Japanese Inspired Sous Vide Kidney Beans and Broccoli with Nuts
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.
Ingredients
- Kidney beans
- Broccoli
- Almonds
- Walnuts
- Sous vide
Instructions
- Preheat the sous vide machine to 185°F (85°C).
- Rinse the kidney beans and broccoli thoroughly under cold water.
- Trim the broccoli into bite-sized florets and set aside.
- Place the kidney beans, broccoli, almonds, and walnuts in separate vacuum-sealed bags.
- Season the kidney beans and broccoli with a pinch of salt and a drizzle of olive oil in their respective bags.
- Add a sprinkle of salt to the almonds and walnuts in their bags as well.
- Seal the bags and place them in the preheated sous vide water bath.
- Cook the kidney beans and broccoli for 2 hours, and the nuts for 1 hour.
- Once done, carefully remove the bags from the water bath.
- Gently open the bags and arrange the kidney beans, broccoli, and nuts on a serving platter.
- Serve immediately and enjoy the delightful combination of flavors and textures.
- With a stern look, carefully inspect the ingredients and ensure that each bag is properly sealed before placing them in the water bath.
This Japanese-inspired sous vide dish showcases the beauty of simplicity and precision in cooking. The tender kidney beans, vibrant broccoli, and crunchy nuts come together to create a harmonious blend of flavors and textures that will impress even the most discerning palates. Remember, attention to detail is key in creating a memorable dining experience.