Asian red beans and Millet
- 1 cup adzuki beans
- 1 cup millet
- 2 tablespoons shredded ginger
- 1 teaspoon Chinese five spice
- 2 tablespoons chickpea miso
- 1 tablespoon ume plum vinegar or brown rice vinegar
Soak adzuki beans overnight. The next day change the water and cook adzuki beans until soft, about 30 minutes. Place 1 cup of millet in a pot with 1 ½ cups of water, bring to a boil, reduce heat, and cook until all the water is absorbed. When beans are cooked strain out water reserving about a ½ cup of water with beans. Add fresh ginger, Chinese five spice, miso, and vinegar. Combine with millet and serve on a romaine leaf or a collard leaf.