Adzuki Beans With Pasta
This Adzuki Beans Recipe is an
excellent treat, so worth the wait.
By: Isabel Robson
Serves: 4
Preparation time: 1 hour
Ingredients:
235 g Adzuki pre-boiled beans
200g Twirl pasta
5 Juniper Berries (dried and crushed)
1 small chili (de-seeded and finely chopped)
1 Baby orange pepper (de-seeded and finely chopped)
50g Green garden peas (drained and uncooked)
3 Small carrots (peeled and chopped)
200g Grated cheese (not mature)
4 soup spoons of olive oil
3 soup spoons of white wine
700 g Béchamel sauce
240g Chick peas (drained)
1 large onion
2 garlic cloves
Salt and pepper to taste
Serves: 4
Preparation time: 1 hour
Ingredients:
235 g Adzuki pre-boiled beans
200g Twirl pasta
5 Juniper Berries (dried and crushed)
1 small chili (de-seeded and finely chopped)
1 Baby orange pepper (de-seeded and finely chopped)
50g Green garden peas (drained and uncooked)
3 Small carrots (peeled and chopped)
200g Grated cheese (not mature)
4 soup spoons of olive oil
3 soup spoons of white wine
700 g Béchamel sauce
240g Chick peas (drained)
1 large onion
2 garlic cloves
Salt and pepper to taste
- Boil pasta for 2 minutes in boiling water.
- Drain pasta and drizzle with 1 soup spoon of olive oil to stop it drying.
- Chop onion, garlic, juniper berries finely and stir fry until golden in pre heated pan.
- Add chopped chili, carrots and white wine, stir regularly for about 1 minute.
- Take off the heat.
- Add mixture to an oven dish, then add the previously cooked pasta together with the pepper, chick peas, beans, garden peas and béchamel sauce.
- Season with salt and pepper, add remaining olive oil and mix gently before putting in a preheated oven.
- Bake for about 20 minutes at 210 degrees Celsius, checking and mixing gently half way.
- At half way, add the grated cheese. If too dry add 25 ml of boiling water and cook for a further 20 minutes at 190 degrees Celsius.
- Serve hot.
Writing this recipe is making me hungry again, I am going back to the kitchen for seconds!
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