Best 3 Azuki Beans With Ginger Recipes

Rich in protein and fiber, azuki beans are an indispensable ingredient in many Asian desserts. With a subtly sweet flavor and a texture both soft and creamy when cooked, these bright red beans are also incredibly versatile. This article takes you into the detailed step-by-step process of preparing a mouthwatering azuki bean dessert soup, enriched with the warmth and fragrant spiciness of ginger. Whether you're a seasoned cook or a novice in the kitchen, follow along to discover how to make a delightful and nourishing treat that's sure to impress your family and friends.

Let's cook with our 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

ADZUKI BEAN STEW WITH OKRA

Adzuki Bean Stew With Okra image

This is quick, delicious and healthy. Also very inexpensive. Great served over brown rice, a dash of tahini sauce and sliced cucumber or avocado or just by itself.

Provided by chel9360

Categories Gumbo

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

4 tablespoons olive oil
2 onions, diced
2 tablespoons fresh ginger, minced
2 teaspoons dried oregano
1/2 teaspoon cayenne pepper (start with 1/4 tsp and add to suite your taste)
1/4 teaspoon ground cinnamon
4 cups adzuki beans
1/4 cup wheat free tamari or 1/4 cup tamarind paste
2 cups vegetable broth or 2 cups chicken broth
8 -16 ounces cut okra, add (to taste)
2 cups cooked brown rice

Steps:

Heat olive oil and add the onions and ginger.
Cook for 5 minutes or until softened.
Add oregano, cayenne and cinnamon.
Stir and cook for 1 minute.
Add beans, braggs, broth and okra.
Bring to a boil and simmer for 10 minutes.
Serve over brown rice.

Nutrition Facts : Calories 921.1, Fat 15.6, SaturatedFat 2.5, Sodium 18.4, Carbohydrate 157.1, Fiber 29.9, Sugar 3.1, Protein 43.3

QUINOA, ADZUKI BEANS AND AVOCADO WITH GINGER MISO DRESSING

Quinoa, Adzuki Beans and Avocado With Ginger Miso Dressing image

I found this recipe on thesweetbeet.com (see here http://www.thesweetbeet.com/quinoa-with-adzuki-beans-and-avocado/) and loved it. I found there was more than enough dressing for a few batches of the quinoa mixture.

Provided by EB212

Categories One Dish Meal

Time 45m

Yield 1-2 serving(s)

Number Of Ingredients 12

Ingredients

1/3 cup uncooked quinoa
5 big leaves kale or 5 big spinach
2 tablespoons edamame
1/4 cup adzuki beans
1/4 avocado
1 tablespoon toasted pumpkin seeds
2 tablespoons miso
2 tablespoons olive oil
1 teaspoon lemon juice
1 teaspoon grated ginger
1 teaspoon honey
1/4 cup water

Steps:

Soak the quinoa for 15 min in water and rinse.
Add quinoa to 1.5 times as much water. Bring to a simmer and cook on low for around 30 minutes until done. Let it cool a little.
Lightly sautee the kale or spinach no more than 1 minute, with a touch of coconut oil, or olive oil in a pan (or steam for about 1 minute or slice super finely and go raw.)
Boil the frozen edamame just until thawed.
Toast the seeds in a toaster over or on the stove top.
Mix it all together, add a drizzle of miso ginger dressing.
Dressing:.
Toss everything into a blender (or shake vigorously in a jar). It will be a bit runny (use a touch less water if you wish), but if you keep it in the fridge, it will thicken as the oil solidifies. Makes about 1/2 cup.

Nutrition Facts : Calories 874.5, Fat 46.2, SaturatedFat 6.7, Sodium 1247.5, Carbohydrate 92, Fiber 17.4, Sugar 8.4, Protein 29.3

Tips:

Use dried azuki beans: Dried azuki beans are a pantry staple that can be found in most Asian grocery stores. They are more economical than canned beans and have a better texture.
Soak the beans overnight: Soaking the beans overnight helps to soften them and reduce the cooking time. If you don't have time to soak the beans overnight, you can quick-soak them by boiling them for 1 minute, then removing them from the heat and letting them sit for 1 hour.
Use a variety of seasonings: Azuki beans have a mild flavor, so they can be seasoned with a variety of ingredients. Common seasonings include ginger, garlic, soy sauce, and rice vinegar. You can also add vegetables, such as carrots, celery, and onions.
Cook the beans until they are tender: Azuki beans should be cooked until they are tender, but not mushy. This usually takes about 1-2 hours. You can check the beans by tasting them or by using a fork to pierce them. If the beans are tender, they are ready to eat.
Serve the beans with rice or noodles: Azuki beans can be served with rice or noodles as a main course or side dish. They can also be used in soups, stews, and salads.

Conclusion:

Azuki beans are a versatile and delicious ingredient that can be used in a variety of dishes. They are a good source of fiber, protein, and vitamins, and they have a mild flavor that can be seasoned with a variety of ingredients. Whether you are looking for a hearty main course or a healthy side dish, azuki beans are a great option.