Aduki Bean & Sweet Potato Hotpot
(Serves 6)
- 250g dried aduki beans (soaked over night)*
- 500g onions
- 500g sweet potatoes
- 350g carrots
- Olive oil
- 2 Cloves gloves
- 3cm root ginger
- 1 tin chopped tomatoes
- 1 small tin tomato puree
- Vegetable bouillon or stock cube*
- Tamari*
- Fresh coriander
Rinse beans & put in large pan with plenty of water. Boil rapidly for 10 mins. then simmer / slow boil for about an hour until beans are soft. Drain and rinse.
Meantime: peel & chop the onions, carrots & yams into 1cm cubes then fry gently in enough olive oil to cover the base of a large frying pan.
Whilst this is happening peel & chop ginger & garlic and add to the pan.
When the vegetables are soft, stir in cooked beans and tomato puree.
Add the vegetable stock cube and a sprinkle of tamari.
Serve with brown basmati rice * or fresh bread and broccoli.