Vegetarian Pumpkin Chili with Azuki Beans, Barley and Mushrooms

Vegetarian chili is a comforting, warming and nourishing one-pot meal for which I never tire of exploring new ideas — nor do my husband and I hardly ever tire of eating, especially during the cold months. Despite the relative simplicity of chili, at times the infinite number of variations on the theme can be forgotten.

Chili is certainly a great practice dish because chili recipes usually yield a good amount, keep well, and are a great way to use up any vegetables nearing the end of their shelf life. But chili is also an edible canvas to dress up with whatever suits your fancy.

Now adding pumpkin is not an unheard of idea for vegetarian chilies, but this fall has brought about an especial indulgence for roasting and eating plenty of pumpkin, and I love the rich creaminess it lends to chili in addition to the extra nourishment. Red kidney beans are a staple of vegetarian and non-vegetarian chili recipes, but this time around I decided to use sweet little red azuki beans that go so well with pumpkin. Chewy nutty-tasting pearl barley included in the mix adds a terrific contrast in texture to the smoothness of the cooked beans and pumpkin and the crunchiness of peppers, carrots and celery.

I like my chili thick and creamy, and I like it hot and spicy, but it's easy enough to add more water or stock to thin it out somewhat — especially keep this in mind the next day if reheating as the chili thickens up as it rests in the refrigerator overnight. The spices and seasonings can also be adjusted, added or discarded according to taste, but if you don't already have liquid smoke on hand then I would suggest that a few drops does lend a wonderful depth and taste to this and almost any other chili. Red kidney beans or even black beans can certainly be used in place of the azuki beans for a bit more of a hearty chili experience. Really, this recipe is a document of a chili that I especially enjoyed making and eating, but it's also meant as an inspiration — the possibilities for vegetarian chili are as endless as the imagination of the cook.

Vegetarian Pumpkin Chili with Azuki Beans, Barley and Mushrooms

Recipe by Lisa Turner Published on November 14, 2016 Warming, filling and nourishing colorful vegetarian chili loaded with red beans, barley, pumpkin, vegetables and a robust assortment of seasonings Print this recipe Ingredients: 1/2 cup dried azuki beans (1 1/2 cups cooked) 1/3 cup sun-dried tomatoes 1 oz (30 g) dried mixed mushrooms 1 tablespoon coconut oil or olive oil 1 white onion, diced 3 celery stocks, diced 2 medium carrots, diced 1 clove garlic, minced or crushed 2 to 4 red chilies, seeded and finely chopped 1 tablespoon Kashmiri or other chili powder 1 teaspoon paprika 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon ground cinnamon 1 teaspoon garam masala (optional) 1 red or green bell pepper, seeded and chopped 5 medium tomatoes, chopped 5 to 6 fresh button mushrooms, sliced 1 cup unsweetened pumpkin purée 1/3 cup dried pearl barley a few drops of liquid smoke (optional) 2 teaspoons sea salt, or to taste 2 cups vegetable stock or water, or as needed Instructions: Rinse the azuki beans and soak in enough water to cover for 6 hours or overnight. Drain and rinse, then transfer to a small saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 40 minutes or until tender. Drain and set aside. Meanwhile, soak the sun-dried tomatoes and dried mushrooms in hot water for 30 minutes. Drain and chop*. Set aside. Heat the oil in a large saucepan over medium heat. When hot, add the onion, celery and carrot and sauté for 5 minutes or until the vegetables are tender. Toss in the garlic, chilies, chili powder, paprika, cumin, coriander, cinnamon and garam masala if using. Stir for 1 minute until the spices are fragrant. Now add the bell peppers, fresh and sun-dried tomatoes, fresh and dried mushrooms, pumpkin purée, beans, barley, liquid smoke if using, and salt. Pour in the stock or water and bring to a boil. Reduce the heat to medium-low and cover. Simmer, stirring occasionally, for 30 to 40 minutes or until the vegetables and barley are tender. Add more stock or water as necessary to achieve desired consistency. Serve hot with cornbread, biscuits or flat breads. *Note: save the soaking water from both the sun-dried tomatoes and dried mushrooms and use for stock. Makes 6 to 8 servings

I'm sharing this with Jac's Meat Free Mondays.

