How To make Adzuki Bean Stew
Ingredients
4
ounces
adzuki beans, soaked overnight
2
ounces
butter, or margarine
1
medium
onion, chopped
2
cloves
garlic, crushed
1
pound
leeks, trimmed, washed well and sliced
1
whole
carrot, diced
8
ounces
mushrooms, wiped and sliced
1
tablespoon
Hungarian paprika, sweet
1
pinch
cayenne pepper, to taste
2
tablespoon
wholewheat flour
1/2
pint
vegetable stock
1
tablespoon
soy sauce
1
tablespoon
tomato paste
1
pound
tomatoes, chopped
1
salt, to taste
1
pepper, to taste
1
parsley, chopped, to garnish
4
ounces
whole wheat flour
1/4
teaspoon
salt
1
ounce
butter, or margarine
3
tablespoons
parsley, half if using dried
3
ounces
water, or milk if preferred, or less as needed
Directions:
Drain the beans and cover with fresh water.
Bring to a boil & simmer until tender, about 35 minutes. Drain, reserving the liquid.
Heat butter or margarine in a large pot. Add the onion and cook until transparent. Add the garlic, leeks, carrot and mushrooms and cook gently for 4 to 5 minutes. Stir in the paprika, pepper and flour.
Add stock, soy sauce, tomato paste, tomatoes, salt and pepper. Bring to a boil, cover and simmer gently for 10 minutes. Stir in the beans and bring back to a boil.
Add the dumplings. Cover with a tight fitting lid & simmer for 20-25 minutes very gently to prevent burning. Sprinkle generously with parsley before serving.
FOR DUMPLINGS: Put the flour and salt into a bowl. Rub in margarine until it resembles fine breadcrumbs. Stir in parsley. Add just enough liquid to make a firm dough. Divide into 8 pieces and shape into dumplings.
Serves 4 to 6.
How To make Adzuki Bean Stew's Videos
How to Cook ADZUKI Beans
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FULL RECIPE:
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On this episode of Healthytarian Living, host Evita Ochel ( shares a tutorial on how to work with Adzuki Beans.
New to whole-food, plant-based eating? Check out Evita's complete video course How to Eat Whole-Food, Plant-Based on Udemy: bit.ly/1MiA3qE
Topics covered in the video include:
- Introduction (0:14)
- Background & characteristics (0:43)
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Sekihan or Red Bean Rice is a traditional rice dish served on happy occasions in Japan. Glutinous rice is cooked with azuki beans till chewy and tender and topped with a sprinkle of salt and black sesame seeds.
PRINT RECIPE ▶
INGREDIENTS
▢⅓ cup azuki beans (½ rice cooker cup, ½合)
▢1 ½ cup water (for cooking beans #1)
▢3 ½ cup water (for cooking beans #2)
▢2 ¼ cups sweet rice/glutinous rice (mochigome) (3 rice cooker cups, 3合, 540 ml)
▢½ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt) (for cooking rice)
For Serving
▢1 Tbsp toasted black sesame seeds (or use gomashio, which is the combination of black sesame seeds and salt)
▢½ tsp kosher/sea salt (I use Diamond Crystal; use half for table salt)
INSTRUCTIONS with step-by-step pics ▶
#sekihan #redbean #japanesefood #justonecookbook
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How To Make Sekihan (Red Bean Rice) (Recipe) 赤飯レシピ (作り方)
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Here lol I attempt to show Y'all how to make my Adzuki Bean and Lentil Stew/Soup.. Don't forget to watch my No Knead Herb Bread video.. Much Love!
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Please watch: Alli's Shepard/Cottage Pie | Simple | Fast | Easy | In The Kitchen Monday
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