Servings: 8-10 – 1 c. servings
2 c adzuki beans, soaked overnight and rinsed
10 c vegetable stock, preferably homemade
1 – 3” strip Kombu
3 Tbs coconut oil
1 large onion, cut into medium dice
2 tsp sea salt
2” ginger, peeled and diced
3 garlic cloves, peeled and diced
2-3 Tbs garam masala, or more to taste – see recipe below
zest of 1 lime
juice of 2 limes
1 cup + 2 Tbs cilantro, roughly chopped
1 cup coconut milk (optional)
- Combine beans, vegetable stock, and kombu in a large pot. Bring to a boil, lower to simmer. Cook 1 hour.
- In a large sauté pan, warm coconut oil. Add onions and sea salt, sauté slowly until browned and beginning to caramelize.
- Add ginger, garlic, and garam masala. Saute another 5 minutes until garlic and spice mixture is fragrant.
- Add onion mixture to beans and continue to simmer until beans are tender, about 1 more hour.
- When beans are tender, puree half the bean, onion, and stock in a blender until smooth. Add lime zest, lime juice, and 1 cup of cilantro. Blend until cilantro is combined.
- Pour puree into reserved beans and stock. Add coconut milk (if using) and stir to fully combine.
- Taste and adjust seasonings as necessary.
- Serve immediately, garnishing with remaining 2 Tbs of cilantro and/or fresh edible flowers.
By Elizabeth Roberts
Yield: ~ 1/3 cup
1 Tbs cumin seed
1 Tbs coriander seed
½ Tbs cardamom
½ Tbs yellow mustard seed
½ Tbs black peppercorns
½ tsp whole cloves
1 Tbs turmeric seeds
1. Combine all ingredients in a small sauté pan. Heat over medium heat until spices become fragrant and lightly toasted – do not walk away while toasting they will burn quickly.
2. Remove to dish to cool.
3. When cool, use a spice grinder to grind spices to a fine powder.
TIP: Buy your spices fresh from a spice shop. It’s less expensive than buying those bottles at the grocery store and you’re assured of fresh spices and you can buy in small or large quantities.