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Posted By Cécile's Untamed Kitchen

Adzuki Beans

Adzuki beans are the second most popular legume in Japan after the soybean!
They are really sweet and strong with a nutty flavor. I do have a soft spot for them.

The other day, I cooked a batch (maybe 3 cups worth) from scratch (soaking overnight, draining the next day, cooking until nice and soft with a piece of kombu in lots of water without adding any salt).

After putting some away in the freezer (for a future dip, soup or purée) I decided to keep some handy in my fridge.
It's a good idea to always have some cooked lentils or beans ready to roll ;0)

So, for an improvised lunch, I took my wok and...

Sautéd an onion in olive oil.
Added some firm tofu cut in small cubes.
Mixed in sliced cremini mushrooms, 1 hot chili pepper finely chopped, some lemon juice + zest.
Once it looked cooked, I added the beans just to warm them up.
Finally, I put in tamari, fresh parsley and cilantro and a few drops of toasted sesame oil.

I ate it just like that with some gomasio. Hot it was... I'm not used to chilies!

Would be awesome served with soba noodle. Or on a nice bed of basmati rice.

The left-over can be turned into a hearty salad by adding some fresh tomatoes, peppers, green onions, fresh spinach, a bit of sesame oil and brown rice vinegar!

I've been away (to French People Land that is France!) from my BLOG for a few weeks but I shall make up for it ;0)

1 Comment(s):
Dolores said...
This sounds so yummy Cecile. I have been wanting to do more with Adzuki beans and have some in my cupboard. You have inspired me to try this and create something similar. I also soak and cook larger quantities of beans and freeze them in measured portions for my salads and chilis.
December 31, 2015 02:23:33
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