Stewed Soybeans

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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?

Stir-Fried Hijiki Rice

hijiki-rice_6007This is another post using hijiki sea vegetable and brown rice. Ms. Shimbo uses a number of Western ingredients from the pantry and refrigerator: anchovy paste, parmesan cheese, and olive oil. She also suggests adding sun-dried tomatoes. The rice could be left-over and refrigerated, or make it fresh in the morning and refrigerate until dinner-time. I loved the combination of flavors in this recipe, and I’m sure you will too! I pan-fried some tilapia, blanched a bit of spinach, and cut some yellow tomatoes to make the meal more hardy.

Scrolling Along

Connect with some of the recipes I’ve made recently. At la casa tess, we have enjoyed some good food and I hope that you will enjoy reading my posts, or even cooking some of the recipes.