Another Chinese name for adukis is "red dragon", whence this dish gets the name. It has a sumptuous flavour. Eat your heart out shepherds!
110g (4 oz) aduki beans soaked overnight
1 tablespoon oil
1 onion, peeled & finely chopped
225g (8 oz) carrots, diced
2 tablespoons soy sauce
2 tablespoons tomato puree
1 teaspoon mixed herbs
salt & pepper
450g (1 lb) potatoes, peeled
25g (1oz) margarine
Drain the aduki beans then simmer in 2 pints water for 50 minutes, or pressure cook for 15 minutes. Drain, reserving the stock. Take a large pan, fry the onion for 5 minutes in the oil, add the carrots and cook for a further 3 minutes, then add the cooked beans. Mix the soy sauce, tomato puree and herbs with the reserved stock. Pour this over the bean and vegetable mixture. Simmer for 20 minutes so that the flavours are well blended. Season to taste. Meanwhile steam the potatoes and mash them with the margarine. Put the bean mixture into a casserole dish, spread the mashed potatoes on top, and bake in an oven until the potato is crisp and brown.
Adapted From Sarah Brown's Vegetarian Kitchen