This is a wonderful, yet simple, Adzuki Bean dish flavoured with kombu and Shiitake Mushrooms and textured with red or brown rice. My preferred way of serving this dish is with mushroom sauce and some perfect mashed potatoes.
Somewhere between a kitchari and a congee, the rice and adzuki beans are slow cooked for nearly 2 hours. This is a perfect quiet Sunday Afternoon sort of dish. Slow cooking also helps to preserve the taste and health properties of the kombu which should always be simmered and not boiled. It is a recipe that has been a scribbled note sitting in my pile of recipes collected over more than 30 years!
Are you looking for recipes with Adzuki Beans? Then try Red Rice and Adzuki Bean Congee, Adzuki Bean, Barley and Pumpkin Soup with Miso and Parsley, and Adzuki Bean Soup with Parsley.
Adzuki Beans with Red or Brown Rice and Shiitake Mushrooms
0.5 cups adzuki beans, rinsed and soaked in cold water for at least 2 hours (see note below)
10 cm piece kombu
3 dried shiitake mushrooms, broken into pieces
0.75 cups red or brown rice, rinsed and drained
4.5 cups water
Soak the adzuki beans with the kombu for at least 2 hours. Drain.
Add the adzuki beans, rice, kombu, shiitake and rice to a large pan with the water and cook slowly on a low heat for 1.5 – 2 hours.
Add sea salt and white pepper to taste, stir, cover and stand for 5 minutes to allow flavours to develop.
Just recently I have found the source of this recipe. It is adapted from Nourish by Holly Davis.