Korean Red Beans and Rice
Korean Red Beans and Rice Makes 6 to 8 servings
1/2 cup red beans
1/2 cup black beans
1/2 cup barley
1/2 cup sticky rice
1 cup brown rice
1 cup chestnuts, shelled and roasted
4 small Chinese sausages, diced (or diced tofu for a vegetarian version)
1 bunch scallions, sliced into thin rounds, white and light green parts only
salt and pepper to taste
red pepper flakes and cayenne pepper, to taste
1 TBSP sesame seeds, lightly toasted in dry skillet over medium heat, until fragrant
1 TBSP sesame oil
1/2 cup black beans
1/2 cup barley
1/2 cup sticky rice
1 cup brown rice
1 cup chestnuts, shelled and roasted
4 small Chinese sausages, diced (or diced tofu for a vegetarian version)
1 bunch scallions, sliced into thin rounds, white and light green parts only
salt and pepper to taste
red pepper flakes and cayenne pepper, to taste
1 TBSP sesame seeds, lightly toasted in dry skillet over medium heat, until fragrant
1 TBSP sesame oil
Method:
Soak black and red beans in one pot overnight in salted water (let it cover beans by about 1 inch). Rinse soaked beans in several changes of cold water and put in pot with salted water (let water cover the beans by about 1 inch). Bring to boil, reduce to simmer, put top on and cook until almost tender, about 1 hour to 3 hours, depending on time spent soaking and age of beans.
Soak black and red beans in one pot overnight in salted water (let it cover beans by about 1 inch). Rinse soaked beans in several changes of cold water and put in pot with salted water (let water cover the beans by about 1 inch). Bring to boil, reduce to simmer, put top on and cook until almost tender, about 1 hour to 3 hours, depending on time spent soaking and age of beans.
Meanwhile, soak all grains in another pot of salted water. Chop chestnuts and set aside. Slice scallions and dice sausages and set aside. Drain beans and rice and put in large pot with salted water (let water cover the beans by about 1 inch). Bring to boil, reduce to simmer and cook uncovered until water begins to recede, but it still partially covers the beans and rice, about 25 minutes. Stir, add more salt, the peppers to taste and the chestnuts. Cover and cook until almost all of the water is absorbed, about 15 minutes. Put beans and rice on lowest setting and cover. Heat sesame oil in pan, add scallions, cook on medium for about two minutes, until softened. Add sausages and cook until golden brown, about 5 minutes. Add sesame seeds and cook for another minute. Add the sausage mixture to the pot, taste, adjust seasoning and serve.
Nutritional breakdown for Korean Red Beans and Rice: 275 calories, 5 grams of fat, mostly good fats. High in protein, fiber, whole grains, numerous detoxifying minerals like molybdenum, in addition to folate and magnesium.
Cost breakdown for Korean Red Beans and Rice: About $1.62 a serving.
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