Thursday, July 3, 2014

BBQ Adzuki Beans

I am so over canned foods - well let me rephrase this thought... 

I LOVE when I have delicious home canned goods from friends and family that have success with their gardens. This is something I envy a my recent move meant saying goodbye to my garden- a garden that finally flourished and was loaded with herbs and various mints when we said our goodbyes...But don't you worry, Thanks to the GA sun and the southern rains, my garden is starting to sprout and flourish here!

But, back to the canning.... the mysteriously brown green beans and the soft mushy foods that we can find in those dark alluminum cans at the store don't do it for me. It's strange to explain, and I will eat canned foods when I have to, but I prefer dried and fresh whenever possible!

So while I was planning dinner for my hubby I realized that I wanted to make baked beans... not the kind with the white rectangle of pork floating on top either - because that is another thing that makes me worry - no I wanted some we both could enjoy (me being the strict vegetarian) and not fear. So I thought, and found my son raiding the pantry.....
And it hit me! I had some dried adzuki beans in there (and I was surprised he hadn't found them)! They are a beautiful red color and super simple to make... Why not turn them into a BBQ side dish!?
Well I am so glad I did because not only did my husband enjoy them, but he wasn't shy to eat them the next day either - and knowing how picky he is, this was yet another moment of success for me in the kitchen.

BBQ Adzuki Beans
What You Need:
2 cups Dried Adzuki Beans
Boiling Water
1 tsp Salt
1/2 tsp Garlic Powder
1/4 tsp Smoked Sea Salt
1/4 tsp Black Pepper
1 tbsp Honey
1/2 cup BBQ Sauce

Prep Day
To start, boil 4 cups of water. Pour the boiling water over the dried beans. Stir in 1 tsp of salt, cover and let sit over night in the fridge.

The next day:
Drain and rinse the beans, then place them into a medium sauce pan with 3 cups of water and another tsp of salt. Bring to a boil then lower to a simmer. Let these cook about 55 minutes to an hour. Test a bean and you be the judge when you think they are done. Trust me- after much discussion it turns our we all have our own bean texture preference - just like people do with their pasta! I won't lie, I like my soft, so I did simmer them a little longer.

Drain and return to the pot. (so much draining! But I tell ya- it's worth it). Add the BBQ sauce, Honey, and spices and do a taste test. To thick? Not enough of your favorite spice? Either way, once you have them to the taste you prefer, warm them to a light simmer just to heat the sauce through and serve!

I just love how the color is so much prettier and vibrant than those lumpy canned beans we are all so used to seeing: And so I will post the photo again only because I love the color so much:

These were a big hit in the house, even though my husband is afraid of dried beans. As for our little guy, he loves food (and since I cook so much do you blame him?) Needless to say - he loved them! And after a good plate of corn and BBQ Beans, what better way to clean up than with the hose and a few toys!?

Thanks for cooking with us! 
Aimee Gonzalez and Family

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