Adzuki Beans Recipe Jamie Oliver Recipes

GARLIC & CHILLI BAKED BEANS

Steps:

• Peel and finely slice the garlic, then pick and finely chop the rosemary leaves.
• Heat a splash of oil in a frying pan over a medium heat, then fry the garlic, rosemary and chilli until the garlic is golden. Remove a few spoonfuls of fried rosemary to use as garnish.
• Stir in the tinned beans, along with their juices, then let everything cook and reduce for about 5 minutes, or until thick and delicious. Meanwhile, finely chop the parsley.
• Add a glug of vinegar to the beans and season to taste.
• Finish with the chopped parsley and a good squeeze of lemon juice, drizzling over a little cold-pressed olive oil, if you like.
• Serve the beans on toasted sourdough bread, or as a side dish to grilled fish or roasted chicken, sprinkled with the reserved crispy rosemary.

KALE AND ADZUKI BEANS

Steps:

• Place adzuki beans in a medium saucepan with enough water to cover. Bring to a boil, reduce heat, and simmer 30 to 45 minutes, until tender.
• Heat olive oil in a medium skillet over medium heat, and saute garlic about 1 minute. Mix in kale and 2 tablespoons water. Season with tamari, cumin, and coriander. Thoroughly blend in adzuki beans. Reduce heat to low, cover, and simmer about 20 minutes, until kale is tender. Season with salt and pepper.