Miso-Adzuki Stew


1 cup dried adzuki beans, rinsed and drained

2 bunches green onions, white and green parts chopped separately, divided

½ cup dried shitake mushrooms, crumbled

¾ lb. small red potatoes, quartered (2 cups)

1 ½-2 Tbs. miso paste

  1. Soak adzuki beans in 4 cups cold water for 5 hours, or overnight.  Drain and reserve soaking liquid.
  2. Coat large saucepan or Dutch oven with cooking spray and heat over medium-low heat.  Add white parts of green onions, sprinkle with salt, and cover.  Cook 5 to 7 minutes or until onions are soft.  Add shiitake mushrooms and adzuki beans.  Add enough water to soaking liquid to make 4 cups, and stir into bean mixture.  Cover, and bring to a boil. 
  3. Reduce heat to medium low and simmer 45 minutes, or until beans are beginning to be tender, adding a little water if necessary.  Fold in potatoes, cover and cook 15 minutes more, or until potatoes are tender and beans are soft, but not mushy.
  4. Ladle 1 cup broth from bean mixture into measuring cup.  Stir in miso paste with fork until dissolved.  Stir miso mixture into bean mixture, and simmer 2 to 3 minutes more, or until heated through.  Sprinkle with chopped green parts of green onions before serving. 
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