Adzuki bean stew

Adzuki beans are a great protein source.They also contain a healthy dose of soluble fiber,which keeps skin supple and nails and hair in tip-top condition.The red color of adzuki beans also provides rich helpings of protective flavonoids, especially catechins, which are also present in green tea. These are present in higher quantities in adzuki beans than in either soy or kidney beans. In combination with the fiber,protein and good B-vitamin levels, the flavonoids make these beans the perfect skin-conditioning food. This is why they are used in many anti aging skin creams and preparations. Adzuki beans are eaten widely in their native Japan. They have a sweet meaty flavour.

To shorten cooking time, soak beans overnight.
(These beans are available at Sharyn's Pantry on Pitt St.)

Ingredients

1 cup dried adzuki beans, soaked overnight in water
1 leek, sliced
1 carrot, chopped
1 sweet potato, cubed
cover the beans with homemade or organic chicken broth
1 teaspoon tabasco sauce
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 cup small broccoli florets
1/4 cup chopped cilantro leaves
4 tablespoons plain organic yogurt (optional)

Preparation

1.Drain the beans from the soaking water and rinse well. Put the beans in a saucepan, cover with chicken broth and bring to a boil, then reduce the heat and simmer for 30 - 35 minutes, partially covered.(The beans should still be a little hard after this time.)

2.Add all of the other ingredients, except the broccoli and cilantro and cook for 10 minutes. Add the broccoli and cilantro and simmer for 5 minutes or until the broccoli is tender.

3. Serve in bowls topped with a spoonful of natural yogurt,if desired. You may like to serve this with steamed basmati rice or a nice green salad topped with fresh fruit and balsamic vinaigrette.

Thank you to Brenda for sharing this recipe with us. This recipe sounded so wonderful and healthy that I asked her to forward it to me to be able to share it with all of you....

Enjoy!!!

Sylvie Thibert