Adzuki Bean Stew

• 1 cup dried adzuki beans, soaked overnight in water
• 1 leek, sliced
• 1 carrot, chopped
• 1 orange sweet potato, cubed
• 1 chicken bouillon cube, crumbled
• 1 teaspoon Tabasco sauce
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 cup small broccoli floret
• 1/4 cup chopped cilantro leaf
• 4 tablespoons low-fat plain yogurt (optional)

1. Rinse the beans after draining them from the soaking water then put them in a saucepan. Cover with water and then bring to a boil. Reduce the heat and then simmer, partially covered, for 30 to 35 minutes. When you're done, the beans should still be somewhat hard.
2. Add all of the other ingredients except for the broccoli and cilantro and cook for 10 minutes. Next, add the broccoli and cilantro and then simmer for about 5 minutes, or until the broccoli is tender.
3. To serve, spoon into bowls topped with a spoonful of natural yogurt, if desired.
4. Soaking the beans overnight is crucial to this recipe as it greatly shortens the cooking time of the beans.

adzuki beans, carrot, orange sweet potato, chicken bouillon cube, tabasco sauce, tomato paste, worcestershire sauce, broccoli floret, cilantro leaf, lowfat plain yogurt

Taken from www.food.com/recipe/adzuki-bean-stew-240608 (may not work)