Nigel Slater’s Recipe for Beans, Miso and Tomato | Food
Remove and discard the dark green roots and tips of 3 spring onions, then cut the stems into thin rings. Heat 2 tablespoons of Peanut either vegetable oil In a saucepan, add the chives and cook for 4 to 5 minutes until soft. While the chives are cooking, peel and crush 2 small cloves of garlic and add them to the pan. Finely chop 1 hot Red pepper and stir it. Cut into large pieces 350 g of Tomatoes and also add them to the pan, continue cooking for 15-20 minutes until soft, stirring occasionally.
Wash 150g of basmati rice (I do this three times), then I put it in a small saucepan and add enough water to cover it by about 2cm (about 250ml). Bring to a boil, add a little salt and 6 black peppercorns, then cover tightly with a lid. Reduce the heat to a level where the rice simmers and let it steam for 10 minutes. Remove pan from heat, but keep lid in place.
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Stir in 2 tablespoons of dark miso in the tomatoes. Drain 2 x 400 cans of butter beansand stir them. Cover with a lid and cook over low heat for 10-15 minutes. If you like cilantrothen chop up a good handful of leaves and stir into the beans along with a seasoning of black pepper.
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Toast 1 teaspoon black sesame seeds and 2 teaspoons of golden sesame seeds in a dry, shallow saucepan. When they smell warm and nutty, add 2 teaspoons of toasted sesame oil to the frying pan
Divide the rice between 2 deep bowls, then spoon the beans over the rice. Sprinkle the sesame seeds over the beans and rice. enough for 2
I often use the bottled Spanish judion beans if I can get them – they are plumper and juicier (although more expensive) than the canned variety.
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Use whatever sesame seeds you have. I like to mix black and gold seeds if I have them.
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