Other vegetarian chili recipes to try from Lisa's Vegetarian Kitchen:
Vegetarian Three Bean Chili with a Cashew-Pistachio Sauce
Vegetarian Chili with Kidney Beans, Black Beans and Rye Berries
Kidney Bean Pumpkin Chili
Jamaican-Style Jerk Chili with Chickpeas and Quinoa

On the top of the reading stack: Food52 Vegan: 60 Vegetable-Driven Recipes for Any Kitchen

Creamy Mung and Adzuki Bean Curry with Coconut

Red adzuki and green mung beans never get neglected for too long in my kitchen. Sweet and earthy, both of these beans are quick to cook up, easily digestible, and serve as a simple but tasty base for Indian curry spices and seasonings … what's not to like? This curry has both beans simmered in a gently spiced coconut milk and tomato gravy. Served over a hot bed of fresh cooked white rice, it's an easy and delicious meal for any day of the week.

Creamy Mung and Adzuki Bean Curry with Coconut

Recipe by Lisa Turner Cuisine: Indian Published on September 19, 2016 Simple, flavorful and easy-to-digest green and red bean curry simmered in a spiced coconut milk and tomato sauce Print this recipe Ingredients: 1/2 cup dried whole mung beans 1/2 cup dried adzuki beans 2 teaspoons sesame oil 1 teaspoon brown mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon coriander seeds small handful of dried curry leaves, crushed 1/2 teaspoon asafetida 1 small red onion, diced 1-inch fresh ginger, minced or grated 2 green chilies, seeded and finely chopped 1 teaspoon turmeric 1/2 to 1 teaspoon chili powder, to taste 1/2 teaspoon amchoor (dried mago) powder (optional) 1 large tomato, diced 2/3 cup coconut milk 2 cups water 1/2 teaspoon sea salt, or to taste Instructions: Rinse the mung and adzuki beans and soak in enough water to cover for 6 hours or overnight. Drain and set aside. Heat the oil in a medium to large saucepan over medium-high heat. When hot, add the mustard seeds, cumin seeds, coriander seeds and curry leaves. Cook until the seeds begin to splutter and pop. Toss in the asafetida, reduce the heat to medium, and immediately toss in the onion. Cook for 5 minutes until softened. Add the ginger and chilies, and fry for another minute. Add the spices, stir for 30 seconds, and then add the tomato. Cook for another 5 minutes to thicken. Add the drained beans, water and coconut milk. Bring to a boil, reduce the heat to medium-low, cover, and simmer until the beans are tender, about 50 minutes. Add more water if necessary for a thinner curry. Once the beans are cooked, add salt to taste and serve hot with fresh cooked white rice. Makes 4 to 6 servings

Other adzuki bean recipes you may enjoy from my kitchen:

• Mustard Roasted Adzuki Beans with Urad Dal
• Roasted Carrot and Azuki Bean Salad
• Coconut Lime Rice with Adzuki Beans and Mango
• Yunnan Stir-Fried Azuki Beans and Green Pepper

Roasted Carrot and Azuki Bean Salad

We seem to be starting to climb out of winter here in southwestern Ontario, so it's time to put some color on the plate. Spiced roasted carrots, sweet red azuki beans and pieces of avocado on a bed of baby spinach do the trick here, and they're absolutely delightful on their own — particularly the carrots, which you'll end up snacking on even before you serve the salad. But what really separates this colorful salad from the rest is an astonishingly tasty lime, cilantro and mint dressing that you'll want to remember for serving with any robust flavored salad.

