Aduki Bean Dip
By: Helen Pitlick
Published: Monday, November 30, 2009 - 2:46pm

Ingredients




1 cup aduki beans
3 cups water
5 inches piece kombu seaweed
2 tablespoons cold-pressed safflower oil
1/8 teaspoon cayenne pepper
1 tablespoon to 1 ½  grated fresh ginger root
1 tablespoon umeboshi paste, or to taste
1/4 teaspoon sea salt, or to taste

Preparation

1 Place the water, beans and kombu in a 4-quart pot. Bring to a boil, reduce heat and cook, covered, for 1 1/2 hours. (you can also pressure-cook beans for 1 hour in 2 1/2 cups water). Remove the kombu. Drain the beans, reserving the cooking water. 2 Puree the beans in a food processor or mash to a thick paste in a bowl or mortar. Add some of the reserved cooking water to get a dip consistency. 3 Add the oil, cayenne, ginger and umeboshi paste to the beans and mix well. Add the salt and serve.

About


Serve with pita and corn chips. From the Natural Gourmet by Annemarie Colbin.