[RECIPE] Pork and Beans With Rice

The comforting combination of home-cooked pork and beans makes for a hearty and satisfying meal. Using Japanese ingredients, this dish is elevated with a rich umami flavor. Ōfuku-mame (white kidney beans) bring a sweet, nutty taste, a pleasing texture, and a substantial bite to the dish. It's the perfect companion to freshly cooked rice.

Served in Hakusan Plate Tomoe
Used Colander

Recipe:

Serving: 5-6 
Time: 30 minutes (Beans to cook for 2 hours + overnight soaking water) 

Ingredients:

• Cooked Rice (Rice Options)
• 1 cup Cooked White Beans
• 1 lb Pork tenderloin 
• 1 pc Onion 
• 1/4 cup Sake
• 1 tbsp Soy Sauce 
• 2 tbsp Ketchup 
• 1 can Tomato Sauce (Garlic) 
• 1 pack Vegetable Dashi 
• 1/2 cup Water
• Cooking Oil
• Salt 
• Black Pepper 

Instructions:

1. Prepare the white beans:
2. Soak 1/2 cup uncooked white beans in 2 cups of water overnight. 
3. Boil the beans in fresh water. Once boiling, drain the water again. 
4. Return the beans to the pot, add 2 cups of water, and simmer over low heat for 1-1.5 hours or until the beans are tender. 
5. Cook the rice to prepare. (See How to Cook Rice) 
6. Slice the pork tenderloin and season with salt and pepper. 
7. Heat a pan with cooking oil and sear the pork on both sides. Remove from the pan and set aside. 
8. In the same pan, cook the sliced onion until softened, then return the pork to the pan. 
9. Add sake, soy sauce, ketchup, tomato sauce, water, and vegetable dashi. Stir well and simmer for 10 minutes. 
10. Gently stir in the cooked beans and continue simmering for another 10 minutes to allow the flavors to meld. 
11. Plate the prk and beans alongside steamed rice. 

 > Purchase rice from the rice factory here

RECIPE by Azusa