Adzuki Bean Stew
We have the perfect dish for autumn! Maybe cooking an adzuki bean stew is what you need for an extra boost of energy. Enjoy this healthy and energizing recipe from our Nutrition Consultant, Melanie Waxman.
Adzuki beans take about an hour to cook. The rest of the dish will take about 20 minutes.
1 onion finely sliced
2 dried shiitake mushrooms soaked until soft and sliced
2 celery stalks finely sliced
1 tomato diced (optional)
1 sweet potato cut into cubes
2 carrots diced
2 cloves garlic minced
1-2 inches fresh ginger minced
1 tablespoon cumin
1 1/2 cups adzuki beans soaked overnight in water
6cm strip kombu rinsed
1 tablespoon rice syrup (optional)
Handful cilantro or other fresh herbs
Place the adzuki beans into a pan. Cover with water (you can use the soaking water or add fresh) and add a 6 cm strip of kombu. Bring to a boil and then simmer for about 45 minutes to 1 hour or until the beans are soft. Season with sea salt and remove from the heat. (if you are in a hurry, use a jar of organic adzuki beans instead)
Meanwhile, warm the olive oil in a skillet and add the onion, ginger and garlic. Saute for a few minutes and then add enough water to cover the vegetables.
Layer the shiitake, tomato, celery, sweet potato and carrots on top of the onions. Add the cooked adzuki beans and cumin.
Make sure there is enough water to half cover the vegetables.
Bring to a boil and simmer for about 20 minutes.
Season with tamari and the rice syrup.
Add an extra squeeze of fresh ginger juice.
Garnish with a generous handful of cilantro and serve with lemon slices.
Enjoy with freshly cooked buckwheat, brown rice, or quinoa and a side of lightly cooked broccoli