Adzuki Bean Stew
From darmorrow 16 years ago
- 60 minutes to make
- Serves 4
This is a nice combination of beans and veggies that I got from my sister, Joan. If you add the hijiki, it is a really interesting texture, flavour and colour. This is Protein Prana from the Sivananda Yogi Cookbook
Ingredients
- 175 g adzuki beans, soaked shopping list
- 2 bay leaves (optional)* shopping list
- 900 ml water shopping list
- 300 g acorn or butternut squash, peeled, seeded and cut into small cubes. shopping list
- 1 carrot, cubed or sliced shopping list
- ½ tsp dried thyme shopping list
- 1 tsp dried savory (optional) shopping list
- 2 - 4 tbsp genmai miso (just before serving) = brown rice miso shopping list
- *Add 15 g pre soaked hijiki at the same time as the vegetable instead of the bay leaves. shopping list
How to make it
- Drain beans and place in a pan with the bay leaves and water.
- Heat over amedium heat for about 40 minutes, until almost tender, adding more water if necessary.
- Add the squash, carrot, thyme and savory, if using. Continue to simmer for another 20 minutes until all is tnder, stirring occasionally. The stew should have a slightly dry consistency.
- Remove the pan from the heat and stir in the miso.
- Serve at once.
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