This recipe is from the SuperFresh cookbook, and it is one of my all-time favourite taste combinations. These days when I eat it, it takes me right back to the days when I still worked the line and this would be the dinner I would grab on my break. There’s something about the Adzuki Bean Stew, Tahini and cucumber that really hits every note – creamy, spicy, crunchy, hot and cool all at the same time.
If you have leftovers, try some of the stew just drizzled with tahini and topped with chopped cucumber or avocado – with a little rice if you have it, or maybe with some toasted pita or crusty bread to dip in it.
The adzuki bean is a tasty small red bean packed with nutrition. It contains 25 percent protein and is high in soluble fibre, which helps to eliminate cholesterol from the body. This bean is also a good source of magnesium, potassium, iron, zinc, copper, manganese and vitamin B3. Because it is high in potassium and low in sodium, it is said to help reduce blood pressure. The red adzuki bean also contains protease inhibitors, reputed to stall development of cancer cells. All this and it tastes great!
Yield: 5-6 cups
You may need to adjust the amounts on this one according to how thick your tahini is. If it’s the bottom of the jar, it’s usually way thicker (no matter how well you think you’ve stirred it every time you’ve opened it- or is that just me?), so you’ll probably need more seasonings to make it flavourful. Once you’ve added the amounts listed below, have a taste and if your reaction isn’t YUM, you know you need more lemon, tamari and maybe granulated garlic. Keep adding and tasting until it’s undeniably delicious – you’ll know when you get there.
Don’t worry if you don’t have flax oil – you can sub olive oil, 369, MCT coconut oil, or any oil you like.