Date: Sat, 11 Nov 1995 15:36:05 -0800
From: Heather Levien (heather@EECS.Berkeley.EDU)
This comes from _Macrobiotic Family
Favorites" by Aveline Kushi and Wendy Esko.
Sweet Azuki Bean Puree
1 cup azuki beans, washed
1 strip kombu, 4-6 inches long, soaked and diced (this is
a sea vegetable)
1/4 cup raisins
1/8-1/4 tsp. sea salt
barley malt
Pressure cook the beans together with the kombu and raisins
for about 50 minutes. Remove from flame, allow pressure to
come down and place on a low flame. Add sea salt and barley
malt. Cook for another ten minutes or so. Mash the beans
with a wooden pestle or grind in a suribachi (Japanese mortar
and pestle arrangement), until they become a thick, fairly
smooth paste.
kwvegan vegan