Azuki Bean Dip

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Maybe as a sandwich spread?

 

 

* Exported from MasterCook *

 

Azuki Bean Dip

 

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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1 cup dried azuki beans

1/2 cup reserved bean stock -- (1/2 to 1)

1 teaspoon Sichuan pepper -- (heaping) roasted and ground

1 scallion -- white and green parts, coarsely chopped

4 teaspoons brown rice vinegar or rice wine vinegar

4 teaspoons soy sauce

1 teaspoon sesame oil

1 teaspoon grated fresh ginger

2 teaspoons minced cilantro

salt -- to taste

 

Intriguing Chinese seasonings and the subtle sweetness of azuki beans make this

a perfect dip for sweet and mild-flavored vegetables, such as sugar snap peas,

carrots, and celery. Sichuan pepper provides a sweet and spicy flavor with an

almost floral scent.

 

Sort through, rinse, soak, and cook the beans by your preferred method until

they're very soft (see Chapter 7). Drain, reserving 1 cup of the stock.

 

In a food processor, puree the beans, 1/2 cup of the stock, Sichuan pepper,

scallions, vinegar, soy sauce, oil, ginger, and cilantro until completely

smooth. Add more stock if the mixture is too firm. Season with salt. Serve

chilled or at room temperature.

 

Yields 2 cups

 

Source:

" The Bean Harvest Cookbook, Ashley Miller "

Copyright:

" 1997 Ashley Miller "

Yield:

" 2 cups "

 

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Per Serving (excluding unknown items): 58 Calories; 5g Fat (68.8% calories from

fat); 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1374mg

Sodium. Exchanges: 1/2 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0