Saturday, September 12, 2009

Adzuki Bean Hummus

  • 1.5 cups cooked adzuki beans
  • 2 cloves garlic
  • 1/3 cup sun-dried tomatoes
  • 1 tbsp olive oil
  • Sea salt and pepper to taste
  • Tamari or almond butter

Place all ingredients in a food processor and process until desired consistency. Use as a dip for crudite like carrots.

from I Like Granola

Spicy Azuki Bean and Brown Rice Salad

  • 3/4 cup dried azuki beans
  • 3/4 cup brown rice
  • 2 tablespoons sesame oil
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons rice wine vinegar
  • 1 1/2 tablespoons tamari sauce
  • juice of 1/2 lemon
  • 1-inch piece fresh ginger, minced
  • 2 garlic cloves, minced
  • 2 hot green chilies, seeded and minced
  • 1/4 teaspoon cayenne
  • 3 green onions, green and white parts sliced
  • 1 carrot, finely sliced
  • 3 radishes, finely sliced
  • 1 tablespoon white sesame seeds

Rinse the beans under cold running water and soak overnight in a bowl covered in several inches of cold water with a little yogurt whey or lemon juice added. Separately, rinse the brown rice under cold running water and soak overnight in 1 1/2 cups cold water in a small saucepan.

Drain and rinse the soaked beans and add to a medium saucepan. Cover with several inches of fresh cold water, and bring to a boil. Reduce the heat to low, cover, and simmer for 40 minutes or until the beans are tender but firm. Drain and set aside to cool.

Meanwhile, bring the rice and soaking liquid to a boil, reduce heat to low, cover, and simmer for 45 minutes or until the liquid has been absorbed. Fluff with a fork and set aside to cool.

Combine the oils, vinegar, tamari sauce, lemon juice, ginger, garlic, cayenne and the white parts of the green onions in a bowl and whisk. In a large bowl, combine the cooled beans and rice with the carrots, radishes and chilies, and toss gently with the dressing.

Lightly toast the sesame seeds to a golden brown over medium-low heat in a frying pan or small saucepan. Scatter the toasted sesame seeds and green parts of the green onions over the salad and serve.

Serves 4 to 6.

from Lisa's Kitchen