Miso Adzuki Stew

Directions

1. 1
   Soak adzuki beans in 4 cups of cold water5 hours, or overnight.
2. 2
   Drain, and reserve soaking liquid.
3. 3
   Coat large saucepan or Dutch oven with cooking spray (I omitted the cooking spray), and heat over medium-low heat.
4. 4
   Add white parts of green onion, sprinkle with salt, and cover.
5. 5
   Cook 5 -7 minutes, or until onions are soft.
6. 6
   Add shitake onions and aduki beans.
7. 7
   Add enough water to soaking liquid to make 4 cups, and stir into bean mixture.
8. 8
   Cover, and bring to a boil.
9. 9
   Reduce heat to medium-low heat, and simmer 45 minutes, or until beans are beginning to be tender, adding a little water if necessary.
10. 10
    Fold in potatoes, cover, and cook 15 minutes more, or until potatoes are tender and beans are soft, but not mushy.
11. 11
    Ladle 1 cup of broth from bean mixture into measuring cup.
12. 12
    Stir in miso paste with fork until dissolved.
13. 13
    Stir miso mixture into bean mixture, and simmer 2 to 3 minutes more, or until heated through.
14. 14
    Sprinkle with chopped gren parts of green onions before serving.