Beans | Saveur

Minestra di Verdure

SAVEUR Editors — Wed, 12 Jul 2023 17:43:13 +0000

Photography by Julia Gartland; Food Styling by Jessie YuChen

This Grandmas Project recipe for minestra di verdure—a chunky Mediterranean vegetable soup—is a great way to cook through a bumper crop of late-summer veggies, which you can vary depending on what’s available (or on sale). We love serving this stew the day after it’s made to let the flavors marry. Minestra makes an even more complete, satisfying meal when served with crusty baguette and a runny fried egg on top.

Featured in “This Italian Nonna’s Vegetable Soup Is a Portal to Her Past,” by Rooksana Hossenally.

Yield: 4

Time: 1 hour 30 minutes

One 15-oz. can cannellini beans, drained
2 Tbsp. extra-virgin olive oil, plus more for serving (optional)
8 oz. celery root, peeled and cut into ½-in. pieces (about 2 cups)
8 oz. red kuri squash, peeled and cut into ½-in. pieces (about 1⅔ cups)
4 medium carrots, peeled and cut into ½-in. pieces
3 medium zucchini, cut into ½-in. pieces
2 medium leeks, tops and bottoms discarded, cleaned and coarsely chopped
2 medium turnips, cut into ½-in. pieces
¼ large fennel bulb (3 oz.), coarsely chopped
1 Tbsp. tomato paste
Kosher salt and freshly ground black pepper

Instructions

In a small bowl, using a potato masher or handheld blender, coarsely purée ½ cup of the beans with ½ cup of water and set aside.
To a large pot set over medium heat, add the oil, celery root, squash, carrots, zucchini, leeks, turnips, and fennel and cook, stirring occasionally, until the vegetables have softened slightly and are beginning to brown, about 15 minutes.
Stir in the puréed and whole beans, the tomato paste, and 4 cups of water and season with salt and black pepper to taste. Turn the heat to low and continue cooking, adding hot water as needed to maintain a thick, soupy texture, until the vegetables are fully soft, about 45 minutes. Divide evenly among four bowls and drizzle with olive oil if desired.

The post Minestra di Verdure appeared first on Saveur.

Natto with Grated Daikon

Nancy Singleton Hachisu — Fri, 02 Jun 2023 18:45:00 +0000

PHOTOGRAPHY BY AYA BRACKETT. REPRODUCED BY PERMISSION OF PHAIDON

Natto has diehard fans, but some people cannot get past the thick whipped-up threads surrounding the beans. Here, the natto is not aerated, and the spicy wetness of grated daikon helps mitigate the fermented funkiness, rendering the dish much more widely appealing and a tasty, healthy bite to start the day.

Try to source natto made locally rather than in Japan; imported natto is typically frozen for shipping and loses some of its unusual delicacy. (We like the New York-make NYrture brand—look for it in local specialty stores or online.) Konbu dashi is easy to make from scratch, and a batch can be used to make a variety of vegetarian Japanese dishes.

This recipe is adapted from Japan: The Vegetarian Cookbook and was featured in “This 1-Ingredient No-Cook Stock is at the Heart of Japanese Vegetarian Cooking.”

Yield: 4

Time: 22 minutes

2 Tbsp. konbu dashi
2 tsp. sake
2 tsp. hon mirin
1 tsp. usukuchi shoyu
¾ cup (6 oz.) small-bean natto
⅔ cup (3½ oz.) finely grated daikon

Instructions

In a small pot over medium heat, bring the konbu dashi, sake, and mirin to a simmer. Stir in the usukuchi shoyu, pour into a small glass measuring cup, and set aside until just barely warm, about 10 minutes.
Divide the natto among four miso soup bowls. Spoon the grated daikon over one half of the natto in each bowl. Add the cooled dashi and serve.

The post Natto with Grated Daikon appeared first on Saveur.

Brothy Sherried Pork Chops with Butter Beans and Almond Gremolata

Nigel Slater — Thu, 09 Mar 2023 19:46:03 +0000

Photography by Jonathan Lovekin

This recipe is brought to you by SAVEUR Cookbook Club, our passionate community of food-loving readers from around the globe celebrating our favorite authors and recipes. Join us as we cook through cookbooks new and old, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld.

Bones are synonymous with feasting. All that goodness and savor, the way their presence turns a meal into something altogether more memorable–a celebration. Whether it is a twee little lamb rib chop or a chunky beef rib, I will always pick them up, chew, and suck, winkling the last little nuggets and meat juices from every crack and crevice.