Roasted Carrot and Azuki Bean Salad

Recipe by Lisa Turner Adapted from Vegetarian Times Published on March 8, 2016 Colorful and fragrant winter salad of red beans and spiced roasted carrots served with a tangy lime, cilantro and mint dressing Print this recipe Salad: 1/2 cup dried azuki beans (1 1/2 cups cooked) 1 tablespoon red wine vinegar 2 lbs (900 g) large carrots 4 tablespoons olive oil 1 1/2 teaspoons ground cumin 1 1/2 teaspoons paprika 1/2 teaspoon cayenne 4 cups baby spinach leaves 1 avocado, sliced or chopped Dressing: 1/4 cup olive oil juice from 2 limes (4 tablespoons) 1 tablespoon red wine vinegar 1 clove garlic, minced or crushed 1/2 cup cilantro, finely chopped 1/4 cup fresh mint, finely chopped 1 teaspoon sea salt fresh ground black pepper Instructions: Rinse the azuki beans and soak for 6 hours or overnight in several inches of water. Drain and rinse, then transfer to a small saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 30 minutes or until tender. Drain, toss with the red wine vinegar, and set aside. Preheat an oven to 400° and line a baking sheet with parchment paper. Cut the carrots diagonally to form 1/2-inch thick ovals. Toss with the olive oil, cumin, paprika and cayenne, and spread over the baking sheet. Roast for 20 minutes, turn the carrots, and roast for another 20 to 25 minutes, or until the carrots are tender. Remove from heat, let cool for 5 minutes, then transfer to a large bowl. Add the azuki beans and toss. Whisk together all the dressing ingredients, and taste for seasoning. Scatter baby spinach leaves over a plate, top with a few spoonfuls of salad, and scatter avocado pieces on top. Drizzle with dressing and serve. Best served warm or room temperature, but can be served chilled. Makes 4 servings

This is my contribution to No Croutons Required, a monthly event celebrating vegetarian soups and salads, alternately hosted by Jacquline of Tinned Tomatoes and myself. It's my turn to host this month so please do send in an entry.

I am also sharing this with Eat Your Greens, co-hosted by Shaheen and The Veg Hog.

Other recipes with Azuki beans to enjoy from Lisa's Kitchen:
Spicy Azuki Bean Risotto
Coconut Lime Rice with Adzuki Beans and Mango
Indian-Spiced Squash, Pear and Adzuki Bean Soup with Lightly Braised Mixed Mushrooms
Spicy Adzuki Beans with Sun-Dried Tomatoes and Mushrooms

On the top of the reading stack: Thug Kitchen Party Grub: For Social Motherf*ckers

Asian Stir-Fry

A lovely way to put vegetables on the plate anytime of year, stir-fries are especially inviting during the summer months. Pretty much any vegetable you fancy can be tossed into the mix, and with Asian seasoning, you know you are in for a satisfying main or side. With temperatures soaring early this summer, my mood to labor over complicated dishes has subsided. As I've always noted, simplicity does not mean boring, especially when the naturally sweet taste of fresh vegetables, with a bit of seasoning, make their appearance on the dinner table. In this case, you have a virtually balanced meal with azuki beans adding a bit more substance. All you really need is some rice on the side for a satisfying and nourishing dinner.

Asian Stir-Fry

Recipe by Lisa Turner Cuisine: Asian Published on July 13, 2014 Simple colorful medley of fried vegetables, mushrooms and red azuki beans simmered in a zesty Asian-style tamari, ginger and chili sauce Print this recipe Sauce: 1 clove garlic, minced or crushed 1-inch piece ginger, minced or grated 4 tablespoons tamari (soy) sauce 2 tablespoons rice vinegar 2 teaspoons coconut or brown sugar 1 tablespoon sriracha 1/2 teaspoon dried red chili flakes 1 tablespoon corn starch sea salt to taste Vegetables: 2/3 cup dried azuki beans (2 cups cooked) 1/2 tablespoon sesame oil 1 large shallot, finely chopped 6 shiitake mushrooms, sliced 6 button mushrooms, sliced 1 small carrot, cut into fine strips 1 red bell pepper, seeded and cut into strips generous handful of green beans, trimmed and cut into 1-inch pieces handful of bean sprouts 2 tablespoons toasted sesame seeds for garnish Instructions: Rinse the azuki beans and soak for 4 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer until the beans are tender but not falling apart — roughly 40 minutes. Drain and set aside. Whisk together all of the ingredients for the sauce and set aside. Heat the oil in a heavy bottomed non-stick skillet over medium heat. When hot, add the shallot and sauté for a few minutes to soften. Raise the heat a few notches and add the mushrooms to the pan. Fry for another 5 minutes or so, until the mushroom are slightly browned and just begin to release their juices. Now add the carrot, red pepper, green beans and bean sprouts to the pan. Stir and fry for a few minutes. Add the sauce and simmer for another few minutes, stirring often, until the vegetables are just tender. Serve hot garnished with toasted sesame seeds along with a bed of hot fresh cooked jasmine rice. Makes 4 to 6 servings

