Recipe For Simple Seasoned Aduki Beans

SPICED & SEASONED AZUKI BEANS

Steps:

• In a deep skillet over high heat, put the olive oil, beans, ham hock and cover the beans with about 3 inches of water. Bring to a roaring boil cooking about 30 minutes and adding water as needed (keep about 2" of water covering the beans). Add the garlic, bay leaves, onions, salt, cumin and paprika. Reduce heat to medium, cover with a lid slightly askew (to let steam escape) and cook another hour adding water as needed. Reduce heat to low, blend in the mushroom soup and simmer until the beans are tender (this could be another about hour plus) letting the liquid thicken some and boil down just covering the beans. Blend in the parsley and green onions right before serving.

RECIPE FOR SIMPLE SEASONED ADUKI BEANS

Steps:

• 1. If not using aduki beans, it's best to soak your beans overnight in a large pot covered with water. After they have soaked, drain them and rinse several times. If you are using the aduki beans, just go ahead and rinse them.
• 2. Place rinsed beans and bacon in a large pot on the stove. Pour water over the beans to cover by 2 inches. Bring to a boil and then reduce the heat to a simmer.
• 3. Skim any foam that might rise to the top while cooking, and add additional water (or stock), if there does not seem to be enough liquid.
• 4. Cook until the beans are tender, about 1 1/2 hours (or as long as 3 hours for pinto and other beans).
• 5. Add the sea salt (don't add too much if you've used stock) and pepper, plus the seasonings I mentioned (or others that you like) to taste. You can serve these in whole wheat or corn tortillas with the toppings of your choice: think grated raw cheese, fresh salsa, guacamole, organic sour cream, etc. Or have some in a bowl with a side of cornbread (I made a pretty good gluten-free one that you can see in the top picture). Fresh chopped tomato, cucumber, red pepper, and sliced avocado are also wonderful additions.
• 6. My favorite healthy way to eat these, though, is this: chop some collard greens very fine, add some olive oil and fresh lime juice, and mix with the beans, veggies, and salsa. Top with some green onions and minced cilantro- yum yum yum!

SIMPLE SEASONED ADUKI BEANS

Steps:

• 1. Soak the aduki/adzuki beans in water overnight. After they have soaked, drain them and rinse several times. Place rinsed beans, cooked pancetta/bacon/veg bacon, salt, pepper, garlic powder, chili powder and bay leaf in the crock pot. Pour water over the beans. Cook on LOW 8-9 hours or HIGH 4-5 until tender. If I'm home all day, I set the crock pot to HIGH for about 2-3 hours then LOW until the beans are cooked.
• 2. Drain and transfer beans to a serving bowl (save some of the cooking liquid to re-heat the beans the next day). Season to taste with salt, pepper, soy sauce/Braggs. Stir in about 2 tablespoons ponzu (mirin, rice vinegar, apple cider vinegar will work).
• 3. Serve plain or over rice or use as a filling for burritos, steamed tortillas or taco shells. Another way to serve the beans as we did would be as a rice bowl. Line a serving bowl with greens (spinach, collard, turnip greens, arugula, etc.). Add a spoonful of beans, then rice. We garnished the rice bowls with our favorite toppings: sliced grape tomatoes, fresh cilantro and diced white onion then finished with a drizzle of https://www.justapinch.com/recipes/sauce-spread/dressing/quick-easy-japanese-salad-dressing.html?p=2.

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.