Adzuki Bean Bowl w/ Peruvian Red Pepper Sauce & Plantains | TOM TO TABLE

This vegetarian, nutrient-dense bowl of tasty wonderfulness will take you away to Peru. Typically made with Peruvian beans called mayocoba or canary beans, this recipe uses the easier-to-find adzuki beans. The red pepper sauce however is spot-on Peruvian. The sweet slices of plantains really elevates this recipe. Adzuki Bean Bowl w/ Peruvian Red Pepper Sauce & Plantains Recipe adapted from http://www.marcussamuelsson.com/recipe/peruvian-bean-bowl-with-red-pepper-sauce-recipe INGREDIENTS: - Makes 4 servings 1 cup millet, dried and rinsed (or quinoa) 2 cups vegetable broth 1 Tbs. light olive oil 1 large onion, chopped 1 red bell pepper, diced 7 garlic cloves, minced 2 Tbs. fresh lime juice 1 cup coconut milk 1/4 cup cashews, soaked overnight 2 tsp. apple cider vinegar 1 tsp. kosher salt 1 Tbs. light olive oil 2 large carrots, sliced 1 bunch swiss chard, ribs removed and cut into strips 1 (15 oz. can) adzuki beans, rinsed 3 Tbs. light olive oil 2 very ripe plantains, peeled and sliced Directions: 1. In a medium pot on high heat, boil vegetable broth. Once boiling, add millet and bring back up to a boil. Reduce heat to low, cover and simmer for 15 minutes then set aside. 2. In a large saute pan on medium heat, heat the oil. Add onions and stir for 10 minutes or until softened. 3. Add red pepper and stir for 10 minutes. 4. Add garlic and stir for 5 minutes. 5. In a blender add lime juice, coconut milk, cashews, apple cider vinegar, salt, onion-pepper mixture and blend until smooth. 6. In a large saute pan on medium heat, heat up oil and toss in the carrots. Stir for 5 minutes. 7. Add the swiss chard and stir until wilted. 8. Add red pepper sauce and combine. 9. Add the adzuki beans and combine for 5 minutes and turn heat off. 10. In a medium saute pan on medium heat, heat the oil. Add the plantain slices in a single layer and brown each side. Work in batches if you have to. 11. To serve, plate the beans and sauce over the millet with sliced plantains on top. All filmed on a Sony RX100 M4 and Fuji X100T Edited on Adobe Premiere Pro Music courtesy of Gurty Beats. soundcloud.com/gurtybeats