Adzuki Bean Bake Recipes

ADZUKI BEAN BAKE

Adzuki Bean Bake image

This is a Gillian McKeith recipe that I've grown to enjoy. I have added diced sweet potatoes to the veggie mix at times for a sweeter taste with wonderful results. Keep in mind that cook time will vary on how soft or crisp you like your sweet potato topping.

Provided by Antifreesz

Categories One Dish Meal

Time 40m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil, plus extra for brushing
1 medium onion, peeled and chopped
2 garlic cloves, peeled and crushed
1 small squash, peeled and crushed
1 large carrot, peeled and diced
1 celery rib, trimmed and sliced
2 cups water, just boiled
1 teaspoon vegetable bouillon, organic (stock)
5 3/4 ounces adzuki beans, cooked
1 leek, trimmed and sliced
2 teaspoons cornstarch or 2 teaspoons arrowroot, blended with
1 tablespoon cold water, to make smooth paste
1 large sweet potato, cut into 1/8-inch slices

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.

Nutrition Facts : Calories 474.9, Fat 7.7, SaturatedFat 1.2, Sodium 101.2, Carbohydrate 85.2, Fiber 16.1, Sugar 10.2, Protein 19.9

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