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The Communicator - February 2005

Clintonville Community Market carries amazing adzuki

beans in the bulk section, along with almost 20 other

varieties of dried beans. If you have any questions,

please don't hesitate to ask Bulk Director Steve Wolfson

for some help. Another great resource you will find

helpful when cooking with dried beans is

www.vegparadise.com, a Los Angeles-based vegetarian

web magazine. They provide an easy to follow beans

cooking chart and instructions for many common

varieties of dried beans. Thanks to Del Sroufe of Del's

Bread and Home Cookin for the resources he provided

for this article, along with the yummy adzuki bean soup

recipe. Visit Del on the web at www.delsbread.com.

(Endnotes)

Michigan Bean Commission

annecollins.com

adzuki.com

foodreference.com

(The Amazing Adzuki Bean continued)

RECIPE OF THE MONTH

Adzuki Bean

Soup

3 cups dry adzuki beans

2 tablespoons cumin

1 teaspoon white pepper

1 tablespoon olive oil

2 carrots, diced

2 tablespoons ginger, freshly grated

3 cloves garlic, minced

1 large sweet onion, diced

Juice of 1 lime

3 tablespoons cilantro, roughly chopped

1. Soak adzuki beans overnight in a large pot of cold wa-

ter. Drain.

2. Add 2 quarts of cold water to the beans in the pot and

bring the water to a boil. Drain the beans, then add 2

quarts of fresh cold water. Simmer for 30 minutes, then

add the cumin and white pepper.

3. In a frying pan, add the olive oil and sauté the carrots,

ginger, garlic and onion until tender. Add these ingredi-

ents to the beans, then cover and simmer for 30 minutes

or until the beans are cooked through.

4. During the last 15 minutes, add salt to taste

(otherwise the beans will become hardened.)

5. Just before serving, add the lime juice and

sprinkle on the cilantro.

Thanks to Del Sroufe of Del's Bread and Home Cookin for

providing this amazing recipe. Del says that adzuki beans offer

quick cooking time and have a flavor similar to black-eyed peas-

"They're yummy and make a soup with a creamy, flavorful texture."

Visit Del on the web at www.delsbread.com.