Other quick fries you are sure to enjoy from Lisa's Kitchen:
Sautéed Five-Spice Bok Choy, Mushrooms, Peppers and Green Beans
Yunnan Stir-Fried Azuki Beans and Green Pepper
Butter Fried Corn with Potatoes, Beans, Peppers and Mushrooms
Pinto and Green Bean Fry with Millet

On the top of the reading stack: Vegan Richa's Indian Kitchen: Traditional and Creative Recipes for the Home Cook

Coconut Lime Rice with Adzuki Beans and Mango

As much as rice with little adornment is very much enjoyable as a side, I do like to dress it up sometimes. In this case, rice made for a perfectly balanced meal, cooked with some creamy coconut milk and complete with the addition of adzuki beans, fresh citrusy mango and zesty lime. There is bit of heat from the chilies, but it's not a spicy dish — the seasoning and additions are meant to complement the main flavors present. Each bite is to be savored and you won't need anything else to go along with the dish to feel satisfied and content, unless you fancy a side green salad. One-pot meals are often the way to go when there is little time or inclination to cook, and especially suited to hot summer days too when hovering over a hot stove is generally not preferred.

This recipe has been adapted from Thug Kitchen: The Official Cookbook. I surely don't need anymore cookbooks. I've enough to generously stock a section in a decent sized used bookstore. And that collection doesn't even take into account the printouts, magazine clippings and bookmarked recipes that crowd my space. All the same, it is an addiction of sorts, and from time to time I'm still tempted to purchase a few new releases at least a few times a year.

So, Thug Kitchen is now part of the collection. I've been following the blog for quite some time now and asides from being impressed by the refreshing vegan options, the presentation is highly amusing to my sense of humor. If you enjoy serious food served up with a healthy dose of cuss words, this is the book for you. Humor aside, this is a considered cookbook providing advice about staples, recipes and guidance for those wishing to switch to a healthier diet that certainly is not lacking in taste nor creativity. As a well-seasoned cook and vegetarian, I am impressed with the array of recipes that will appeal to novices and experienced cooks alike.

For a twist, consider using kidney beans in place of the adzuki beans, although I do enjoy these small red beans that originated from East Asian. Commonly used in sweet treats after they are turned into a sugary red bean paste, they are equally delicious in their own right and really don't take long to cook, much like mung beans, though nuttier in flavor. They can be soaked overnight, but usually a few hours is enough, unless your beans have been languishing in the pantry for too long. I prefer to soak them for at least 4 hours.

Coconut Lime Rice with Adzuki Beans and Mango

Recipe by Lisa Turner Adapted from Thug Kitchen: Eat Like You Give a F*ck Published on June 11, 2015 Sweet mango pieces, nutty brown rice and azuki beans and zesty chilies and lime combined in a simple, colorful and nourishing one-pot meal Print this recipe Ingredients: 1/4 cup dried adzuki beans (3/4 cup cooked) 2 teaspoons sesame oil or coconut oil 2 large shallots, finely chopped 1-inch piece ginger, finely chopped 2 to 3 green or red chilies, seeded and finely chopped 1 cup short grain brown rice 1 cup coconut milk 1 cup vegetable stock or water 1/4 teaspoon cayenne 1/2 teaspoon sea salt, or to taste 1 ripe red mango, cut into cubes juice from 1 lime (2 tablespoons) fresh chopped cilantro for garnish (optional) Instructions: Rinse the beans and soak for 4 to 6 hours or overnight in several inches of water. Drain and rinse, then transfer to a small saucepan and cover with fresh water. Bring to a boil, reduce heat to low, cover, and simmer until the beans are tender, about 40 to 50 minutes. Drain and set aside. Heat the oil in a large saucepan over medium heat. When hot, add the shallots and sauté for a few minutes to soften. Add the ginger and chilies and stir for another few minutes. Add the rice to the pan and stir for a few minutes, until slightly toasted. Pour in the coconut milk, stock or water, cayenne and sea salt. Stir, bring to a simmer, and reduce the heat to low. Cover and cook for about 40 minutes, undisturbed, until the liquid is absorbed and the rice is thick and creamy. Fold in the cooked beans, lime juice and mango pieces. Turn off the heat and let sit on the element for another 5 minutes. Toss with a fork and serve hot or chilled garnished with fresh cilantro if desired. Makes 4 servings

I'm sharing this with Jacqueline's monthly Bookmarked Recipes event.

