Spicy adzuki bean stew with spinach <t>

4 Servings

Ingredients

Quantity Ingredient
½ cup Dry adzuki beans
4 cups Water
1 tablespoon Canola oil
1 medium Yellow onion; chopped
5 Garlic cloves; minced
1 pounds Sweet potato; cut into bite-size pieces 1-1/2-cups
1 cup Carrot; cut into bite-sized pieces
4 Inches ginger; finely chopped
2 tablespoons Tamari soy sauce; or more to taste
Cayenne pepper
2 cups Spinach leaves; young
¼ cup Coconut milk light; optional
2 cups Cooked basmati rice; hot
Yogurt; mixed with
Mango chutney
Tamari soy sauce

Directions

CONDIMENTS

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:

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 <phannema@...> on Mar 10, 1998

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