8 cups water
1 pound adzuki beans
2 vegetable bouillon cubes
1 onion chopped
4 garlic cloves minced
dash of olive oil
1 red bell pepper diced
2 medium carrots diced
1 sprig of fresh thyme
salt and pepper to taste
In a pot of water boil beans and bouillon cubes then simmer for 1 hour.
In pan saute onions and garlic with oil and add to pot.
Add bell pepper, carrots and sprig of thyme, salt and pepper and cook for an additional 1 hour or until beans are ready.
Take out sprig of thyme.
Pairs Well With
Adzuki known for its small bean first came from Japan around 4000 BC.
It's grown through out East Asia and the Himalayas.
The beans have a source of protein, magnesium, potassium, zinc and folic acid.