More ideas for one-pot meals:
Black Bean and Quinoa Mexican-Style Chipotle Vegetarian Chili
Mung Dal Kitcheree
Crusted Cornmeal Chickpea Potpie
Black Bean Chili With Mushrooms and Toasted Spices

Black Bean and Quinoa Chili Casserole

Every year I sound like a broken record as I declare that each winter is the one that will never end, because it always feels like that, even in March and now April. Comfort food can often improve my mood. and although this dish is not the most photogenic, or at least I was in too much of a rush to spend much time with plating and lighting, it is a balanced, substantial and comforting meal.

Vegetables, grains and legumes are all baked together in the same dish with lots of grated cheese. I usually go light on the cheese, but there are times when a cheesy dish is just the thing to cheer you up and fill a grumbling tummy. Besides, I don't feel too guilty at all because of the nutrients that are scooped onto the dinner plate. I suggest serving with a refreshing lightly dressed leafy green salad to complete the meal. You may also wish to serve with a few dollops of sour cream for some extra decadence and maybe some crusty bread or cornbread if you are feeding a small crowd. Either way, frigid temperatures and dreary weather won't be the focus of your attention after a few forkfuls of this.

Black Bean and Quinoa Chili Casserole

Recipe by Lisa Turner Published on April 17, 2013 Rich, delicious and comforting spiced bean and vegetable baked casserole with quinoa and loads of cheese — a complete meal Print this recipe Ingredients: 2/3 cup dried black beans (2 cups cooked or 1 19 oz can) 2/3 cup dried azuki beans (2 cups cooked or 1 19 oz can) 3/4 cup quinoa 1/2 cup sun-dried tomatoes   1 medium sweet potato, peeled and cut into thin slices 1 red pepper, seeded and cut into strips 1 medium eggplant, peeled and sliced   3 teaspoons olive oil 1 onion or 3 shallots, cut into fine rings 2 to 3 jalapeños, seeded and thinly sliced 2 teaspoons chili powder 1 teaspoon ground cumin 1/2 to 1 teaspoon chipotle powder 1/2 teaspoon paprika 1/2 teaspoon cayenne 10 to 12 button mushrooms, sliced 2 large tomatoes, finely chopped sea salt and fresh ground black pepper to taste heavy cream (optional) juice from 1 lime (2 tablespoons) 1 1/2 cups grated Cheddar cheese, grated 2/3 cup black olives, pitted and chopped 1 cup grated Fontina Cheese sour cream for garnish (optional) Instructions: Rinse the black beans and azuki beans separately. Soak separately for 8 hours or overnight, each covered in several inches of water. Meanwhile, rinse the quinoa and soak for 8 hours or overnight in 1 1/2 cups water in a small saucepan. Drain and rinse the beans, then transfer to separate saucepans. Cover each saucepan with several inches of fresh water, then bring to a boil, reduce heat to medium-low, cover, and cook until tender — about 45 minutes for the azuki beans and 1 hour for the black beans. Drain and set aside to cool. Bring the quinoa to a boil in its soaking liquid, then reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Let stand for 5 minutes, then fluff with a fork and set aside. Meanwhile, soak the sun-dried tomatoes in hot water for 15 to 20 minutes, then drain and chop. Grease a 9 × 13 inch baking dish. Line it with the sweet potato, red pepper and eggplant. Sprinkle with a bit of salt. Heat the oil in a large saucepan over medium heat. When hot, add the onion or shallots and jalapeños., and stir for a few minutes. Add the spices, stir for a few seconds, then turn up the heat, add the mushrooms, and stir for 5 minutes. Now add the tomatoes and sun-dried tomatoes and reduce the heat to medium. Simmer for 5 to 7 minutes or until the mixture begins to thicken. Season with salt and pepper and set aside to cool, whisking in a bit of cream if more liquid is needed. Toss the quinoa with the lime juice and spread over the vegetables in the baking dish. Top with most of the beans and most of the grated Cheddar cheese. Pour the tomato mixture over this layer and spread evenly. Top with remaining beans and grated Cheddar cheese, sprinkle with olives and, to finish, the grated Fontina cheese. Bake in a 350° oven for 30 to 40 minutes or until most of the liquid is absorbed and the cheese is nicely browned. Let stand for 5 to 10 minutes and serve hot, garnished with sour cream if desired. Makes 6 to 8 servings

