Aubergine & aduki bean stew - wheat free recipe
dietary information: |
| wheat free |
|
| gluten free |
|
| nut free |
|
| dairy free |
|
| vegetarian |
|
serves 4-6
| 500 |
g |
Aduki beans, cooked |
|
|
Aduki bean cooking liquid left over from cooking beans |
| 2 |
large |
onions, chopped |
| 50 |
g |
butter or low fat spread |
| 1 |
large |
aubergine, diced |
| 250 |
g |
tomatoes, chopped |
| 2 |
|
garlic cloves, crushed |
| 2 |
tbsp |
tomato puree |
| 1 |
|
vegetable stock cube |
| 1 |
tsp |
dried basil |
|
|
salt & freshly ground black pepper |
Warning:
When using any type of dried pulses in cooking they must be cooked first according to the instructions on the
manufacturers packet. It is also essential to ensure that the 10 minutes boiling period is included to expel the toxin present
in dried pulses. For further details, including cooking, check our
Aduki bean food fact file.
| 1. |
Melt the butter and sauté the onions until transparent then add the tomato puree and sauté for a further minute. Add the aubergine and cook for approximately
5 minutes more, stirring occasionally. |
| |
| 2. |
Add the cooked aduki beans to the saucepan together with their cooking liquid, and the rest of the ingredients. |
| |
| 3. |
Cover and then simmer for approximately 45 minutes, it may be necessary to add extra vegetable stock during this
time. |
| |
| 4. |
Serve with warm
cheesey flat bread,
potato wedges or a jacket potato.
|
| |
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