Adzuki Bean Bake Recipe

Ingredients for Adzuki Bean Bake

• Olive Oil
• Onion
• Garlic Cloves
• 1 cup diced butternut squash
• 1 cup diced carrots
• Celery Rib
• 2 cups just-boiled water
• Vegetable Bouillon
• 1 (15-ounce) can adzuki beans, rinsed and drained
• 1 cup sliced leeks
• Cornstarch
• Cold Water
• 1 medium sweet potato, peeled and thinly sliced

How to Make Adzuki Bean Bake

1. Heat 1 tablespoon of olive oil in a large saucepan with 1/4 cup of water. Gently sauté 1 medium onion and 2 cloves garlic, minced, for 3 minutes, stirring occasionally.
2. Add 1 cup diced butternut squash, 1 cup diced carrots, and 1 cup diced celery. Cook with the onion and garlic for 2 minutes, stirring regularly.
3. Pour 2 cups of just-boiled water over the vegetable mixture and stir in 1 teaspoon of vegetable bouillon powder.
4. Bring to a boil, then reduce heat and simmer for 10 minutes.
5. Preheat oven to 390°F (199°C).
6. Stir in 1 cup sliced leeks and 1 (15-ounce) can of adzuki beans, rinsed and drained, into the vegetable mixture.
7. Return to a simmer and cook for 5 minutes, stirring occasionally.
8. In a small bowl, whisk together 1 tablespoon of cornstarch or arrowroot powder with 2 tablespoons of cold water until smooth. Add to the vegetable mixture and cook for about 1 minute, or until the sauce has thickened to your desired consistency, stirring constantly.
9. Remove from heat and transfer to a 3 3/4-cup ovenproof dish.
10. Arrange 1 medium sweet potato, peeled and thinly sliced, on top of the bean and vegetable mixture.
11. Brush the sweet potato slices with 1 teaspoon of olive oil.
12. Bake for 25-35 minutes, or until the sweet potato is tender and slightly browned, depending on your preference for crispness.