More comforting casseroles you are sure to enjoy from Lisa's Kitchen:
Pasta and Goat Cheese Casserole with Black Olives
Azuki Bean Casserole
Baked Tempeh & Japonica Rice Casserole

On the top of the reading stack: notes

Audio Accompaniment: Erot

Indian-Spiced Squash, Pear and Adzuki Bean Soup with Lightly Braised Mixed Mushrooms

A rather new to me inspiration in the kitchen is including fruit in soups meant to be served as part of a main course meal. Though I have been cooking for years and experimenting with various techniques, ingredients and combinations, fruit in a savory soup just didn't seem right. Much like my initial aversion to eggplant, a little research and testing resulted in combinations that have graced and continue to grace my table. The reactions of my guests affirm my own new assessment of such soups, like this one employing the use of nourishing seasonal squash and pears, as well as a previous favorite, pear soup with homemade raspberry sorbet.

Squash is naturally sweet, especially when roasted to really bring out that goodness that pairs so well with a variety of spice combinations and, in this case, some beans and pears. No additional sweetener needed here. This elegant side is more filling than you might think and served with a rustic quick bread for dinner, you easily have a complete meal. Everyone present was satisfied for hours, literally.

This is my contribution this week to Ricki's Wellness Weekend.

Indian-Spiced Squash, Pear and Adzuki Bean Soup with Lightly Braised Mixed Mushrooms

Recipe by Lisa Turner Adapted from Veganomicon: The Ultimate Vegan Cookbook Cuisine: Indian Published on October 12, 2012 Elegant, sweet and hot Indian-spiced squash soup with adzuki beans and pears, garnished with braised mixed mushrooms Print this recipe Ingredients: 1/2 cup dried adzuki beans 2 acorn squashes 2 tablespoons olive oil 1 to 2 leeks, trimmed and sliced into rounds 1 large carrot, diced 2 stalks celery, sliced 1 1/2-inch piece fresh ginger, minced or grated 2 cloves garlic, crushed or minced 2 to 3 jalapeños, seeded and finely chopped 1 teaspoon cumin seeds 2 to 3 black cardamon pods, slightly crushed 1 1/2-inch piece of cinnamon stick 2 teaspoons Kashmiri chili or 1 teaspoon chili powder 1 teaspoon garam masala 1/2 teaspoon ground coriander 1/2 teaspoon mustard powder 1/2 teaspoon cayenne 1/2 teaspoon mace (optional) 4 to 6 cups vegetable stock 2 firm Bartlett pears, peeled, cored and cut into small strips or cubes pinch of saffron threads fresh cracked black pepper to taste 1 to 2 teaspoons sea salt, to taste juice from 2 limes (4 tablespoons) Mushroom garnish: 2 teaspoons olive oil 4 oz (120 g) fresh shiitake mushrooms, wiped clean and sliced 1/2 oz (14 g) dried mixed wild mushrooms, soaked in hot water for 20 minutes, drained and chopped 1 tablespoon tamari or soy sauce 1/2 teaspoon toasted sesame oil Other garnish: sprigs of fresh thyme (optional) Instructions: Rinse the adzuki beans and soak in several inches of water for 6 hours or overnight. Begin by roasting the squash. Preheat an oven to 400° and position the rack in the middle of the oven. Cut the squash in half, remove the seeds and pulp, brush with butter or oil, and transfer to an oiled baking sheet or pan. Bake until the squash is fork tender — about 40 to 50 minutes. Let cool. Remove the skin and scoop the flesh into a small bowl. While the squash is roasting, drain and rinse the soaked beans and transfer to a medium saucepan. Cover with several inches of fresh water and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes or until the beans are tender. Drain and set aside. Heat the oil in a large saucepan over medium heat. When hot, add the leek, carrot and celery and stir for 10 minutes. Now add the ginger, garlic and jalapeños and continue to stir for 2 to 3 minutes. Toss in the cumin seeds, cardamon pods, cinnamon stick, Kashmiri chili or chili powder, garam masala, ground coriander, mustard powder, cayenne and mace if using. Stir for another minute or until the spices are fragrant. Now pour in 4 cups of the vegetable stock and bring to a boil. Add the roasted squash, reduce the heat to medium-low, and simmer for 20 minutes, stirring occasionally and adding more stock as necessary. Add the chopped pear and saffron, cook for another 5 to 10 minutes. Discard the cinnamon stick and black cardamom pods and then blend a portion of the soup with a hand blender or in a countertop blender or food processor. Add the cooked adzuki beans and salt and black pepper to taste, and continue to simmer for another 10 minutes to blend the flavors, stirring often and again adding more stock as needed to thin the soup to the desired consistency. While the soup is simmering, prepare the mushrooms. Heat the olive oil in a large heavy-bottomed skillet over medium-high heat. When hot, stir in the fresh and dried mushrooms and stir for 6 to 8 minutes or until they begin to turn brown. Stir the tamari sauce and toasted sesame oil into the pan and continue to fry for another minute or until the liquid is absorbed. Stir the lime juice into the soup just before serving and taste for seasoning. Ladle into bowls and garnish each bowl with a handful of the fried mushrooms and a sprig of fresh thyme. Serve hot. Note: You can swirl a bit of fresh cream into the soup before garnishing with the mushrooms if desired. Makes 6 servings

