Miso Adzuki Stew

• 1 cup dried adzuki beans, rinsed and drained
• 2 bunches green onions, white and green parts chopped separately
• 12 cup dried shiitake mushroom, crumbled
• 34 lb small red potato, quartered 2 cups
• 1 12-2 tablespoons miso

1. Soak adzuki beans in 4 cups of cold water5 hours, or overnight.
2. Drain, and reserve soaking liquid.
3. Coat large saucepan or Dutch oven with cooking spray (I omitted the cooking spray), and heat over medium-low heat.
4. Add white parts of green onion, sprinkle with salt, and cover.
5. Cook 5 -7 minutes, or until onions are soft.
6. Add shitake onions and aduki beans.
7. Add enough water to soaking liquid to make 4 cups, and stir into bean mixture.
8. Cover, and bring to a boil.
9. Reduce heat to medium-low heat, and simmer 45 minutes, or until beans are beginning to be tender, adding a little water if necessary.
10. Fold in potatoes, cover, and cook 15 minutes more, or until potatoes are tender and beans are soft, but not mushy.
11. Ladle 1 cup of broth from bean mixture into measuring cup.
12. Stir in miso paste with fork until dissolved.
13. Stir miso mixture into bean mixture, and simmer 2 to 3 minutes more, or until heated through.
14. Sprinkle with chopped gren parts of green onions before serving.

adzuki beans, green onions, shiitake mushroom, red potato, miso

Taken from www.food.com/recipe/miso-adzuki-stew-330547 (may not work)