Soybeans and greens

These soyabeans are about texture, the greens need to be silky without falling apart and the beans creamy. The secret is cook it in two dishes and add the greens to the beans with oil and soya sauce at the last moments.

  • 1 cup of dried beans (1 1/2 cups of fresh)
  • 1 med sized onion
  • 1 bay leaf
  • 1 clove
  • 1 teaspoon of neutral cooking oil
  • 1lb of mustard greens
  • 1 tablespoon of finely  chopped garlic
  • tablespoon of dark sesame oil
  • 1 tablespoon of soy sauce
  • teaspoon of sesame seeds
  • salt and black pepper

Add the beans to a large pot of water and bring to a boil.  Peel the skin off the onion then cut a slit into it.  Insert both the bay leaves along with the clove in the onion and add it to the pot. Turn down the heat and simmer, stirring occasionally, add water if necessary.

When the beans begin to soften (about 20 - 30 mins for dried beans, much faster for fresh) add a little salt and pepper. Remember: you are going to add more salt with soy sauce. 

The beans will need another 15 – 20 mins to become creamy (just as the skins split and before they become mushy). It is important to keep your beans wet while cooking.

Heat and add neutral cooking oil to a wok or frying pan. Coarsely chop the mustard greens and wok (saute) them for about 10 mins until completely wilted and silky, add a little water if necessary. De-glaze the pan with the soy sauce  and add the dark sesame oil, stirring often.

Remove the onion from the beans and drain away the remaining water. Add the garlic and a little sesame oil, stir gently, then plate to individual bowls. Top with the mustard greens and sprinkle the sesame seeds on top and serve hot.

Sometimes I put a little pickled ginger or seaweed as an extra garnish. It can be plated in one large dish.


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