Spicy Balinese white beans with kailan and tomatoes

Ingredients for 2 servings:

• 240 g white beans (can, drained weight)
• 2 stalks Kailan (Chinese broccoli), alternatively 1 small broccoli
• 2 m.-large tomato(s), fully ripe
• 1 small carrot(s)
• 6 small onions, red
• 4 medium-sized garlic cloves
• 2 Pepper, red, long, mild
• 2 small chili peppers, green
• 20 g ginger, diced
• n. B. Salt and pepper, black, from the mill
• 2 tbsp sunflower oil
• 2 tbsp dill
• 80 g broth (bean broth, can)
• 3 tbsp orange juice
• 2 tbsp tomato paste
• 1 tsp vegetable stock powder
• 2 tbsp Sambal Bangkok ala Siu (see appendix)
• 2 tbsp lime juice, freshly squeezed
• 1 tbsp sugar
• n. B. Sesame lighter
• n. B. Celery leaves
• 4 small tomatoes, fully ripe
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

A delicious, spicy, and vegan dish from the cuisine of Bali, Indonesia.

Strain the beans from the can thoroughly. Do not discard the brine; keep it ready. Wash the kailan, separate the leaves from the stem, and discard the woody stem. Separate the thin leaf stalks from the leaves along the midrib and cut them crosswise into thin rolls. Cut large leaves crosswise into strips about 3 cm wide, halve smaller ones, and with very small leaves, only separate the leaf stalk and use the leaf whole. Keep the leaves and stem rolls separate. Wash, peel, quarter lengthwise, and deseed the tomatoes. Wash the carrot, snip off both ends, peel, and slice diagonally into about 3 mm thick slices. Roughly chop the onion and garlic. Wash the red chili pepper, remove the stems, and cut diagonally into about 8 mm wide pieces, leaving the seeds. Wash the small green chilies and cut them crosswise into thin slices. Leave the seeds and discard the stems. Wash and peel the fresh ginger, and cut it crosswise into approximately 4 cm long pieces. Cut the pieces lengthwise into thin slices and chop these into strips. Cut the strips crosswise into small cubes. Weigh the frozen goods and let it thaw. Wash the fresh dill, shake it dry, strip the leaves from top to bottom off the stem, and chop them crosswise. Weigh the frozen goods and let it thaw. For the fresh lemon juice, wash a lemon and cut a piece lengthwise to the right and left of the stem. Deseed the ends and squeeze by hand. Discard the empty ends and the middle part (contains bitter substances). Mix together the ingredients for the sauce. To garnish, wash the small tomatoes, quarter them lengthwise, and remove the white-green stems. Sauté the carrots, onions, and garlic in olive oil until translucent. Add the kailan rolls, pepper slices, chilies, and diced ginger and mix. Stir-fry for 1 minute. Add the beans and stir-fry for 2 minutes. Deglaze with the sauce, add the kailan leaves, and simmer for 2 minutes. Season with salt and pepper. Stir in the dill and tomato quarters. Turn off the heat and let it rest, covered, for 2 minutes. Divide the beans among the serving plates and garnish. Serve with white rice. Attachment: Sambal Bangkok ala Siu: https://www.chefkoch.de/rezepte/3858861587532025/Sambal-Bangkok-ala-Siu.html