BAKED ADZUKI BEANS WITH EGGPLANT AND TOMATOES
This isn't quite a stew, a chili, or a ratouille, yet it reminds me a bit of each. You'll just have to try it for yourself and see what you think. Whatever you want to call it, we call it tasty. Can be served as a side dish as well, but we like it on it's own accompanied by a nice loaf of a crusty bread. Plan ahead, the preparation time does not include three hour soaking time for the beans.
Provided by FlemishMinx
Categories Cheese
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Pick over and discard any damaged beans or stones; rinse the beans, then place in a sauce pan adding plenty of water to cover; soak for a minimum of three hours (can be all day).
- Drain the beans and return to the sauce pan with enough water to cover by 2 inches.
- Add the bouquet garni and bring water to the boil; reduce heat and simmer uncovered until the beans are tender (20 to 40 minutes); drain and set aside, discarding the bouquet garni.
- Place the eggplant cubes in a colander and sprinkle with kosher or sea salt; let drain for 30 minutes, then rinse and pat dry with paper towels (this step can be done while the beans are boiling).
- Pre-heat oven to 375°F.
- In a large frying pan over medium heat, heat 4 TBS of the olive oil then add the eggplant and saute until lightly browned on all sides (5 to 10 minutes).
- When the eggplant has browned, transfer to a large baking dish (I use an oval 35 cm X 24 cm).
- In the same frying pan, heat the remaining 2 TBS olive oil and saute the onion until it begins to soften but not brown (about 5 minutes).
- Add in the garlic and continue to saute 1 minute.
- Add the tomatoes, stock, allspice, red pepper flakes, and salt and pepper to taste; simmer slowly for 5 minutes, then transfer the mixture to the baking dish.
- Add the beans and the basil to the baking dish, and mix everything well.
- Sprinkle with the parmesan cheese and bake until golden, about 20 minutes.
- Serve immediately.
Nutrition Facts : Calories 344.9, Fat 17.1, SaturatedFat 3.6, Cholesterol 8.5, Sodium 195.1, Carbohydrate 38, Fiber 11.7, Sugar 7.8, Protein 13.6
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Grace Siakapwaye
[email protected]I've made this dish several times and it's always a hit. It's a great way to get your daily dose of vegetables.
Lawrence
[email protected]This is a great recipe for a healthy and flavorful meal. I love that it's all made in one pan.
Kenda Workman
[email protected]I'm not a big fan of eggplant, but I really enjoyed this dish. The eggplant was cooked perfectly and the flavors were amazing.
Sahana Khatun
[email protected]This recipe is a great way to use up leftover eggplant and tomatoes. It's also a great way to get your kids to eat their vegetables.
Adhora rinku Debnath
[email protected]I made this dish for a potluck and it was a huge hit! Everyone loved it and asked for the recipe.
Ariya Polk
[email protected]This is one of my favorite recipes! I love the combination of eggplant, tomatoes, and adzuki beans. It's so flavorful and satisfying.
Aya khan Afghan
[email protected]Overall, I thought this was a great recipe. It was easy to make and the flavors were amazing. I will definitely be making it again.
joseph underwood
[email protected]I found that the eggplant took a bit longer to cook than the recipe stated. I had to cook it for an extra 10 minutes or so.
Younos Vai
[email protected]This dish was a bit too spicy for my taste, but I think that's because I used a hot chili pepper. Next time I'll use a milder pepper or maybe even omit it altogether.
Jerome Pannel
[email protected]I've never cooked with adzuki beans before but this recipe made it easy. The beans were so creamy and delicious. I will definitely be using them in more recipes.
Qamar Bhalli
[email protected]This is a great recipe for a quick and easy weeknight meal. I love that it's all made in one pan. The eggplant and tomatoes are so flavorful and the adzuki beans add a nice protein boost.
Md:Zahid Islam
[email protected]Absolutely delicious! I made this dish last night and it was a hit with my family. The eggplant was perfectly tender and the tomatoes added a nice sweetness. I will definitely be making this again.