Mustard Roasted Adzuki Beans Recipes

MUSTARD-ROASTED POTATOES

Steps:

• Preheat the oven to 425 degrees.
• Cut the potatoes in halves or quarters, depending on their size, and place them on a sheet pan. Remove the ends of the onions, peel them, and cut them in half. Slice them crosswise in 1/4-inch-thick slices to make half-rounds. Toss the onions and potatoes together on the sheet pan. Add the olive oil, mustard, 2 teaspoons salt, and the pepper and toss them together. Bake for 50 minutes to 1 hour, until the potatoes are lightly browned on the outside and tender on the inside. Toss the potatoes from time to time with a metal spatula so they brown evenly.
• Serve hot sprinkled with chopped parsley and a little extra salt.

SPICY ADZUKI BEANS

Steps:

• 1. Place the dal, 4 cups water, tomato, ginger, green chili peppers, salt, and turmeric in a pressure cooker. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook 1 minute more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid and check to see if the beans are very soft, with some of them broken if not, add more water as needed, cover, bring up to pressure, and cook under high pressure about 30 seconds. Or cover and boil until the dal is soft and creamy, about 30 minutes.2. Heat the oil in a small nonstick saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the coriander and cumin, cook 5 to 10 seconds, remove from the heat. Mix in the paprika and then lightly swirl everything into the dal, with parts of it visible as a garnish. Sprinkle the garam masala on top and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MUSTARD BEANS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt 1/4 cup butter in a medium saucepan over medium heat. Reduce heat to low, and stir in flour to form a thick paste. Gradually blend in milk, stirring constantly, and bring to a low boil for approximately 1 minute. Reduce heat, and stir in mustard, processed American cheese, salt and pepper. Continue stirring until cheese is melted.
• Place 1/2 the beans in a medium baking dish. Layer with 1/2 the processed cheese mixture and remaining beans. Top with remaining processed cheese mixture.
• Melt remaining butter in a small saucepan, and mix in bread crumbs. Top the bean and processed cheese layers with the bread crumb mixture.
• Bake in the preheated oven 30 minutes, until lightly brown.

ADZUKI BEAN BAKE

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.

GREEN BEAN SALAD WITH HOT MUSTARD DRESSING

Steps:

• Bring a large pot of salted water to a boil.
• In a large bowl, combine mustard powder and 2 tablespoons of very hot water; mix well. Let stand for 5 minutes to bloom. Add oil, shallot, rice vinegar, ginger, sugar and garlic, and season with salt and pepper. Whisk until smooth, then stir in scallions.
• Once the water is boiling, add the green beans and blanch them until crisp-tender, about 2 minutes. Drain and transfer to the large bowl. Season with salt and pepper, and toss until evenly coated in the dressing. Let cool, stirring occasionally, about 10 minutes.
• Transfer beans to a serving bowl or platter. Serve at room temperature or chilled, and top with the pecans.