Spicy Adzuki 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.

ADZUKI BEAN SOUP

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!

SPICY ADZUKI BEANS

Steps:

• 1. Place the dal, 4 cups water, tomato, ginger, green chili peppers, salt, and turmeric in a pressure cooker. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook 1 minute more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid and check to see if the beans are very soft, with some of them broken if not, add more water as needed, cover, bring up to pressure, and cook under high pressure about 30 seconds. Or cover and boil until the dal is soft and creamy, about 30 minutes.2. Heat the oil in a small nonstick saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the coriander and cumin, cook 5 to 10 seconds, remove from the heat. Mix in the paprika and then lightly swirl everything into the dal, with parts of it visible as a garnish. Sprinkle the garam masala on top and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.