Peter's Adzuki Bean Casserole Recipe




Peter's Adzuki Bean Casserole Ingredients

1 cup dried adzuki beans
1 tsp olive oil
1 medium onion, chopped
2 granny smith apples, cored and chopped (not pe
1 medium green bell pepper, seeded & chopped
1 bay leaf
1/4 tsp basil
1/2 tsp sea salt
1/2 tsp tamari soy sauce (more or less)

A Recipe for
Peter's Adzuki Bean Casserole

 

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“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”

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Peter's Adzuki Bean Casserole

Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.







Peter's Adzuki Bean Casserole Directions

Soak dried adzuki beans in 3 cups cold water for 24 hours OR, in an
emergency, use 3 cups boiled water for at least 2 hours.

Drain beans completely and boil for 45 minutes in 2 cups fresh water
or until tender.

Saute chopped onion in 1 ts olive oil 1 minute. Add bell pepper,
saute 1 minute. Add apple and saute until onions are transluscent.
Drain beans and mix in vegetables. Season with basil, sea salt and
soy sauce. Oil a small casserole dish and pour in mixture. Embed bay
leaf into top of beans and bake at 375øF. for 45 minutes.

Serve with rice and a little salad for a delicious and healthy meal!
Tastes even better the next day!

Serves: 4

 

 

 

 

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Peter's Adzuki Bean Casserole Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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