Slow Simmered Bean Pot

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* Exported from MasterCook *

 

Slow Simmered Bean Pot

 

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Serving Size : 6 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1/3 cup dried soy beans -- soaked overnight in cold water

6 ounces raw seitan

2 carrots

1 yellow onion -- peeled and halved

1 3-inch piece daikon -- cubed

1 stalk celery -- sliced

1 small turnip -- peeled and quartered

1 burdock root -- scrubbed and sliced

4 cloves garlic

2 tablespoons minced ginger

1 star anise

6 peppercorns

2/3 cup soy sauce

1/2 cup dry sherry

3 tablespoons honey

7 cups water

2 red onions

6 whole small leeks -- trimmed and cleaned

1 1/2 cups small mushroom caps

1 small green or red bell pepper -- seeded and cut into wedges

1 cup snow peas -- strings removed

1/2 cup sliced water chestnuts

6 sprigs cilantro

2 tablespoons minced scallions

 

Yield: 6 servings * Prep Time: 35 minutes * Cooking Time: 3 1/2 hours

 

The classic Chinese method of red cooking in which foods are first cooked in oil

then simmered in an aromatically seasoned broth was inspiration for the flavors

in this recipe. The soup becomes rich and full after resting overnight; it is

then simmered and spooned over an assortment of steamed vegetables for a

beautiful presentation. Even though the recipe may seem rather drawn out, it is

actually very simple to make once you begin, and the end

result is exceptional. You may use other vegetables than those listed below, but

keep in mind a balance of flavors, colors and textures.

 

1. Soak the soy beans in cold water overnight. Quarter the seitan and shape each

quarter into a ball.

 

2. Drain the beans and place them in a 2-quart saucepan. Peel one of the

carrots, cut it into 1-inch pieces and place them in the saucepan. Cut the other

carrot into rounds or " roll cuts " (page 165), then set it aside in cold water

for a

garnish. Add the yellow onion, daikon, celery, turnip, burdock, garlic, ginger,

star anise, peppercorns, soy sauce, sherry and honey to the saucepan. Cover with

the soy sauce, sherry and water. Place over high heat and bring to a boil. Stir

in the seitan balls, cover, and reduce to a low simmer.

 

3. Simmer the soup for 3 hours, stirring occasionally and checking to see that

the liquid does not evaporate below the level of the vegetables. Strain the

broth into a bowl. Pick the soy beans and seitan out of the strainer and add

them to the broth. Discard the cooked vegetables which will have rendered their

flavor to the broth. Refrigerate the broth, covered, overnight to allow flavors

to mature. The broth may be prepared up to 3 days in advance.

 

4. Prepare each vegetable as garnish, keeping them separate so they may be

arranged easily when serving the soup. Peel the onions, leaving root ends

intact. Quarter them from top to root, then halve each quarter in the same

direction. Be certain to leave the root end intact to hold the layers together.

The onions may be brushed with oil and grilled or baked at 375F. until browned

(about 25 minutes) or they may be steamed until tender. Clean the leeks

according to directions on page 170. Be careful to remove all tough tops and

outer leaves. Set up a steaming rack in a saucepan and bring water beneath it to

a boil. Add the carrots, cover and steam for 5 minutes. Add the leeks and

mushrooms and cook for another 5 minutes. Add the peppers and continue to steam

for 5 minutes. Add the snow peas and cook for 1 minute. (Keep water just

below-not touching the rack and always have the lid on except when adding the

vegetables.) When the vegetables are cooked, transfer them immediately to a

strainer and run cold water over them to stop their cooking. Dry the vegetables

on a clean kitchen towel before serving. The vegetables may be prepared up to 24

hours before serving the soup.

 

5. To serve the soup, warm the broth with the beans and seitan. Arrange beans,

vegetables and water chestnuts in each serving bowl. Slice the seitan and add it

to the bowls. Taste the broth and adjust the seasonings. Pour this over the

vegetables and top with a sprig of fresh cilantro.

 

Source:

" New Vegetarian Classics: Soups ISBN 0089594-648-3 "

 

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Per Serving (excluding unknown items): 153 Calories; 1g Fat (3.5% calories from

fat); 5g Protein; 30g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 1876mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fat; 1/2

Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0