Adzuki Bean Bake

• 1 tablespoon olive oil, plus extra for brushing
• 1 medium onion, peeled and chopped
• 2 garlic cloves, peeled and crushed
• 1 small squash, peeled and crushed
• 1 large carrot, peeled and diced
• 1 celery rib, trimmed and sliced
• 2 cups water, just boiled
• 1 teaspoon vegetable bouillon, organic (stock)
• 5 3/4 ounces adzuki beans, cooked
• 1 leek, trimmed and sliced
• 2 teaspoons cornstarch or 2 teaspoons arrowroot, blended with
• 1 tablespoon cold water, to make smooth paste
• 1 large sweet potato, cut into 1/8-inch slices

1. Heat oil in large saucepan with a tiny bit of water, so you are water sauteing really-not frying in the normal sense of the word.
2. Gently water saute onions and garlic for 3 minutes, stirring occasionally.
3. Add squash,carrot and celery, cook with onion and garlic for 2 minutes-stirring regularly.
4. Pour just boiled water over the vegetable mix and stir in the bouillon powder.
5. Bring to a boil, then reduce the heat and simmer for 10 minutes.
6. Preheat oven 390u0b0F.
7. Stir the sliced leek and adzuki beans into the veggie mix.
8. Return to a simmer and cook for 5 minutes, stirring occasionally.
9. Add the cornstarch or arrowroot mixture and cook for about 1 minute or until the sauce thickens to your liking, stirring.
10. Remove from the heat and transfer to a 3 3/4 cup ovenproof dish.
11. Arrange slices of the sweet potato on top of the bean and veggie mix.
12. Brush with a little oil and bake for about 30 minutes until the potato is soft.

olive oil, onion, garlic, squash, carrot, celery, water, vegetable bouillon, adzuki beans, cornstarch, cold water, sweet potato

Taken from www.food.com/recipe/adzuki-bean-bake-291558 (may not work)