John Myers
Borlotti Beans with Kombu & Grilled Corn in Kombo Sheet
The perfect borlotti beans with kombu & grilled corn in kombo sheet recipe with a picture and simple step-by-step instructions.
- 300 g Borlotti beans
- 2 Pods Red pepper
- 10 g Kombu leaves
- 2 Corn on the cob
- 3 tbsp Butter or other frying fat
- 100 ml Cream or an alternative
- Soak the beans in plenty of water overnight to make them swell. You only have to soak the algae in cold water 10 minutes before preparation. Then remove the soaking water and put 8 larger pieces aside for packing the corn on the cob.
- Cut the remaining kombu leaves into pieces the size of the beans. Cook beans and seaweed in salted water for about 45 minutes. Checks the bite of the beans. If they are still too hard, cook them a little more. Meanwhile divide the corn on the cob into 4 parts each. Wrap each one with a kombu leaf and fix the leaf with a toothpick. If you don’t have enough large pieces, you can take several smaller pieces and secure them with several toothpicks.
- Spread the frying fat over 2 pans and fry the corn on each side in one of them. Then close the lid and cook the flasks for about 20 minutes. Chop the peppers about the size of a bean as well. In the other pan you now fry the pepper pieces. Then add the drained bean and kombu mixture. It only needs to be fried briefly, seasoned with pepper and herbs of your choice. Then you can deglaze them with a dash of cream. Arrange the corn on the cob on a good portion of the bean pan.
Facebook Comments