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1
Rinse and clean the dried kintoki or red kidney beans.
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2
Measure 150 g to obtain 400 g of cooked beans.
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3
Soak the beans in bowl of water.
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4
Cover with cling film and refrigerate overnight.
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5
After soaking it overnight, the skin of the beans shouldn't be wrinkled.
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6
Place the beans and soaking liquid into a pot.
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7
Cover and bring to the boil.
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8
Turn the heat to low and cook over 20 minutes.
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9
Turn the heat off and let stand for 15 minutes.
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10
Check that the beans are soft and plump.
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11
Do not overcook.
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12
Reserve the cooking liquid as it is to be used later.
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13
Chop the vegetables finely.
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14
Heat olive oil in a pot and add the Step 6 vegetables and minced beef and pork mix.
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15
Fry and season lightly with salt and pepper.
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16
Once the meat turns brown, add the white wine and continue to cook.
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17
Add the flour and fry quickly.
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18
Add all the ingredients and red kidney beans.
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19
Bring back to the boil over a medium heat and turn the heat to very low.
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20
Cook for 30 minutes.
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21
Stir occasionally as the bottom of the pot may burn.
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22
Turn off the heat and let stand for 20 minutes.
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23
Season with salt and pepper.
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24
If you want to make it spicy hot, add chilli powder or Tabasco.
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25
Sprinkle on the parsley.
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26
In Mexico, they use red kidney beans, which are similar to kintoki beans found in Japan.
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27
You can use either soy beans or mixed beans.
