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Spicy Adzuki Bean Stew With Spinach

A home-style Spicy Adzuki Bean Stew With Spinach made with Dry Adzuki Beans, Water, Canola Oil, Yellow Onion, and Garlic. It takes about 2 hr and serves 4. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1/2 cup
• 4 cup
• 1 tbsp
• 1
• 5
• 1 lb
• 1 cup
• 4
• 2 tbsp
• 2 cup
• 1/4 cup

Method (preview)

1. 1

   Sort through the beans for stones, which should be discarded.

2. 2

   Rinse the beans and place them in a large pot with the water, partially cover with a lid, and bring to a simmer.

3. 3

   Heat the oil in a large wok or saute pan.

4. 4

   Add the onion, garlic and cook over high heat for 3 to 4 minutes.

5. 5

   Stir in the sweet potatoes and carrots.

6. 6

   Continue to cook over high heat for 5 minutes, stirring frequently.

7. 7

   Remove from the heat and add to the pot of beans.

8. 8

   Stir in the ginger, cover with the lid and continue to simmer for a total of 40 minutes, until the beans, carrots and potatoes are soft.

9. 9

   Midway, after about 20 minutes you can add tamari soy and pepper; taste to see if there is enough ginger.

10. 10

    It should be very spicy.

11. 11

    The strength of ginger varies depending on its freshness.

12. 12

    Add more if needed.

13. 13

    Just before serving, while the rice is standing, add two handfuls of spinach leaves and simmer; when wilted but still bright green, turn off the burner and add the coconut milk.

14. 14

    Stir to heat through. Serve with the rice in a wide shallow bowl. Pass the condiments.

15. 15

    They are quick to cook and the easiest of all beans to digest.