Ingredients Jump to Instructions ↓

  1. 4 oz Adzuki beans, soaked

  2. 2 oz Brown rice, soaked

  3. Water for boiling 1 tb Vegetable oil

  4. 1 md Onion, chopped

  5. 8 oz Carrots*, thinly sliced

  6. 1 tb Soy sauce

  7. 2 tb Tomato paste

  8. 1 ts Garlic powder

  9. 1/2 ts Oregano

  10. 1 ts Basil

  11. 1/2 ts Marjoram

  12. 275 ml Bean stock

  13. Salt & pepper 3 c Mashed potatoes

  14. 1 ts Parsley

Instructions Jump to Ingredients ↑

  1. Wash the beans & rice in plenty of cold water. Combine about 4 cups of water with beans & rice & cook for 5o minutes or until the beans are soft. Drain, reserving the stock for later. Heat oil in a skillet. Fry the onions for 3 minutes. Add the carrots & cookk covered for 5 minutes. Add the cooked beans & rice. Stir well & let saute for a few minutes, ensuring that the mixture does not burn. Combine the siy sauce, tomato paste, herbs & stock. Mix well & pour into the skillet. Bring to a boil, reduce heat to very low, partially cover & simmer gently for 30 minutes, stirring frquently to prevent it burning. Add more stock if necessary. Transfer into a casserole. Top the cooked vegetables with mashed Potatoes. Bake in a preheated oven at 350F for 40 minutes, or until the Potatoes are browned. Serve with vegetables or a green salad.


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