Simple Adzuki Dinner...Highly Beneficial for O Blood Type Diet

Some of you are reading this and thinking...WHAT is that?  Well, Adzuki (or Aduki) beans are most likely one of my favorites because of the health benefits they provide.  They are on the Highly beneficial list for the O Blood type diet (I should say lifestyle) and also a staple if you eat a Macrobiotic diet.  These little small red beans are a protein packed staple in my house and are known in Traditional Chinese Medicine to support healing properties for the kidney, bladder and reproductive function.  These beans are a good source of magnesium, potassium, iron, zinc, manganese and B vitamins.  They could also be considered the "weight loss bean" since they are so low in calories and fat, yet very high in nutrition content.  Did I mention these beans really don't give you "gas" either??? Well, see now I've given you a ton of reasons to eat these little guys.  This recipe I have here I came up with because I'm trying to only eat highly beneficial for my blood type.  I did place some sliced Avocado around the egg because I thought they added color.  I know...I know Avocado is on my "Avoid" list for the O blood type list.  But, all the other ingredients are on my "Highly Beneficial" list and make my metabolism run at maximum speed.

2 tablespoons Extra virgin olive oil

1/2 sweet onion diced

1/2 red pepper diced

1/2 can Aduki beans, drained

1 small clove garlic, minced

1 tomato diced

1 egg, over easy

1 tablespoon fresh parsley, minced

Few slices of Avocado for decoration if wanted and your diet allows

Method:

In a small sauce pan saute onions, garlic and red pepper in olive oil.  When onions begin to turn opaque add beans and saute another 2 minutes.  Add tomatoes and parsley and saute on low while making egg in a separate pan.  When egg is done, transfer beans to a plate and place egg on top and add avocado slices if you wish.  Enjoy!  This is crazy healthy and is quick and easy to make.

The beans

Sauteing!

Oops...I ate it all!

  

 

 

Aduki and Black Bean Burgers

What's Aduki you say???  It's just another can of beans you can purchase near the other cans of beans in the store.  It's really not fancy!  They can be spelled azuki, adzuki, or as I found them aduki.  These beans are a small, russet-colored bean with a sweet flavor.  The can I purchased also had Kombu Seaweed in the ingredients but you can't taste any seaweed at all (maybe just another health benefit)!

Ingredients:
1 15oz. can aduki beans, washed and drained
1 15oz. can black beans, washed and drained
1 medium onion, cut in half
2 cloves garlic, minced
4 reconstituted mushrooms, optional
1 tablespoon fresh thyme
1/2-3/4 cup almond meal
1/4 cup all purpose baking flour (Bob's Red Mill Gluten Free)
Salt and Pepper to taste
Olive oil

Toppings:
Sliced green onions, sliced baby tomatoes, sliced avocado, vegan or regular mayo, spinach leaves, parsley leaves, lime juice to squeeze on top.

Method:
1) Place 1/2 can aduki beans, 1/2 onion diced into small chucks, fresh thyme, garlic, reconstituted mushrooms (optional),  1/2 teaspoon salt, 1/4 teaspoon pepper into Vitamix blender or high powered mixer and blend.

2) Once blended pour into a bowl and add the rest of the aduki beans, and can of black beans.  Mash with a hand masher just to get well blended (some chucks still visible).
3) Dice the other half of the onion and mix into the bean mixture.  Add almond meal and baking flour (I used gluten free) and make into patties.  The patties will be sticky, if to wet add more almond meal.
4) Place oil in frying pan and heat on medium-high.  Place patties into frying pan, lightly salt and pepper and cook until lightly browned.  (I did patties in batches, placed on a parchment lined pan and put in the oven on 300 to keep warm until I was ready to serve).

Printable Version

Tiffany's Tuscan Bean Soup

Needed to make something quick tonight!  I had those leftover beans from a couple of days ago when I made the bean wraps.  So I added another couple of cans and made the most wonderful soup.  You just need a little bread or side salad and you are good to go with this one.

2 cans canned garbanzo beans
1/2 can Aduki beans
3 cups chicken stock
3 oz dried conchigliette (small pasta shells)
4 tablespoons olive oil
3 garlic cloves, sliced thin
4 tablespoons fresh parsley, chopped
Salt and Pepper to taste

Method:

1) Place 1 can of the garbanzo beans and 1/4 cup of the Aduki beans and 1/2 cup of the stock in a food processor and process until smooth.  Pour into a large stove top pan and add the remaining beans and stock bring to a boil.
2) Next, add the pasta to the bean mixture and return to a boil until and cook until just done.
3) Meanwhile, in a little saute pan add the olive oil and garlic and saute until golden, about 2 minutes.
4) When the pasta is done add the garlic and olive oil to the pasta bean mixture and stir.  Add the parsley and adjust salt and pepper seasonings and serve immediately. Serve with bread of your choice or salad!

Bean & Corn Burritos

I had one ear of corn leftover from last nights dinner....Hum....What to do with it?  Well, this dinner turned out amazing and was really easy!

1 can black beans
1 ear of corn on the cob, cut off of ear (I used left overs, if you have more, use it)
1 teaspoon olive oil
1 teaspoon ground cumin
2 green onions sliced (white parts only)
4 whole wheat burrito wraps
1 lb pepper jack cheese, cut into slices

Method:
1) Preheat oven to 425.
2) Mix beans, corn, olive oil, cumin, green onions together in a bowl.

3) Lay out aluminum foil and a piece of parchment paper, place a whole wheat burrito on top of that.

4)Then divide bean and corn mixture in each burrito evenly and add 3 slices of pepper jack cheese on top of the bean mixture.  Wrap each burrito up and place in a preheated 425 degree oven for 10-15 minutes or so. Serve ASAP:)

Note:  Lettuce and quick dressing I served with this burrito, as follows:

1 head of romaine lettuce, cut/torn up

1 tablespoon of olive oil

drizzle of lime juice

Salt & Pepper to taste

Method:  In a bowl place the lettuce, drizzle olive oil and lime juice on the lettuce, mix together and use salt and pepper to taste.  This really off sets the spiciness of the cheese, really good together!