Azuki Beans

1 cup azuki beans
5 cups water
1 onion, sliced or diced
bay leaf
pinch rosemary (optional)
1 rib celery, sliced (optional)
1  cups diced carrot, or peeled and diced winter squash
teaspoon sea salt
cup minced parsley (optional)
1 tablespoon shoyu, or 1 rounded tablespoon miso thinned in a little water

Wash beans and combine with water, onion, bay leaf, and rosemary in pressure cooker. Bring to pressure, reduce flame, and cook for 50 minutes. Reduce pressure, add celery, carrot or squash, salt, and, if necessary, a little more water, and simmer for 20 minutes. Add parsley (reserving a little for garnish) and shoyu or miso, and simmer for two minutes more.

If pot-boiling instead of pressure cooking, simmer for about 2 hours, adding more water as needed. Add celery, carrot or squash, and salt when beans are just tender, and continue as above.

Recipe reprinted from Cooking with Japanese Foods by Jan and John Belleme

Jan and John Belleme

Jan and John Belleme

Azuki Soup
By Jan and John Belleme

Silit Cookware in the USA

Azuki / Aduki Beans

Azuki/Aduki beans are a small bean grown throughout East Asia. Azuki beans are rich in iron and magnesium and are prized as a natural healing and strengthening food in the macrobiotic diet where they are combined with sweet vegetables such a winter squash, carrots or corn. Great in soups, spreads and party dips!

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