Published on Just Bento (

By maki Created 30 Jun 2009 - 10:09

Nimame (煮豆 にまめ), or stewed beans, are a standby item for bentos. They are usually rather sweet, though not dessert-level sweet, and serve the purpose of a hashi yasume or “chopstick rest” (see anatomy of a Japanese meal [1]), a little something that contrasts in flavor and texture from the rest of the bento. While it takes rather long to cook these, like most bean dishes, this is a terrific staple item. The beans keep for at least a week in the refrigerator, and freeze well in small batches too. Tuck in a spoonful in any bento for something a little sweet, a little salty, and good for you. You can make nimame with any kind of dried beans, but here I’ve specified white or navy beans, or haricot beans, which are widely available and inexpensive. You could use cannellini beans instead. You’ll notice that the only remotely exotic ingredient used here is soy sauce, so anyone can make this! Yes it’s still authentically Japanese. (It’s another one of my mom’s recipes.)

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you can use white sugar or your preferred artificial sugar substitute here 1/2 tsp. you’ll want to use a temporary “lid” made of a piece of parchment paper or aluminum foil. Using undried fresh beans If you can get a hold of undried fresh beans. you can use them instead of dried beans. and whole vacation thing. Rinse the beans again. bring the beans to a boil. but if you want really perfect beans. If using a pressure cooker: Close the lid. with holes poked in it. lower the heat. Rinse the beans and cover with plenty of water in a large pot or bowl. but you can omit it. Leave for at least 4 hours or overnight.) 2 of 3 . cups of dry white or navy or haricot beans 50g / about 1/4 cup raw cane sugar or sucanat.http://justbento. then throw away the water. baking soda (重曹 じゅうそう juusou in Japanese) About 1 Tbs. (You can add these with the sugar if you want to save some steps. etc. Add the baking soda to the water. though it may take longer to cook.) If you’re cooking the beans conventionally. navy or white beans (Ingen no nimame) 200 g / about 7 oz. and heat the pot until it’s up to pressure.) Use a paper or aluminum foil otoshibuta This is optional. which is why she’s looking so happy! (Well that and the sun. then lower the heat and cook for about 5 minutes. Here my mother is holding up a bunch of coco rouge. or 2 U.) Yep. (Follow the manufacturer’s instructions. but the beans won’t be as shiny and burnished. Add the soy sauce and the honey. and put the beans in a pot with fresh water to cover. and cook for about 40 minutes to an hour until the beans are firm but tender. Drain the soaking water away. Bring to a boil. weather. she really loves her beans. soy sauce A drizzle of honey (optional) Sort through the beans and take out any broken ones or small stones.S. This gets rid of much of the surface scum on the beans. (The baking soda helps to make the beans more tender. and simmer for about half an hour. or very close to them. (I believe they are borlotti beans or cranberry Recipe: Sweet stewed haricot. and fill the pot with more fresh water. a type of fresh bean that is available in the markets in Provence from mid-summer to fall. This gives them that caramel color. crumpled up to fit right on top of the beans in the pot. Release the pressure until you can open the lid. and simmer for an additional 10-15 minutes. for the second stage of the cooking process (when you add the sugar) onwards. This is called an otoshibuta (落としぶた)and the rationale for using it is explained in this recipe for stewed eggplant [2]. You don’t need to soak them in advance.) Add the sugar to the pot. You can tell when they are tender by taking one out and eating it! You can also use a crockpot or slow cooker in the same way. recipe Time required: more than an hour beans japanese 3 of 3 .html [2] Links: [1] [3] http://www. All rights [3] johbisai sides staples vegan vegetarian ©2007-2011 Makiko Itoh. About the site | Advertising | Contact | Sitemap Source URL: http://justbento.