This is delicious enough to serve to guests, yet simple enough for a casual meal alongside a salad and some brown rice.
Beans are warming and detoxifying, which make them the perfect winter food. If you use the kombu, it will add minerals and improve the digestibility of the beans. Adzuki beans are especially nutrient-dense, and are revered in Asia for their superior nutritional profile.
Try and tell me they don’t look delicious…
- Pressure cooker, or regular pot
- 1½ cups dry adzuki beans
- 3-inch piece of kombu (optional)
- 2 cups water
- ½ cup diced onion
- 2½ teaspoons cumin powder
- 14.5 oz. can diced tomatoes
- 14 oz. can coconut milk
- ¼ cup plus 1 teaspoon fresh lemon juice
- 2 tablespoons creamy peanut butter
- 4 medium-large cloves garlic, pressed
- 2½ teaspoons sea salt (or less)
- Garnish: 1/4 cup to 1/2 cup fresh cilantro’
- In a pressure cooker (or a large pot with a tight fitting lid), bring the beans, kombu (if using), water, onion, cumin, tomatoes, and coconut milk to a boil over medium-high heat.
- Reduce the heat to low and simmer, covered, until the beans are tender. In a pressure cooker, this will take about 25-35 minutes. In a regular pot, this will usually take about two hours. Once the beans are tender, remove the kombu and stir in the remaining items (all but the cilantro). Serve garnished with cilantro.
- Serve at lunch or dinner. Serves 4-6.
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