Yield: 4

Time: 2 hours 30 minutes

Ingredients

For the pork:

4 thick bone-in pork rib chops (9 oz. each)
Kosher salt and freshly ground black pepper
3 Tbsp. olive oil, plus more as needed
4 small onions, peeled and halved
⅔ cup oloroso sherry, or other dry or off-dry fortified wine
2½ cups chicken stock
4 rosemary sprigs
1 bay leaf
One 15½-oz. can butter beans, drained and rinsed

For the almond gremolata:

¼ cup blanched almonds, finely chopped
2 Tbsp. olive oil
2 garlic cloves, finely chopped
2 tsp. finely grated lemon zest
¼ cup plus 2 Tbsp. finely chopped parsley leaves

Instructions

Make the pork: Season the pork generously with salt and black pepper and set aside. To a large pan set over medium heat, add the oil. When it’s hot and shimmering, add the onions cut-side down and cook until deep golden brown, about 6 minutes. Transfer to a large plate.
Pat the pork dry with paper towels. Turn the heat to medium-high and add more oil if the pan looks dry. When it’s hot and shimmering, add the pork and cook, flipping halfway through cooking, until browned on both sides, about 7 minutes total. Transfer to the plate with the onions.
To the empty pan, add the sherry and continue cooking over medium-high heat, scraping up any browned bits, until reduced by about half, 2–3 minutes. Return the pork and onions to the pan, then add the stock and bring to a boil. Turn the heat to low and add the rosemary and bay leaf. Cover and cook until the pork is softened and nearly falling off the bone, about 1 hour 30 minutes. Season with salt, then add the beans. Turn the heat to medium and simmer, uncovered, for 30 minutes more.
Meanwhile, make the almond gremolata: To a small dry pan set over medium heat, add the almonds and cook, swirling the pan occasionally, until golden, about 10 minutes. Add the oil and garlic and cook until the garlic is fragrant and just beginning to brown, about 1 minute. Stir in the lemon zest, then scrape into a small bowl and stir in the parsley.
To serve, transfer the pork to a serving platter if desired (or serve straight from the pot) and sprinkle with the gremolata.

The post Brothy Sherried Pork Chops with Butter Beans and Almond Gremolata appeared first on Saveur.

Autumn Vegetable Tagine with Bulgur Wheat

Romy Gill — Fri, 18 Nov 2022 20:43:49 +0000

Photography by David Malosh; Food Styling by Pearl Jones; Prop Styling by Sophie Strangio

Tagines—North African stews named for the conical covered pots in which they’re traditionally cooked—are widely loved throughout Europe, the U.K., and beyond. This vegetarian tagine recipe, inspired by a Claudia Roden dish a friend once cooked for me when I first moved from India to England, is one of my family’s favorites. Our kitchen is a happy place whenever I make it. The sweet and gently spicy stew reminds me of my mum’s wholesome cooking, and it was a great comfort to me when I was lonely and homesick in a new country. I love that the recipe is simple and economical enough for my eldest daughter to cook for herself at the university. If you’re strapped for time, do what she does and swap in whatever frozen or leftover vegetables you have in the fridge.

My friend, Moroccan chef and cookbook author Nargisse Benkabbou, likes to use a stock cube for dishes like this, finding that the pantry staple lends a helpful hit of concentrated flavor without diluting the stew, which should be saucy and rich and not too watery. Couscous is the classic accompaniment, but I like to swap it out for nutritious and flavorful bulgur wheat.

Yield: 6

Time: 1 hour

Ingredients

For the tagine:

10 oz. peeled sugar pumpkin, cut into 1½-in. chunks
10 oz. peeled winter squash (such as butternut or acorn), cut into 1½-in. chunks
2 large red or white onions, thickly sliced (3 cups)
1 medium yellow bell pepper, stemmed, seeded and cut into ½-in. strips
1 medium sweet potato, peeled and cut 1½-in. chunks
¼ cup plus 3 Tbsp. olive oil, divided
2 tsp. ground cumin, divided
2 tsp. kosher salt, divided, plus more to taste
4 garlic cloves, finely chopped
One 15-oz. can chopped tomatoes
2 tsp. harissa
1 tsp. ground coriander, plus more to taste
1 vegetable stock bouillon cube dissolved in 2 Tbsp warm water
One 15-oz. can chickpeas, drained and rinsed
10 dried apricots, coarsely chopped
Coarsely chopped fresh cilantro (optional)

