The Makeshift Cook

Here are some other things I have done with my recent Big Batch of Beans.
1. Bean dip. You can treat these little critters pretty much like black beans, which is to say: spice them with olive oil, garlic, cumin, chipotle peppers, lime, cilantro and/or leftover salsa and puree using your favorite pureeing machine. I did two different incarnations of bean dip for two different cookouts. The smokier, more chipotle-heavy one was a bigger hit. But some people like the cilantro-heavy first one.

2. Chili. Again, use in place of black beans in your favorite recipe.

3. Stew. I guess this wasn't really all that different from the chili, but I didn't use any chili POWDER. Sauteed onions and garlic and adobo sauce, added some tomatoes and the leftover beans and broth, realized there were hardly any beans left, and quick chopped up sweet potatoes and zucchini and simmered with frozen corn. I also fried some cubed tofu in oil, braggs, chili powder, cumin, and coriander, and sprinkled with lime juice. Served the whole shebang over cilantro-lime brown rice.

The adzuki beans are finally gone and it's time to move on to some other corner of my bean stash. I'll keep you posted.

My first adzuki bean project for the week was a super-hearty noodle dish.

Greens, Tofu, and Adzuki Beans with Soba Noodles
For the tofu:
Heat a few tablespoons of vegetable oil and a few dashes of soy sauce (or shoyu, or tamari, or whatever) over medium-high heat. Add a package of cubed firm tofu and saute until all sides are golden and crispy. When done, set them aside on a plate.

For the noodles:
Boil water and cook noodles according to package directions. Don't overcook unless you like gummy soba.

For the veg (use the tofu pan!):
A bit more oil
2 cloves garlic, minced
1 inch fresh ginger, minced
1 bunch of stemmed, chopped lacinato kale (regular is fine too)
As many chopped mushrooms as you like
2 cups cooked adzuki beans and some bean broth
A few handfuls of fresh chopped spinach, why not?
3 scallions, chopped
Sesame seeds
Rice vinegar, soy sauce, sesame oil, and sri racha to taste

Heat the oil in the pan and add ginger and garlic. Saute quickly and add chopped mushrooms and a bit of water if the pan is too dry. Add chopped kale, and a bit more water and some soy sauce, and braise your delicious greens. When the greens are cooked, add adzuki beans and broth, and cook it all together, adding water whenever the pan is dry. Dash on some sesame oil and sri racha sauce, and add the tofu back in and stir to coat.


Serve over noodles garnished with scallions and sesame seeds.

Then! You have leftover noodles, and you want something like lo mein, and your co-op had house brand broccoli slaw for half price, so:

Broccoli Noodles
A bit of veg oil
A bit of sesame oil
A minced garlic clove
An inch of minced fresh ginger
A chopped leek
A ten ounce bag of broccoli slaw, or a bunch of peeled and grated brocc stems
A grated carrot
Some leftover noodles
Rice vinegar, soy sauce, and sri racha
A handful of chopped cilantro

Heat the oils and saute garlic and ginger for a minute or two. Add leek and saute until wilted and translucent. Throw in broccoli and carrots, and a few splashes of rice vinegar and soy sauce. Cook until the vegetables are tender-crisp, and stir in the noodles to coat and reheat. Add sri racha to taste and a wad of cilantro. Yummmm.


I love this because it ends up being mostly broccoli with just a few noodles mixed in.