More adzuki bean recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Adzuki Croquettes and Spicy Sesame Sauce
Spicy Adzuki Beans with Sun-Dried Tomatoes and Mushrooms
Yunnan Stir-Fried Azuki Beans and Green Pepper

On the top of the reading stack: 1,000 Indian Recipes by Neelam Batra

Audio Accompaniment: Lazy Sunday Funerals by Marsen Jules

Spicy Adzuki Beans with Sun-Dried Tomatoes and Mushrooms

Adzuki beans, also known as azuki, red cow peas or red chori, are one of my favorite legumes. Easy to digest and fun to experiment with, most often the recipes for adzuki beans out there are for sweet treats. I prefer to use them for a main dish to go along with a grain or Indian flatbread, though I do want to try making some red bean mooncakes at some point. Popular in Asia, these cute little red beans contain a variety of minerals, iron, magnesium, potassium, zinc and folic acid. Certainly a good choice for vegetarians and vegans too.

I came up with this Indian-style soup that will certainly warm your toes. If you can handle the heat, add a wee bit of fire paste to the pot. This paste is like gold and I always have some on hand. Adjust the spicing according to your preferences and serve with yogurt to help with the heat if desired.

Spicy Adzuki Beans with Sun-Dried Tomatoes and Mushrooms

Recipe by Lisa Turner Cuisine: Indian Published on February 27, 2012 A dark, rich and earthy spicy curry made with adzuki beans and dried mushrooms Print this recipe Adzuki beans: 1 1/4 cup adzuki beans, rinsed and soaked for a few hours 5 - 6 cups water 2/3 teaspoon turmeric Sauce: 5 - 6 sun-dried tomatoes 1/2 oz. dried mushrooms 2 tablespoons ghee or oil 1 teaspoon cumin seeds 1 tablespoon ground coriander 1/2 teaspoon ground cumin 1/2 teaspoon paprika 1/2 teaspoon cayenne 1/4 teaspoon asafoetida 1 1/2 teaspoons sea salt 3 - 4 fresh green chillies, seeded and finely chopped 1-inch piece ginger, peeled and finely chopped 1 large tomato, finely chopped Finish: 1/2 cup fresh parsley or coriander, chopped 2/3 teaspoon garam masala Instructions: Rinse the adzuki beans under cold running water and soak for 6 hours or overnight covered in several inches of cold water. Drain and rinse, then transfer to a large pot along with the water and turmeric. Bring to a boil, reduce the heat to medium-low, and cover and simmer until the beans are tender, about 1 hour. Meanwhile, soak the sun-dried tomatoes and dried mushrooms in hot water for 20 minutes. Drain and chop. In a frying pan, heat the ghee or oil over medium heat. Toss in the cumin seeds, and stir and fry until they darken a few shades. Add the chili peppers and ginger to the pan and stir and fry for another few minutes. Now stir in the ground coriander, ground cumin, paprika, cayenne, asafetida and salt. Add the chopped chilies and ginger and stir and fry for another few minutes. Next, add the sun-dried tomatoes, fresh tomato, mushrooms and cook, stirring often, until you have a thick sauce. Stir in some of the parsley and about half of the garam masala. Simmer for another few minutes. Add the mixture to the cooked beans and simmer until the flavors are blended and the soup is thickened. Garnish with the remaining parsley and a sprinkle of garam masala. Makes 6 servings

More Adzuki bean recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Spicy Adzuki Bean and Brown Rice Salad
Adzuki Bean Casserole
Adzuki Croquettes and Spicy Sesame Sauce
Spicy Adzuki Bean Risotto

On the top of the reading stack: camera instructions (god help me!)

