Best Somalian Adzuki Beans Recipes

SOMALIAN ADZUKI BEANS

Steps:

• Soak beans overnight with enough water to cover an inch or 2 over the beans.
• Drain beans and add 2 cups of water and beans to a large saucepan.
• Bring to a boil then turn down to low heat. Simmer on low for 25 minutes, stirring occasionally.
• After the 25 minutes, the water should be absorbed. Add butter and cream.
• Stir well and keep on low. Cook 10 more minutes, stirring often.
• In the last 2 minutes, stir in nutmeg and sugar then serve.

ADZUKI BEANS AND RICE

Steps:

• In a medium sized non-stick pot, heat the olive oil and brown the onions and garlic. Add pepper flakes, allow them to heat till aromatic. Add chopped sausage, fry until oils come out.
• Add adzuki beans to pot, stir well to blend flavours then add stock cube, onion powder and peppers. Stir for a minute or two, then add in hot water.
• When mixture comes to the boil, add in brown rice. You can adjust the amount of water at this point if it appears too dry.
• Reduce heat, allow to cook slowly with the lid half off the pot. Once rice is half cooked, then you can stir. If you stir too soon, the rice with become mushy! It should be done after 20 minutes or so, depending on the type of rice and stove you have.
• Serve warm, topped with chopped scallions, or spring onions if you like, and a scoop of sour cream will go well with this too. Delicious!

SWEET AND SOUR ADZUKI BEANS

Steps:

• Heat the oil (or butter) slightly in a 4-6 quart heavy saucepan.
• Add onion, and grate in garlic and ginger.
• Sauté on medium heat, stirring occasionally, until caramelized.
• Stir in tomato paste and cook for about 2 minutes, stirring often.
• Stir in garam masala and turmeric.
• Stir in sake, deglazing the saucepan.
• Stir in maple syrup and raisins.
• Stir in adzukis, let them take in the flavours for about 3 minutes, stirring often.
• Stir in water and simmer for 1 hour, stirring occasionally.
• Add water, if needed while simmering, maintaining about 1 cup of water in saucepan at all times.
• Stir in apple cider vinegar, peppers and sea salt to taste.
• Simmer 30 minutes more or until adzukis are cooked through (add water if needed).
• Serve over white or brown rice.
• Garnish with fresh cilantro, and drizzle with sesame oil, if desired.

ADZUKI/ADUKI RED BEAN PASTE

Steps:

• Measure out about 1 dry cup of dried adzuki beans. You will probably have leftover, adzuki beans definitely multiply when cooked. Soak the beans overnight.
• Next day, bring about 4-5 cups of water to a boil, then let the beans simmer for 35-40 minutes or until soft, with the pot lid loosely covered.
• Drain the beans, and measure out 2 cups now that they're cooked. (Save the leftover beans for veggie burger or roasting purposes, or other adzuki confections!).
• Put the cooked beans and 1 1/2 cups of sugar plus a little water into a food processor and puree it until there are almost no more bean pieces left.
• Pour the paste into a colander fitted over a large bowl, and let strain overnight (at least 6-8 hours.).
• When it's all done straining the next day, there should be a lot of liquid in the bottom of the bowl and the paste inside the colander should be nice and thick. It's ready for use now! It can be refridgerated for up to a week, then frozen for a few months for future use.