Adzuki Beans
Why I Love This Recipe
Adzuki known for its small bean first came from Japan around 4000 BC.
It's grown through out East Asia and the Himalayas.
The beans have a source of protein, magnesium, potassium, zinc and folic acid.
Ingredients You'll Need
8 cups water
1 pound adzuki beans
2 vegetable bouillon cubes
1 onion chopped
4 garlic cloves minced
dash of olive oil
1 red bell pepper diced
2 medium carrots diced
1 sprig of fresh thyme
salt and pepper to taste
Directions
Boil beans, add bullion cubes then simmer for 2 hours. Sauté onions, bell pepper and garlic and add to beans and cook for 30 minutes. Add salt and pepper to taste. Lastly add carrots and ginger and cook 15 minutes.
