This lovely, satisfying recipe came about when a shortage of fresh veg necessitated a rifle through the freezer. I like to cook up batches of dried beans and freeze what I don’t use straight away, as it saves time compared to preparing an amount for each recipe, as I used to do. I also keep in some frozen brussel sprouts as they work well frozen and make good emergency leafy greens! I added cream cheese to the stew at the end of cooking which resulted in a lovely creamy texture, but you can leave that out for a vegan stew.
To cook adzuki beans from dried: Soak them overnight, drain them and cook them in fresh water for 45 – 60 minutes until soft. Boil for at least 10 minutes at the start of cooking and don’t add salt to the water.
Adzuki Bean Stew
1 small onion, finely chopped
2 large celery sticks, chopped
1 clove garlic, finely chopped
1/2 inch fresh ginger, grated or 1/2 tsp ground ginger
1 bird’s eye chilli, finely chopped
1/2 red pepper, chopped
1 cupful brussel sprouts (frozen)
1/2 cup sweetcorn kernels (frozen)
1 tblsp olive oil
1 cupful cooked adzuki beans
Enough water to cover
Salt and black pepper
1 tblsp cream cheese (optional)
Stir fry the onion, celery, garlic, chilli and ginger in the olive oil for a couple of minutes, then add the pepper, sweetcorn and brussel sprouts and cook for another five minutes. Add the adzuki beans and stir to coat them in the oil, then add enough water to cover the other ingredients.
Bring back to the boil and simmer for around 15 minutes. Season with salt and black pepper, then stir in the cream cheese if desired, just before serving. Delicious served with brown basmati rice.