Aduki Bean Stew

Source: dLife

These traditional dried beans of Japan become a delicious stew with carrots, sweet potatoes, and broccoli.

Nutrition Facts
Makes 4 servings
Amount Per Serving
Calories	226.9
Total Carbs	45.2g
Dietary Fiber	8.8g
Sugars	4.5g
Total Fat	0.7g
Saturated Fat	0.2g
Unsaturated Fat	0.5g
Protein	11.8g
Sodium	377mg
Dietary Exchanges Milk , Starch 2 1/2, Vegetable 1
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 cup Beans, aduki, mature, soak overnight in water
1 fresh leeks, sliced
1 medium carrots, chopped
1 sweet potatoes, cubed
1 Bouillon, chicken, dehydrated, packet
1 tsp tabasco sauce
2 tbsp unsalted tomato paste
1 tbsp Sauce, worcestershire
1 cup fresh broccoli florets
0.25 cup fresh cilantro, chopped
4 tbsp lowfat plain yogurt (optional)

1 Soak beans overnight.
2 Using soaked beans, drain, rinse well, and put in a saucepan. Cover with water and bring to a boil. Reduce heat and simmer, partially covered, for 30 to 35 minutes. When done, the beans should still be somewhat hard.
3 Add all other ingredients except the broccoli and cilantro, and cook for 10 minutes. Next, add the broccoli and cilantro and simmer for about 5 minutes, or until the broccoli is tender.
4 To serve, spoon into bowls and top with a spoonful of natural yogurt, if desired.

Soaking the beans overnight is crucial to this recipe as it greatly reduces the cooking time of the beans.