Rice and Beans recipe

2 cups tomato sauce

1 1/2 cups Adzuki red beans

2 cups uncooked jasmine rice

1 tablespoon olive oil

Half teaspoon sea salt

Tomato sauce recipe

1/4 cup rice bran oil

One Spanish onion, chopped

Sea salt

2 tablespoons chopped garlic

2 teaspoons chopped fresh ginger

4 bird eye chilies, seed and chopped

1/2 cup tomato paste

Six ripe plum tomatoes about 1 pound, chopped

Adzuki Red beans recipe

1 cup dried Adzuki beans

4 cloves garlic, peeled

1 Birds eye chili

1 Spanish onion, roughly chopped

Sea salt and freshly ground pepper




Adzuki Red Beans recipe directions:

1.  In a 2 quart saucepan, combine the beans, with 4 cups cool water, garlic, chili, and onion over high heat.

2.  Bring to boil, then quickly lower the heat to a very gentle simmer. You should just see small bubbles through the beans.

3. Cover over low heat until the beans are tender all the way through, about one and a half hours, adding water is needed to keep beans submerged by at least 1 inch.

3.  Make sure to stir the beans occasionally while they simmer and make sure they don't cook unevenly or burn on the bottom.

4.  Taste the beans frequently, testing their texture and flavor, as they start to become tender after about one hour.

5.  Season with salt and pepper after the beans begin to soften.

6.  Remove the beans from the heat once they are creamy and soft, but before they begin to lose their shape.

7.  Cool the beans in their cooking liquid and transfer to a non-reactive storage container.

Covering store in the refrigerator for up to three days. Drain the beans from the cooking liquid before using.