Adzuki Bean Bake

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 1 tablespoon olive oil, plus extra for brushing
• 1 medium onion, peeled and chopped
• 2 garlic cloves, peeled and crushed
• 1 small squash, peeled and crushed
• 1 large carrot, peeled and diced
• 1 celery rib, trimmed and sliced
• 2 cups water, just boiled
• 1 teaspoon vegetable bouillon, organic (stock)
• 5 3/4 ounces adzuki beans, cooked
• 1 leek, trimmed and sliced
• 2 teaspoons cornstarch or 2 teaspoons arrowroot, blended with
• 1 tablespoon cold water, to make smooth paste
• 1 large sweet potato, cut into 1/8-inch slices

Recipe

• 1 heat oil in large saucepan with a tiny bit of water, so you are water sauteing really-not frying in the normal sense of the word.
• 2 gently water saute onions and garlic for 3 minutes, stirring occasionally.
• 3 add squash,carrot and celery, cook with onion and garlic for 2 minutes-stirring regularly.
• 4 pour just boiled water over the vegetable mix and stir in the bouillon powder.
• 5 bring to a boil, then reduce the heat and simmer for 10 minutes.
• 6 preheat oven 390°f.
• 7 stir the sliced leek and adzuki beans into the veggie mix.
• 8 return to a simmer and cook for 5 minutes, stirring occasionally.
• 9 add the cornstarch or arrowroot mixture and cook for about 1 minute or until the sauce thickens to your liking, stirring.
• 10 remove from the heat and transfer to a 3 3/4 cup ovenproof dish.
• 11 arrange slices of the sweet potato on top of the bean and veggie mix.
• 12 brush with a little oil and bake for about 30 minutes until the potato is soft.