For the bulgur:

1½ cup bulgur wheat
½ tsp. kosher salt
¼ cup dried cherries, finely chopped
¼ cup raisins, finely chopped
2 Tbsp. dried chives

Instructions

Preheat the oven to 425ºF; line a large rimmed baking sheet with parchment paper. To a large bowl, add the pumpkin, squash, onions, bell pepper, and sweet potato. Add 6 tablespoons olive oil, 1 teaspoon cumin, and ½ teaspoon salt, and toss to coat. Transfer the vegetables to the lined baking sheet, and roast, stirring occasionally, until the vegetables begin to soften and turn golden brown, 20–25 minutes.
Meanwhile, in a large tagine or heavy pot, warm the remaining olive oil over medium heat. When the oil is hot and shimmering, add the garlic and cook, stirring occasionally, until just browned, about 3 minutes. Stir in the canned tomatoes and continue cooking, stirring occasionally, until the sauce is fragrant, about 5 minutes. Stir in the remaining salt and cumin and the harissa, coriander, and vegetable broth, then add the chickpeas and cook until heated through, about 5 minutes. Remove from heat.
Once the roasted vegetables are cooked, return the pot of sauce to low heat. Stir in the roasted vegetables and apricots and cook, stirring occasionally, until the roasted vegetables are completely tender, about 10 minutes. Adjust the seasoning to taste with more salt, then remove from the heat. Cover and keep warm while you prepare the bulgur.
In a large bowl, stir together the bulgur wheat and 1½ cups boiling water. Set aside to soak at room temperature for 5 minutes, then add the cherries, raisins, and chives and toss gently to combine. Set aside again until the bulger is tender, the dried fruit is plump and hydrated, and all of the water has been absorbed, about 15 minutes more.
To serve, scoop the warm bulgur into bowls, top with the vegetable tagine, and garnish with fresh cilantro, if desired.

The post Autumn Vegetable Tagine with Bulgur Wheat appeared first on Saveur.

Tingly Blistered Green Beans

Fatima Khawaja — Mon, 25 Jul 2022 21:47:52 +0000

Photography by Paola + Murray; Food Styling by Barrett Washburne; Prop Styling by Carla Gonzalez-Hart

Welcome to SAVEUR’s column on how to cook local produce according to our test kitchen manager, Fatima Khawaja. This is where you’ll find creative, unfussy meal ideas plus plenty of cooking advice—like what to do with that bumper crop of zucchini or how to store delicate heirloom tomatoes. Every other week, Fatima hits the farmers market and chooses a peak-season ingredient to explore in depth. Follow along, and you’ll learn how to turn the season’s bounty into easy plant-based meals that’ll be on the table in under an hour.

My 19-month-old daughter will eat green beans no matter how I cook them, so I almost always pick them up when I’m out shopping. The key to delicious green beans is to cook them until they are just tender but still have their characteristic crunch and snap. I love to first steam or boil them (sounds boring, but stay with me) and then amp up their flavor by sauteing them with warm spices. That formula inspired this week’s recipe. This dish is reminiscent of two of my favorite Chinese dishes: Xinjiang cumin lamb and blistered long beans. It features warming cumin seeds; fresh, zingy ginger; and mouth-numbing Sichuan peppercorns—all in one dish. To help out hurried cooks (and busy parents) like me, I dropped the beans directly in a hot pan (skipping the boiling), so that they charred and softened at the same time in minutes.

You might see a few types of green beans at the market this time of year. This recipe calls for string beans, whose name refers to the long, fibrous strand that formerly had to be removed before eating (this has since been bred out of the most common strains of the vegetable). Haricots verts—those small and tender French string beans—and yellow wax beans are interchangeable with their more common green counterparts. I occasionally see Chinese long beans at the Union Square Greenmarket which are perfect for this recipe. Just trim them into bite-sized lengths before cooking. Regardless of which you buy, make sure to source dry, unblemished beans and store them in the fridge. If you accidentally bought too many, you can freeze them raw or blanched.

Enjoy these beans on their own, over rice, or as a side. They go well with roast chicken, lamb (duh!), or even steamed fish.

