The most “outrageous” way to eat sweet potatoes: turning them into stinky bean paste.【滇西小哥】

Ingredients

• 200 g Red Kidney Beans (dry, rinsed)
• 200 g Broad Beans (dry, peeled if possible)
• 200 g Soybeans (dry, rinsed)
• 200 g Corn Kernels (dry, yellow corn)
• 500 g Sweet Potatoes (peeled and boiled, then mashed)
• 500 ml Water (boiling water for scalding)
• 30 g Salt (fine sea salt)
• 5 g Sichuan Pepper (ground)
• 15 g Chili Powder (mild to medium heat)
• 20 g Fresh Ginger (peeled and finely grated)
• 5 g Wild Chive Roots (optional, finely chopped)

Instructions

1. Grind Red Kidney Beans

   Place the dry red kidney beans in the grinder and pulse until a coarse flour forms. Sift through a fine mesh sieve, discard the skins, then grind again until the flour is fine.

   Time: PT15M

2. Grind Broad Beans, Soybeans, and Corn

   Repeat the grinding, sifting and second‑grind process for the broad beans, soybeans and corn kernels, obtaining four separate fine flours.

   Time: PT15M

3. Combine Bean Flours

   In a large mixing bowl, combine the four bean flours together with the mashed sweet potatoes. Mix until evenly distributed.

   Time: PT5M

4. Scald the Flour Mixture

   Bring 500 ml of water to a rolling boil. Slowly pour the hot water over the bean‑sweet‑potato mixture while stirring with a spatula until the mixture reaches a thick, pliable dough‑like consistency.

   Time: PT10M

   Temperature: 100°C

5. Steam the Dough

   Divide the dough into two equal portions, shape each into a flat block, place them in two steamer baskets, and steam over boiling water for 30 minutes until fully cooked through.

   Time: PT30M

   Temperature: 100°C

6. Ferment the Steamed Paste

   Allow the steamed bean paste to cool to room temperature, then keep it in a warm, covered container for three days (72 hours) at about 20‑25 °C. The paste will develop a strong aroma and become slightly sticky.

   Time: PT0S

7. Season the Fermented Paste

   After three days, transfer the fermented paste to a clean bowl. Add salt, ground Sichuan pepper, chili powder, grated ginger, and optional wild chive roots. Mix thoroughly.

   Time: PT10M

8. Pound the Seasoned Paste

   Using a mortar and pestle or a wooden pounding board, pound the seasoned paste until it becomes uniformly smooth, glossy and slightly sticky. This may take 10‑15 minutes of steady work.

   Time: PT15M

9. Shape into Small Patties

   Divide the paste into bite‑size portions (about 5 cm diameter, 1 cm thick) and shape each into a smooth patty. Place them on a drying rack.

   Time: PT10M

10. Dry the Patties

    Allow the patties to air‑dry at room temperature for about 2‑3 hours, turning them once halfway, until the surface is no longer tacky.

    Time: PT30M

11. Optional Pan‑Fry Before Serving

    Heat a thin layer of oil in a skillet over medium heat. Fry the dried patties for 2‑3 minutes per side until golden and fragrant. Serve hot with rice or as a condiment.

    Time: PT10M

    Temperature: 180°C

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

30 g

Fat

5 g

Fiber

5 g