Baked Adzuki Beans With Eggplant And Tomatoes Food

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.

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.

MOROCCAN EGGPLANT WITH GARBANZO BEANS

Steps:

• Heat 1 TBS broth in a 10-12 inch skillet. Sauté onion in broth over medium heat for 5 minutes stirring frequently.
• Add garlic, red bell pepper, eggplant, garam masala, and turmeric.
• Stir to mix well for a minute, and add broth and tomato sauce.
• Stir again to mix.
• Cover, and cook over medium low heat for 15 minutes, stirring occasionally, or until peppers and eggplant are tender.
• Add garbanzo beans, lentils, red chili flakes, and raisins.
• Simmer for another 5 minutes.
• Season with salt and pepper.
• Serve sprinkled with chopped cilantro.

SWEET AND SOUR ADZUKI BEANS

Steps:

• Heat the oil (or butter) slightly in a 4-6 quart heavy saucepan.
• Add onion, and grate in garlic and ginger.
• Sauté on medium heat, stirring occasionally, until caramelized.
• Stir in tomato paste and cook for about 2 minutes, stirring often.
• Stir in garam masala and turmeric.
• Stir in sake, deglazing the saucepan.
• Stir in maple syrup and raisins.
• Stir in adzukis, let them take in the flavours for about 3 minutes, stirring often.
• Stir in water and simmer for 1 hour, stirring occasionally.
• Add water, if needed while simmering, maintaining about 1 cup of water in saucepan at all times.
• Stir in apple cider vinegar, peppers and sea salt to taste.
• Simmer 30 minutes more or until adzukis are cooked through (add water if needed).
• Serve over white or brown rice.
• Garnish with fresh cilantro, and drizzle with sesame oil, if desired.

SOMALIAN ADZUKI BEANS

Steps:

• Soak beans overnight with enough water to cover an inch or 2 over the beans.
• Drain beans and add 2 cups of water and beans to a large saucepan.
• Bring to a boil then turn down to low heat. Simmer on low for 25 minutes, stirring occasionally.
• After the 25 minutes, the water should be absorbed. Add butter and cream.
• Stir well and keep on low. Cook 10 more minutes, stirring often.
• In the last 2 minutes, stir in nutmeg and sugar then serve.

ADZUKI BEAN BAKE

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.

TANGY EGGPLANT, LONG BEANS, AND CHERRY TOMATOES WITH ROASTED PEANUTS

Steps:

• In a large bowl stir together fish sauce, sugar, and lime juice and let stand, stirring occasionally, until sugar is dissolved, about 10 minutes.
• Preheat broiler.
• Cut eggplants crosswise into 1/2-inch-thick slices. Lightly brush a small baking pan with some oil and arrange eggplant slices in pan. Brush eggplant with remaining oil and broil 3 to 4 inches from heat, turning it once, until tender and browned, about 8 minutes total. Add eggplant to fish-sauce mixture and toss.
• Have ready a bowl of ice and cold water. Cut beans into 1 1/2-inch lengths and in a saucepan cook in boiling salted water 2 minutes. Drain beans and transfer to ice water to stop cooking. Drain beans well and add to eggplant mixture. Halve tomatoes and coarsely chop cilantro. Finely chop peanuts. Add tomatoes, cilantro, and some peanuts to eggplant mixture, tossing to combine. Vegetables may be prepared 2 hours ahead. Serve vegetables at room temperature sprinkled with remaining peanuts.

KABOCHA SQUASH AND SWEET POTATO SOUP WITH ADZUKI BEANS

Steps:

• In a medium size pan, place adzuki beans and cover with enough water. Bring it to boil, turn off heat and drain.
• Add about 3 times the amount of water as beans and cook for 50 - 60 minutes until the beans are soft. (If you have a pressure cooker, it only takes about 13 - 15 minutes under pressure). Drain the water.
• In a soup pot, put onion, kabocha squash and sweet potato. Cover with enough water and cook until vegetables are soft.
• Puree the vegetables using a blender, food processor or hand blender. Add salt.
• Serve with cooked adzuki beans and chopped parsley on top.