Yield: 4

Time: 25 minutes

1 tsp. cumin seeds
1 tsp. whole Sichuan peppercorns
3 Tbsp. vegetable oil
1 lb. green beans, trimmed
2 Tbsp. finely chopped fresh ginger
2 garlic cloves, finely chopped
2 large scallions, trimmed and thinly sliced
1 tsp. sugar
Kosher salt

Instructions

To a large skillet set over medium heat, add the cumin and Sichuan peppercorns and toast, swirling occasionally, until fragrant, about 2 minutes. Transfer to a mortar and pestle or spice grinder and grind coarsely. (Alternatively, transfer to a resealable bag and use a rolling pin to crush.)
Turn the heat to medium-high. To the empty skillet, add the oil. When it’s hot and smoking, add the green beans and cook, stirring occasionally, until charred in spots, wrinkly, and softened slightly, about 6 minutes. Stir in the ginger, garlic, and scallions and cook, stirring continuously, until fragrant (do not brown), about 1 minute.
Stir in the sugar, salt to taste, and the reserved spice mixture. Serve hot.

The post Tingly Blistered Green Beans appeared first on Saveur.

Green Beans Almondine

Shane Mitchell — Mon, 18 Mar 2019 22:44:29 +0000

Photography by Belle Morizio; Food Styling by Victoria Granof; Prop Styling by Dayna Seman

This almondine recipe is a beloved favorite shared by editor-at-large Shane Mitchell. The dish—a study in contrasts between blanched green beans, sharp chopped shallots, and buttery, crunchy almonds—pairs nicely with summer fare, from grilled meats and fried chicken to lighter, meatless mains. Together, the ingredients work in perfect harmony.

Yield: serves 8

Time: 35 minutes

Kosher salt
2 lb. string beans, trimmed
2 tbsp. (1 oz.) unsalted butter
1 cup slivered almonds
3 shallots, chopped
Freshly ground black pepper

Instructions

Bring a large pot of generously salted water to a boil. Set a large bowl of ice water nearby.
Drop the string beans in the boiling water and cook, until they are bright green and just tender, 3–8 minutes, depending on their thickness. Using a strainer or spider skimmer, transfer the beans to the ice water to stop the cooking. Drain the beans, pat dry, and set aside.
In a medium pot over medium heat, melt the butter. When the foam begins to subside, add the almonds and cook, stirring frequently with a wooden spoon, until just golden, 2–3 minutes. Add the shallots and cook, stirring frequently, until translucent, about 1 minute.
Add the beans to the pot and toss to coat. Cook until heated through, about 5 minutes. Season to taste with salt and black pepper, transfer to a large platter, and serve warm.

Our 15 Best Green Bean Recipes To Upgrade Your Side-Dish Game

Photography by Paola + Murray; Food Styling by Jason Schreiber; Prop Styling by Carla Gonzalez-Hart

Reimagine the green bean casserole—and then go way beyond it.

The post Green Beans Almondine appeared first on Saveur.

Green Bean Salad with Feta and Mint

SAVEUR Editors — Mon, 18 Mar 2019 22:50:19 +0000

Photography by Paola + Murray; Food Styling by Jason Schreiber; Prop Styling by Carla Gonzalez-Hart

Feta, red onion, and mint are a tangy combination; tossed with snappy green beans, they make a salad of surprising complexity. Check out all of our green bean recipes here.

Kosher salt
1 lb. green beans, ends trimmed
3 tbsp. olive oil
1 tbsp. red wine vinegar
1 garlic clove, finely chopped
Freshly ground black pepper
8 oz. feta, cut into ½-in. cubes
½ cups cup mint leaves, coarsely chopped
½ small red onion, thinly sliced

Instructions

Fill a large bowl with ice water. In a pot of generously salted water, boil the beans until tender, 3–4 minutes. Using a slotted spoon, transfer to the ice water. Let sit for 5 minutes, then pour into a colander to drain, tossing to remove as much water as possible (discard any unmelted ice cubes).
To a salad bowl, add the oil, vinegar, garlic, and salt and black pepper to taste and whisk until sheeny and thickened slightly. Add the feta, mint, red onion, and reserved beans and toss to coat.

The post Green Bean Salad with Feta and Mint appeared first on Saveur.

Rice Cooker Anko

Chihiro Tomioka — Wed, 18 May 2022 22:51:02 +0000

Photography by Paola + Murray; Food Styling by Jason Schreiber; Prop Styling by Carla Gonzalez-Hart

Anko, Japanese for azuki bean jam, is the crux of simple treats like oshiruko (azuki bean soup) and more complex recipes like wagashi. For an easy breakfast, anko is delicious (and trendy) on toast, with or without a slick of butter. It’s also a classic topping for toasted mochi and a popular filling for cakes and sweetened breads.

