Ingredients1 teaspoon Parsley
4 ounces Aduki Beans, soaked
2 ounces Brown Rice, soaked
water, for boiling
1 tablespoon Vegetable Oil
1 medium Onion, chopped
8 ounces Carrots, thinly sliced
1 tablespoon Soy Sauce
2 tablespoons Tomato Paste
1 teaspoon Garlic Powder
1/2 teaspoon Oregano
1 teaspoon Basil
1/2 teaspoon Marjoram
275 ml Bean Stock
salt & pepper
1 lb potatoes, Mashed
Directions
Wash the Beans and Rice in plenty of cold water.
Combine about 4 cups of water with Beans and rice and cook for 5o minutes or until the Beans are soft.
Drain, reserving the stock for later.
Heat oil in a Skillet.
Fry the onions for 3 minutes.
Add the carrots and cook covered for 5 minutes.
Add the cooked Beans and rice.
Stir well and let saute for a few minutes, ensuring that the mixture does not burn.
Combine the Soy Sauce, tomato paste, herbs and stock.
Mix well and pour into the skillet.
Bring to a boil, reduce heat to very low, partially cover and simmer gently for 30 minutes, stirring frequently to prevent it burning.
Add more stock if necessary.
Transfer into a casserole.
Top the cooked vegetables with mashed potatoes.
Bake in a preheated oven at 350F for 40 minutes, or until the potatoes are browned.
Serve with vegetables or a green salad.
