Aduki Bean Casserole

125 g dried adukibeans
1 medium carrot
Sliced green beans
1 medium onion
1 medium slice pumpkin
10 cm piece sweetpotato
1/2 cup frozen peas
1/2 cup rolled oats
2 tsp paprika
1 tsp dried thyme
1 dessertspoon miso
small amount soy saucefor seasoning

In a medium sized casserole dish dissolve miso with boiling water.
Add Aduki beans (these can befreshly cooked or frozen, however it is best to thaw first if possible).
Stir in rolled oats, paprikaand herbs.
chop vegetables and onion into medium sized dice and add to casserole.

Cover with water and cook in the oven at 160 c 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.Monica has a variety.
*** 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.

additional informations

Recipe group Main
region East asian
submitted by Renato Pichler / renato@vegetarismus.ch

if you try this recipe out we would be very grateful for a photo of the finished dish.
Please send by E-Mail to info@swissveg.ch.
Thank you in advance.

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