Red Dragon Adzuki Bean Pie

Name: Red Dragon Adzuki Bean Pie
Ingredients: 4oz/110g adzuki beans; 2oz/50g wheat grain or rice; 2 pints/1.1ltrs water for soaking; 2 pints/1.1ltrs water for boiling; 1 tbsp oil; 1 onion, peeled and finely chopped; 8oz/225g carrots, scrubbed and diced; 1 – 2 tbsp soy sauce; 2 tbsp tomato puree; 1 tsp mixed herbs; ½ pint/275ml adzuki bean stock; Salt and pepper; 1lb/450g potatoes, peeled; 1oz/25g butter; Pictured: Adzuki/Adjuki beans; Pre-heat oven to gas mark 4/350°F/180°C.; Wash the adzuki beans and the wheat grain or rice and soak them overnight or steep them in boiling water for 1 hour. Drain and rinse, then bring to boil in fresh water and cook for 50 minutes or until the wheat grain or rice is fairly soft. Stir regularly as the dish thickens as it cooks and can stick to the bottom. Drain, reserving the stock.

Freezer Friendly

Baking British-inspired

Cook recipe

"It is like shepherd’s pie but is made with a rich bean and vegetable mixture topped with mashed potato. The Chinese call adzuki beans “red dragon” or “red wonder” beans as they have found them to be so full of goodness. The cooking liquid from adzuki beans is thought by some to be a tonic for the kidneys. Serve this pie with green vegetables and a tomato or mushroom sauce" - Sarah Higham.

What a great vegetarian version for shepherd’s pie! The adzuki beans provide the richness. And the best thing about this one-dish meal is you can do all the work in advance and reheat on the day, ready to go and relax at the table.

Serves 4 – 6. V. GF (use right soy) DF and Vg – if you swap out the butter for olive oil. Freezes well.

Pictured: Red Dragon Pie

Ingredients

4oz/110g adzuki beans
2oz/50g wheat grain or rice
2 pints/1.1ltrs water for soaking
2 pints/1.1ltrs water for boiling
1 tbsp oil
1 onion, peeled and finely chopped
8oz/225g carrots, scrubbed and diced
1 – 2 tbsp soy sauce
2 tbsp tomato puree
1 tsp mixed herbs
½ pint/275ml adzuki bean stock
Salt and pepper
1lb/450g potatoes, peeled
1oz/25g butter
Pictured: Adzuki/Adjuki beans
Pre-heat oven to gas mark 4/350°F/180°C.
Wash the adzuki beans and the wheat grain or rice and soak them overnight or steep them in boiling water for 1 hour. Drain and rinse, then bring to boil in fresh water and cook for 50 minutes or until the wheat grain or rice is fairly soft. Stir regularly as the dish thickens as it cooks and can stick to the bottom. Drain, reserving the stock.

Method

Heat the oil in a saucepan and fry the onion for 5 minutes. Add the carrots and cook for 2 -3 minutes. Then add the cooked beans and grains. Mix the soy sauce, tomato puree and herbs with the stock. Pour this over the bean and vegetable mixture. Bring to the boil and simmer for 20 – 30 minutes on a very gentle heat, use a simmer mat if you have one or make sure to stir often, so that the flavours are well blended. Season to taste. Add a little more liquid if necessary, so that the final mixture is moist.

Transfer into a greased 3 pint/1.5ltr casserole.

Boil the potatoes until soft and mash them with butter. Season well. Spread the mashed potatoes over the beans and vegetables.

Bake for 35 – 40 minutes until the potato is crisp and brown.

Pictured: Red dragon pie