Spelt and adzuki bean stew

Ingredients for 2 servings:

• 150 g adzuki beans
• 50 g spelt (spelt like rice)
• 1 carrot(s)
• 1 stalk(s) celery
• 1 onion(s)
• 1 clove(s) garlic
• 750 ml vegetable stock or water
• salt and pepper
• olive oil
• e.g. Parmesan
• n. B. Fresh herbs of your choice

Instructions

Working time approx. 10 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour; Total time approx. 13 hours 10 minutes

Italian recipe

Soak the adzuki beans in water overnight, then pre-cook in plenty of fresh water without adding salt according to the package instructions (even better in a pressure cooker, following the cooker manufacturer’s cooking times). Drain. Peel and chop the onion, peel the garlic, and sauté both in olive oil. Peel the carrot, rinse the celery stalk, slice both, and add to the onion in the pot. Add the adzuki beans and spelt, roast briefly, deglaze with vegetable stock or water. Cover, bring to a boil, and simmer for 15 minutes (or according to the instructions on the spelt package). Season with salt, pepper, and fresh herbs, if desired. Grate Parmesan cheese and drizzle with extra virgin olive oil, if desired. Serve with bread. This is enough for a main course for two people.