Adzuki Bean Stew

• 1 cup dry adzuki beans (sprouted are best)
• 3 3 cups broth or 3 cups water
• 5 celery ribs
• 5 small carrots
• 1/2 small onion
• 1 tablespoon almond oil or 1 tablespoon olive oil
• 1 garlic clove
• 1 bay leaf
• 1/4 teaspoon Braggs liquid aminos

1. Boil the adzuki beans in 1.25 cups of the stock, broth, or water for 30 minutes. Beans will absorb all or most of the liquid.
2. In the meantime, chop the celery, carrots, and onion -- I use a food processor to get minced pieces.
3. Saute the celery, carrots, and onions in the oil. Mince garlic and add to pan, saute another 30 seconds or so.
4. Add beans to saute pan and saute for a minute or two.
5. Add remaining stock, broth, or water, along with the bay leaf and the Braggs. Bring to boil and simmer for a minimum of 15 minutes.

adzuki beans, broth, celery, carrots, onion, almond oil, garlic, bay leaf, braggs

Taken from www.food.com/recipe/adzuki-bean-stew-521453 (may not work)