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Pronounced azuki bean [ah-ZOO-kee; AH-zoo-kee] Aduki beans are regarded as the king of beans in Japan and are prized for their health-giving properties: reputedly benefiting the liver and the kidneys. In Japan and China aduki beans are often cooked, puréed and mixed with sugar to make a chocolate tasting paste which is used to fill cakes and desserts. Serves 4 Ingredients · 200g aduki beans · 1 wheat free vegetable stock cube · 1 onion, peeled and finely chopped · 2 carrots, trimmed, peeled and thickly sliced · 1 leek, washed, trimmed and finely sliced · half a butternut squash, peeled, halved, deseeded and cut into chunky pieces · half teaspoon ground cumin · half teaspoon turmeric powder · 250g curly kale · 4 tablespoons chopped fresh chervil Method 1. Pre-soak the beans for 10-12 hours or overnight in cold water. Drain the beans and rinse well. Place in a saucepan of water and bring to the boil. Boil hard for 15 minutes to remove toxins. Drain and rinse well. 2. Return the beans to the pan with a liter of fresh cold water. Add the stock cube and bring to the boil. Lower the heat and simmer for 10 minutes. Add the vegetables, cumin and turmeric and simmer for a further 10-15 minutes. 3. Add the kale and cook for a few minutes until just tender. Sprinkle with chervil and serve with Millet Mash and Onion Gravy.
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