My family would not like a strict pressure cooked Adzuki beans and rice.
Adzuki Beans with Brown Rice-(Source)The Liver Doctor
1 ½ cups dried adzuki beans (cover with water and soak overnight before use)
6 cups water
¼ cup arame seaweed
1 onion, chopped
2 carrots, grated
2 Tbsp flaxseed oil/olive oil
1 Tbsp grated ginger
1 clove garlic, minced (optional)
1 cup parsley, chopped (can use dry in a pinch)
2 Tbsp wine vinegar
1 Tbsp tamari
¼ cup lemon juice
Cooked brown rice for serving
Soak the arame in cold water for 15 minutes.
Place the adzuki beans, water and seaweed in a large pot. Bring to the boil, then simmer for 30-35 minutes; until the beans are cooked, yet retain their shape. If they are not soft, alternatively use a pressure cooker.
Chop the seaweed into small pieces.
Combine all salad ingredients together, including cooked beans. Combine dressing ingredients and mix well with salad.
Serve with brown rice.