Adzukibeanbake Recipes
ADZUKI BEAN BAKE
This is a Gillian McKeith recipe that I've grown to enjoy. I have added diced sweet potatoes to the veggie mix at times for a sweeter taste with wonderful results. Keep in mind that cook time will vary on how soft or crisp you like your sweet potato topping.
Provided by Antifreesz
Categories One Dish Meal
Time 40m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in large saucepan with a tiny bit of water, so you are water sauteing really-not frying in the normal sense of the word.
- Gently water saute onions and garlic for 3 minutes, stirring occasionally.
- Add squash,carrot and celery, cook with onion and garlic for 2 minutes-stirring regularly.
- Pour just boiled water over the vegetable mix and stir in the bouillon powder.
- Bring to a boil, then reduce the heat and simmer for 10 minutes.
- Preheat oven 390°F.
- Stir the sliced leek and adzuki beans into the veggie mix.
- Return to a simmer and cook for 5 minutes, stirring occasionally.
- Add the cornstarch or arrowroot mixture and cook for about 1 minute or until the sauce thickens to your liking, stirring.
- Remove from the heat and transfer to a 3 3/4 cup ovenproof dish.
- Arrange slices of the sweet potato on top of the bean and veggie mix.
- Brush with a little oil and bake for about 30 minutes until the potato is soft.
Nutrition Facts : Calories 474.9, Fat 7.7, SaturatedFat 1.2, Sodium 101.2, Carbohydrate 85.2, Fiber 16.1, Sugar 10.2, Protein 19.9
KALE AND ADZUKI BEANS
This delicious, easy to make recipe is great as a side dish, or as a main dish served over short grain brown and wild rice.
Provided by skymonkey
Categories 100+ Everyday Cooking Recipes Vegan Side Dishes
Time 1h5m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 172.2 calories, Carbohydrate 28.7 g, Fat 3 g, Fiber 5.8 g, Protein 10.1 g, SaturatedFat 0.4 g, Sodium 890 mg, Sugar 0.2 g
ADZUKI BEAN SOUP
I've just discovered adzuki beans, and if you've never tried them, I strongly recommend them ! They are highly nutritious, and contain 25% protein, one of the highest ratios among beans. This spicy soup is a lovely way in which to make their acquaintance. My personal preference for the fresh garden herb mixture is half rosemary/half oregano, but by all means use what you like best !
Provided by FlemishMinx
Categories Beans
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Wash the adzuki beans well in several changes of water, then drain.
- In a large pot, bring the 6 cups water to a boil.
- Add all ingredients and boil rapidly for 15 minutes.
- Reduce heat and simmer, covered, for 2 hours.
- You may puree fully or partially for a smoother soup, but I prefer it just as it is.
- Serve with slices of GOOD bread!
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Make the dressing. In a small bowl, whisk together the miso, rice vinegar, olive oil, tamari, and sesame oil. In a large bowl, mix the cabbage, carrots, snap peas, and sesame seeds with 1/4 cup of the dressing. Just before serving, fold the cilantro in the cabbage salad. Divid the rice, cabbage salad, beans, and avocados among four bowls.
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Rinse the beans under running water several times. Rinsing the beans after draining them will remove more of the water-soluble fibers still clinging to the outer skin of the beans. 3. Place the beans in a pressure cooker. Transfer the drained beans to a pressure cooker and add 2 cups (500 ml) of cool water.
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Adzuki beans are sought out to restore the kidneys, an organ thought to control the emotion of fear. The nutrient-dense adzuki is one of the simplest legumes to digest, boasting the highest amount of heart-healthy protein (17 grams per cup) and the lowest fat content of all the beans. A superb source of soluble fiber, the almighty hardworking ...
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Soak 1-2 hours. Drain water and replace with fresh, cold water for cooking. Place on stove and bring to a boil in a pot with a lid. Once boiling, reduce to a simmer, tilting the lid slightly to allow steam to escape, and leave to cook for up to an hour, or until tender. Try adzuki in this recipe: Vegetarian Chili.
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adzuki bean & winter squash stew. The bright orange of the squash and the crimson of the adzuki beans make this quite a beautiful dish. If you like, substitute the more readily available red kidney beans for an equally dramatic effect. The beans get a 14 minute head start before the quick-cooking squash is added.
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Red adzuki (azuki, aduki, adsuki) or Vigna angularis is a cousin the the North American kidney beans and small red beans. They are also sometimes called adanka. They are a native of India or Japan and have been used in Chinese, Japanese, and Korean cooking for over 2000 years. Adzuki are used especially for sweet cakes and other delicacies, as ...
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