How to Make Delicious Sweetly-Simmered Kumquat, White Beans, and Sweet Potato

Sweetly-Simmered Kumquat, White Beans, and Sweet Potato. Great recipe for Sweetly-Simmered Kumquat, White Beans, and Sweet Potato. This simmered dish makes the best of the flavor of seasonal kumquats. Since slicing the kumquats into thin slices causes them to fall apart, they are cut in half.

Sweetly-Simmered Kumquat, White Beans, and Sweet Potato Since slicing the kumquats into thin slices causes them to fall apart, they are cut in half. Sweetly-Simmered Kumquat, White Beans, and Sweet Potato This simmered dish makes the best of the flavor of seasonal kumquats. Since slicing the kumquats into thin slices causes them to fall apart, they are cut in half. You can have Sweetly-Simmered Kumquat, White Beans, and Sweet Potato using 7 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Sweetly-Simmered Kumquat, White Beans, and Sweet Potato

  1. Prepare 1 bag of Kumquats.
  2. Prepare 1 can of Boiled white kidney beans (canned).
  3. You need 250 grams of Sweet potato.
  4. It’s 5 tbsp of ■Raw cane sugar.
  5. You need 4 tbsp of ■Mirin.
  6. It’s 1 pinch of ■Natural sea salt.
  7. It’s 250 ml of ■Water.

Sweetly-Simmered Kumquat, White Beans, and Sweet Potato This simmered dish makes the best of the flavor of seasonal kumquats. Since slicing the kumquats into thin slices causes them to fall apart, they are cut in half. Serve your kidney bean and sweet potato chilli with whatever toppings you fancy. I've been on a bit of a vegan kick lately (I've not gone completely vegan, just trying to avoid always defaulting to cheese!), so I kept it simple with some sliced spring onions and fresh coriander (cilantro).

Sweetly-Simmered Kumquat, White Beans, and Sweet Potato instructions

  1. Cut the kumquats in half horizontally. De-seed it with a toothpick. Drain the water from the white kidney beans..
  2. Peel the skin from the sweet potatoes and cut into 2 cm cubes. Soak in water to remove the starchiness and then drain..
  3. Place the kumquats and sweet potatoes into a thick, double-layered pot. Add the ■ ingredients. Turn the heat to high and bring it to a boil. Lower the heat to low, cover with a lid, and simmer for 10 minutes..
  4. Remove the lid and add the white kidney beans. Raise the heat to high and boil it down for 3 minutes. Stop the heat. Cover with a lid and let it cool to allow the flavors to blend..

In a large bowl, add the roasted sweet potato, white beans, onion, parsley, lemon juice, and seasonings. Using a potato masher, mash the ingredients until thoroughly mixed together. Once mashed, add the bread crumbs and mix them in. In a pan, heat a small amount of oil over medium heat. I microwaved the sweet potato and instead of opening a tin of black beans I used a tin of organic Black Bean Soup.

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