Aduki Bean Casserole

Nutritional Information

Aduki Beans are tiny, round and maroon red with a soft, sweet nutty flavour and creamy texture.
They are low in fat, high in carbohydrate, contain fibre, iron, phosphorus and vitamin B1.

Ingredients & Instructions

125grams dried aduki beans , 1 medium carrot , Sliced green beans , 1 medium onion , 1 medium slice of pumpkin , 10cm piece sweet potato , 1/2 cup frozen peas , 1/2 cup rolled oats 2 teaspoons paprika , 1 teaspoon dried thyme , 1 dessertspoon miso ,
small amount soy sauce for seasoning

In a medium sized casserole dish dissolve miso with boiling water. Add Aduki beans (these can be
freshly cooked or frozen, however it is best to thaw first if possible). Stir in rolled oats, paprika
and herbs. Chop vegetables and onion into medium sized dice and add to casserole. Cover with water and cook in the oven at 160c for 1 3/4hours. Stir a couple of times during cooking and taste to adjust seasoning. It may need thickening before serving (use a small amount of cornflour, mixing in water first.)
This is wonderful served with jacket or baked potatoes.

This recipe is an ideal quantity for 2.
Any vegetables that are in season may be used - remember fresh is best! And adjust seasoning to
your taste.
*** Miso is a rich paste made from fermented soya beans.
*** There are a number of soy sauce varieties on the market, Japanese soy sauce is known as
Shoyu.
For bean casseroles I use a Chinese thick soy sauce it does contain salt but no MSG.