Braised kidney beans with dried sweet potatoes and mushrooms

2 oz (60 g) dried sweet potatoes

2 oz (60 g) dried cremini mushrooms

2 teaspoons roasted sesame seeds

1/2 teaspoon mild chili powder

1/2 teaspoon fennel seeds

1/2 teaspoon whole Sichuan pepper

1/2 teaspoon corainder seeds

1/2 teaspoon whole black peppercorns

2 cardamom pods

1 pound (450 g) dired kidney beans

3 medium shallots

3 tablespoons canola (rapeseed) oil

3 cloves garlic

2-inch (5 cm) piece of fresh ginger

5 cups (1 1/4 liters) water

1/4 cup Shaoxing rice wine

1 tablespoon dark Chinese soy sauce

1 star anise

2 sticks cinnamon

Soak the beans overnight in enough water to cover by several inches.

Heat a cast iron pan over shimmering coals. Toast the spioces until the seeds turn golden brown and you can clearly smell the spices. Pour the spices into a bowl to cool slightly. Crush everything into a fine powder using a mortar and pestle. 

Peel and finely chop the shallots. Peel and mince garlic and ginger. Place a Dutch oven over shimmering coals and allow to heat up. Add the oil and when it shimmers add the onions and sauté slowly for about 10 minutes, stirreing so it doesn't burn or stick to the bottom.

Clear the onions from the middle of the Dutch oven, add garlic and ginger and sauté for about 30 seconds. Add the water, drained and soaked beans, Shaoxing rice wine, dark soy sauce, roasted spice mix, star anise and cinnamon sticks. Bring to a boil, then move away from high heat until it comes to the barest simmer, then cover. Leave it for about an hour until the beans are soft. Remove star anise and cinnamon sticks.

In each cup, place a pile of dried sweet potato and mushrooms and pour the hot braised beans over. Top off with sesame seeds and chili powder.