Aduki beans, which are central to this dish, have a taste and texture quite unlike any other bean. They are sweet & nutty all at once. Originally from China, and they are now very popular in Japan, where they are sometimes called the "King of Beans". Another Chinese name for aduki is "red dragon", whence this dish gets the name. It has a sumptuous flavour. Eat your heart out shepherds!
Ingredients
- 110 g aduki beans soaked overnight
- 1 tablespoon oil
- 1 onion peeled & finely chopped
- 225 g carrots, diced
- 2 tablespoons soy sauce
- 2 tablespoons tomato puree
- 1 teaspoon mixed herbs
- salt & pepper
- 450 g potatoes, peeled
- 25 g margarine
Instructions
- Drain the soaked aduki beans then simmer in 2 pints water for 50 minutes, or pressure cook for 15 mins. Drain, reserving the stock.
- Take a large pan, fry the onion for 5 minutes in the oil, add the carrots
- and cook for a further 3 mins then add the cooked beans. Mix
- the soy sauce to the tomato puree and herbs with the reserved stock.
- Pour this over the bean and vegetable mixture.
- Simmer for 20 minutes so that the flavours are well blended. Season
- to taste. Meanwhile steam the potatoes and mash them with the margarine.
- Put the bean mixture into a casserole dish, spread the mashed potatoes
- on top, and bake in an oven until the potato is crisp and brown
Notes
Use 1 drained tin of aduki beans instead of dried ones if you're in a rush!
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