Recipe by Barb Witherspoon
I found this on a diabetic website while searching for recipes I can share with my patients. I haven't tried it yet. Diabetic or not, it sounds different and really good.
Top Review by Tamarisk
This is better than it looks. And by my reckoning (hopefully correct) it is only 3 weight watcher's points per serving. I will make it again. It is easy to make, quite filling, and easy to reheat the other portions as needed. I didn't have any tabasco sauce so used some paprika, and I didn't have any cilantro, so used some corriander. I didn't use any yoghurt.
- 1 cup dried adzuki beans, soaked overnight in water
- 1 leek, sliced
- 1 carrot, chopped
- 1 orange sweet potato, cubed
- 1 chicken bouillon cube, crumbled
- 1 teaspoon Tabasco sauce
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 cup small broccoli floret
- 1⁄4 cup chopped cilantro leaf
- 4 tablespoons low-fat plain yogurt (optional)
Directions See How It's Made
- Rinse the beans after draining them from the soaking water then put them in a saucepan. Cover with water and then bring to a boil. Reduce the heat and then simmer, partially covered, for 30 to 35 minutes. When you're done, the beans should still be somewhat hard.
- Add all of the other ingredients except for the broccoli and cilantro and cook for 10 minutes. Next, add the broccoli and cilantro and then simmer for about 5 minutes, or until the broccoli is tender.
- To serve, spoon into bowls topped with a spoonful of natural yogurt, if desired.
- Soaking the beans overnight is crucial to this recipe as it greatly shortens the cooking time of the beans.