Red Dragon Pie - Recipe and Angel Frost

[Guest guest]

I love aduki beans, in the Asian stores they call them adzuki beans. I will try

this probably for New Years, any type of pie or quiche is easy for the buffet.

I never use these beans for anything except for a steamed bread filling.

I can eat this pie with that Angel Frost drink and I'll be in heaven.

Thanks you!!!!!!!!!!!!!!!!!!!! Donna

 

christie_0131 <christie0131 wrote:

Paul's loaf pan got me thinking about this recipe which used to be a

firm favourite of mine and which I shall make tomorrow. I usually

serve it with a tomato sauce, (the one I posted with the cashew nut

roast would be great) and green veg like broccoli. Apparently aduki

beans are called red dragon beans because they are so full of

goodness.

 

Red Dragon Pie

 

Serves 4

 

4 oz (110g) aduki beans

2oz wheat grain or rice

2 pints (1.1 litres) water for soaking

2 pints (1.1 litres) water for cooking

1 Tbsp oil

1 onion, finely chopped

8 oz (225g) carrots, diced

1-2 Tbsp soy sauce

2 Tbsp tomato paste

1 tsp dried mixed herbs

½ pt (275 mls) aduki bean stock

salt and freshly ground pepper

1 lb (450g) potatoes, peeled

1 oz (25g) butter

 

Preheat oven to 350F/180C/Gas mark 4.

 

Wash aduki beans and wheat grains or rice and soak overnight or

steep in boiling water for an hour. Drain and rinse, then bring to

the boil in fresh water and cook for 50 minutes or until wheat grain

or rice is fairly soft. Drain, reserving the stock.

 

Heat oil in a saucepan and fry the onion for 5 minutes. Add the

carrot and cook for 2-3 minutes and then add the aduki bean mix. Mix

the soy sauce, tomato puree and herbs with the stock and pour over

the bean vegetable mixture. Bring to the boil and simmer for 20-30

minutes. Season to taste, adding more liquid of necessary so that

final mixture is moist. Transfer to a greased 3pt (1.5litre)

casserole/loaf pan.

 

Boil the potatoes until soft and mash with the butter. Season well

and spread over the beans and vegetables. Bake for 35-40 minutes

until the potato is crisp and golden brown.

 

from: Vegetarian Kitchen: Sarah Brown