Date: Mon, 26 Jan 1998 21:55:15 EST
From: JBennicoff (JBennicoff@aol.com)
This is from Cooking with Japanese Foods by Jan & John Belleme.
Azuki Soup
1 cup azuki beans
5 cups water
1 onion, chopped
1/2 bay leaf
pinch rosemary (optional)
1 stalk celery, chopped (optional)
1-1/2 cups chopped carrots or peeled winter squash
1/2 tsp sea salt
1/2 cup minced parsley (optional)
1 tb soy sauce or miso thinned with a little water
Wash beans and combine with water, onion,bay leaf, and rosemary in a pressure
cooker. Bring to pressure, reduce heat, and cook for 50 minutes.
Reduce pressure, add celery and carrots or squash, salt, and if necessary, a
little more water, and then simmer for 20 minutes. Add parsley (reserving a
little for garnish) and soy sauce or miso. Simmer for 2 minutes more.
If not using a pressure cooker, simmer for 2-1/2 hours, adding more water as
needed. Add celery, carrots and salt when beans are just tender and continue
as above.
kwvegan vegan