Adzuki Bean Ancho Pate (Professional Vegetarian Cooking)

[Guest guest]

There were some recipes posted from this book a while back. I just got the

book out the library. One thing I noted in the recipe is that he says add

salt before the beans are cooked and I have always been under the

impression that this delays the cooking of the beans. There are some great

recipes in the book.

Anyone got any great tried and tested vegetarian appetizers that are good

at room temperature.??

 

thanks

 

Eat Well

 

Gary

 

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<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<mx2 source= " MasterCook 5.0 " date= " October 15, 2000 " >

<Summ>

<Nam>

Adzuki Bean Ancho Pate

</Nam></Summ>

<RcpE name= " Adzuki Bean Ancho Pate " author= " " >

<Serv qty= " 10 " />

<PrpT elapsed= " 0:00 " />

<CatS>

<CatT>

Appetizers

</CatT>

</CatS>

<IngR name= " adzuki beans " unit= " cup " qty= " 3/4 " >

<IPrp>

sorted, rinsed and soaked

</IPrp>

</IngR>

<IngR name= " onion " unit= " cup " qty= " 1 " >

<IPrp>

finely diced

</IPrp>

</IngR>

<IngR name= " ginger root " unit= " tablespoon " qty= " 1 " >

<IPrp>

minced

</IPrp>

</IngR>

<IngR name= " garlic " unit= " tablespoon " qty= " 1 " >

<IPrp>

minced

</IPrp>

</IngR>

<IngR name= " ancho molido " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " whole cumin seeds " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " water " unit= " cups " qty= " 3 " ></IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " soy sauce " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " kelp " qty= " 1 " >

<IPrp>

1 inch piece optional

</IPrp>

</IngR>

<IngR name= " ground black pepper " unit= " pinch " ></IngR>

<IngR name= " prepared salsa " unit= " cup " qty= " 1/4 " ></IngR>

<IngR name= " cilantro " unit= " tablespoon " qty= " 1 " >

<IPrp>

minced

</IPrp>

</IngR>

<IngR name= " lime juice " unit= " teaspoon " qty= " 1 " ></IngR>

<DirS>

<DirT>

Clean and soak the adzuki beans several hours or overnight. IN a pot large

enough to cook the beans, saute the onions, ginger and garlic for 3 to 4

minutes. Add the ancho molido and cumin seeds to the pot and saute for 1

minute. Stir in the water adzuki beans, salt soy sauce, kelp and black

pepper. Bring to a boil, then simmer slowly uncovered for about 30 minutes.

Cover the pan, teduce heat further and simmer for 30 minutes longer or

until the beans are tender and alomost all of the liquid is evaporated.

Allow the mixture to cool before processing. </DirT>

<DirT>

Turn the cooked beans into a food processor and add salsa cilantro and lime

juice. Process until smooth. Season to taste.

</DirT>

<DirT>

Garnish: Garnish with chopped fresh cilantro and cilantro leaves.

</DirT>

<DirT>

Variation: Other red beans such as kidney beans or black beans could be

used, however their cooking time will be longer and they may require a

little more water. Chili powder can be substituted for the ancho molido.

</DirT>

<DirT>

Serve with Corn Chips or toasted tortilla wedges.

</DirT>

</DirS>

</RcpE></mx2>