Peanut red bean burgers, with fruity sauce

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I really like peanuts, I often eat them just like that. Today, I’ve included them in some spicy bean patties to bring nuttiness and crunchiness.

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I broke the peanuts in the mortar. I keep the red skin, it’s full of nutrient. Added in : Taisho kintoki red beans (boiled), onion, ginger, garlic and stalks of nira. It’s flavored with an Indian spice mix containing mango powder. A little potato starch for binding. Pan-fried.

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The fruity sauce is made by blending carrot, 1/2 konatsu pomelo, a piece of onion, chili pepper and a pinch of salt.

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Sides : salad with goya (bitter squash) and yamaimo simply diced.

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Baba Osaka

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Today’s baba is very Japanese. The biscuit is soaked in matcha green tea, and it is topped with an anko sweet bean paste.
I had a few mini-savarin left, getting stale (see recipe here).

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I soaked the babas in thick sweetened matcha (green tea for ceremony). Let overnight.

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I had no azuki beans in stock, so I’ve used other red beans (taisho kintoki beans), sweetened with vanilla sugar.

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That’s it. I’ve sprinkled a little more matcha and sugar on top.

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The baba was fully soaked, but weirdly the color didn’t pass everywhere.

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Warm kintoki red bean terrine, with creamy yellow sauce

Today a red veggieful terrine served warm with a creamy sunny sauce that sparkles on the tongue. For a contrast of texture, I ate it with crunchy boiled renkon (lotus root) and a fresh quick tsukemono (grated cabbage, turnip, onion, salt, combined 30 minutes before).
You’ve seen bean terrines before on this blog and you’ll see more because they are very convenient. I can prepare several different ones, bake them together and I have a little stock.

Today’s bean, already boiled of course :

Taisho kintoki mame

This terrine is made of : mashed beans with onion, garlic, miso, paprika and oats for the binding mass.
Inside : whole beans, dices of red and yellow bell pepper, minced onions.

Then, it’s baked and let cool 48 hours before cutting thick slices. They can be reheated in a steamer or the micro-wave.

The sauce is extremely easy to prepare and surpringly refined :
Mix : 1/2 coconut cream, 1/2 coconut milk, a little potato starch, a pinch of curry spice mix (powdered), a good amount of powdered turmeric, 1/4 cup of cut yellow paprika.
Heat 2 minutes in the micro-wave.
Add very strong fine mustard to taste.

Pratie oaten and quick beans


Pratie oaten are very simple Irish pancakes that have a nice flavor of potato. Add beans and you have a solid Winter breakfast. A brunch for me.

Taisho kintoki mame. OK, you need time to boil them. Let’s say, you make big batches in advance like me. So you have boiled beans. And let’s say you’ve put potatoes to boil the night before. Well, that was with the stove’s timer so you won’t find a burned kitchen but boiled potatoes when you wake up.

The patties are quickly made. Mash a boiled potato, mix in oatmeal, add in a little melted lard, season with salt and pepper. Of course, you can use butter or a plant-based fat instead.

Cook on the griddle (in a pan) with the same fat.

Quick too. Mix ingredients, reheat the time you make the pratie oaten. The miso has already a “longly simmered taste”.

Add in greens (negi leeks) and serve as a thick bean soup.

Brunch is ready !

Baked beans for a hot day

Classic baked beans are great to start the day, but not what you’d want when temperature is soaring.

Well, I’ve taken cooked Kintoki red beans, added lots of tomato paste, garlic, cumin, salt, pepper. And “baked” in the micro-wave oven, briefly.
Then I’ve mixed in the flesh os 1/4 of lemon, let cooled at room temperature. Decorated with negi leeks and a slice of lemon.

The sourness of the sauce is refreshing. Room temperature food is ideal. Too hot, that warms you even more. Cold then ? That makes you feel the contrast.

A side of grits-polenta.

Rings of chili are hidden in the grits.

Kintoki bean mini croquettes on a bed of cole-slow…


They are more bean based falafels than croquettes, but they are as nicely crispy.

Kintoki red beans and sesame seeds, soaked overnight.

In the blender, the beans and seeds, garlic, salt, pepper… When the paste was smooth, I’ve added bell peppers.

Cooked in the frying pan. Photos were not in that order… but there is some auto-correction for photo montages too, it seems.

A red cabbage waiting to get the shred… The thinner, the tastier.
I think certain food processor apps do that quickly, but I don’t have that equipment.

I grated with this tool. That would be a bit slow to grate the whole cabbage.

A randomly mixed harissa tomato sauce.

To put on the patties.

Krrr krrr krr…. very pleasant grazing.

A Spring minestrone with nira

Some dishes follow you around the years :

a Winter minestrone with mizuna and pancetta

But as the seasons turn, ingredients vary.

Spring ingredients, quickly simmered : kintoki beans and their broth, new potatoes boiled with their skin, celery, green beans, bell pepper, pasted garlic, black pepper.


Taisho Kintoki beans

Nira (garlic chives) cut finely, with olive oil and salt to make a green gremolata.

The veggies…

…the garlicky broth…

…the nira gremolata.