One-dish meals are always a blessing for cooks on the go who want good nourishment for their family. Packed full of beans, vegetables and herbs, along with some oats, miso and cheese, your diners will be asking for seconds. The small red beans known as "azuki" or "adzuki" are filling and high in fiber, protein, complex carbohydrates, and iron. Any seasonal selection of vegetables are worth considering for this casserole. If you don't have azuki beans on hand, whole mung beans would be a good alternative. Kidney beans are also to be considered, along with a bit more spice.
The next evening I reheated the casserole and added some chopped pitted black olives, a few dollops of sour cream, more grated cheddar cheese, finely chopped seeded hot chilies, a sprinkling of saffron and a dash of red pepper flakes. Much like soups, this casserole tastes better the day after. The smell is heavenly when reheating, just as it was when I cooked it to begin with.
This is my submission to this month's No Croutons Required. The theme this month is a vegetarian dish made with aduki beans or mung beans. You have until the 20th of March to enter your recipe.
|Aduki Bean Casserole|
|Recipe by Lisa Turner|
Published on March 17, 2011
A rich, hearty, nutritious and flavorful azuki bean casserole loaded with vegetables and seasoned with spices and herbs
More azuki bean recipes from Lisa's Vegetarian Kitchen:
Mung and Azuki Beans with Fresh Peas and Spices
Spicy Azuki Bean Risotto
Yunnan Stir-Fried Azuki Beans and Green Pepper (Hungdo Chow Ching Jiao)
On the top of the reading stack: Dakshin by Chandra Padmanabhan
Audio Accompaniment: Underworld