Azuki beans with vegetable cream, rice and miso: complete and tasty vegan recipe

The first time I bought azuki beans, their destination was the anko for dorayakis, but it is a magnificent bean also for more daily salty dishes. Tiny and soft, it can be an ideal vegetable for stews and stews like this Azuki beans with vegetable cream, rice and miso, without animal ingredients but with a lot of flavor.

To cook them I use two ingredients that make another nod to Japanese cuisine: kombu seaweed and miso paste, which makes vegetable stews much more digestive, although they are not essential. The sweetness of this dish lies in the crushed vegetables - proof of picky eaters with the "green" - and the point of rice. I like to leave the beans at their point so that they do not fall apart or lose their skin.

Ingredients

For 4 people
  • Red beans azuki (soaked 8-12 hours) 250 g
  • Kombu seaweed (one or two pieces, optional) 1
  • Garlic clove 2
  • Chive 1
  • Leek 1
  • Celery 1
  • White cabbage 150 g
  • Carrot 3
  • Turnip 1
  • Tomato Pear 3
  • Water or broth enough
  • Long or round grain rice 100 g
  • Miso (optional) 15 ml
  • Fresh coriander or parsley
  • Ground black pepper
  • Salt
  • Extra virgin olive oil

How to make azuki beans with vegetables and rice

Difficulty: Easy
  • Total time 2 h 20 m
  • Elaboration 20 m
  • 2 hour cooking

Wash the azuki beans and soak in cold water with a pinch of salt, letting them hydrate for at least eight hours, or overnight. The next day, drain and put in a pot with plenty of cold water and kombu water.

Bring to a boil, remove the possible foam, reduce the heat and cook slowly until cooked but still firm. It may take about an hour, depending on the age of the legume, soaking or the type of water.

Meanwhile, wash and prepare the vegetables. Peel the garlic and the scallion, also lightly the carrots, and cut the stems. Wash the leek well from the soil you may have. Chop everything into small pieces, without mixing the vegetables yet.

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Heat a bottom of olive oil in a large pot or casserole and poach the scallion with garlic and leek, and a pinch of salt. When they are transparent, add celery, carrot, cabbage and turnip. Salpimentar, give a good turns and saute a few minutes. Add the chopped tomato and add water to cover the vegetables a couple of fingers.

Cook until the vegetables are tender, watching the liquid level. Crush to get a cream or mash, leaving some more whole piece to give more texture, if desired. Try and correct salt and pepper.

Add the cooked azuki beans - disposing of the seaweed - and the rice. Add water until leaving a soup consistency so that the rice can cook well. Cover and let cook until the rice is ready, leaving a sweet texture.

Add miso at the end, with the fire off, some black pepper and fresh coriander or chopped parsley. Correct the liquid level if necessary, as we like.

With what to accompany the azuki beans with vegetable cream

This stew or stew of azukis and rice is a vegan dish The most complete thing that I like to accompany with some crusty bread or toasted sesame to give it a contrast of textures. I am also in favor of watering the dish with a splash of lemon or lime juice, or a spicy touch. With a natural dessert yogurt or a light and digestive fruit, we will be more than satisfied.

Video: Kabocha Udon Winter Stew. The Vegan Test Kitchen (February 2020).