Tuesday, February 22, 2011

Aduki Stew for You

Whew - this changeable weather is now back to freezing and will be back to Spring like temps in a just a couple of days. Make an Aduki Stew for lunch to fill you up but won't weigh you down. Aduki beans are easier to digest than most pulses so get your fill and keep your temperature even.

Aduki Stew

1 Cup Aduki beans

½” strip Kombu sea vegetable

2 bay leaves

1 small sweet potato, chopped

1 stalk celery, chopped

1 onion, chopped

1 tsp. Thyme

1 tsp. Sage

Tamari soy sauce

Lemon juice


1 Tablespoon olive oil

Cook the Aduki beans in 3-4 Cups of water with the Kombu, bay leaves and sweet potato, until soft. (1 to 1 ½ hours) Sauté the onion, celery, Thyme and Sage in the olive oil. Add to the aduki beans and add more water if necessary. Season with the Tamari and lemon juice to taste.

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