Japanese Adzuki Bean Salad Recipes

JAPANESE ADZUKI-BEAN SALAD

Steps:

• Put beans in a medium saucepan and cover with cold water by 2 inches. Bring to a strong boil, then reduce heat and simmer, covered, until tender, about 1 hour. Add more boiling water if needed to maintain water level. When beans are tender, add salt to taste, and cook a few minutes longer. Drain and let cool.
• Whisk together soy sauce, vinegar, wasabi, and pepper. Slowly whisk in oils. Combine with beans and refrigerate for at least 1 hour.
• Rinse hijiki well in cold water. Soak for 20 minutes, drain, soak again for 1 minute, and rinse again. Set aside.
• Arrange tatsoi on plates. Mix beans with cucumber and divide among plates. Garnish with hijiki and scallions.

10 ADZUKI BEAN RECIPES: ADZUKI BEAN CURRY & MORE!

Steps:

• Soak adzuki beans in water overnight or for at least 4 hours.
• Drain and rinse beans.
• Place the rinsed beans in a large pot over high heat, fill the pot with water until the beans have at least 1 inch of water above them. Bring to a boil, cover, reduce heat to medium-low and simmer for 1 hour or until beans are tender. Drain and set aside.
• In a large pot or skillet over medium heat add oil, garlic and ginger. Saute ginger and garlic for 5 minutes or until turning golden.
• Add tomatoes, coconut milk, cumin, coriander, turmeric, red chili flakes, and adzuki beans. Turn heat to high, bring to a boil, cover, reduce heat to med-low and simmer for 10 minutes.
• Stir in cilantro and lime juice. Salt to taste.
• Serve and enjoy!

ADZUKI BEAN, BROWN RICE BARLEY SALAD

Steps:

• Soak the beans overnight in plenty of water. When ready to cook, rinse and drain them from their soaking liquid. Place into a medium pot with plenty of water and bring to a boil. Cover (ajar), reduce to medium simmer and allow to cook for about 50 minutes. Freshness of the beans makes a difference, yours might not take as long so check along the way. Set the timer for 20 minutes. Make your rice at same time if need be.
• 20 Minutes into the beans cooking, add the 1/4 cup of barley. If you are worried about the colour from the beans staining the barley, then cook it separately.
• While that cooks, make the dressing by mixing the sesame oil, vinegar, braggs/soy, lime juice, ginger, garlic, sugar, coriander and flax oil. Set that aside.
• In your salad serving bowl add the carrot, green onions, sesame seeds and cilantro.
• Once the beans & barley are cooked, drain then cool them off well in cold water, drain again. Do same with your rice if need be.
• Mix the beans, rice & barley and dressing to the veg in your bowl, mix well and garnish with some extra sesame seeds.

AZUKI BEAN AND VEGETABLE SALAD IN PITA BREAD

Steps:

• In a small saucepan combine beans with water to cover by 2 inches and simmer until tender, about 45 minutes for azuki beans or about 15 minutes for lentils. In a sieve drain beans and rinse. Drain beans well and transfer to a bowl.
• In a large saucepan of boiling salted water blanch carrots 1 minute and add broccoli stems. Blanch carrot mixture 2 minutes and drain in sieve. Rinse vegetables under cold water until cool and drain well. Add blanched vegetables to beans with celery, bell pepper, parsley, garlic, and provolone.
• In a small bowl whisk together vinegar and salt and pepper to taste. Add oil in a stream, whisking, and whisk until emulsified. Pour dressing over bean mixture and toss well. Salad may be made 1 day ahead and chilled, covered.
• Serve salad in pita halves.