Classic recipes for anko can be complicated, and often include cooking the beans multiple times on the stove. However, contemporary Japanese cooks look no further than their rice cookers for a quick and easy hack. One cycle in a simple rice cooker turns the red beans tender. (In more complicated cookers, the most basic white rice setting works just fine.) After that, all that’s left to do is sweeten to taste. This process creates tsubuan (chunky anko) as opposed to koshian (smooth, strained anko). Once the beans are cooked, make sure there is enough water in the pot for the sugar to dissolve, adding a little more as needed; keep in mind that the warm jam should be slightly runnier than you would like to eat it as it will thicken significantly as it cools.

Do note that the quality of your beans is very important here. Azuki beans that have been sitting on the shelf for too long might not cook as quickly or evenly. Order them directly from a trusted purveyor or buy them from your local Asian grocery store and for the best results, don’t cut the soak-time short. While ordinary white sugar works just fine, a deep muscovado sugar results in an even more delicious adzuki bean jam.

Time: 24 hours 50 minutes

½ cups azuki beans, rinsed
¼ cups muscovado sugar
Pinch of salt

Instructions

To a medium bowl, add the beans and enough cool water to cover by 2 inches. Set aside to soak for at least 8 and up to 12 hours.
Drain the beans, discarding their soaking liquid; rinse well. Transfer the beans to a rice cooker, then cover with 1¼ cups of fresh, cool water. Cover with the lid and push the rice cooker button to cook for 1 cycle according to the manufacturer’s instructions.
Once the cycle is done, uncover the rice cooker and test the beans with a spoon. They should be soft and tender throughout. (If the beans are sitting in more than ¼ cup of water, transfer them, along with their cooking liquid, to a small pot, set on the stove, and bring to a simmer over medium-high heat. Cook until the liquid has reduced down to about ¼ cup. Conversely, if the beans are dry when you open the cooker, add a few tablespoons of water to moisten.) Add the sugar and salt. With a wooden spoon, vigorously stir the beans until most of them have broken apart and you have the consistency of a chunky jam. Set the anko aside to cool to room temperature, then serve immediately or transfer to an airtight container. The jam will keep well in the fridge for up to 1 week in the fridge or in the freezer for up to 3 months.

The post Rice Cooker Anko appeared first on Saveur.

White Bean Anchoïade

Stuart Brioza — Tue, 05 Apr 2022 18:20:59 +0000

PHOTOGRAPHY BY PAOLA + MURRAY; FOOD STYLING BY REBECCA JURKEVICH; PROP STYLING BY SOPHIE STRANGIO

At The Anchovy Bar in San Francisco’s Fillmore district, the tiny, salty eponymous fish is the star of the menu. During the season, which takes place from May to October in the Bay Area, chef Stuart Brioza cures his own mere moments after they’ve been delivered to the piers. But when fresh anchovies aren’t on hand, he chooses high-quality varieties cured in Spain or Italy, like Delfino Battista. A white bean dip called anchoïade is an excellent vessel for umami-laden anchovies, combining the creaminess of white beans with salty capers, bright lemon, and chile flakes for a thick, rich spread. Brioza and his team fry slabs of sourdough bread in olive oil before spackling them with the stuff, then topping the toasts with long-cooked broccolini, orange zest, and a few more whole, plump anchovies for good measure. Brioza uses French Tarbais beans, but cannellinis are a more convenient and readily available substitute.

Time: 24 hours 50 minutes

½ cups azuki beans, rinsed
¼ cups muscovado sugar
Pinch of salt

Instructions

To a medium bowl, add the beans and enough cool water to cover by 2 inches. Set aside to soak for at least 8 and up to 12 hours.
Drain the beans, discarding their soaking liquid; rinse well. Transfer the beans to a rice cooker, then cover with 1¼ cups of fresh, cool water. Cover with the lid and push the rice cooker button to cook for 1 cycle according to the manufacturer’s instructions.
Once the cycle is done, uncover the rice cooker and test the beans with a spoon. They should be soft and tender throughout. (If the beans are sitting in more than ¼ cup of water, transfer them, along with their cooking liquid, to a small pot, set on the stove, and bring to a simmer over medium-high heat. Cook until the liquid has reduced down to about ¼ cup. Conversely, if the beans are dry when you open the cooker, add a few tablespoons of water to moisten.) Add the sugar and salt. With a wooden spoon, vigorously stir the beans until most of them have broken apart and you have the consistency of a chunky jam. Set the anko aside to cool to room temperature, then serve immediately or transfer to an airtight container. The jam will keep well in the fridge for up to 1 week in the fridge or in the freezer for up to 3 months.

