Spicy Adzuki Bean Stew With Spinach T Food

SPICY WHITE BEAN STEW WITH BROCCOLI RABE

Steps:

• Tear broccoli rabe or kale leaves into bite-size pieces and set aside. Chop the stems into about 1/4-inch pieces; set aside.
• Heat 1/4 cup olive oil in a large pot over medium heat. Add garlic and onion, and season with salt and pepper. Cook, stirring occasionally, until lightly browned and sizzled at the edges, 4 to 6 minutes.
• Add harissa (or tomato paste and a pinch of red-pepper flakes), and stir to coat in the oil. Cook until the harissa is a nice brick red color, the sugars start to caramelize and the oil turns a nice vibrant fiery orange color, about 2 minutes.
• Add beans, and season with salt and pepper. Using a wooden spoon or spatula, crush a few beans to release their creamy interior.
• Add the broth and reserved stems, and season with salt and pepper. Bring to a simmer and cook until you've reached your desired consistency (less time for a brothier soup, more time for a thicker stew), 15 to 20 minutes.
• Add broccoli rabe or kale leaves and preserved lemon or lemon juice, and stir to wilt the greens. Season with salt, pepper and more red-pepper flakes if you want it spicier.
• Serve with feta and parsley, and with eggs, if you like.

ADZUKI BEAN STEW

Steps:

• Drain the beans and cover with fresh water. Bring to a boil & simmer until tender, about 35 minutes. Drain, reserving the liquid. Heat butter or margarine in a large pot. Add the onion and cook until transparent. Add the garlic, leeks, carrot and mushrooms and cook gently for 4 to 5 minutes. Stir in the paprika, pepper and flour. Add stock, soy sauce, tomato paste, tomatoes, salt and pepper. Bring to a boil, cover and simmer gently for 10 minutes. Stir in the beans and bring back to a boil. Add the dumplings. Cover with a tight fitting lid & simmer for 20 to 25 minutes very gently to prevent burning. Sprinkle generously with parsley before serving. FOR DUMPLINGS: Put the flour and salt into a bowl. Rub in margarine until it resembles fine breadcrumbs. Stir in parsley. Add just enough liquid to make a firm dough. Divide into 8 pieces and shape into dumplings. Serves 4 to 6.

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

MISO ADZUKI STEW

Steps:

• Soak adzuki beans in 4 cups of cold water5 hours, or overnight. Drain, and reserve soaking liquid.
• Coat large saucepan or Dutch oven with cooking spray (I omitted the cooking spray), and heat over medium-low heat.
• Add white parts of green onion, sprinkle with salt, and cover. Cook 5 -7 minutes, or until onions are soft.
• Add shitake onions and aduki beans. Add enough water to soaking liquid to make 4 cups, and stir into bean mixture. Cover, and bring to a boil.
• Reduce heat to medium-low heat, and simmer 45 minutes, or until beans are beginning to be tender, adding a little water if necessary.
• Fold in potatoes, cover, and cook 15 minutes more, or until potatoes are tender and beans are soft, but not mushy.
• Ladle 1 cup of broth from bean mixture into measuring cup. Stir in miso paste with fork until dissolved.
• Stir miso mixture into bean mixture, and simmer 2 to 3 minutes more, or until heated through. Sprinkle with chopped gren parts of green onions before serving.

TOMATO, PEPPER & BEAN ONE POT

Steps:

• Heat the oil in a large pan or casserole on a medium heat. Fry the onion, celery and carrots for 10 mins until soft and golden, then add the peppers and fry for another 5 mins.
• Stir in the garlic for a minute, then add the tomato purée, all the beans and chopped tomatoes, then swirl out the tomato cans with a splash of water and add to the pan with the stock cube, bay leaves, sugar and vinegar. Season and simmer, uncovered, for 25 mins until the sauce reduces to coat the beans and the peppers are soft. Leave to cool before storing in transportable containers. Will keep in the fridge for 3 - 4 days or freeze in portions and defrost in the fridge overnight. Choose your toppingsSweet & spicyAdd diced dried apricots and 1 tbsp harissa. Top with yogurt swirled with more harissa, and toasted flaked almonds. Tex-MexStir in ½ - 1 tbsp chipotle paste, shredded leftover roast chicken if you have any, and top with diced avocado, grated cheddar and coriander. Smoky BBQ beansStir in 1 tbsp smoky BBQ sauce and crumble over shop-bought crispy bacon, a dollop of soured cream or yogurt, and some chopped herbs. Added greensStir in some spinach and top with a sliced boiled egg. Beans on toastServe the beans on toast or bread, add a dash of Tabasco or chilli flakes, crumble over feta and drizzle with olive oil. Italian-inspiredTop with toasted croutons, chopped rosemary, lemon zest and parmesan.

ADZUKI BEAN STEW WITH OKRA

Steps:

• Heat olive oil and add the onions and ginger.
• Cook for 5 minutes or until softened.
• Add oregano, cayenne and cinnamon.
• Stir and cook for 1 minute.
• Add beans, braggs, broth and okra.
• Bring to a boil and simmer for 10 minutes.
• Serve over brown rice.

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.