Best 5 Adzuki Beans Recipes

Adzuki beans, also known as red beans or azuki beans, are a type of small, red bean that is commonly used in many Asian cuisines. With their slightly sweet and nutty flavor, adzuki beans are not only a delicious addition to a variety of dishes but also a nutritious source of protein, fiber, and various vitamins and minerals. Whether you're looking for a sweet treat or a savory meal, adzuki beans offer a versatile ingredient that can be incorporated into numerous recipes. In this article, we will explore some of the best ways to cook adzuki beans, providing you with a range of options that cater to your taste preferences and dietary needs.

Here are our top 5 tried and tested recipes!

KALE AND ADZUKI BEANS

Kale and Adzuki Beans image

This delicious, easy to make recipe is great as a side dish, or as a main dish served over short grain brown and wild rice.

Provided by skymonkey

Categories 100+ Everyday Cooking Recipes Vegan Side Dishes

Time 1h5m

Yield 6

Number Of Ingredients 9

Ingredients

1 cup uncooked adzuki beans
1 tablespoon olive oil
2 cloves garlic, peeled and crushed
6 cups roughly chopped kale
2 tablespoons water
¼ cup tamari
1 teaspoon ground cumin
1 teaspoon ground coriander
salt and pepper to taste

Steps:

Place adzuki beans in a medium saucepan with enough water to cover. Bring to a boil, reduce heat, and simmer 30 to 45 minutes, until tender.
Heat olive oil in a medium skillet over medium heat, and saute garlic about 1 minute. Mix in kale and 2 tablespoons water. Season with tamari, cumin, and coriander. Thoroughly blend in adzuki beans. Reduce heat to low, cover, and simmer about 20 minutes, until kale is tender. Season with salt and pepper.

Nutrition Facts : Calories 172.2 calories, Carbohydrate 28.7 g, Fat 3 g, Fiber 5.8 g, Protein 10.1 g, SaturatedFat 0.4 g, Sodium 890 mg, Sugar 0.2 g

BAKED ADZUKI BEANS WITH EGGPLANT AND TOMATOES

Baked Adzuki Beans With Eggplant and Tomatoes image

This isn't quite a stew, a chili, or a ratouille, yet it reminds me a bit of each. You'll just have to try it for yourself and see what you think. Whatever you want to call it, we call it tasty. Can be served as a side dish as well, but we like it on it's own accompanied by a nice loaf of a crusty bread. Plan ahead, the preparation time does not include three hour soaking time for the beans.

Provided by FlemishMinx

Categories Cheese

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 cup dried adzuki beans
1 bouquet garni (thyme, parsley, and bayleaf)
2 small eggplants, unpeeled,and cut in 1 inch cubes
kosher salt or sea salt
6 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
2 1/2 cups canned chopped tomatoes
1 cup chicken stock (or 1 bouillon cube dissolved in 1 cup water)
1/2 teaspoon ground allspice
1/4 teaspoon red pepper flakes
salt and pepper, to taste
4 tablespoons fresh basil, shredded
1/2 cup fresh grated parmesan cheese

Steps:

Pick over and discard any damaged beans or stones; rinse the beans, then place in a sauce pan adding plenty of water to cover; soak for a minimum of three hours (can be all day).
Drain the beans and return to the sauce pan with enough water to cover by 2 inches.
Add the bouquet garni and bring water to the boil; reduce heat and simmer uncovered until the beans are tender (20 to 40 minutes); drain and set aside, discarding the bouquet garni.
Place the eggplant cubes in a colander and sprinkle with kosher or sea salt; let drain for 30 minutes, then rinse and pat dry with paper towels (this step can be done while the beans are boiling).
Pre-heat oven to 375°F.
In a large frying pan over medium heat, heat 4 TBS of the olive oil then add the eggplant and saute until lightly browned on all sides (5 to 10 minutes).
When the eggplant has browned, transfer to a large baking dish (I use an oval 35 cm X 24 cm).
In the same frying pan, heat the remaining 2 TBS olive oil and saute the onion until it begins to soften but not brown (about 5 minutes).
Add in the garlic and continue to saute 1 minute.
Add the tomatoes, stock, allspice, red pepper flakes, and salt and pepper to taste; simmer slowly for 5 minutes, then transfer the mixture to the baking dish.
Add the beans and the basil to the baking dish, and mix everything well.
Sprinkle with the parmesan cheese and bake until golden, about 20 minutes.
Serve immediately.

Nutrition Facts : Calories 344.9, Fat 17.1, SaturatedFat 3.6, Cholesterol 8.5, Sodium 195.1, Carbohydrate 38, Fiber 11.7, Sugar 7.8, Protein 13.6

CHICKEN SOUP WITH ADZUKI BEANS, ESCAROLE, AND SWEET POTATO

Chicken Soup with Adzuki Beans, Escarole, and Sweet Potato image

This absolutely delicious soup was created to help use up the Adzuki beans, wild rice, and sweet potatoes in my pantry. I decided to use the sweet potato instead of regular potatoes, and was delightfully surprised by the wonderful flavor blend it created with the sweetness of the onions, garlic, and Adzuki beans. I also wanted to try escarole in a soup, and the result was fantastic. Adzuki beans are found in any health food or specialty store, and in many national grocery chains. They have a great nutty, slightly sweet taste, and are especially tasty added to chicken soups of any kind.

