Aduki Bean Chili Recipe Recipe 375

BAKED ADZUKI BEANS WITH EGGPLANT AND TOMATOES

Steps:

• Pick over and discard any damaged beans or stones; rinse the beans, then place in a sauce pan adding plenty of water to cover; soak for a minimum of three hours (can be all day).
• Drain the beans and return to the sauce pan with enough water to cover by 2 inches.
• Add the bouquet garni and bring water to the boil; reduce heat and simmer uncovered until the beans are tender (20 to 40 minutes); drain and set aside, discarding the bouquet garni.
• Place the eggplant cubes in a colander and sprinkle with kosher or sea salt; let drain for 30 minutes, then rinse and pat dry with paper towels (this step can be done while the beans are boiling).
• Pre-heat oven to 375°F.
• In a large frying pan over medium heat, heat 4 TBS of the olive oil then add the eggplant and saute until lightly browned on all sides (5 to 10 minutes).
• When the eggplant has browned, transfer to a large baking dish (I use an oval 35 cm X 24 cm).
• In the same frying pan, heat the remaining 2 TBS olive oil and saute the onion until it begins to soften but not brown (about 5 minutes).
• Add in the garlic and continue to saute 1 minute.
• Add the tomatoes, stock, allspice, red pepper flakes, and salt and pepper to taste; simmer slowly for 5 minutes, then transfer the mixture to the baking dish.
• Add the beans and the basil to the baking dish, and mix everything well.
• Sprinkle with the parmesan cheese and bake until golden, about 20 minutes.
• Serve immediately.

SIMPLE SEASONED ADUKI BEANS

Steps:

• 1. Soak the aduki/adzuki beans in water overnight. After they have soaked, drain them and rinse several times. Place rinsed beans, cooked pancetta/bacon/veg bacon, salt, pepper, garlic powder, chili powder and bay leaf in the crock pot. Pour water over the beans. Cook on LOW 8-9 hours or HIGH 4-5 until tender. If I'm home all day, I set the crock pot to HIGH for about 2-3 hours then LOW until the beans are cooked.
• 2. Drain and transfer beans to a serving bowl (save some of the cooking liquid to re-heat the beans the next day). Season to taste with salt, pepper, soy sauce/Braggs. Stir in about 2 tablespoons ponzu (mirin, rice vinegar, apple cider vinegar will work).
• 3. Serve plain or over rice or use as a filling for burritos, steamed tortillas or taco shells. Another way to serve the beans as we did would be as a rice bowl. Line a serving bowl with greens (spinach, collard, turnip greens, arugula, etc.). Add a spoonful of beans, then rice. We garnished the rice bowls with our favorite toppings: sliced grape tomatoes, fresh cilantro and diced white onion then finished with a drizzle of https://www.justapinch.com/recipes/sauce-spread/dressing/quick-easy-japanese-salad-dressing.html?p=2.