 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
After reading of the wonderful health benefits of the Adzuki bean, I bought some hoping to make a similar dish that my high school best friend's Korean mother used to make. I couldn't recreate her recipe but instead I came up with this soup. Read more . I rarely measure my ingredients so you might want to adjust them yourself. Ingredients:
2 cups dried adzuki beans |
4-6 cups water |
2 tbs olive oil |
1 head of garlic, minced or pressed |
2 tbs. fresh ginger root, minced |
1 medium red onion, finely chopped |
4 celery stalks peeled and sliced |
4 carrots, peeled and sliced |
3-4 green onions, sliced |
3 tbs. miso (heaping) |
salt to taste |
additional water as needed |
Directions:
1. Soak beans over night or boil for half an hour, soak for an hour then repeat, (beans should not be completely soft ; they should be edible but crunchy) DO NOT DRAIN
2. Bring the beans to a boil and add garlic, ginger, onion, and half the celery and simmer until beans begin to split. (About 40 minutes)
3. Add remaining celery, carrots and simmer until carrots are nearly soft.
4. Add miso and green onion and simmer for an additional 10 minutes to allow flavours to meld.
5. I think this would also be very good with green or red bell peppers and/or with diced stewed tomato.
|
|