Adzuki Beans, Roasted Tomatoes and Cornbread
Adzuki beans are small, rich-tasting red beans of Japanese and Asian derivation. They’re often used in making sweet bean paste in Asian cooking. Today you’ll simply combine them with caramelized onion and smoky tempeh to create a simple, yet flavor-filled, stand-alone bean dish served with hot wedges of cornbread.
You’ll add roasted cinnamon tomatoes and pickled cucumber and onions to complete the meal.
Grocery List: Adjuki Beans and Cornbread
Adzuki Beans, Roasted Tomatoes and Cornbread
Produce
garlic (if needed)
1 sweet onion
1 bunch green onions
1 cucumber
2 large slicing tomatoes
Canned/Dried Foods
1 lb. dry Adzuki beans
cornmeal (if needed)
canola oil (if needed)
low sodium vegetable broth (if needed)
rice wine vinegar (if needed)
unbleached flour (if needed)
baking soda (if needed)
molasses (if needed)
bay leaf (if needed)
ground cinnamon (if needed)
dry oregano leaves (if needed)
white wine to cook with (if needed)
Frozen Foods
frozen corn (if needed)
Meat/Fish/Poultry
Chilled Foods/Dairy
eggs (if needed)
12 oz. buttermilk
smoky tempeh
Nutritional Value: Adzuki Beans and Roasted Tomatoes with Cornbread
Nutritional Analysis
Adzuki Beans, Cabbage ‘n’ Peppers and Cornmeal Muffins
Meal totals
Per Serving
Calories: 650
Protein: 24 g
Carbohydrates: 91 g
Total Fat: 17 g
(Saturated Fat: 2 g
Dietary Fiber: 20 g
Cholesterol: 30 mg
Sodium: 700 mg
% calories from fat: 24.1 %
Serving Size:
One C. beans with 1 C. cabbage and peppers and 2 muffins.
