Adzuki Bean Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tsp Paprika1 tsp Thyme1/2 cup rolled oats1 medium carrot, diced150g Frozen green beans1 medium onion, diced1/2 cup frozen peas250g butternut pumpkin (measured raw), diced1 tablespoon miso1 teaspoon soy sauce125g dried adzuki beans2 cups watercanola oil spray
1. Soak beans (overnight or several hours), drain and cook in fresh water until tender, about 45 minutes (use a pressure cooker to speed things up, about 15 minutes)
2. Spray a cast iron casserole dish with oil spray and fry the onion, leek and carrot until the onion is translucent. Add the pumpkin and fry for another two-three minutes.
3. Add all remaining ingredients and put the lid on. Bake at 180 degrees celcius for 30 minutes or so, until done enough for you. Could probably also be done in crockpot.
Serve on baked potatoes, or with rice or steamed quinoa. Zucchini grated and fried with lemon zest and capers makes a nice side, or silverbeet steamed with lemon.
Service size is about 1.5 cups.
Number of Servings: 4
Recipe submitted by SparkPeople user PHRASER.
2. Spray a cast iron casserole dish with oil spray and fry the onion, leek and carrot until the onion is translucent. Add the pumpkin and fry for another two-three minutes.
3. Add all remaining ingredients and put the lid on. Bake at 180 degrees celcius for 30 minutes or so, until done enough for you. Could probably also be done in crockpot.
Serve on baked potatoes, or with rice or steamed quinoa. Zucchini grated and fried with lemon zest and capers makes a nice side, or silverbeet steamed with lemon.
Service size is about 1.5 cups.
Number of Servings: 4
Recipe submitted by SparkPeople user PHRASER.
Nutritional Info Amount Per Serving
- Calories: 235.3
- Total Fat: 2.3 g
- Cholesterol: 0.0 mg
- Sodium: 365.5 mg
- Total Carbs: 43.9 g
- Dietary Fiber: 10.3 g
- Protein: 11.5 g
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