Miso-Adzuki Stew

• 1 cup dried adzuki beans, rinsed and drained
• 2 bunches green onions, white and green parts chopped separately, divided
• 1/2 cup dried shiitake mushrooms, crumbled
• 3/4 lb. small red potatoes, quartered (2 cups)
• 1 1/22 Tbs. miso paste

1. Soak adzuki beans in 4 cups cold water 5 hours, or overnight.
2. Drain, and reserve soaking liquid.
3. Coat large saucepan or Dutch oven with cooking spray, and heat over medium-low heat.
4. Add white parts of green onions, sprinkle with salt, and cover.
5. Cook 5 to 7 minutes, or until onions are soft.
6. Add shiitake mushrooms and adzuki 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, 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 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 green parts of green onions before serving.

adzuki beans, green onions, shiitake mushrooms, red potatoes, miso paste

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