ADZUKI BEAN BAKE
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
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
BAKED ADZUKI BEANS WITH EGGPLANT AND TOMATOES
This isn't quite a stew, a chili, or a ratouille, yet it reminds me a bit of each. You'll just have to try it for yourself and see what you think. Whatever you want to call it, we call it tasty. Can be served as a side dish as well, but we like it on it's own accompanied by a nice loaf of a crusty bread. Plan ahead, the preparation time does not include three hour soaking time for the beans.
Provided by FlemishMinx
Categories Cheese
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Pick over and discard any damaged beans or stones; rinse the beans, then place in a sauce pan adding plenty of water to cover; soak for a minimum of three hours (can be all day).
- Drain the beans and return to the sauce pan with enough water to cover by 2 inches.
- Add the bouquet garni and bring water to the boil; reduce heat and simmer uncovered until the beans are tender (20 to 40 minutes); drain and set aside, discarding the bouquet garni.
- Place the eggplant cubes in a colander and sprinkle with kosher or sea salt; let drain for 30 minutes, then rinse and pat dry with paper towels (this step can be done while the beans are boiling).
- Pre-heat oven to 375°F.
- In a large frying pan over medium heat, heat 4 TBS of the olive oil then add the eggplant and saute until lightly browned on all sides (5 to 10 minutes).
- When the eggplant has browned, transfer to a large baking dish (I use an oval 35 cm X 24 cm).
- In the same frying pan, heat the remaining 2 TBS olive oil and saute the onion until it begins to soften but not brown (about 5 minutes).
- Add in the garlic and continue to saute 1 minute.
- Add the tomatoes, stock, allspice, red pepper flakes, and salt and pepper to taste; simmer slowly for 5 minutes, then transfer the mixture to the baking dish.
- Add the beans and the basil to the baking dish, and mix everything well.
- Sprinkle with the parmesan cheese and bake until golden, about 20 minutes.
- Serve immediately.
Nutrition Facts : Calories 344.9, Fat 17.1, SaturatedFat 3.6, Cholesterol 8.5, Sodium 195.1, Carbohydrate 38, Fiber 11.7, Sugar 7.8, Protein 13.6
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