Audio accompaniment: Mutek stuff

Azuki Bean Casserole

One-dish meals are always a blessing for cooks on the go who want good nourishment for their family. Packed full of beans, vegetables and herbs, along with some oats, miso and cheese, your diners will be asking for seconds. The small red beans known as "azuki" or "adzuki" are filling and high in fiber, protein, complex carbohydrates, and iron. Any seasonal selection of vegetables are worth considering for this casserole. If you don't have azuki beans on hand, whole mung beans would be a good alternative. Kidney beans are also to be considered, along with a bit more spice.

The next evening I reheated the casserole and added some chopped pitted black olives, a few dollops of sour cream, more grated cheddar cheese, finely chopped seeded hot chilies, a sprinkling of saffron and a dash of red pepper flakes. Much like soups, this casserole tastes better the day after. The smell is heavenly when reheating, just as it was when I cooked it to begin with.

Aduki Bean Casserole

Recipe by Lisa Turner Published on March 17, 2011 A rich, hearty, nutritious and flavorful azuki bean casserole loaded with vegetables and seasoned with spices and herbs Print this recipe Ingredients: 1 cup dried azuki beans 6 sun-dried tomatoes 1/2 oz (14 g) dried mushrooms 1 tablespoon miso 1/2 cup rolled oats 1 cup unsweetened pumpkin purée 1 carrot, diced handful of green beans, chopped 1 onion, diced 1 medium sweet potato, peeled and diced handful of fresh kale, chopped 1/2 cup frozen corn 1/2 cup frozen peas 1 plum tomato, diced 1/2 teaspoon cayenne 2 teaspoons paprika 1 teaspoon dried thyme 1/3 cup fresh dill, chopped 1 tablespoon tamari (soy) sauce 1 teaspoon sea salt, or to taste fresh ground black pepper to taste 2/3 cup fresh grated extra-old Cheddar cheese 1/4 cup fresh grated Parmesan cheese Suggested garnishes: 1/2 cup black or green olives, pitted and chopped sour cream fresh green or red chilies, seeded and diced dried red chili flakes Instructions: Rinse the beans and soak in several inches of cold water for 6 hours or overnight. Drain and rinse, and transfer to a medium saucepan. Cover with several inches of fresh water and bring to a boil. Reduce the heat to low, cover, and simmer for 40 to 60 minutes or until the beans are tender. Drain and set aside. Meanwhile soak the sun-dried tomatoes and dried mushrooms in 1 cup of hot water for 20 minutes. Drain and reserve the soaking liquid. Chop the tomatoes and mushrooms, and set aside. Preheat an oven to 300°. Combine the miso and 1/2 cup of hot water in a large casserole dish, and stir to mix. Add 2 1/2 cups of water. Stir in the cooked beans, oats, pumpkin purée, vegetables, spices and herbs, tamari sauce, as well as the sun-dried tomatoes and mushrooms, and their reserved soaking liquid. Season with salt and pepper to taste. Bake uncovered for 1 1/2 hours, stirring occasionally and adding more water as necessary. Stir in a little cornmeal if you want to thicken the mixture. Remove from heat and scatter the grated Cheddar and Parmesan cheeses over top. Put back in the oven and bake for 10 more minutes or until the cheese is browned. Remove from heat and let stand for 10 minutes to cool before serving. Scatter with any of the suggested garnishes if desired. Makes 6 to 8 servings

More azuki bean recipes from Lisa's Vegetarian Kitchen:
Mung and Azuki Beans with Fresh Peas and Spices
Spicy Azuki Bean Risotto
Yunnan Stir-Fried Azuki Beans and Green Pepper (Hungdo Chow Ching Jiao)
Adzuki Croquettes

On the top of the reading stack: Dakshin by Chandra Padmanabhan

Audio Accompaniment: Underworld