BAKED ADZUKI BEANS WITH EGGPLANT AND TOMATOES
This isn't quite a stew, a chili, or a ratouille, yet it reminds me a bit of each. You'll just have to try it for yourself and see what you think. Whatever you want to call it, we call it tasty. Can be served as a side dish as well, but we like it on it's own accompanied by a nice loaf of a crusty bread. Plan ahead, the preparation time does not include three hour soaking time for the beans.
Provided by FlemishMinx
Categories Cheese
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Pick over and discard any damaged beans or stones; rinse the beans, then place in a sauce pan adding plenty of water to cover; soak for a minimum of three hours (can be all day).
- Drain the beans and return to the sauce pan with enough water to cover by 2 inches.
- Add the bouquet garni and bring water to the boil; reduce heat and simmer uncovered until the beans are tender (20 to 40 minutes); drain and set aside, discarding the bouquet garni.
- Place the eggplant cubes in a colander and sprinkle with kosher or sea salt; let drain for 30 minutes, then rinse and pat dry with paper towels (this step can be done while the beans are boiling).
- Pre-heat oven to 375°F.
- In a large frying pan over medium heat, heat 4 TBS of the olive oil then add the eggplant and saute until lightly browned on all sides (5 to 10 minutes).
- When the eggplant has browned, transfer to a large baking dish (I use an oval 35 cm X 24 cm).
- In the same frying pan, heat the remaining 2 TBS olive oil and saute the onion until it begins to soften but not brown (about 5 minutes).
- Add in the garlic and continue to saute 1 minute.
- Add the tomatoes, stock, allspice, red pepper flakes, and salt and pepper to taste; simmer slowly for 5 minutes, then transfer the mixture to the baking dish.
- Add the beans and the basil to the baking dish, and mix everything well.
- Sprinkle with the parmesan cheese and bake until golden, about 20 minutes.
- Serve immediately.
Nutrition Facts : Calories 344.9, Fat 17.1, SaturatedFat 3.6, Cholesterol 8.5, Sodium 195.1, Carbohydrate 38, Fiber 11.7, Sugar 7.8, Protein 13.6
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