Remove and discard the roots and the darkish inexperienced ideas from 3 spring onions, then slice the stems into skinny rings. Heat 2 tbsp of groundnut or vegetable oil in a saucepan, add the spring onions and cook dinner for 4 or 5 minutes till comfortable. Whereas the spring onions are cooking, peel and crush 2 small cloves of garlic and add them to the pan. Finely chop 1 sizzling crimson chilli and stir it in. Roughly chop 350g of tomatoes and likewise add them to the pan, proceed cooking for 15-20 minutes till comfortable, stirring on occasion.

Wash 150g of basmati rice (I do that thrice), then put it in a small saucepan and add sufficient water to cowl it by roughly 2cm (about 250ml). Convey to the boil, add somewhat salt and 6 black peppercorns, then cowl tightly with a lid. Cut back the warmth to a degree the place the rice will simmer gently and let it steam for 10 minutes. Take away the pan from the warmth, however preserve the lid in place.

Stir 2 tbsp of darkish miso into the tomatoes. Drain 2 x 400 cans of butter beans, and stir them in. Cowl with a lid and simmer gently for 10-Quarter-hour. When you like coriander, then roughly chop an excellent handful of leaves and stir into the beans together with a seasoning of black pepper.

Toast 1 tsp of black sesame seeds and a couple of tsp of golden sesame seeds in a dry shallow pan. After they odor heat and nutty, add 2 tsp of toasted sesame oil to the pan.

Divide the rice between 2 deep bowls, then spoon the beans over the rice. Scatter the sesame seeds over the beans and rice. Sufficient for two

I typically use the bottled Spanish judion beans if I can get them – they’re fatter and juicier (although costlier) than the canned selection.

Use any sesame seeds you have got. I like to combine black and golden seeds if I’ve them.

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