Aduki Bean Stew (serves 4)
200g/1 cup dried aduki beans
1 organic wheat-free vegetable stock cube
1 medium onion, peeled & chopped
2 carrots, peeled & thickly sliced
1 small butternut squash (or any other squash that you fancy), peeled, halved, deseeded & cut into chunky pieces (or 2 sweet potatoes, peeled & cut into chunky pieces)
Place the beans in a large bowl & cover with plenty of cold water. Put in the fridge and leave to soak for at least 12 hours. Drain the beans in a colander & rinse well under cold running water. Place in a large saucepan with 1.5 litres/6 cups cold water. Bring to the boil & boil hard for 15 minutes to get rid of any natural toxins. Next, add the stock cube and simmer the beans, covered loosely with a lid, for 15-20 minutes, depending on how soft you like your beans. Stir in the onion, carrot & squash, return to a simmer & cook for a further 12-15 minutes until the beans & vegetables are tender, stirring occasionally.
Serve the stew just as it is or stir in some finely sliced leeks, shredded cabbage or a handful of curly kale 5 minutes before the end of the cooking time if you prefer. Cook until tender, stirring occasionally.
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4 replies
dabihp · 01/09/2005 14:28
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