Sweet and Sour Adzuki Beans
photo by Mireille P.
- Ready In:
- 250 g dried adzuki beans, soaked overnight
- 1 large sweet onion, chopped
- 2 garlic cloves
- 2 tablespoons grated fresh gingerroot
- 1⁄4 cup thompson seedless grapes
- 2 large bell peppers, roasted, seeded, peeled and chopped (one red, one yellow)
- 2 tablespoons red palm oil or 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil or 1 tablespoon unsalted butter
- 2 tablespoons tomato paste
- 2 tablespoons garam masala
- 1 teaspoon turmeric powder
- 1⁄4 1/4 cup dry white wine or 1/4 cup sherry wine
- 2 tablespoons maple syrup or 2 tablespoons honey
- 1⁄4 cup apple cider vinegar
- sea salt, to taste
- 6 cups water, boiled
- 1⁄4 cup fresh cilantro, chopped (optional)
- sesame oil
- Heat the oil (or butter) slightly in a 4-6 quart heavy saucepan.
- Add onion, and grate in garlic and ginger.
- Sauté on medium heat, stirring occasionally, until caramelized.
- Stir in tomato paste and cook for about 2 minutes, stirring often.
- Stir in garam masala and turmeric.
- Stir in sake, deglazing the saucepan.
- Stir in maple syrup and raisins.
- Stir in adzukis, let them take in the flavours for about 3 minutes, stirring often.
- Stir in water and simmer for 1 hour, stirring occasionally.
- Add water, if needed while simmering, maintaining about 1 cup of water in saucepan at all times.
- Stir in apple cider vinegar, peppers and sea salt to taste.
- Simmer 30 minutes more or until adzukis are cooked through (add water if needed).
- Serve over white or brown rice.
- Garnish with fresh cilantro, and drizzle with sesame oil, if desired.
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