Dulse and Beans

Click on the image, above to submit to Pinterest.

Dulse and Beans

Dulse and Beans is a modern British recipe (based on a Japanese original) for a classic slow-cooked dish of white beans, kombu and dulse. The full recipe is presented here and I hope you enjoy this classic British version of: Dulse and Beans.

prep time

20 minutes

cook time

220 minutes

Total Time:

240 minutes

Serves:

Rating:

Tags : Wild Food Vegetarian Recipes Bean Recipes British Recipes

Ingredients:

150g dried white beans (eg haricot, barlotti, butter beans etc)
1 strip dried kombu [about 7cm long] (as a wild forager substitute Laminaria digitata (Oarweed) or Saccharina latissima (Sugar Kelp))
sea salt, to taste
100g fresh dulse, washed and trimmed of any tough stalks then shredded
1 tbsp fresh parsley, finely chopped

Method:

Pick over the beans then place in a bowl along with the dulse, cover with water and set aside to soak over night.

Soak the dried kombu (kelp) in a bowl of water for about 10 minutes, or until softened then drain and dice. Place the prepared kombu in the base of a pot then drain the beans and dulse and pour into the pan.

Add just enough water to cover the beans then bring the mixture to a boil. Reduce the heat to a simmer then cover and cook very gently for about 3 1/2 hours, topping-up the water as needed, or until the dulse is almost tender. Season to taste with sea salt then continue cooking, uncovered (do not add more water at this point) until almost all the liquid has evaporated away.

Remove from the pan and transfer to a serving dish then garnish with the parsley and serve.