I rarely know what to do with adzuki beans. They’re one of the easier beans to digest, but they’re not the prettiest, say, blended into a hummus. This, however, is a quick and tasty way to add some protein to a plate of colourful veggies (prepared however you fancy).
a splash of olive oil
1 large or 2 medium cloves garlic, minced or pressed
1 1/2 c. cooked adzuki beans (or one can from Eden Foods, drained and rinsed)
a splash of maple syrup
a splash of tamari soy sauce
1 rounded tsp. unpasteurized miso paste (I use a mellow one) mixed into a splash of water
Heat the oil in a small-medium saucepan over medium heat. Add the garlic and sauté for 2 minutes, until fragrant. Mix in the beans, syrup and tamari, and cook until the beans are heated through. Turn off the heat and stir in the miso mixture. Serve hot.Makes 2 servings. (It’s gluten free and nightshade-free)
Submitted by Jae Steele
First published in The Chronicle (Winter 2010)
jae steele is a local holistic nutritionist and author of two vegan cookbooks: Get It Ripe and Ripe from Around Here. She has also been a working member of Karma since 2003. More information at HyggeMama.