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adzuki beans carrot orange sweet potato chicken bouillon cube Tabasco sauce tomato paste Worcestershire sauce broccoli floret cilantro leaf low-fat plain yogurt
Viewed: 62 - Published at: 3 years agoIngredients
- 1 cup dried adzuki beans, soaked overnight in water
- 1 leek, sliced
- 1 carrot, chopped
- 1 orange sweet potato, cubed
- 1 chicken bouillon cube, crumbled
- 1 teaspoon Tabasco sauce
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 cup small broccoli floret
- 1/4 cup chopped cilantro leaf
- 4 tablespoons low-fat plain yogurt (optional)
Method
- Rinse the beans after draining them from the soaking water then put them in a saucepan. Cover with water and then bring to a boil. Reduce the heat and then simmer, partially covered, for 30 to 35 minutes. When you're done, the beans should still be somewhat hard.
- Add all of the other ingredients except for the broccoli and cilantro and cook for 10 minutes. Next, add the broccoli and cilantro and then simmer for about 5 minutes, or until the broccoli is tender.
- To serve, spoon into bowls topped with a spoonful of natural yogurt, if desired.
- Soaking the beans overnight is crucial to this recipe as it greatly shortens the cooking time of the beans.
