Asian Adzuki Beans and Sprouts

There’s something about adzuki beans that I love.  Maybe it’s their unique, small gem-like shape or the fact that they seem to be such a rarity (I seldom see home cooks use them and don’t think I’ve ever seen them served in any form at a restaurant).  Either way, adzukis have captivated my taste buds and certainly rank among my favorite beans.  Often I’ll just add a few spices and throw them in with a grain and make it a meal (see here).  This time, I decided to add a little crunch to the reddish-brown softies with some sprouts I had onhand, centering the rest of the dish around an Asian-inspired theme.  Once again, I paired the beans with a grain (bulgur wheat), oh and a few blue corn chips, and called it a meal.  In retrospect, I think this would’ve made a great wrap filling or dip as well.

Asian Adzuki Beans and Sprouts

(Serves 3-4)

-8 oz. baby portobello mushrooms, sliced
-2 cloves garlic, minced
-1 tsp. ginger, minced
-2 cups cooked adzuki beans
-1 Tbsp. Hoison Sauce
-1 Tbsp. soy sauce
-1 tsp. toasted sesame oil
-1/2 cup alfalfa sprouts
-Lemon, sliced
-1 Tbsp. Olive oil
-Salt and pepper, to taste

In a large saute pan, heat oil over medium high heat.  Add mushrooms, garlic, and ginger.  Saute until mushrooms are browned and tender.  Add beans and soy sauce and cook for 2 minutes.  Stir in Hoison sauce, toasted sesame oil, and sprouts.  Saute another 2 minutes.  Adjust salt and pepper, to taste.  Remove from heat.  Serve alongside your favorite grain with a slice of lemon squeezed on top.