Borlotti beans with kombu and grilled corn in kombu leaves

Ingredients for 4 servings:

• 300 g borlotti beans
• 2 bell peppers, red
• 10 g kombu seaweed (kombu leaves)
• 2 corn cobs
• 3 tbsp butter or other cooking fat
• 100 ml cream
• salt and pepper
• n. B. herbs

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 25 minutes; Total time approx. 13 hours 45 minutes

Grilled corn on the cob in crispy kombu seaweed with bean pan

Soak the beans in plenty of water overnight to allow them to swell. You only need to soak the seaweed in cold water for 10 minutes before cooking. Then remove the soaking water and set aside 8 larger pieces to wrap the corn on the cobs. Cut the remaining kombu leaves into pieces the same size as the beans. Boil the beans and seaweed in salted water for about 45 minutes. Check the beans for a firm bite. If they are still too hard, boil them a little longer. Meanwhile, divide the corn on the cobs into 4 pieces. Wrap each cob with a kombu leaf and secure the leaf with a toothpick. If you don’t have enough large pieces, you can use several smaller pieces and secure them with several toothpicks. Divide the cooking fat between 2 pans and fry the corn on the cobs in one pan on each side. Close the lid and braise the cobs for about 20 minutes. Cut the peppers into pieces about the size of beans. In the other pan, sear the bell pepper pieces. Add the drained bean and kombu mixture; it only needs to be seared briefly. Season with pepper and herbs of your choice and deglaze the pan with a dash of cream. Arrange the corn cobs on a generous portion of the bean pan.