Popular throughout Asia, petite ruby red Adzuki beans are often served with rice. The Adzuki beans have been grown and used for many centuries in the Orient. It was introduced to Japan from China about 1000 years ago.
Kale & Adzuki Salad
- 1 cup uncooked adzuki beans
- 1 tablespoon olive oil
- 2 cloves garlic, peeled and crushed
- 6 cups roughly chopped kale
- 2 tablespoons water
- 1/4 cup tamari
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- salt and pepper to taste
Place adzuki beans in a medium saucepan with enough water to cover. Bring to a boil, reduce heat, and simmer 30 to 45 minutes, until tender. Heat olive oil in a medium skillet over medium heat, and saute garlic about 1 minute. Mix in kale and 2 tablespoons water. Season with tamari, cumin, and coriander. Thoroughly blend in adzuki beans. Reduce heat to low, cover, and simmer about 20 minutes, until kale is tender. Season with salt and pepper.
FOR THE TABBOULEH
- 1/2 cup dry adzuki beans (or use 1.5 cups cooked beans)*
- 3/4 cup uncooked quinoa (makes 2.5 cups cooked)
- 1 cup packed fresh parsley, thick stems removed and minced
- 1/2 cup packed fresh Cilantro, thick stems removed and minced
- 2 small tomatoes, chopped (makes 1 & 1/4 cups)
- 3 large green onions, chopped
- Herbamare or fine grain sea salt & black pepper, to taste
FOR THE DRESSING
- 1/3 cup + (1 tbsp, optional) red wine vinegar
- 1/4 cup extra virgin olive oil
- 2 garlic cloves, minced
- Herbamare/fine grain sea salt & ground pepper, to taste
- 1 tbsp nutritional yeast (optional)
Adzuki beans: Soak the dry beans overnight in water OR use the quick soak method like I did: Place beans in a pot and cover with water. Bring to a boil and then turn off the heat and let it sit for 1-2 hours. After soaking, drain and rinse the beans and then place back into the pot with new water, covering the beans with water by about 2-3 inches. Bring water to a boil and then reduce heat to low-medium, simmering for about 35-45 minutes. Watch closely and add more water if necessary. Alternatively, you can use canned beans for a time-saver.
Sweet potato: Meanwhile, preheat oven to 425F. Line a baking sheet with parchment paper. Slice a sweet potato into 1cm rounds. Lay flat on baking sheet at bake for about 15 minutes each side, watching closely so it doesn’t burn.
Quinoa: Add 3/4 cup of dry quinoa and about 1 & 1/4 cups water in a medium-sized pot. Stir. Bring to a boil and then reduce heat to low and cover with lid, simmering for about 15-20 minutes and watching closely. Quinoa will be light and fluffy when ready and the water will be absorbed.
Dressing: Whisk together all dressing ingredients and season to taste. Or feel free to use a mini processor if you have one.
Tabbouleh: Combine the drained & cooked beans, quinoa, and chopped vegetables in a large bowl. Pour on the entire amount of dressing and stir well. Season to taste. Makes about 5.5-6 cups and should keep for at least a few days in the fridge.
To assemble the salad: Add 1 cup shredded kale onto a plate or large bowl. Spoon on 1.5 cups of tabbouleh on top. Garnish with goji berries, pepita and hemp seeds, and a handful of sprouts (all optional). Finally, add the grilled or baked sweet potato rounds on the side
Recipe from Oh She Glows
- 1 cup dried adzuki beans
- 5 cups water
- 2 tablespoons dry white wine
- 1 tablespoon sesame oil
- 1 2-inch piece dried wakame seaweed
- 1 medium onion, peeled and stuck with 2 cloves
- 4 cloves garlic, peeled and left whole
- 2-inch piece fresh ginger, peeled and sliced
- 2 dried whole red chilies
- 2 bay leaves
- 2/3 cup sesame seeds
- 1 tablespoon tamari (soy) sauce, or to taste
- 4 green onions, finely chopped
- pinch of sea salt
- 1 teaspoon fresh ground black pepper
- 1/2 cup breadcrumbs
- sesame oil for brushing
- 1/2 cup tamari
- 1/2 cup warm water
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon toasted sesame oil
- 1 tablespoon raw cane sugar, crushed to a powder
- 1/2 teaspoon cayenne
- 1 clove garlic, minced or crushed
- 1-inch piece fresh ginger, minced or finely grated
Rinse the azuki beans and soak for 6 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and pour in 5 cups of water. Add the white wine, sesame oil, seaweed, clove-spike onion, garlic, ginger, dried red chilies and bay leaves. Bring to a boil, then reduce the heat to low, cover, and simmer for 40 to 60 minutes or until the beans are tender.
Meanwhile, toast the sesame seeds in a small dry skillet over medium-low heat for 5 to 10 minutes, tossing frequently, until golden brown. Reserve 1 tablespoon of the toasted sesame seeds for the sauce.
Discard the onion, garlic, ginger, chilies and bay leaves. Season to taste with tamari, and simmer gently for another few minutes. Drain, reserving a little of the cooking liquid.
Preheat an oven to 400° and lightly grease a baking sheet with a little sesame oil. Mash the beans in a large bowl with a potato masher, and add just as much of the reserved cooking liquid as you need to give it the beans a solid but moist consistency. Mix in the chopped green onions, salt and pepper. Stir in the breadcrumbs a little at a time, until the mixture is stiff enough to shape.
Roll the bean mixture into small 2-inch croquettes. Tip the toasted sesame seeds onto a plate and roll the croquettes around to coat, pressing lightly.
Place the croquettes on the baking sheet and brush the tops with a little extra sesame oil. Bake for 15 to 20 minutes until crisp and golden brown.
Prepare the sauce by mixing together all of the ingredients including the reserved tablespoon of toasted sesame seeds in a bowl until the sugar is dissolved. Serve the croquettes hot with the sauce on the side for dipping or spooning over top.
Recipe from Lisa’s Kitchen