Gingered Adzuki Beans with Maitake Mushrooms and Collard Greens
No measurements; more intuitive cooking.
Ingredients
- Adzuki beans
- Sesame oil
- Garlic, minced
- Ginger, peeled and minced
- Maitake mushrooms, rinsed
- Collard greens, shredded (with a knife)
- Bay leaf
- Water
- Umeboshi plums (or paste)
- Lemon juice
- Tamari sauce
Instructions
Soak adzuki beans for about an hour.
Heat sesame oil in an uncovered pressure cooker on medium-high heat. Add garlic and ginger and sauté for a few minutes. Stir in mushrooms and collard greens and then rinse and drain adzuki beans, bay leaf, and just enough water to cover the beans.
Cover and bring to pressure. Cook at high pressure for 15 minutes. Remove from heat and allow the pressure to release naturally.
While the beans are cooking, make the umeboshi paste by simply pitting two or three umeboshi plums and mashing them with a fork.
Remove the pressure cooker lid, away from you, and stir the beans. On low heat, simmer the beans and add the umeboshi paste, lemon juice (to taste), and tamari (to taste).
Responses
This looks and sounds yummy! The addition of ginger makes for an interesting flavor with the beans. Must try. Hope you are enjoying the season and all it has to offer! 🙂
So I, too, randomly bought maitake mushrooms this week to make a mushroom soup this weekend! Glad to hear they’re delish.
That sounds so interesting! I’ll have to keep my eye out for maitake mushrooms. And thanks for sharing the variations you made, I always end up eating the same food the same way until it’s gone, and often get bored.
Sounds delish!
Love this recipe! I’m always looking for new pressure cooker recipes and adzuki beans are one of my favs!