Continuing my search for vegetarian recipes that suit people who are not very adventurous, I’ve discovered that Aduki beans are fairly inoffensive for us non fans of beans. This recipe is adapted from the book “Not Just Load of Old Lentils”, and ‘red dragon beans’ is the Chinese name for aduki beans. A lot of scope for varying, use what veg you like.
100g (or 1/2 tin) cooked Aduki beans (half of them mashed)
2 Tbs red lentils, well rinsed (pre cook 10 min)
oil for cooking
large carrot, diced
1 stick celery, finely chopped
1 onion, chopped
(a small pepper, chopped, if that appeals)
200g cauliflower, in small flowerets
100g spinach
¼ pint bean or veg stock
1/2 can water
4 stock cubes
1 tsp herbs de Provence
1 400g can chopped tomatoes
2 Tbs tomato puree
2 tsp tsp garlic granules
¼ tsp onion granules
salt and pepper
Add boiling water to the lentils, simmer for 10 min and drain.
Heat the oil and add the carrots and sauté a couple min. Add the celery and cook a couple min more, then the onion for a bit, and then add the cauliflower.
Stir in the rest of the ingredients including the lentils. Taste to check the seasoning. Simmer together for a bit. Serve on mashed or diced potatoes with a green veg. (Could also be done as a pie with mash on top and grated cheese, bake at 180°C for 30 min.)
This makes about 48 oz (enough for two of us for four meals) and has about 2.2 g of fibre per 100g.