Recipe

Adzuki Bean Stew Recipe

	Darmorrow / All my dishes 2 years, 4 months ago 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 Prep:15m Cook:60m Servings:4	Darmorrow
	beans squash hijiki miso carrots stew onedish

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Ingredients

175 g adzuki beans, soaked

2 bay leaves (optional)*

900 ml water

300 g acorn or butternut squash, peeled, seeded and cut into small cubes.

1 carrot, cubed or sliced

½ tsp dried thyme

1 tsp dried savory (optional)

2 - 4 tbsp genmai miso (just before serving) = brown rice miso

*Add 15 g pre soaked hijiki at the same time as the vegetable instead of the bay leaves.

Directions

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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Comments

lollya 2 years, 4 months ago said:
Can i ask what hijiki is? this recipe sounds soooo nummy. but i have no clue?!?

phoen 1 year, 11 months ago said:
Hijiki is a variety of seaweed. Which I think largely comes from the waters around Japan or nearby. Other seaweeds you may be familiar with: nori aka laver (the stuff wrapped around sushi) which I think is harvested from the waters of quite a few countries. And dulse which I think has been harvested of Maine Coast in USA. I'm not sure what part of America that is because I'm in Australia and unfortunately I haven't tried hijiki due to some restriction on importation here. (So I'll just have to wait till I go to Japan!!) The best places to find seaweeds though are Asian or Japanese grocery stores, health food/organic type stores.

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