The next evening I reheated the casserole and added some chopped pitted black olives, a few dollops of sour cream, more grated cheddar cheese, finely chopped seeded hot chilies, a sprinkling of saffron and a dash of red pepper flakes. Much like soups, this casserole tastes better the day after. The smell is heavenly when reheating, just as it was when I cooked it to begin with.
This is my submission to this month's No Croutons Required. The theme this month is a vegetarian dish made with aduki beans or mung beans. You have until the 20th of March to enter your recipe.
|Aduki Bean Casserole|
|Recipe by Lisa Turner|
Published on March 17, 2011
A rich, hearty, nutritious and flavorful azuki bean casserole loaded with vegetables and seasoned with spices and herbs
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More azuki bean recipes from Lisa's Vegetarian Kitchen:
Mung and Azuki Beans with Fresh Peas and Spices
Spicy Azuki Bean Risotto
Hungdo Chow Ching Jiao
On the top of the reading stack: Dakshin by Chandra Padmanabhan
Audio Accompaniment: Underworld