The post White Bean Anchoïade appeared first on Saveur.

Fried Sesame Balls With Sweet Red Bean Filling

Kristina Cho — Wed, 02 Feb 2022 00:10:04 +0000

Photography: Linda Pugliese; Food Stylist: Mariana Velasquez; Prop Stylist: Elvis Maynard

These traditional sesame balls are filled with sweet red bean paste and rolled in sesame seeds. While the treat can be found in Chinese bakeries and dim-sum restaurants year-round, it’s considered particularly auspicious to serve them at home in celebration of the Lunar New Year. Round foods symbolize not only the moon, but also the gathering of families.

This recipe is adapted from Kristina Cho’s cookbook, Mooncakes and Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries.

Featured in “Mooncakes & Milk Bread Author Kristina Cho Celebrates Chinese-Style Baking, by Megan Zhang.

Yield: 12 balls

Time: 1 hour 25 minutes

Ingredients

For the red bean paste:

¼ cups dried red azuki beans, picked over and rinsed
¼ cups sugar
¼ cups canola oil, divided

For the dough:

1 cup glutinous rice flour
½ cups sugar
Canola or other neutral oil, for frying

For the coating:

1 tbsp. glutinous rice flour
⅓ cups white sesame seeds
⅓ cups black sesame seeds

Instructions

Make the red bean paste: To a medium bowl, add the beans and enough water to cover by 4 inches. Refrigerate for at least 8 and up to 24 hours.
Drain the beans, discarding their soaking liquid. Rinse well, then transfer to a small pot. Add enough cool water to cover by 2 inches, set over medium heat, bring to a boil, then lower the heat to simmer and cook, stirring occasionally, until the beans are tender, about 40 minutes. Place a sieve in the sink and drain the beans, discarding their cooking liquid. Rinse and drain well, then transfer to a small food processor. Add the sugar then process to a smooth purée.
Transfer the bean paste to a small skillet and set over medium-low heat. Add 2 tablespoons of the oil and cook, stirring and scraping the bottom of the skillet frequently with a silicone spatula until smooth, about 2 minutes. Add the remaining oil and continue cooking, stirring frequently, until the paste is darker in color and the oil is completely incorporated, about 10 minutes. Transfer to a heatproof container and set aside to cool to room temperature. Use immediately or cover tightly and refrigerate for up to 2 weeks or freeze for up to 3 months.
To a medium bowl, add the flour and set aside. To a medium pot over medium-high heat, add the sugar and ½ cup of water; bring to a simmer, stirring occasionally until the sugar dissolved, about 2 minutes. Immediately pour the sugar syrup into the flour. Using a silicone spatula, stir the mixture until a shaggy dough forms. Set aside until cool enough to handle, about 10 minutes.
Knead the dough in the bowl until it is smooth, about 5 minutes. Cover with plastic wrap and set aside until cooled to room temperature, about 30 minutes.
Turn the dough out onto a clean work surface, then use a knife or a bench scraper to divide it into 12 equal pieces. Using your hands, roll each piece into a smooth ball (cover the dough balls with a clean kitchen towel as you work to prevent them from drying out).
Using a rolling pin, roll one ball out to a 3-inch circle. Spoon a tablespoon of the reserved bean paste in the center, then pull the edges of the dough up and around the filling, pinching the seams together to seal. Cently roll the filled dough in the palm of your hand to form a smooth ball, then transfer to a baking sheet. Repeat with remaining dough and bean paste.
Into a medium pot, pour oil to a depth of 2 inches. Attach a deep-fry thermometer, and turn the heat to medium-high. While the oil is preheating, set a wire rack over a rimmed baking sheet and set it by the stove.
Meanwhile, make the coating: In a small bowl, whisk together the rice flour and ½ cup of cool water. In a second small bowl, stir together the white and black sesame seeds. Dip each dough ball into the flour-and-water mixture and then roll in the sesame seeds, shaking off any excess.
When the thermometer reads 360°F, fry the balls: Using a slotted spoon or spider skimmer and working in batches of four or five to avoid overcrowding the pot, drop the balls gently into the oil and cook, turning frequently, until evenly golden brown, about 5 minutes. Transfer to the wire rack while you finish cooking the rest. Serve warm or at room temperature on the same day as frying.

The post Fried Sesame Balls With Sweet Red Bean Filling appeared first on Saveur.