Thursday, March 25, 2010

Thursday: Chipotle and adzukis

Adzuki butternut squash soup.

It's always a little bit of a fuss to cook dried beans, but if you want to use interesting varieties and get their full flavor, it's worth it. We pre-cooked these whole adzukis for a couple of hours (unattended) before adding them to frozen pureed butternut squash and frozen tomatoes to make this soup. The recipe called for canned chipotle peppers, which added a smoky flavor. Now we'll have to find some other applications for them, since we have a few left over.

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