← BackStuffed Onion with Azuki Beans
Ingredients
| — | 4 large heads white onion |
| — | 50 ml olive oil |
| — | 1 carrot |
| — | 1 red pepper |
| — | 150 g cooked azuki beans (about 80 g raw) |
| — | 1 level teaspoon each of dried savory, spearmint and lovage |
| — | 1/2 bunch fresh parsley |
| — | salt and black pepper |
Instructions
- Clean the onions of their skins, cutting the root side minimally so the head keeps its shape while being hollowed out. Cut the top side more widely to create a large opening that will later be filled with the beans. From this top side, hollow out the onion, leaving a wall of 4-5 mm. I used half of the hollowed-out onion; the other half I kept for another dish.
- Finely dice half of the hollowed-out onion, the carrot and the pepper. Heat the olive oil in a pot or deep pan. Saute the onion, carrot and pepper in it for 4-5 minutes, stirring periodically. Add the beans, the spices, salt and black pepper to taste. Stir the filling briefly and remove from the heat. Finally add the finely chopped parsley.
- Fill the onions with the stuffing and place in a baking tray. Pour a little water into the bottom of the tray. Bake the onions at 200°C for 45-50 minutes.
