Our sweet and sour adzuki beans were part of our warming bowl which was one of the dishes on our Winter Menu. This dish was hugely popular and we were often asked how the beans were made with such a delicious flavour. The recipe was created by our fabulous chef Angela Agrati Prange and she has very kindly agreed to share it with us. Angela is a macrobiotic chef who travels the world creating amazing dishes, she is soon bringing out her own cook book, so watch this space for lots of delicious recipes you can create yourself.
Sweet and sour adzuki beans
2 cups of adzuki beans
5 cups of water
One 10 cm piece of kombu
1 teaspoon of unrefined sea salt
1/3 cup of soy sauce
¼ cup + 1 tablespoon of extra virgin olive oil
1/3 cup of apple cider vinegar
1/3 cup of rice syrup
Rinse and soak the beans with 4 cups of water for 5 to 8 hours or overnight
Place them in a pot with their soaking water and bring to a boil.
Add the piece of kombu and simmer, covered, for 45 minutes or until tender.
Check them during cooking and add more water if necessary.
Cut the onions into small cubes.
Heat up 1 tablespoon of oil in a pan and sauté the onion until translucent.
Add a small amount of water and cook until tender.
When the beans are soft add the salt and cook for 5 minutes longer.
The cooking liquid should be almost all absorbed.
Place the cooked beans in a baking dish and add oil, soy sauce, rice syrup, vinegar and onions.
If the mixture is too dry add some cooking liquid or water.
Cover and bake in a hot oven at 170 degrees centigrade for 30 minutes. .
Take off the cover, taste and adjust the flavour if necessary and continue baking for 10 minutes.
The beans can be served with roasted or steamed vegetables and brown rice.