Adzuki Bean and Carrot Stew

INGREDIENTS

• 2 tablespoons sesame or olive oil

• 1 large yellow onion, chopped

• Chopped garlic (not in original recipe, but why not?)

• 1/2 teaspoon salt

• 5 (1/2–inch) slices ginger…I slice them thinner and leave them in

• 1 cup adzuki beans, soaked in 2 cups water overnight

• 8-12 cups water (depends on if you want thicker stew vs. brothy soup...I usually do 10-12)

• 4 large carrots, peeled if you want (I don’t) and cut into 3/4–inch slices

• 3 tablespoons tamari or naturally brewed soy sauce

• 2 tablespoons brown rice vinegar

• 1/2 cup minced parsley, for garnish

• *I also add spices…cayenne, cumin, oregano, basil, chili powder…go nuts)

DIRECTIONS

1. Heat oil in a large pot over medium heat. Sauté onion, salt, and ginger slices for a couple of minutes.

2. Drain and rinse the adzuki beans. Add to the pot with the water and bring to a boil. Reduce heat to a simmer, and cook with a cover for 45 minutes. Open the lid and lay carrots on top of beans, cover pot again, and cook for another 20 to 30 minutes, until beans are tender and carrots are soft and cooked down. Or skip this step and just soak the beans for a few hours. Adzuki beans don’t need more than 2, but you can soak them overnight. If you have an instant pot, throw ‘em in dry and pressure cook for 45 minutes and it’ll be perfect.

3.Stir the stew to mix the carrots and adzuki beans. If not thick enough, simmer uncovered until it’s as thick as you like it. Stir in tamari and rice vinegar. Remove ginger slices before serving (or just leave them; delicious), and add a sprinkle of parsley to finish.

I’ve mixed cooked barley and brown rice in this...it’s awesome.