Adzuki Bean Stew
Ready In: 50 mins
Serves: 4
Ingredients
- 1 cup dry adzuki beans (sprouted are best)
- 3 cups chicken stock or 3 cups vegetable stock or 3 cups broth or 3 cups water
- 5 celery ribs
- 5 small carrots
- 1⁄2 small onion
- 1 tablespoon almond oil or 1 tablespoon olive oil
- 1 garlic clove
- 1 bay leaf
- 1⁄4 teaspoon Braggs liquid aminos
Directions
- Boil the adzuki beans in 1.25 cups of the stock, broth, or water for 30 minutes. Beans will absorb all or most of the liquid.
- In the meantime, chop the celery, carrots, and onion -- I use a food processor to get minced pieces.
- Saute the celery, carrots, and onions in the oil. Mince garlic and add to pan, saute another 30 seconds or so.
- Add beans to saute pan and saute for a minute or two.
- Add remaining stock, broth, or water, along with the bay leaf and the Braggs. Bring to boil and simmer for a minimum of 15 minutes.
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