Monday, 4 May 2009

Adzuki Bean and Cabage Stew (Vegetarian/Vegan)

Receita em Português


Recipes Ingredients:(enough for 6)
  • 1 Small Savoy cabbage (leaves separated and cut into pieces)
  • 500grs Adzuki beans (soaked in water for 1.5 days)
  • 4 large carrots (cut into pieces)
  • 1 large onion (chopped)
  • 1/3 tea spoon of cayenne
  • 300grms of Quorn (or soya pieces)
  • 1/5 tomato pulp
  • 3 garlic cloves (minced)
  • 1 soup spoon of smoky paprika
  • salt and black pepper
  • a little olive oil
This is a delicious and easy recipe to make, a Vegetarian/vegan option of the Portuguese bean stew known as "Feijoada".

The dried Adzuki beans were soaked for 1.5 days to get them ready for cooking, changed the soaking water once in the middle of the soaking. Than simply put the beans in a pan covered with water and a little salt and cooked them for 1hour and 10 minutes (more or less, so test beans near that time). Meanwhile I started the stew, by putting another pan on the stove with a little olive oil, garlic, onion, carrots, cayenne pepper and paprika, and let these cook until the carrot is cooked through, stirring occasionally.

While that was doing, I boiled a kettle of water, placed the cabbage in a bowl and poured the boiling water over it, leaving it submerged in the boiling water for about 3-5 minutes. Coming back to the stewing carrots, once these were cooked I added seasoning (sat and black pepper) as well as a tea spoon of sugar (to cut the stew acidity), then I added the tomato pulp the Quorn (or soya) the cabbage and the beans as well as a glass of water, placed a lid on the pan and once to the boil reduce to minimum and allowed it to cook for a good 20-25 minutes, stirring occasionally. I've done this type of food in the past and added to it a little pasta, it is a little more fattening but it does change from a spring food to a winter one fairly easily, obviously a little more water is required when doing that. This is a lovely and healthy meal, as the roughage helps with bowls problems, and is full of vitamins and minerals, from the greens etc.


17 comments:

Sophie said...

MMMMM...This is what I call a lovely dish wmade with quorn. I love using quorn! This dish looks superbly yummie!!

Ricardo said...

It was quite nice thank you so much Sophie, and healthy too.. cheers. for comment and visit. :) xxx

Chef E said...

Yum! You are such a good friend, and I forgot to tell you that I also played with that pic in two different programs, so that is why it is so un-luminous! The blind girl out of the kitchen :)

Sarah said...

What's soya? Is it similiar to tofu? Very interesting dish, is it typical english fare?

Ricardo said...

Thanks a million to:

Chef E, my dear friend for both your comment and understanding, I just love your cooking, I hear you.. :) xx

Sarah, yup you can use tofu too, it is great with all meat alternative products. Actually I never tried tofu but in my head it works really well. :) soya is derived from soya been i think is like the curd of it, not too sure but you can google it, Quorn is a microprotein, and I think tofu is a curd too. This dish is alternative to a Portuguese one called Feijoada. :) xx

shizuokagourmet said...

Dear Ricardo!
Greetings!
How's Nottingham?
The interesting thing about azuki is that the word is Japanese, but the origin of the bean Indian!
It was not known in Japan 100 years ago!
Cheers,
Robert-Gilles

hurstbeanblog.com said...

I was somewhat surprised at the 1.5 days of soaking... haven't really tried long method very much... does it change the flavor of the beans?

Donna-FFW said...

Gee, I could just dive right into this one, it looks so delicious and such a colrful dish too. Nicely, nicely done.

5 Star Foodie said...

This looks like a very delicious veggie dish! Cabbage and bean combo sounds great!

analı kızlı her telden said...

A Super flavor to the hands health in the meantime my name is rana

Ricardo said...

I am so happy with all your visits and comments, but not surpised as you all good friends. So a great many thanks to :

Robert, a font of knowledge, and he has very inspirational dishes, thanks, Nottingham is fine and I am great as you can see, if you ever come over we must meet for a coffee or something hehe:)

hurstbeanblog, for the visit and query, the answer is no it doesn't change the flavour much at all but it does help with the cooking process, as I don't use a pressure cooker it facilitates it. thanks xx

Donna, super inspirational friend, dive in my friend if that is how you feel.. thanks :) xx

5 Star, yeah it is a great combo, but one must be careful, if not cooked properly the combo can become quite funny in the wind department ;) hehe thanks :) xx

Rana, super ..Nice to meet you thx for visit and comment. thx xx

Alexandra Moura said...

Yummy,looks great,bjs doces...

Ricardo said...

Gracias Alexis ...apreciated :) xxx

Lynne said...

This recipe looks like a winner in our house, especially with the onset of winter here in New Zealand. Good, hearty fare.

Ricardo said...

Nice to meet you Lynne, and thank you so much, for visit and comment. :) xxx

Ruth said...

I like the sound of this! One of the dishes I miss most is feijoada but I've always found it a bit too heavy on the meat! Am going to try this!

Ricardo said...

Thank you so much Ruth, Yeah i miss feijoada too what I don't miss is the stuffed feeling afterwards from so much meat, so this is the lighter version delicious too. thanks for comment kisses :) xxx

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