Yunnan Suanjiang Bai Dou Tang

Yunnan's mountainous Bai ethnic communities have long relied on white runner beans simmered in a naturally soured rice broth to create a dish that is at once warming and refreshing. The gentle acidity from fermented rice water — a byproduct of washing glutinous rice — gives this one-pot a unique tartness no other ingredient can replicate.

Serves: 4

Ingredients

• 300g (10.5 oz / 1.5 cups) dried white runner beans (or cannellini beans), soaked overnight
• 300ml (10.5 fl oz) suanjiang (sour rice water — see Cook's Notes)
• 1 litre (35 fl oz / 4 cups) water
• 4 garlic cloves, smashed
• 3cm (1.2 in) piece fresh ginger, sliced
• 1 dried chilli
• 2 tsp (10g) salt, or to taste
• 1 tsp (5g) sugar
• 2 tbsp (30ml) neutral oil
• 4 spring onions (scallions), sliced, to serve
• Fresh mint leaves, to serve

Instructions

1. Drain the soaked beans. Combine with water, garlic, ginger, and dried chilli in a heavy pot or clay casserole. Bring to the boil over high heat, skimming any foam.
2. Reduce heat to low, cover, and simmer for 60–70 minutes until beans are completely tender but still holding their shape.
3. Add the suanjiang (sour rice water), salt, sugar, and neutral oil. Stir gently.
4. Simmer uncovered for a further 10 minutes to let the sour flavour integrate. Taste and adjust salt.
5. Ladle into bowls. Top with sliced spring onions and fresh mint.
6. Serve as a light main with steamed rice, or as a starter.

Cook's Notes: Suanjiang is made by fermenting the milky water from washing glutinous rice at room temperature for 2–3 days until pleasantly sour. As a substitute, use a mixture of 200ml water and 100ml mild rice vinegar or unseasoned rice wine vinegar. Do not add salt until the beans are fully cooked — salt hardens the skins.