Spicy Adzuki Bean Stew With Spinach
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegetarian | Eat-lf mail, Kitpath, Vegetarian, Vitell-bett | 4 | Servings |
INGREDIENTS
| 1/2 | c | Dry adzuki beans |
| 4 | c | Water |
| 1 | T | Canola oil |
| 1 | Yellow onion, chopped | |
| 5 | Garlic cloves, minced | |
| 1 | lb | Sweet potato, cut into |
| bite-size pieces | ||
| 1-1/2-cups | ||
| 1 | c | Carrot, cut into bite-sized |
| pieces | ||
| 4 | Inches ginger, finely | |
| chopped | ||
| 2 | T | Tamari soy sauce, or more to |
| taste | ||
| Cayenne pepper | ||
| 2 | c | Spinach leaves, young |
| 1/4 | c | Coconut milk light, optional |
| 2 | c | Cooked basmati rice, hot |
| Yogurt, mixed with | ||
| Mango chutney | ||
| Tamari soy sauce |
INSTRUCTIONS
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 Vitell's 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. Don't 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 <http://www.e-media.com/taste/readers.html> Recipe by: Hanneman Mar 98* Posted to EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 10, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 433
Calories From Fat: 52
Total Fat: 5g
Cholesterol: 3.7mg
Sodium: 1892.5mg
Potassium: 883mg
Carbohydrates: 72g
Fiber: 13.7g
Sugar: 22.3g
Protein: 10.6g