Week 37--Adzuki Beans

I am ashamed and sad to admit that I haven't made it to the farmers market in over two months.  I really miss my Saturday routine and great produce I bring home every visit.   It hasn't been intentional at all.  During the Summer months we just seemed to have lots of things going on in the weekends that took priority.  But September proves to be another very busy month.  So here I am again featuring a non-produce item but one that I know will fascinate many.  

Adzuki beans are a very recent (and awesome!) discovery for me.  You may know them as the main ingredient in the popular "red bean paste" that fills many Asian delicacies.  In fact, this little red bean has been around since the early 4000BC!  Adzuki beans are widely consumed all throughout Asia, including Japan, Korea, and India and the U.S. has recently been increasing its demand for them as well.  Not surprisingly since these beans are a good source of iron, magnesium, potassium, zinc, and folic acid. 

I cook Adzuki beans the same way I would any dry beans:  soak them overnight, boil them for about 40 minutes until tender, season with salt and then add them to my favorite recipes. But recently while browsing the Costco isles I came across a sprouted bean trio which contains a mix of sprouted adzuki beans, mung beans and lentils.  I decided to give this trio a try and I was pleasantly surprised.

This week I prepare for you Stuffed Yams with Sprouted Beans.  Here is what you will need:

Ingredients (Remember to use organic whenever possible)

4 medium to large sized yams

1 cup chopped bell pepper (I used a mix of yellow, orange, and red)

8 scallions, chopped

4 garlic cloves, minced

1/4 cup beer

1.5 cups Organic Sprouted Bean Trio

1/2 cup chopped cilantro

3 cups vegetable broth

1TB Chinese Seasoning

1TB Curry Powder

1tsp cumin 

1TB Olive Oil

salt and pepper to taste

Nutritional yeast for sprinkling (optional)

Directions

1. Preheat oven to 375 degrees.  

2. Puncture yams and bake in pre-heated oven for approximately 40 minutes or until tender

3. In a medium saucepan heat oil and saute bell peppers and scallions until tender.  

4. Add spices and stir until mixture is fragrant. Add garlic and cook an additional minute.  Add beer and cover. Cook for about 5 minutes.

5. Add vegetable broth and bring to boil.  Add bean trio, reduce heat and cover.  Cook until most of the water is absorbed.

6. Once yams are tender remove them from oven.  Allow them to cool for about 5 minutes.  Cut in half and scoop out the filling leaving about 1/8 inch border all around the skin.  Chop filling.  

7.  Add cilantro and filling to bean mixture and stir.  Cover and cook for another 5 to 10 minutes or until all liquid is absorbed.  Remove from heat.  Taste and add salt and pepper as needed.

8.  Stuff yams with bean mixture and sprinkle with nutritional yeast.  Bake uncovered for about 20 minutes.

9. Remove from oven, let cool and enjoy!