Lima Bean Kumquat

This daring dish, although a most unusual composition, truly romances the lima bean. The sweet and tart orange flavors give a dramatic relish to the basically bland flavor of the beans. Serve it in small quantities in a multicourse meal. Lima beans and kumquats create a strong bond. I don't think any other bean would respond to this combination of ingredients. Kumquats, a bitter fruit, star in this dish. There are no supporting fruits or vegetables, no alternatives.

Ingredients

4 inches agar bar (agar is a natural thickener/gelatin)

1/2 cup water

1 cup cooked lima beans

4 plump fresh kumquats

2 tablespoons mirin

1/4 cup fresh-squeezed orange juice

1 teaspoon sea salt

1/4 teaspoon white rice vinegar

Yield: 4 2-ounce ramekins (serves 4)

Method

1. Soak the agar bar in 1/2 cup water for 10 minutes. Meanwhile, blend the lima beans, kumquats, mirin, orange juice, salt, and vinegar to a smooth spread. Next, carefully remove the agar from the water and squeeze out the extra water. Tear the agar into small pieces and add it to the beans and blend until it is part of the mixture.

2. Heat a heavy skillet over medium heat and cook the beans for 10-15 minutes, covering to avoid loss of liquid. Stir occasionally.

3. Pour the beans into four 2-ounce ramekins (individual baking dishes) or one 8 ounce bowl and let it set up at room temperature or in a refrigerator. Store in refrigerator.

4. Optional: When ready, insert a butter knife between the beans and the bowl, inverting it to slide upon a serving plate.

Serve as a spread for bread or crackers or as a component of salad on a bed of green leaves.

The above was excerpted with permission from, "Romancing The Bean: Essentials for Creating Vegetarian Bean Dishes" by Joanne Saltzman, published by H J Kramer, Inc., P. O. Box 1082, Tiburon, CA 94920.

Lima Bean and Kumquat Aspic

Ingredients

Method

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