Red Rice, Spinach with Tofu Dressing, and Eggplant Dengaku

Procedure

1. Wash and drain the beans.
2. Place the beans and the water in a saucepan and bring to a boil. Simmer 10 minutes, or until the beans are just soft enough to be crushed between the fingers but not completely cooked.
3. Drain, reserving the cooking water. Cool both the beans and the water to room temperature. Refrigerate the beans.