Prep 30 mins
Cook 1 hr
This isn't quite a stew, a chili, or a ratouille, yet it reminds me a bit of each. You'll just have to try it for yourself and see what you think. Whatever you want to call it, we call it tasty. Can be served as a side dish as well, but we like it on it's own accompanied by a nice loaf of a crusty bread. Plan ahead, the preparation time does not include three hour soaking time for the beans.
- 1 cup dried adzuki beans
- 1 bouquet garni (thyme, parsley, and bayleaf)
- 2 small eggplants, unpeeled,and cut in 1 inch cubes
- kosher salt or sea salt
- 6 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 1⁄2 cups canned chopped tomatoes
- 1 cup chicken stock (or 1 bouillon cube dissolved in 1 cup water)
- 1⁄2 teaspoon ground allspice
- 1⁄4 teaspoon red pepper flakes
- salt and pepper, to taste
- 4 tablespoons fresh basil, shredded
- 1⁄2 cup fresh grated parmesan cheese
- Pick over and discard any damaged beans or stones; rinse the beans, then place in a sauce pan adding plenty of water to cover; soak for a minimum of three hours (can be all day).
- Drain the beans and return to the sauce pan with enough water to cover by 2 inches.
- Add the bouquet garni and bring water to the boil; reduce heat and simmer uncovered until the beans are tender (20 to 40 minutes); drain and set aside, discarding the bouquet garni.
- Place the eggplant cubes in a colander and sprinkle with kosher or sea salt; let drain for 30 minutes, then rinse and pat dry with paper towels (this step can be done while the beans are boiling).
- Pre-heat oven to 375°F.
- In a large frying pan over medium heat, heat 4 TBS of the olive oil then add the eggplant and saute until lightly browned on all sides (5 to 10 minutes).
- When the eggplant has browned, transfer to a large baking dish (I use an oval 35 cm X 24 cm).
- In the same frying pan, heat the remaining 2 TBS olive oil and saute the onion until it begins to soften but not brown (about 5 minutes).
- Add in the garlic and continue to saute 1 minute.
- Add the tomatoes, stock, allspice, red pepper flakes, and salt and pepper to taste; simmer slowly for 5 minutes, then transfer the mixture to the baking dish.
- Add the beans and the basil to the baking dish, and mix everything well.
- Sprinkle with the parmesan cheese and bake until golden, about 20 minutes.
- Serve immediately.
Blah. Did not enjoy this at all. I, too, was looking for a way to use up adzuki beans I bought to make Japanese sweet bean cakes. I am not a vegetarian but this was one of the few recipes I could find using these beans. This recipe took a great deal of time but it lacked depth. Maybe a vegetarian with limited protein choices may think differently but no one in my family of five liked it (and I do have one veggie teen - but I do not make special dishes for her, she cooks for herself). I even tried the panko mixed with parm on the top as one reviewer suggested but that was just a waste of expensive parm.............
To each his (or her) own I guess.
Very nutritious and healthy! Even my 2 year old ate it all, this is the first time he agreed to eat beans! I didn't have the cheese and the thyme on hand, but it didn't matter. Thank you!
I stumbled upon this recipe hoping to find a new way to cook my Adzuki beans and what a pleasant surprise! I took the advise of Moyni to mix breadcrumbs (I used Panko crumbs) with the Parm chz for the topping and that added a nice balance of texture and flavor.