Provided by BFHAWKINS

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes

Time 2h15m

Yield 12

Number Of Ingredients 13

Ingredients

1 ½ quarts chicken broth
4 boneless, skinless chicken thighs
1 cup dry adzuki beans
1 cup uncooked wild rice
2 onions, cut into large chunks
1 tablespoon bottled minced garlic
1 teaspoon dried sage
1 tablespoon dried thyme
1 tablespoon dried rosemary
1 large sweet potato, peeled and cubed
1 zucchini, cubed
1 yellow squash, cubed
⅓ medium head escarole, coarsely chopped

Steps:

Place the chicken broth in a large pot. Mix in the chicken thighs, adzuki beans, wild rice, onions, and garlic. Season with sage, thyme, and rosemary. Bring to a boil, reduce heat, and cook 1 hour.
Remove chicken from the pot, shred with a fork, and set aside.
Stir the sweet potato into the pot. Continue cooking about 5 minutes, until sweet potato is slightly tender. Mix in the zucchini, yellow squash, and escarole. Continue cooking 15 minutes.
Return the shredded chicken to the pot. Cook until heated through. Increase the amount of broth if the soup seems too thick.

Nutrition Facts : Calories 168.9 calories, Carbohydrate 29.1 g, Cholesterol 13.9 mg, Fat 1.9 g, Fiber 5.4 g, Protein 9.9 g, SaturatedFat 0.5 g, Sodium 40.6 mg, Sugar 2.9 g

KABOCHA SQUASH AND SWEET POTATO SOUP WITH ADZUKI BEANS

Kabocha Squash and Sweet Potato Soup With Adzuki Beans image

I was macrobiotic for a few years in the mid 2000′s. Kabocha squash cooked with adzuki beans is their staple dish and I used to eat that all the time along with cooked brown rice. The other day I thought I should try making a soup version of this dish, and here is what I came up with. For more healthy gluten-free recipes, please visit my blog, www.innerharmonynutrition.com.

Provided by InnerHarmonyNutriti

Categories Vegan

Time 4h19m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup adzuki beans, soaked for a couple of hours
1 medium onion, cut into 12 wedges
1 kabocha squash, peeled and cut into large chunks
2 sweet potatoes, peeled and cut into thick slices
1/2 teaspoon salt
parsley, chopped, for garnish

Steps:

In a medium size pan, place adzuki beans and cover with enough water. Bring it to boil, turn off heat and drain.
Add about 3 times the amount of water as beans and cook for 50 - 60 minutes until the beans are soft. (If you have a pressure cooker, it only takes about 13 - 15 minutes under pressure). Drain the water.
In a soup pot, put onion, kabocha squash and sweet potato. Cover with enough water and cook until vegetables are soft.
Puree the vegetables using a blender, food processor or hand blender. Add salt.
Serve with cooked adzuki beans and chopped parsley on top.

Nutrition Facts : Calories 98.6, Fat 0.1, SaturatedFat 0.1, Sodium 219.2, Carbohydrate 20.8, Fiber 3.7, Sugar 2.6, Protein 4.1

QUINOA WITH OYSTER MUSHROOMS AND ADZUKI BEANS

Quinoa With Oyster Mushrooms and Adzuki Beans image

Make and share this Quinoa With Oyster Mushrooms and Adzuki Beans recipe from Food.com.

Provided by dicentra

Categories < 30 Mins

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1/2 cup thinly sliced carrot
3 stalks green onions, chopped
1/2 ounce dried oyster mushroom (1/4 cup)
2 cups vegetable broth or 2 cups water
2 cups cooked adzuki beans, drained and rinsed
1 cup quinoa, washed and drained
salt, to taste
ground black pepper, to taste

Steps:

Crushed the oyster mushrooms slightly and remove the tough stems.
Sauté carrots, onions, and mushrooms for 3 minutes.
Add broth, beans and quinoa. Season to taste with salt and pepper. Bring to a boil.
Reduce heat to low and simmer for 15 to 20 minutes or until all liquid is absorbed. Fluff with a fork.

Tips:

Soak the adzuki beans overnight: This will help to soften them and reduce the cooking time.
Use a slow cooker or pressure cooker: These appliances can make cooking adzuki beans much easier and more convenient.
Add flavorings to the cooking water: This can help to enhance the flavor of the beans. Some common flavorings include salt, pepper, garlic, onion, and ginger.
Cook the beans until they are tender: This may take anywhere from 30 minutes to 2 hours, depending on the method of cooking.
Drain the beans and rinse them with cold water: This will help to remove any excess starch and make them easier to digest.
Use adzuki beans in a variety of dishes: They can be used in soups, stews, salads, and desserts.

Conclusion:

Adzuki beans are a versatile and nutritious legume that can be used in a variety of dishes. They are a good source of protein, fiber, and vitamins and minerals. With a little planning and effort, you can easily incorporate adzuki beans into your diet and enjoy their many health benefits.