CHILLI BEANS:


First let me tell you that i translate from German into English, so if you don' t understand or understand anything wrong, just let me know. The receipt: (it' s from Cornellia and Herman Aihara' s "Ryori Do")



You need 3 cups of Pintobeans. Put them into water over night. Not less than 5 hours.
1 piece of Kombu 7 1/2 x 7 1/2 centimetres clean it with a wet dishtowel or Bounty.
2 onions (Mawashigiri) halfmoonshaped panes
1 tablespoon of sesameoil
1/4 teaspoon of chillipowder
1/4 tablespoon Cayennepepper
1 tablespoon seasalt

Cook the beans with Kombu under pressure; steam onions; when glassy put in all the beans; bring it to cook and besprinkle on top with sea salt; turn down blaze and cook for over 30 minutes; put in the spices and cook for at least 10 minute; mell and mash the half of the bulk.
Serve with tortillas or hot baked polentabread.

That' s it.

Greez, Amadeus