G-free Friday with Martha Stewart- Summer Aduki Bean Salad
POSTED ON July 6, 2012
Aduki beans seem to be the last bean on my mind, and therefore plate once the weather gets hot. I usually find them more appealing in wintery soups and stews or simmered with squash and ginger in the fall. Somehow I forget to adapt them for the summery months, but I never overlook how especially nutritious they are.
Like all beans they are high in protein, calcium and iron and are beneficial to the kidneys. Their kidney-tonifying effect is further enhanced by drinking their cooking liquid before meals. “Aduki juice” also tastes delicious with a dash of grated fresh ginger or eaten as a soup with scallions and a few drops of tamari. Aduki beans also detoxify the body and can help assist in weight loss.
See this recipe featured at wholeliving.com.
Healing with Whole Foods by Paul Pitchford
The New Whole Foods Encyclopedia by Rebecca Wood
Summer Aduki Bean Salad
This salad is a super simple and delicious way to include these earthy beans in your diet and can be made quickly since aduki beans cook faster than other beans.
If you forget to soak your beans, cover with boiling water and soak for one hour. Drain, rinse and cook as directed. Don’t forget to drink the cooking liquid!
If you’re serving this salad over mixed greens, you can reserve the pickling juice from the cucumbers to drizzle over them.
1 cup aduki beans, soaked overnight in 3 cups of filtered water
2 inch piece kombu
1 medium Lebanese cucumber, finely sliced
4 tablespoons brown rice vinegar
½ teaspoon sea salt
2 teaspoons tamari
2 tablespoon flax oil
1 cup chopped parsley, leaves and stems
2 scallions, finely sliced
1 1/2 tablespoons toasted brown sesame seeds
Sliced avocado to serve, optional
Drain and rinse aduki beans, and place in a medium sized pot. Add 4 cups of filtered water, kombu and bring to a boil over high heat. Reduce heat to low, cover and simmer for 25 to 30 minutes or until beans are soft and creamy inside but not falling apart.
Remove from heat and drain (reserve the cooking liquid to drink).
Set aside to cool.
Place cucumber, 2 tablespoons of rice vinegar and salt in a bowl and toss to combine. Allow to pickle for 20 minutes or longer. Stirring every now and then.
Place cooked aduki beans in a bowl and add remaining rice vinegar, tamari and flax oil; gently mix to combine. Add parsley, scallions and sesame seeds to bowl. Squeeze juice out of cucumbers (reserve the juice if using) and add the cucumbers to the bean mixture. Mix to combine and season to taste.
Serve in a bowl topped with sliced avocado and a drizzle of pickling juice if you like.