Healthy Cooked Black-Eyed Bean Recipes

Cooked Black-Eyed Bean


Traditionally, this dish was served in the coldest time of the year using only preserved food such as salted salmon and dried vegetables. Here, fresh salmon and vegetables are used instead. It keeps for 4-5 days in a cool place.


SERVES FOUR


INGREDIENTS

  • 150g/5oz salmon fillet, boned and skinned

  • 400g/4oz can black-eyed beans (peas) in brine

  • 50g/2oz fresh shiitake mushrooms, stalks removed

  • 50g/2oz carrot, peeled

  • 50g/2oz daikon, peeled

  • 5g/1/2oz dashi-konbu about 10cm/ 4in square

  • 60ml/4 tbsp water

  • 5ml/1 tsp caster (superfine) sugar

  • 15ml/1 tbsp shoyu

  • 7.5ml/11/2 tsp mirin

  • Salt

  • 2.5cm/1in fresh root ginger, peeled and thinly sliced or grated, to garnish

  1. Slice the salmon into lcm/1/2in thick pieces. Thoroughly salt the fillet and leave for 1 hour, then wash away the salt and cut it into lcm/1/2in cubes. Par-boil in rapidly boiling water in a small pan for 30 seconds, then drain. Gently wash under running water.

  2. Slice the fresh ginger thinly lengthways, then stack the slices and cut into thin threads. Soak in cold water for 30 minutes, then drain well.

  3. Drain the can of beans and tip the liquid into a medium pan. Set the beans and liquid aside.

  4. Chop all the vegetables into 1cm/1/2in cubes. Wipe the dried konbu with a damp dishtowel or kitchen paper, then snip with scissors.

  5. Add the salmon, vegetables and konbu to the bean liquid with the beans, water, sugar and 1.5mI/1/4 tsp salt. Bring to the boil. Reduce the heat to low and cook for 6 minutes or until the carrot is cooked. Add the shoyu and cook for 4 minutes. Add the mirin, then remove the pan from the heat, mix well and check the seasoning. Leave for an hour. Serve this healthy cooked black-eyed bean recipes garnished with the ginger.

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