Ingredients
1 cup dried adzuki beans
1 tsp olive oil
1 medium onion, chopped
2 granny smith apples, cored and chopped (not pe
1 medium green bell pepper, seeded & chopped
1 bay leaf
1/4 tsp basil
1/2 tsp sea salt
1/2 tsp tamari soy sauce (more or less)
Directions
Soak dried adzuki beans in 3 cups cold water for 24 hours OR, in an
emergency, use 3 cups boiled water for at least 2 hours.
Drain beans completely and boil for 45 minutes in 2 cups fresh water
or until tender.
Saute chopped onion in 1 ts olive oil 1 minute. Add bell pepper,
saute 1 minute. Add apple and saute until onions are transluscent.
Drain beans and mix in vegetables. Season with basil, sea salt and
soy sauce. Oil a small casserole dish and pour in mixture. Embed bay
leaf into top of beans and bake at 375øF. for 45 minutes.
Serve with rice and a little salad for a delicious and healthy meal!
Tastes even better the next day!
Servings: 4 servings
Peter's Adzuki Bean Casserole Recipe brought to you by Recipe Ideas
Categories: Bean; Casserole; Main Dish
The History of Recipes
It is quite possible to track the history of transcribed cooking instructions way back into the distant past, in fact as far back as the Egyptians, and maybe even further. Having said that, sadly, these old cook books were just simple hieroglyphic instructions for preparing food.
Progressing into The time of the romans around 25BC a man called Apicius assembled a few documents showing how to cook the recipes cooked by his fellow Romans. In his works, Apicius tells us how the meals were divided into hors d`oeuvre, main meal and desserts, something that is very familiar to us today. Aspicius also recounts how the Roman cooks made use of a wide range of herbs, including a few that will be familiar to modern cooks like bay, rue and parsley. During the following few centuries, the powerful families of the West strove to offer the best banquets, and consequentially chefs and their collection of recipes became highly prized. Even so, it wasn`t until the 19th century the formal cooking and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to assembling, verifying, and publishing recipes to allow everyone to enjoy them. By the advent of the 1900s, recipe books are greatly in demand due to better eduction, leisure time and disposable income. |
We hope you enjoy this Peter's Adzuki Bean Casserole recipe.
