Spicy Adzuki Bean Stew With Spinach T Recipes

ADZUKI BEAN STEW

Steps:

• 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 to 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.

SPICY ADZUKI BEAN STEW WITH SPINACH (T)

Steps:

• Sort through the beans for stones, which should be discarded. Rinse the beans and place them in a large pot with the water, partially cover with a lid, and bring to a simmer. Heat the oil in a large wok or saute pan . Add the onion, garlic and cook over high heat for 3 to 4 minutes. Stir in the sweet potatoes and carrots. Continue to cook over high heat for 5 minutes, stirring frequently. Remove from the heat and add to the pot of beans. Stir in the ginger, cover with the lid and continue to simmer for a total of 40 minutes, until the beans, carrots and potatoes are soft. Midway, after about 20 minutes you can add tamari soy and pepper; taste to see if there is enough ginger. It should be very spicy. The strength of ginger varies depending on its freshness. Add more if needed. Just before serving, while the rice is standing, add two handfuls of spinach leaves and simmer; when wilted but still bright green, turn off the burner and add the coconut milk. Stir to heat through. Serve with the rice in a wide shallow bowl. Pass the condiments. ABOUT THE DISH: This stew was adapted from *Bettina Vitells A TASTE OF HEAVEN AND EARTH (Harper: 1993) Here we added spinach to make it a One-Bowl meal. The coconut milk is optional: it added another layer of flavor. Use lots of ginger, the spicier the better. Dont be afraid of the Tamari soy. Tamari adds depth. We served with chilled pear slices. A good variation might be to substitute delicata squash for the carrot. Pat Hanneman (Kitpath) Mc-PER SERVING: 421 cals, 6 fat. (13% cff) See also: http://wizard.ucr.edu/~phannema/ ABOUT ADZUKI BEANS -- sweet and flavorful small dry commonly red beans grown in Japan and the US. They are quick to cook and the easiest of all beans to digest. They make delicious soups and stews, and are wonderful in salads. In Japan, there are many varieties; some beans are made into sweets. NOTES : Dear Bettina, We have just purchased your book, "A Taste of Heaven and Earth", after reading (& trying) recipes from a library copy. . . Also, we loved the simplicity of your recipes. Our favorite one at present is Spicy Aduki Beans which we transpose to other bean dishes or tofu dishes or vegetable dishes. Next on our list is the savory tarts. Delicious! -- Queensland, Australia Recipe by: Hanneman Mar 98* Posted to EAT-LF Digest by KitPATh on Mar 10, 1998

SPICY WHITE BEAN STEW WITH BROCCOLI RABE

Steps:

• Tear broccoli rabe or kale leaves into bite-size pieces and set aside. Chop the stems into about 1/4-inch pieces; set aside.
• Heat 1/4 cup olive oil in a large pot over medium heat. Add garlic and onion, and season with salt and pepper. Cook, stirring occasionally, until lightly browned and sizzled at the edges, 4 to 6 minutes.
• Add harissa (or tomato paste and a pinch of red-pepper flakes), and stir to coat in the oil. Cook until the harissa is a nice brick red color, the sugars start to caramelize and the oil turns a nice vibrant fiery orange color, about 2 minutes.
• Add beans, and season with salt and pepper. Using a wooden spoon or spatula, crush a few beans to release their creamy interior.
• Add the broth and reserved stems, and season with salt and pepper. Bring to a simmer and cook until you've reached your desired consistency (less time for a brothier soup, more time for a thicker stew), 15 to 20 minutes.
• Add broccoli rabe or kale leaves and preserved lemon or lemon juice, and stir to wilt the greens. Season with salt, pepper and more red-pepper flakes if you want it spicier.
• Serve with feta and parsley, and with eggs, if you like.

SPICY BEEF STEW WITH BEANS & PEPPERS

Steps:

• Heat 1 tbsp of oil in a large saucepan with a lid. Season meat, then cook about one-third over a high heat for 10 mins until browned. Tip onto a plate and repeat with 2 tbsp of oil and rest of the meat.
• Add a splash of water and scrape pan to remove bits. Add ½ tbsp oil. Turn heat down, fry onion and garlic until softened. Return meat to the pan, add flour and stir for 1 min. Add treacle, cumin, tomatoes and stock. Bring to boil, reduce heat, cover and simmer for 1 hr 45 mins. Stir occasionally and check that the meat is covered with liquid.
• Add peppers and beans, and cook for a further 15 mins. The stew can now be cooled and kept in the fridge for 2 days, or frozen for 1 month. Serve in bowls, with sour cream, coriander and cornbread.