodically to make sure they have enough liquid, adding more reserved cooking water if necessary.

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