Super warming, hearty and delicious Adzuki Beans, this yummy vegan bean recipe is great for devouring on a cold day after a long yoga practice, and tastes just as good the next day in a pie!!!! Lots of options to add different ingredients so I’ve listed a few here.
Brown Rice Miso
some optional extras – leeks, spinach, radish, daikon, what every you fancy!
Cook the beans with kombu. Chop up the carrots and sweet potato into little bite sized chunks, place in a baking tray with a little salt and cooking oil and roast until delicious. (turn every 15 mins or so to prevent burning) When the beans are cooked and the roasties are done stir together in a big pot (remember to remove the kombu if you find it) Take a little hot water and a large spoon of miso and mix together then add to the bean mix. Have a taste, add more if needed. If you like a lot of flavour live me add a lot more
In the above version I did the same recipe but also added steamed mushrooms, stir fried daikon (or radish would do) and stirred in some spinach when all done. I may also have added a little hijiki seaweed – this would need to be simmered in water for 20 mins before adding the to the beans (ignore the seaweed smell when cooking, it doesn’t taste like this when in the stew)
In the picture above I used the leftover bean mix the following day, covered in sliced sweet potato and popped in the oven until brown. Of course the miso will loose its beautiful healthy bacteria benefits when in the oven but its still delicious. And you could always make a miso gravy.
In the picture below I covered the aduki bean mix in a mash of roast pumpkin, steamed celeriac and a little coconut cream. Was very yummy