Sequestration Meal #411
My neighbor bought adzuki beans, decided she did not like them, and gave me half a bag of them. I'd never cooked with them so I went looking for a recipe and landed on this adzuki bean curry at Moon and Spoon and Yum. I served it with basmati rice, cilantro, and some lime wedges.
This was good, but my adzuki beans, in spite of being soaked for hours on end, took probably 3 hours to cook, so on the night I planned to have it I ate banana bread for dinner because I'd also made that for my breakfasts for the week. I made the curry the next day with the finally-cooked beans.
I think curry is the wrong name for this, because there is no curry in it. But as a creamy, spicy bean dish that goes with rice, it does its job admirably. I wouldn't make it again, probably, because I prefer lentil curries, but I'm really glad I gave it a shot.
I like adzuki beans, but I am lucky that I can get them tinned so I don't have to worry about cooking from scratch in a time crunch. Though one day I want to make my own Japanese red bean paste, which I will need to make starting from dried beans I believe.
ReplyDeleteI think generally you'll be safe if you just start cooking your beans the day before you want to eat them!
DeleteI totally understand what you are saying! I've had beans that have done that before, too. They seem so tough and like they aren't done eventho they were well beyond cooked.
DeleteI think your dish looks terrific! Totally up my alley!
Beans and rice are stereotypical for a reason!
Delete