Mr. Tess made a lovely garbonzo bean soup with potatoes, garlic, rosemary, and some “secret” ingredients. It was luxurious with a dollop of sour cream.
His soup got me thinking about the humble hardiness of beans and how they satisfy a desire for homey comfort. They are easy to cook, soaking and simmering without much attention from the cook, and yet they can be seasoned in all the variety of cuisines around the world.
I found a recipe for simmered soybeans, Japanese style, online and began to gather the ingredients. I found hijiki, a dramatic black sea-vegetable (allright, it’s seaweed), carrots, dried shiitake, and the usual suspects: saké, mirin, shoyu, and sugar.
My bag of soybeans was missing! Had I simply left them at the old place? (yes, we are still moving house…) Was my memory slipping?