Aduki Beans are often referred to as the King of Beans, and once you’ve eaten them you’ll agree! They are comparatively easy to digest, and have a meaty taste that goes down well with meat eaters and those making the transition to a vegetarian diet. Although it is always best to soak all beans overnight, a four hour soaking period for aduki beans is fine.

Ingredients

  • 110g porridge oats
  • 175g (dry weight) aduki beans, soaked, cooked and well drained.
  • 1 medium onion, peeled and very finely chopped
  • 2 tablespoons parsley, chopped
  • 1 teaspoon basil
  • 1 clove garlic crushed
  • 2 tablespoons tomato puree
  • 2 tablespoons shoyu (naturally fermented soy sauce)
  • 1/2 teaspoon freshly ground black pepper
  • 1 beaten egg to bind
  • toasted porridge oats or flour to coat
  • a little oil for frying

Method
Toast the porridge oats in a moderate oven for about 10 minutes. Mash the cooked beans and mix all the ingredients together with the egg. Squash well together and form into burgers about 1cm thick. Roll in toasted porridge oats or flour. Saute in a little oil for 4 minutes on each side. Aduki Burgers are also delicious cooked on the barbecue.

Even if the mixture seems a little wet, do not be tempted to add more oats because this will make the burgers too dry when cooked. If you haven’t left yourself enough time to give the beans a good soak before cooking, just boil the kettle and cover the beans with the boiling water. This will soften them enough to shorten their cooking time.

David and Jacqui Hughes

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