Best 6 Simple Seasoned Aduki Beans Recipes

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Searching for a quick and delectable side dish that pairs well with a variety of main courses? Look no further than simple seasoned aduki beans! These unassuming legumes, often overlooked in favor of their more popular counterparts, offer a treasure trove of flavors and textures that promise to elevate your meal. In this article, we'll guide you through the art of preparing these beans, transforming them from humble ingredients into a culinary delight.

Let's cook with our recipes!

SPICED & SEASONED AZUKI BEANS



spiced & seasoned azuki beans image

Spiced and seasoned adzuki beans will become a go to recipe for picnics, BBQs, family gatherings and more! Simple, creamy, delicious and packed with flavor!

Number Of Ingredients 13

3 Tbl. extra virgin olive oil
2 cups dry azuki beans
1 ham hock
8+ cups water
2 tsp granulated garlic
4 bay leaves
1 tbl dried minced onions
2 tsp. sea salt
2 tsp. cumin
1 tsp. smoked hot paprika
½ can condensed cream of mushroom soup
1/4 cup chopped flat parsley
1/4 cup sliced green onions

Steps:

  • In a deep skillet over high heat, put the olive oil, beans, ham hock and cover the beans with about 3 inches of water. Bring to a roaring boil cooking about 30 minutes and adding water as needed (keep about 2" of water covering the beans). Add the garlic, bay leaves, onions, salt, cumin and paprika. Reduce heat to medium, cover with a lid slightly askew (to let steam escape) and cook another hour adding water as needed. Reduce heat to low, blend in the mushroom soup and simmer until the beans are tender (this could be another about hour plus) letting the liquid thicken some and boil down just covering the beans. Blend in the parsley and green onions right before serving.

RECIPE FOR SIMPLE SEASONED ADUKI BEANS



Recipe for Simple Seasoned Aduki Beans image

Provided by Winnie Abramson, ND

Time 1h40m

Number Of Ingredients 7

*4 cups dried aduki beans
*4 slices organic uncured bacon
*filtered water
*1 teaspoon course sea salt or to taste
*1 teaspoon black pepper or to taste
*1 teaspoon garlic powder or to taste
*1 teaspoon chili powder or to taste

Steps:

  • 1. If not using aduki beans, it's best to soak your beans overnight in a large pot covered with water. After they have soaked, drain them and rinse several times. If you are using the aduki beans, just go ahead and rinse them.
  • 2. Place rinsed beans and bacon in a large pot on the stove. Pour water over the beans to cover by 2 inches. Bring to a boil and then reduce the heat to a simmer.
  • 3. Skim any foam that might rise to the top while cooking, and add additional water (or stock), if there does not seem to be enough liquid.
  • 4. Cook until the beans are tender, about 1 1/2 hours (or as long as 3 hours for pinto and other beans).
  • 5. Add the sea salt (don't add too much if you've used stock) and pepper, plus the seasonings I mentioned (or others that you like) to taste. You can serve these in whole wheat or corn tortillas with the toppings of your choice: think grated raw cheese, fresh salsa, guacamole, organic sour cream, etc. Or have some in a bowl with a side of cornbread (I made a pretty good gluten-free one that you can see in the top picture). Fresh chopped tomato, cucumber, red pepper, and sliced avocado are also wonderful additions.
  • 6. My favorite healthy way to eat these, though, is this: chop some collard greens very fine, add some olive oil and fresh lime juice, and mix with the beans, veggies, and salsa. Top with some green onions and minced cilantro- yum yum yum!

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

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

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.

ADZUKI BEAN SOUP



Adzuki Bean Soup image

I've just discovered adzuki beans, and if you've never tried them, I strongly recommend them ! They are highly nutritious, and contain 25% protein, one of the highest ratios among beans. This spicy soup is a lovely way in which to make their acquaintance. My personal preference for the fresh garden herb mixture is half rosemary/half oregano, but by all means use what you like best !

Provided by FlemishMinx

Categories     Beans

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 11

8 ounces dry adzuki beans
6 cups water
1 large onion, finely chopped
4 stalks celery, thinly sliced
2 tablespoons fresh herbs, finely chopped (rosemary, oregano, parsley, chives, basil, or a combination of your choice)
1 bay leaf
1 clove garlic, finely minced
1 teaspoon ground allspice
3 cloves
2 teaspoons salt
3 teaspoons white pepper

Steps:

  • Wash the adzuki beans well in several changes of water, then drain.
  • In a large pot, bring the 6 cups water to a boil.
  • Add all ingredients and boil rapidly for 15 minutes.
  • Reduce heat and simmer, covered, for 2 hours.
  • You may puree fully or partially for a smoother soup, but I prefer it just as it is.
  • Serve with slices of GOOD bread!

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

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

Tips:

  • • To save time, use canned or pre-cooked aduki beans. If using dried beans, soak them overnight before cooking.
  • • To make the beans more flavorful, add a bay leaf, a clove of garlic, and a teaspoon of dried thyme to the cooking water.
  • • If you want a thicker soup, mash some of the beans with a fork before adding the vegetables.
  • • Serve the soup with a dollop of sour cream or yogurt, and a sprinkle of chopped fresh herbs.

Conclusion:

Aduki beans are a versatile and delicious ingredient that can be used in a variety of dishes, from soups and stews to salads and curries. They are a good source of protein, fiber, and essential minerals, and they have a slightly sweet and nutty flavor. When cooked properly, aduki beans are tender and creamy, with a slightly chewy texture. Whether you are a seasoned cook or a beginner, I encourage you to experiment with aduki beans and discover all the ways they can be enjoyed.

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