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Japanese Bean Stew 2

Serves 4 to 6 Entree vegetarian

Japanese Bean Stew 2

Japanese Bean Stew 2 finds its place in the comforting routine of home-cooked meals, where the simplicity of ingredients meets the warmth of family dining. This stew is a staple in Japanese households, capturing the essence of everyday nourishment. It is typically enjoyed during cooler months, when its hearty nature provides solace and warmth. Its presence on the table signifies a moment of shared tranquility, a pause in the day’s bustle to savor something truly satisfying.

The stew should taste rich and fulfilling, the beans tender yet holding their form, enveloped in a savory, slightly tangy tomato base. The generous use of oil brings a silky texture, while the onion lends subtle sweetness. Seasoning with fine sea salt and black pepper is a delicate balance, adjusted by intuition rather than measure, reflecting the personal touch each cook brings to this beloved dish.

Ingredients

  • 400 gdried beans — soaked
  • 1onion
  • 2 tbsptomato paste
  • 80 mloil
  • to tastefine sea salt and black pepper

Method

  1. Rinse 400 g of dried beans thoroughly under cold water to remove any dust or debris. Place them in a large bowl and cover with plenty of water, allowing them to soak overnight. This will help soften the beans and reduce cooking time.
  2. Peel and finely chop 1 onion. Set it aside. In a small bowl, mix 2 tbsp of tomato paste with a little water to loosen it, making it easier to incorporate later.
  3. In a large pot, heat 80 ml of oil over medium heat. Add the chopped onion to the pot and cook slowly, stirring occasionally, until the onion becomes translucent and soft. This should take about 10 minutes, and the onion should not brown.
  4. Drain the soaked beans and add them to the pot with the onions. Stir in the loosened tomato paste, ensuring the beans are well coated. Add enough water to cover the beans by about 2 cm.
  5. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let the stew cook until the beans are tender, stirring occasionally. The beans should be soft but still hold their shape, and the stew should have a thick, hearty consistency.
  6. Once the beans are cooked to the desired texture, season the stew with fine sea salt and black pepper to taste. Stir well to ensure the seasoning is evenly distributed.
  7. Serve the Japanese Bean Stew 2 in bowls, allowing everyone to enjoy the comforting flavors at the table. This dish is best shared, embodying the spirit of Japanese home cooking.
Cover of Authentic Japanese Cuisine
From the cookbook

Authentic Japanese Cuisine

This recipe is from Authentic Japanese Cuisine by Yassine Sbiti — the Japanese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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