Red Dragon Pie

This makes a good supper dish, very much like shepherd’s pie. The Chinese call aduki beans "red dragon" or "red wonder" beans as they have found them to be full of goodness. Serve with green vegetables.

Serves 4

Ingredients:

• 4 oz (110g) aduki beans
• 2oz (50g) brown rice
• 2 pints (1 litre) water for soaking
• 2 pints (1 litre) water for boiling
• 1 tablespoon olive oil.
• 1 onion, peeled and finely chopped
• 8 oz (225g) carrots, peeled and finely chopped.
• 2 tablespoon wheat-free Soya sauce
• 1 teaspoon dried mixed herbs
• 1 teaspoon vegetable stock.
• 9fl oz (275ml) aduki bean stock
• salt & black pepper to taste.

Method:

Pre-heat oven to gas mark 4 / 350F / 180C

Wash the aduki beans and soak over night or in boiling water for 1 hour. Drain and rinse well. Bring to the boil in fresh water with the brown rice and lower heat to cook for 50 mins until soft. Drain and reserve 275ml of stock.

Heat the oil in a saucepan and fry onions for 5 mins. Add the carrots and cook for 2-3 mins. Then add the cooked beans and rice. Mix in the soya sauce, vegetable stock and herbs. Simmer for 20 mins so all flavours are blended. Transfer to a 3 pint casserole dish. Season with the salt & pepper. Bake for 30 mins.

Serve with green vegetables and mashed sweet potatoes or butternut squash.

NB: Excellent for O & A blood groups.