first heard of aduki beans through the dreaded gillian mckieth who reckons you should soak for up to 12 hours or overnight in cold water. mung beans she suggests soaking until 'well swollen' or overnight or add straight to soups/stews etc. I think the more you soak them, the more digestible they become. Just in case, found a couple of her recipes....
Mung bean sprout salad
Ingredients
Serves 4
half a cucumber, peeled and cut into julienne (matchstick) strips
1 punnet cherry tomatoes, halved
1 baby gem lettuce, leaves separated
100g canned sweetcorn, drained and rinsed
250g mung bean sprouts
dressing
1 tsp tamari sauce
1 tbsp olive oil
1 tbsp orange rind
1 tsp grated fresh ginger root
2 tbsp freshly pressed apple juice
Method
Place the dressing ingredients in a small jug and whisk well to combine. Arrange the remaining ingredients in a large salad bowl, add the dressing, toss the salad and serve immediately.
Aduki Bean stew
200g aduki beans 1 wheat free vegetable stock cube 1 onion, peeled and finely chopped 2 carrots, trimmed, peeled and thickly sliced 1 leek, washed, trimmed and finely sliced half a butternut squash, peeled, halved, deseeded and cut into chunky pieces half teaspoon ground cumin half teaspooon turmeric powder 250g curly kale 4 tbsp chopped fresh chervil
Method
1. Presoak the beans for 12 hours or overnight in cold water. Drain the beans and rinse well. Place in a saucepan of water and bring to the boil. Boil hard for 15 minutes to remove toxins. Drain and rinse well.
2. Return the beans to the pan with a litre of fresh cold water. Add the stock cube and bring to the boil. Lower the heat and simmer for 10 minutes. Add the vegetables, cumin and turmeric and simmer for a further 10-15 minutes.
3. Add the kale and cook for a few minutes until just tender. Sprinkle with chervil and serve with Millet Mash and Onion Gravy.
although the doc reckons its too broad pmsl
