Japanese Inspired Sous Vide Kidney Beans and Broccoli with Nuts

Japanese Inspired Sous Vide Kidney Beans and Broccoli with Nuts
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What Started it all:
Kidney Beans, Broccoli, nuts (almonds, walnuts), sous vide

This Japanese-inspired recipe brings together the richness of kidney beans, the freshness of broccoli, and the nutty crunch of almonds and walnuts, all elevated with the precision of sous vide cooking. A delightful fusion of flavors and textures that will leave your taste buds dancing.


  • Kidney beans
  • Broccoli
  • Almonds
  • Walnuts
  • Sous vide


  1. Preheat the sous vide machine to 185°F (85°C).
  2. Rinse the kidney beans and broccoli thoroughly under cold water.
  3. Trim the broccoli into bite-sized florets and set aside.
  4. Place the kidney beans, broccoli, almonds, and walnuts in separate vacuum-sealed bags.
  5. Season the kidney beans and broccoli with a pinch of salt and a drizzle of olive oil in their respective bags.
  6. Add a sprinkle of salt to the almonds and walnuts in their bags as well.
  7. Seal the bags and place them in the preheated sous vide water bath.
  8. Cook the kidney beans and broccoli for 2 hours, and the nuts for 1 hour.
  9. Once done, carefully remove the bags from the water bath.
  10. Gently open the bags and arrange the kidney beans, broccoli, and nuts on a serving platter.
  11. Serve immediately and enjoy the delightful combination of flavors and textures.
  12. With a stern look, carefully inspect the ingredients and ensure that each bag is properly sealed before placing them in the water bath.

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