Red Kidney Beans with Apples and Kombu

English: High Resolution Image of Kidney Beans...

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With my growing interest in sea vegetable and its health benefits, I recently bought a package of kombu.  I had some red kidney beans, and as I usually eat soy beans or chick peas, thought I’d go for a little variation.

Here’s what I did:

Put about 2/3 cup dried kidney beans to soak on Thursday night and cooked them Saturday morning.

Then I sliced and diced and  sauted together:

Kombu sheets

Kombu sheets (Photo credit: FotoosVanRobin)

  • 4 fat cloves of garlic
  • 1 short fat carrot
  • 1/2 an onion
  • 1/2 tsp red chillis
  • 1 slab of kombu, cut into strips, about 1/4 an inch wide and an inch long.
  • tossed in the cooked beans, with the remaining juice
  • added some more boiled water to top up the liquid level
  • simmered the whole works for about 90 minutes
  • turned off the stove and went out for a walk

When I came home I was too hungry to do anything more with it, and the beans needed to cook more, so I put it back on to simmer and had the beet, tofu and roasted garlic wraps I wrote about yesterday.

Then I got up Sunday morning and for breakfast had some of this bean mixture, reheated with a dash of balsamic vinegar, a fried egg  on toast, with a side of steamed broccoli and sauteed mushrooms. With two big glasses of water and a mug of cafe au lait!

I really liked the addition of the vinegar, and the kombu had introduced a new flavor and an interesting, fetuccini-like texture, but I had this idea that apples would be a good addition.

So…later in the day, I added

'Discovery' apples grown in Gartocharn
  • 3 small diced apples
  • another dash of balsamic vinegar
  • and some more kombu
  • and put it back on to simmer.

Tasted it.  The kombu was strong, but the apples and vinegar were cutting through it, and a curious new bean dish was sitting there in the pot.

So…I added:

  • another 1/2 tsp of red hot chilis
  • 1 heaping teaspoon of paprika
  • a little more water
  • and simmered it a bit more

I kept thinking ‘rice, rice, rice’ you have to eat it with rice. Rice and beans do combine to make a complete protein.  So I cooked a pot of brown rice and had the beans piled on that, and it was a delicious variation on beans.

Life is an amazing journey.

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Posted in Alison Boston, Food, Home, Recipes, Vegan, Vegetarian
5 comments on “Red Kidney Beans with Apples and Kombu
  1. Amazing!! Do you have a pressure cooker for the beans? Red beans can be such a pain if you don’t buy them from somewhere with a decent turnover. I tend to buy Vinagre de Jerez rather than balsamic a) it’s cheaper given where I live and b) it’s not as sweet. I’ve got an apple, vinegar and other stuffs recipe, must look it up. Where shall I send you my ideas for guest post – and – as I don’t want to go over too much old ground, can you give me some pointers to what you have written here in the past? I had a feeble look and got nowhere 😀

    • alisonamazed says:

      No pressure cooker, I know it’s faster and cheaper on gas.
      Re guest post: what would you like to write about? Perhaps something about where you live and why you choose to live there?

  2. Got your mail thanks, I thought that was a good idea. I’ll get round to replying and writing soonish 🙂 Pressure cooker well worth it, seriously. Better texture too I think.

  3. Fabulous! You’re such a chef, Alison, the way you taste and add. I love it.

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