Sweet & Spicy Adzuki Beans

The adzuki beans had been sitting in the jar for too long and it was time to get familiar with them and learn about their unique properties. Was I ever surprised! These beans are sweet and filling! I enjoyed the slightly spicy aspect to this recipe, but at the same time the sweetness. Hence the name for this recipe!

Serve the beans with a cooked grain (rice, millet, etc) and a cooked green vegetable, and you will go hours before requiring more food energy!

Sweet & Spicy Adzuki Beans

1 cup adzuki beans
4 cups water
piece of kombu

1-2 T ghee or olive oil
1 dried chili pepper
1 medium-sized onion, diced
1 t ground cinnamon
1 t ground coriander,
2 cloves garlic
1 cup squash, diced or leftover puree
1 apple diced
1/2 cup diced tomato
1 heaping T tomato sauce
1 1/2 cups vegetable stock
1 t salt
1/2 cup cilantro leaves, chopped
T = tablespoon
t = teaspoon

Start by rinsing and cooking the adzuki beans in a saucepan with the water and kombu. Bring to the boil, cover and reduce to a simmer. Let the beans cook for about 1 hour, possibly a little more than 1 hour, or until they are soft.

Over a medium heat, melt the ghee or olive oil, and when it is hot, add the chili pepper and cook for 10 to 20 seconds, being careful not to burn the fat and the pepper. Add the diced onion and cook until soft, stirring frequently. Add the cinnamon, coriander and garlic. Cook a further minute before adding the squash, apple and tomato. Stir well and cook for a further 5 minutes. Now add the tomato sauce, vegetable stock, cooked and drained adzuki beans and salt. Bring all of this to the boil, stir well, cover, and lower to a gentle gentle simmer. Let the beans simmer for 45 minutes to an hour. Watch that there is enough liquid in the pan. Add additional stock or water if necessary. If possible let the beans sit for 15 minutes before serving.

 As with many bean dishes, the flavor develops further with time. Saving some beans for leftovers is a must!

4 generous servings


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