VEGAN ADZUKI BEAN STEW (works well in the pressure cooker too)

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VEGAN ADZUKI BEAN STEW

 

(Yield: 4 - 6 Servings)

1 cup Dried adzuki beans, soaked

1 Bay leaf

4 c Water

2 cup Peeled, seeded & diced acorn or butternut squash

 

1 Carrot, cubed or sliced

1/2 tsp. Dried thyme

1 tsp. Dried savory or another another favorite herb

2 - 4 Tbls. Miso

 

Drain the beans and place in a pan with bay leaf and

water. Cook over medium heat for about 40 minutes,

until almost tender, adding a little more water if

necessary. Add the squash, carrot, thyme and savory.

Continue to simmer for about 20 minutes until

everything is tender, stirring occasionally. The stew

should have a slightly dry consistency. Remove the pan

from the heat and stir in the miso. Serve at once over

rice or millet.

 

 

 

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