Best 3 Aduki Bean Stew Recipes

Comforting, satisfying, and packed with flavor, adzuki bean stew is a delicious and wholesome dish that is sure to warm your soul. Whether you are a seasoned cook or a beginner in the kitchen, creating this delectable stew is a culinary adventure that will tantalize your taste buds. With its vibrant red color and nutty flavor, adzuki beans take center stage in this hearty and nutritious stew. Originating in East Asia, adzuki beans have been a staple in various cuisines for centuries, known for their culinary versatility and health benefits. Embark on this culinary journey and discover the best recipe for cooking adzuki bean stew, a dish that effortlessly blends tradition and innovation, resulting in a culinary masterpiece.

Here are our top 3 tried and tested recipes!

ADZUKI BEAN STEW

Adzuki Bean Stew image

I found this on a diabetic website while searching for recipes I can share with my patients. I haven't tried it yet. Diabetic or not, it sounds different and really good.

Provided by Barb Witherspoon

Categories Beans

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 cup dried adzuki beans, soaked overnight in water
1 leek, sliced
1 carrot, chopped
1 orange sweet potato, cubed
1 chicken bouillon cube, crumbled
1 teaspoon Tabasco sauce
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 cup small broccoli floret
1/4 cup chopped cilantro leaf
4 tablespoons low-fat plain yogurt (optional)

Steps:

Rinse the beans after draining them from the soaking water then put them in a saucepan. Cover with water and then bring to a boil. Reduce the heat and then simmer, partially covered, for 30 to 35 minutes. When you're done, the beans should still be somewhat hard.
Add all of the other ingredients except for the broccoli and cilantro and cook for 10 minutes. Next, add the broccoli and cilantro and then simmer for about 5 minutes, or until the broccoli is tender.
To serve, spoon into bowls topped with a spoonful of natural yogurt, if desired.
Soaking the beans overnight is crucial to this recipe as it greatly shortens the cooking time of the beans.

Nutrition Facts : Calories 227.2, Fat 0.6, SaturatedFat 0.2, Cholesterol 0.1, Sodium 338.9, Carbohydrate 45.6, Fiber 8.4, Sugar 4.5, Protein 11.8

ADUKI BEAN STEW

Aduki Bean Stew image

This is an adopted recipe. I have not yet tried it, but hope to eventually. Please let me know if you try it and how it turns out via a review. Any opinions/changes will be taken into consideration! Thanks!

Provided by spatchcock

Categories Stew

Time 1h

Yield 3 serving(s)

Number Of Ingredients 16

Ingredients

125 g adzuki beans, soaked and cooked (save the cooking liquid)
soya margarine
1 onion, chopped
2 garlic cloves, finely chopped or crushed
1 medium leek, washed, halved lengthwise and sliced thickly
1 large carrot, cut into long julienne strips
250 g mushrooms, cut into chunks unless very small
1 tablespoon sweet paprika
2 tablespoons whole wheat flour
chili sauce
1 teaspoon dark vegetable stock powder
1 tablespoon soy sauce
1 tablespoon tomato paste
1 (400 g) can canned tomatoes, chopped
fresh ground black pepper
fresh flat-leaf parsley, chopped

Steps:

Saute the onion in the margarine until golden.
Add the garlic, leek, carrot and mushrooms, and cook for another 5 minutes, until the vegetables are just soft.
Mix in the paprika and flour and stir for another minute.
Add the remaining ingredients, including the cooked aduki beans, plus enough reserved bean cooking liquid to half-cover the ingredients.
Stir well, cover and simmer for about 30 minutes, stirring occasionally and adding more cooking liquid if it gets too dry.
Season with black pepper and parsley and serve.

Nutrition Facts : Calories 249.6, Fat 1.2, SaturatedFat 0.2, Sodium 599, Carbohydrate 50.2, Fiber 10.7, Sugar 9.2, Protein 14.2

ADUKI BEAN STEW

Aduki Bean Stew image

Easy and quick stew

Provided by micaiodice

Time 1h

Yield Serves 3

Number Of Ingredients 0

Ingredients

Steps:

Saute the onion in the margarine until golden.
Add the garlic, leek, carrot and mushrooms, and cook for another 5 minutes, until the vegetables are just soft.
Mix in the paprika and flour and stir for another minute.
Add the remaining ingredients, including the cooked aduki beans, plus enough reserved bean cooking liquid to half-cover the ingredients.
Stir well, cover and simmer for about 30 minutes, stirring occasionally and adding more cooking liquid if it gets too dry.
Season with black pepper and parsley and serve.

Tips:

Soak the beans overnight: This will help to reduce the cooking time and make the beans more digestible.
Use a variety of vegetables: This will add flavor and nutrients to the stew.
Don't be afraid to experiment with different spices: Adukis have a mild flavor, so they can handle a variety of seasonings.
Add a little bit of sweetness: A little bit of honey or brown sugar can help to balance out the savory flavors in the stew.
Serve over rice or noodles: This will help to make a complete meal.

Conclusion:

Aduki bean stew is a hearty, flavorful, and nutritious meal that is perfect for a cold winter day. It is also a great way to use up leftover beans. With a little bit of planning, you can have a delicious and satisfying stew on the table in no time.