Adzuki Bean And Root Vegetable Stew Recipes

Steps:

• Let the beans soak for at least 3 hours. Layer the kombu, vegetables, and beans in a pan. Add enough water to cover the contents. Simmer, covered, for 40 minutes or until the beans are soft, adding water occasionally to keep the contents covered. Turn off the heat and add shoyu to taste. Garnish with scallions.

Steps:

• Saute the onion in the margarine until golden.
• Add the garlic, leek, carrot and mushrooms, and cook for another 5 minutes, until the vegetables are just soft.
• Mix in the paprika and flour and stir for another minute.
• Add the remaining ingredients, including the cooked aduki beans, plus enough reserved bean cooking liquid to half-cover the ingredients.
• Stir well, cover and simmer for about 30 minutes, stirring occasionally and adding more cooking liquid if it gets too dry.
• Season with black pepper and parsley and serve.

Steps:

• Rinse the beans after draining them from the soaking water then put them in a saucepan. Cover with water and then bring to a boil. Reduce the heat and then simmer, partially covered, for 30 to 35 minutes. When you're done, the beans should still be somewhat hard.
• Add all of the other ingredients except for the broccoli and cilantro and cook for 10 minutes. Next, add the broccoli and cilantro and then simmer for about 5 minutes, or until the broccoli is tender.
• To serve, spoon into bowls topped with a spoonful of natural yogurt, if desired.
• Soaking the beans overnight is crucial to this recipe as it greatly shortens the cooking time of the beans.