Lijiang Bean Braised Rice

Lijiang Bean Braised Rice

　　The bean braised rice recipe has a long history, and you can also feel the charm of these distinctive delicacies during the preparation process. Bean braised rice is a very unique Yunnan snack, primarily made with fava beans and cooked using a braising method.

　　Yunnan Province enjoys a spring-like climate all year round, with fresh seasonal vegetables available throughout the seasons. Even in the depths of winter, vegetables such as green fava beans and green peas are on the market. The so-called green fava bean grains refer to immature, still-growing green fava beans. After removing the two outer shells, what remains is the tender, naturally green and sweet inner bean. Every year during the Spring Festival, when green fava beans or green peas are in season, it is a local custom to make bean braised rice to celebrate the new harvest.

　　Preparation Method:

　　Ingredients: Non-glutinous rice, glutinous rice, ham, fresh young fava beans

　　Detailed Steps: 1. Soak the glutinous rice for one hour and set aside.

　　2. Dice the ham and sauté it in a pan until fragrant. It’s best to sauté it longer to let the fat render out more. Remove and set aside.

　　3. Leave a little ham fat in the pan, add the young fava beans, stir-fry with a pinch of salt until half-cooked.

　　4. Without taking the beans out of the pan, add the soaked glutinous rice on top of the beans, pour in just enough water to cover the rice, then cover with a lid and braise.

　　5. Once the water in the pan has evaporated, add the previously cooked non-glutinous rice, sprinkle in a little salt, then add the sautéed ham and stir everything evenly. A few notes: 1. Use ham with more fat—it helps release oil because ham fat has a rich aroma.

　　2. Using your own cured meat will also yield the same delicious effect. My mom cures meat every year specifically to use in bean braised rice.

　　3. There’s no need to remove the inner shell of the fava beans—the texture will be richer that way.

　　4. If you don’t have fava beans, you can substitute with pea grains. In fact, I think pea-braised rice tastes even better.

　　5. Adding glutinous rice also helps improve the texture—using only non-glutinous rice isn’t as satisfying.

　　6. When adding glutinous rice and water and covering with a lid to braise, be sure to listen for when the water has evaporated. Also, frequently rotate the pan to prevent the flame from only heating the bottom, which could easily cause burning (because glutinous rice is sticky).