Curried Adzuki Bean Salad

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July 20, 2016

Recipe by Drum Beets


12 oz adzuki beans, soaked overnight or 12 oz red lentils

1 bay leaf

1/4 cup vegetable oil

1/4 cup red wine vinegar

1 tablespoons sugar

1 teaspoon salt

2 teaspoons black pepper

1 teaspoon cumin

1 teaspoon mustard seed

1/2 teaspoon turmeric

1/2 teaspoon nutmeg

1/2 teaspoon coriander

1/2 teaspoon cardamom

1/4 teaspoon cayenne pepper

1/4 teaspoon clove

1/4 teaspoon cinnamon

1 cup currants

1/3 cup capers, drained

1/2 cup diced red onion

1/2 cup parsley, chopped


1Place beans in a bowl and cover with water to soak overnight. The water should be at least 2 inches higher than the beans.

2In the morning drain the beans and place them in a pot with new water and bay leaf.

3Simmer on low for 30-60 minutes until tender but not falling apart.

4Strain, let cool and place in a large bowl.

5Measure all spices - best if you can start with most of them in whole form - and grind them in a spice mill or coffee grinder.

6Whisk together with oil, venegar, sugar and salt.

7Poor over the beans, add remaining salad ingredients and gently fold to mix all together.

8Marinate for at least 2 hours - better 5-6 hours or overnight! great on its own or over a bed of butter lettuce!


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