| 8 | 60 | 205 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 50 min | 4 |
| 1 cup | Adzuki beans, raw (soaked for 8-12 hours or 2 cans adzuki beans) |
| 1 tbsp | Olive Oil, Extra Virgin (or water) |
| 1 large | White onion (diced) |
| 3 medium stalk(s) | Celery (diced) |
| 4 mushroom(s) | Shiitake mushrooms, raw (sliced) |
| 2 tsp | Dulse (laver, nori), dried (or wakame, broken into small pieces) |
| 8 cup | Water (or vegetable stock) |
| 1 tsp or to taste | Sea salt (omit if using a salted stock) |
Sauté the diced onion in the oil for about 5 minutes, or until softened.
If you are making this recipe on the stove, then add the remaining ingredients to a 3 to 4-quart pot, cover and simmer for about 45 minutes.
If you are using a crockpot, then add the sautéed onions to the pot and then add the remaining ingredients, cover, and cook on low for 8 hours or high for 4 to 5 hours.
To test and see if the beans are cooked you can take a few out and mash them between your fingers.
They should be soft and mash easily. If not, continue to cook until done. Serve hot.
Optional Add Ins
Carrots and/or Butternut Squash
Recipe adapted to meet your health needs by Paula Yolles FoodTastic Health
| Meat Alternative | 0.3 |
| Vegetables | 2.2 |
