Simple Seasoned Aduki Beans Food

SPICED & SEASONED AZUKI BEANS

Steps:

• In a deep skillet over high heat, put the olive oil, beans, ham hock and cover the beans with about 3 inches of water. Bring to a roaring boil cooking about 30 minutes and adding water as needed (keep about 2" of water covering the beans). Add the garlic, bay leaves, onions, salt, cumin and paprika. Reduce heat to medium, cover with a lid slightly askew (to let steam escape) and cook another hour adding water as needed. Reduce heat to low, blend in the mushroom soup and simmer until the beans are tender (this could be another about hour plus) letting the liquid thicken some and boil down just covering the beans. Blend in the parsley and green onions right before serving.

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.

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.