Today we will learn how to cook a particular legume that comes from the Middle East, and which dates back to 4,000 BC: I'm talking about Azuki Beans, also called "small beans". In oriental cuisine, azuki beans are often cooked in water and sugar, and then mixed with chestnuts: in this way, a sweet bean paste is obtained. I propose them to you in the form of a nourishing and satiating soup.
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Identity Card of the Recipe
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Ingrediants
- 150 g of azuki beans
- 120 g of carrots
- 120 g of zucchini
- 200 g of potatoes
- 10 g of dried mushrooms
- About 1 l of water
- 1 piece of Kombu seaweed
- Optional: 10 g of brewer's yeast flakes
- If necessary: 1 pinch of salt
Materials Needed
- Vegetable peeler
- Chopping board
- Casserole with lid
- Scissors
Preparation
Attention
To prepare this recipe we used green azuki beans, which do not require soaking before cooking. However, there are different types of azuki beans (red, gray, etc.) and some of these may require preliminary soaking. It is therefore recommended to read the cooking suggestions on the label.- Wash the vegetables and dry them with a cloth. Peel the potato and carrot, cut them into strips and then obtain cubes. Remove the ends from the courgettes and obtain cubes.
- Cut the dried mushrooms into very small pieces, using scissors or a knife.
- Combine the fresh vegetables and dried mushrooms cut into pieces in a saucepan, then add the green azuki beans and cover flush with the water (about 1 liter).
- Cut the Kombu seaweed with scissors and add it to the vegetables.
Why add Kombu seaweed?
Kombu seaweed (or Kelp seaweed) is a source of monopodic glutamate, a well-known flavor enhancer, which will make the soup tastier and tastier. The use of Kombu seaweed allows us to greatly reduce the quantity of salt.- Bring the pot to a boil, then lower the heat, cover with the lid and cook gently for 20-30 minutes, until the beans are soft. If the liquid dries out excessively during cooking, add more hot water or hot vegetable broth.
- At the end of cooking, taste the soup and, if necessary, season with salt.
- Serve the bean soup by adding a tablespoon or two of flaky yeast: this particular ingredient will give a very special flavor to the soup, very reminiscent of parmesan cheese.
Alice's comment - PersonalCooker
You can make the same soup with red azuki beans, and you can of course accompany them with other grains. Do you think that in Japan red beans in soup are considered a lucky dish, a bit like our lentils. One more reason to try them, do you think?Nutritional values and Health Comment on the recipe
