Adzuki Bean Stew With Okra Recipes

VEGAN MUSHROOM AND ADZUKI BEAN STEW RECIPE

Steps:

• Place aduki bean in large bowl and cover with water by 4 inches. The beans will swell overnight so use plenty of water. When it is time to make the stew, drain the beans and place in a medium saucepan. Cover with water and bring to a simmer over medium high heat. Let simmer for 40 minutes.
• Meanwhile pour 1 cup boiling water into a heat proof container and add the dried porcini mushrooms. Stir to submerge the mushrooms and set aside for 30 minutes. Drain the mushrooms and strain the water through a coffee filter. Set mushrooms and mushroom water aside.
• In a large soup pot or Dutch oven heat oil and add tomato paste. Sauté tomato paste 1 minute then add onion, celery, and carrot. Cook 3 minutes then add garlic and cook 1 more minute. Add oyster, wild and porcini mushrooms. Cook until liquid releases about 5 minutes.
• Add frozen butternut squash cubes, vegetable stock, mushroom water, lentils and beans. Simmer for 20 minutes then check beans for doneness.
• When stew is ready remove form heat and season with soy, lemon juice, salt and pepper. Just before serving stir in chopped parsley.

KALE AND ADZUKI BEANS

Steps:

• Place adzuki beans in a medium saucepan with enough water to cover. Bring to a boil, reduce heat, and simmer 30 to 45 minutes, until tender.
• Heat olive oil in a medium skillet over medium heat, and saute garlic about 1 minute. Mix in kale and 2 tablespoons water. Season with tamari, cumin, and coriander. Thoroughly blend in adzuki beans. Reduce heat to low, cover, and simmer about 20 minutes, until kale is tender. Season with salt and pepper.

ADZUKI BEAN STEW

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.

ADUKI BEAN STEW

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.

SPICY ADZUKI BEAN STEW WITH SPINACH (T)

Steps:

• Sort through the beans for stones, which should be discarded. Rinse the beans and place them in a large pot with the water, partially cover with a lid, and bring to a simmer. Heat the oil in a large wok or saute pan . Add the onion, garlic and cook over high heat for 3 to 4 minutes. Stir in the sweet potatoes and carrots. Continue to cook over high heat for 5 minutes, stirring frequently. Remove from the heat and add to the pot of beans. Stir in the ginger, cover with the lid and continue to simmer for a total of 40 minutes, until the beans, carrots and potatoes are soft. Midway, after about 20 minutes you can add tamari soy and pepper; taste to see if there is enough ginger. It should be very spicy. The strength of ginger varies depending on its freshness. Add more if needed. Just before serving, while the rice is standing, add two handfuls of spinach leaves and simmer; when wilted but still bright green, turn off the burner and add the coconut milk. Stir to heat through. Serve with the rice in a wide shallow bowl. Pass the condiments. ABOUT THE DISH: This stew was adapted from *Bettina Vitells A TASTE OF HEAVEN AND EARTH (Harper: 1993) Here we added spinach to make it a One-Bowl meal. The coconut milk is optional: it added another layer of flavor. Use lots of ginger, the spicier the better. Dont be afraid of the Tamari soy. Tamari adds depth. We served with chilled pear slices. A good variation might be to substitute delicata squash for the carrot. Pat Hanneman (Kitpath) Mc-PER SERVING: 421 cals, 6 fat. (13% cff) See also: http://wizard.ucr.edu/~phannema/ ABOUT ADZUKI BEANS -- sweet and flavorful small dry commonly red beans grown in Japan and the US. They are quick to cook and the easiest of all beans to digest. They make delicious soups and stews, and are wonderful in salads. In Japan, there are many varieties; some beans are made into sweets. NOTES : Dear Bettina, We have just purchased your book, "A Taste of Heaven and Earth", after reading (& trying) recipes from a library copy. . . Also, we loved the simplicity of your recipes. Our favorite one at present is Spicy Aduki Beans which we transpose to other bean dishes or tofu dishes or vegetable dishes. Next on our list is the savory tarts. Delicious! -- Queensland, Australia Recipe by: Hanneman Mar 98* Posted to EAT-LF Digest by KitPATh on Mar 10, 1998

ADUKI BEAN STEW

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.