Adzuki Beans Ala Kai

Just a simple beans and rice dish with rich layered flavors. The slightly sweet adzuki beans offer a nice change from the typical pinto/red bean fare.

• Ready In: 4 hrs
• Serves: 4
• Yields: 1 potful

Ingredients

•  adzuki beans
•  chicken bouillon, to taste
•  water
• 3 -4  bay leaves
•  salt and pepper, to taste
•  red wine vinegar, to taste

Directions

1. Soak the adzuki beans in a bowl with water about 2 inches above the beans (overnight is best, but 2-3 hours is plenty).
2. Rinse the beans well and place them in a pot with fresh water about 2 inches above the top of the beans. Heat to a boil, add less bouillon than you think you need - I like "Better than Bouillon" brand - and the bay leaves. Turn it down to a simmer and cook for about an hour. If you don't soak the beans ahead of time, you can cook them directly, but it will take another 30-45 minutes.
3. When the beans are cooked completely, remove from the heat and add salt, pepper, and additional bouillon as needed. Lastly hit it several splashes of red wine vinegar, to taste. Serve over rice.