(Note: I make this in my pressure cooker, 'cause I have never once been organized enough to soak any beans overnight.) Adzuki beans are tiny and brick-red and kind of nutty! I love them!
1 cup adzuki beans, soaked overnight then simmered till tender (35 minutes or more) & drained.
4 TB butter
1 large chopped onion or equivalent amount of leeks
2 crushed garlic cloves
1 diced carrot
1 c broth
2 TB whole wheat flour
1 TB paprika
Salt & peppah
1 TB soy sauce
1 TB tomato paste + 1 can diced tomatoes
Fresh parsley to garnish
Heat the butter in the bottom of your soup pot and soften the onion in it. Add garlic and carrot and soften these, then stir in the flour and spices. Add the remaining ingredients (broth, soy sauce, tomato stuff), bring to a boil, and simmer for 10 minutes. Add the beans, adjust flavors, simmer gently for 20-25 mins, eat.