Adzuki Bean Bake - cooking recipe

Ingredients

1 tablespoon olive oil, plus extra for brushing
1 medium onion, peeled and chopped
2 garlic cloves, peeled and crushed
1 small squash, peeled and crushed
1 large carrot, peeled and diced
1 celery rib, trimmed and sliced
2 cups water, just boiled
1 teaspoon vegetable bouillon, organic (stock)
5 3/4 ounces adzuki beans, cooked
1 leek, trimmed and sliced
2 teaspoons cornstarch or 2 teaspoons arrowroot, blended with
1 tablespoon cold water, to make smooth paste
1 large sweet potato, cut into 1/8-inch slices

Preparation

Heat oil in large saucepan with a tiny bit of water, so you are water sauteing really-not frying in the normal sense of the word.
Gently water saute onions and garlic for 3 minutes, stirring occasionally.
Add squash,carrot and celery, cook with onion and garlic for 2 minutes-stirring regularly.
Pour just boiled water over the vegetable mix and stir in the bouillon powder.
Bring to a boil, then reduce the heat and simmer for 10 minutes.
Preheat oven 390\u00b0F.
Stir the sliced leek and adzuki beans into the veggie mix.
Return to a simmer and cook for 5 minutes, stirring occasionally.
Add the cornstarch or arrowroot mixture and cook for about 1 minute or until the sauce thickens to your liking, stirring.
Remove from the heat and transfer to a 3 3/4 cup ovenproof dish.
Arrange slices of the sweet potato on top of the bean and veggie mix.
Brush with a little oil and bake for about 30 minutes until the potato is soft.