Five-Spice Adzuki Beans
3 cups water or veggie broth
1/2 cup dry adzuki beans
1/2-1 yellow onion, slivered long
1/2 teaspoon-1 teaspoon Chinese 5 spice powder
1 teaspoon soy sauce
2 tablespoons apple juice
black pepper, to taste
1/2 cup frozen peas
1. Bring water or broth to boil. Put in beans. Reduce heat and let simmer. Let cook for 25 minutes, then add the onions, 5 spice and the soy sauce and apple juice. Alternatively, you can saute the onion before adding it to your meal if you like to have more oil flavoring; I would suggest sesame oil if you do. But I like to make my things as low fat and oil-less as possible.
2. Let cook for 15 minutes more and then add the pepper and peas. Cook for 5-10 more minutes or until beans are starting to fall apart.
3. Let cool for 5 more minutes. Serve over white or brown rice. Also good over rice noodles or as a filling for a spring roll filling! Can also add green onions on top for fun.
SO HOW'D IT GO?
This wasn't very good. I soaked the beans and cooked them ahead of time because there is no way 25 min would be long enough. i think I just don't like Chinese 5 spice powder, especially on beans.
I didn't like this at all. I cooked the beans for two hours before starting the directions provided for this recipe, as 25 minutes is not enough time to cook beans properly. I didn't taste much of anything in the completed product. Maybe I should have added the spices and such at the beginning of the 2 hour cooking process?
I've been looking for an aduki bean recipe for a while - now my search is over!! This is that rare thing: a recipe that a 7 year-old could cook that tastes great! I recommend this! Particularly useful if you're camping or a student in a bedsit: you only need one pot and the ability to hack an onion into smaller bits!
For the cooking questions, my guess is it's "dry" as opposed to "canned". I always soak my beans, regardless of whether it says to. Either way, though, the beans in this recipe cook for longer than 25 minutes. It's just that at 25 minutes other ingredients are added, with a total bean cooking time of 45-50 minutes (until beans start to fall apart). This looks really yummy...I've not found a recipe suitable for my adzuki beans. I'll be trying this THIS week. Thanks!
Always soak beans, and also make sure that you use the water that you soak them in to cook the beans. The soaked water contains lots of proteins and vitamins. ::)
Does anyone have a recipe for the Chinese 5 Spice? I would like to make my own and keep it in my spice pantry.
Looks lovely, i am going to try it out tonight. :)
Pressure cookers anyone ;D ;D
Couldn't live without mine.
Interesting note: it's kind of odd to see savory recipes for adzuki beans. In Japan they are served mega-sweetened as a dessert.
I'll find a recipe for sweet adzuki beans and post it here.
Very tasty... i added a splash more of soy sauce at the end
i boiled the beans for an hour in stock before i started
This looks wonderful and I appreciate that you didn't use any oil!
For the cooking questions, my guess is it's "dry" as opposed to "canned". I always soak my beans, regardless of whether it says to. Either way, though, the beans in this recipe cook for longer than 25 minutes. It's just that at 25 minutes other ingredients are added, with a total bean cooking time of 45-50 minutes (until beans start to fall apart). This looks really yummy...I've not found a recipe suitable for my adzuki beans. I'll be trying this THIS week. Thanks!
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