Red bean and napa cabbage, spaghetti and rice

Old Napa cabbage along with sliced onion are started in oil in a hot pan.

A shallow tub of leftover red beans is added to the cabbage and onion. With its flavorful liquid the beans are the base of a sauce that is augmented with commercial chicken broth to form a loose soup.

A small amount of thin pasta, less than an ounce, is prepared in tall pot of water and transferred early into the bean soup to finish.

A lump of curried rice, another leftover, is slipped into the liquid along the edge of the pan.

Vinegar is added to the abandoned pasta water for a single egg to poach.

Now, everything is together in the pan heated through except for the poached egg still in the pasta water. The contents of the pan are tipped into a shallow bowl pretty much retaining their positions then topped with the trimmed poached egg. 

Red bean and brown rice

A quarter cup of dry red beans and a quarter cup of brown rice are both milled together in a coffee bean mill along with mixed chile pepper flakes, black peppercorn, whole coriander and cumin seeds, and kosher salt. One cup water is heated in the microwave until boiling. The bean and rice powder whisked into the hot liquid, the mixture microwaved further to boiling. The mixture thickens immediately at boiling. Very little further cooking required to soften the granules, no more than a few minutes at most. 

The gravy here is simple pan gravy with commercial chicken broth and Japanese sake. A vegan sauce can be prepared as easily using vegetative ingredients instead of chicken broth or beef broth.