In terms of Oriental Medicine, this recipe is suitable to tonify the kidneys, tone up the spleen, stomach and blood. Avoid if feeling hot and dry.
Recipe courtesy of Kimberley Norton.
Drain beans, add fresh water and kombu to cover and simmer till tender, skimming any scum off the surface during cooking. Beans are ready when they are still retaining shape, but can be squashed between the thumb and index finger. Drain and set aside.
Heat skillet or wok, add oil and sauté the onion until transparent.
Then, add the garlic and ginger and sauté for 2-3 minutes. Then, add the cumin and coriander and cook for another 1-2 minutes.
In a separate bowl, mix together the miso paste and water. Add to the onions. Add the beans. Add a little water to cover and simmer for 20 minutes.
Add kuzu to thicken and serve with parsley on a bed of noodles or rice.
Makes 6 servings
| Prep Time: | overnight |
| Cooking Time: | 1 hr 10 mins |
| Ready in: | 1 hr 10 mins |
Suitable for: |
|
| Dinner, Lunch | |
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| Nutritional Information - Per Serve | |
| Kj | 1226 kj |
| Calories | 293 kcal |
| Fat | 4.8 g |
| Saturated Fat | 0.6 g |
| Total Carbohydrate | 46.9 g |
| Total Protein | 15.1 g |
| Fibre | 10.2 g |
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