Greens And Adzuki Bean Stew Recipes

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.

GREENS AND ADZUKI BEAN STEW

Steps:

• 1 | Heat coconut oil in large pot over medium heat. Add shallots, and sauté 5 minutes, or until beginning to brown. Add garlic, ginger, and salt; cook 3 minutes, then stir in turmeric. Add chiles, lime leaves (if using), lemongrass, coconut milk, and 21/2 cups water; bring to a boil over high heat. Cover pot, reduce heat to low, and simmer 30 minutes. 2 | Remove and discard chiles, lime leaves, and lemongrass. Add beans to pot, and return to a simmer. Stir in leek, and simmer 2 minutes more, or until tender. Add bok choy, watercress, ginger juice (if using), tamari, and coconut sugar; stir well, and cook 1 minute more. Season with salt and pepper, if desired.

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.