This is another of my favourite recipes by my favourite vegetarian author Sarah Brown.
4 oz (110g) aduki beans
2 oz (50g) wheat grain or rice
2 pints (1.1 litres) water for soaking
2 pints (1.1 litres) water for boiling
1 tblspn oil
1 onion, finely chopped
8 oz (225g) carrots, diced
1-2 tbspns soy sauce
2 tblspns tomato puree
1 teaspn mixed herbs
1/2 pint (275 ml) aduki bean stock
salt & freshly ground pepper
1 lb (450g) potatoes, peeled
1 oz (25g) butter (or substitute)
Pre-heat oven to gas mark 4, 350 F (180 C )
Wash aduki beans with the grain or rice, then steep in boiling water for an hour.
Drain and cook (in separate water) for 50 mins until soft. Drain, reserving the stock.
Heat oil in saucepan, fry onion for 5 mins.
Add the carrots, cook for 2-3 mins.
Add the cooked beans and grains.
Mix the soy sauce, tomato puree and herbs with the stock.
Pour over the bean and veg mixture. Bring to boil and simmer 20-30 mins.
Add a little more liquid if necessary so final mixture is moist.
Transfer to a greased 3 pint (1.5 litre) casserole dish.
Boil the potatoes. mash them with butter (or spread) Season. Spread over the beans and veg.
Bake for 35-40 mins until the potato is crisp and brown.
The Chinese call aduki beans 'red dragons' as they are so full of goodness. The cooking liquid is thought to be a tonic for the kidneys. Serve with a green veg and a tomato or mushroom sauce.