Miso-Adzuki Stew

1. 1

   Soak adzuki beans in 4 cups cold water 5 hours, or overnight.

2. 2

   Drain, and reserve soaking liquid.

3. 3

   Coat large saucepan or Dutch oven with cooking spray, and heat over medium-low heat.

4. 4

   Add white parts of green onions, sprinkle with salt, and cover.

5. 5

   Cook 5 to 7 minutes, or until onions are soft.

6. 6

   Add shiitake mushrooms and adzuki beans.

7. 7

   Add enough water to soaking liquid to make 4 cups, and stir into bean mixture.

8. 8

   Cover, and bring to a boil.

9. 9

   Reduce heat to medium-low, and simmer 45 minutes, or until beans are beginning to be tender, adding a little water if necessary.

10. 10

    Fold in potatoes, cover, and cook 15 minutes more, or until potatoes are tender and beans are soft, but not mushy.

11. 11

    Ladle 1 cup broth from bean mixture into measuring cup.

12. 12

    Stir in miso paste with fork until dissolved.

13. 13

    Stir miso mixture into bean mixture, and simmer 2 to 3 minutes more, or until heated through.

14. 14

    Sprinkle with chopped green parts of green onions before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.