Adzuki beans TCM

Ingredients for 4 servings:

• 150 g adzuki beans
• 1 slice(s) lemon(s)
• 5 juniper berries
• 1 tsp oil
• 3 peppercorns
• 3 bay leaves
• 1 onion(s), finely chopped
• 1 tsp thyme, dried
• 1 tsp fresh ginger, finely chopped
• 2 leaves of wakame
• a little lemon juice
• a little soy sauce
• little salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 15 minutes

vegetarian bean dish, TCM = Traditional Chinese Medicine

Soak the dried adzuki beans in plenty of cold water for several hours or overnight. Then discard the soaking water and wash the adzuki beans thoroughly. Add about one and a half liters of cold water to the beans and bring to a boil over high heat. Boil uncovered for 5 minutes. Skim off any foam that forms. Only then add the following ingredients: one lemon slice, five juniper berries, one teaspoon of oil, three peppercorns, three bay leaves, one finely chopped onion, one teaspoon of dried thyme, one teaspoon of finely chopped ginger, and two strips of wakame (seaweed). Simmer with the lid on for 1-2 hours over low heat. Check after one hour whether the adzuki beans are tender, as the cooking time varies depending on the soaking time and storage age. When the adzuki beans are tender, remove the lemon slice, juniper berries, and peppercorns. Season to taste with salt, soy sauce, and lemon juice. The dish can be refrigerated for 3-4 days and heated in portions. Serve with some steamed crunchy vegetables, rice, or millet.