Best Adzuki Bean Stew Recipes

Adzuki Bean Stew image

Provided by Barb Witherspoon

Categories Beans

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

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

ADZUKI BEAN AND ROOT VEGETABLE STEW image

Yield 2 people

Number Of Ingredients 7

Steps:

Let the beans soak for at least 3 hours. Layer the kombu, vegetables, and beans in a pan. Add enough water to cover the contents. Simmer, covered, for 40 minutes or until the beans are soft, adding water occasionally to keep the contents covered. Turn off the heat and add shoyu to taste. Garnish with scallions.

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