Adzuki Bean Casserole

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Nutritional Info

Servings Per Recipe: 4
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

View full nutritional breakdown of Adzuki Bean Casserole calories by ingredient

Introduction

Adapted from a recipe I found on the internet Adapted from a recipe I found on the internet

Minutes to Prepare: 20

Minutes to Cook: 75

Number of Servings: 4

Ingredients

2 tsp Paprika

1 tsp Thyme

1/2 cup rolled oats

1 medium carrot, diced

150g Frozen green beans

1 medium onion, diced

1/2 cup frozen peas

250g butternut pumpkin (measured raw), diced

1 tablespoon miso

1 teaspoon soy sauce

125g dried adzuki beans

2 cups water

canola oil spray

Directions

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.