I found a small jarful of dried kidney beans in a shelf, and I wanted to use them up.
Apparently there're numerous nutritious benefits to this vegetable.
The beans were soaked for a day, first boiled, skim the foam off the surface of boiling water, then pressured cooked for 6 minutes.
Refreshing ponzu flavor was enhanced with lime juice, fig vinegar, lots of fresh thyme and basil.
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