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Re: Aduzi (Azuki)Beans

Hi, I went looking for some recipes and actually found quite a few. Most were
in Japanese cookbooks. 
So here are a few. (I've tried a few of them.) These are from Cooking with
Japanese Foods by Jan & John Belleme.

Azuki Soup

1 cup azuki beans					
5 cups water
1 onion, chopped					
1/2 bay leaf
pinch rosemary (optional)			
1 stalk celery, chopped (optional)
1-1/2 cups chopped carrots or peeled winter squash
1/2 tsp sea salt
1/2 cup minced parsley (optional)
1 tb soy sauce or miso thinned with a little water

Wash beans and combine with water, onion,bay leaf, and rosemary in a pressure
cooker. Bring to pressure, reduce heat, and cook for 50 minutes. 
Reduce pressure, add celery and carrots or squash, salt, and if necessary, a
little more water, and then simmer for 20 minutes. Add parsley (reserving a
little for garnish) and soy sauce or miso. Simmer for 2 minutes more.
If not using a pressure cooker, simmer for 2-1/2 hours, adding more water as
needed. Add celery, carrots and salt when beans are just tender and continue
as above.

Azuki Rice

1/3 cup azuki beans
2 cups uncooked brown rice
3-1/4 cups water
2 pinches sea salt
2 tb toasted sesame seeds and/or miced parsley for garnish

Wash beans combine with 1-1/2 cups water in saucepan and bring to a boil.
Simmer, uncovered, for 10-15 minutes, then cool to luke warm. Wash rice and
place in a pressure cooker. Drain beans and add water to bean liquid to equal
3-1/4 cups. Add beans and water to rice, along with salt. Bring to pressure,
reduce heat, and cook for 50 minutes to 1 hour. Lower p[ressure. Remove cover,
toss, and garnish with parsley and/or sesame seeds. 

Variation: substitute 1/2 cup barley or 1/2 cup sweet brown rice for 1/2 cup
of the rice.

Jan Bennicoff