Ingredients for Aduki Bean Stew
- 1 (15-ounce) can aduki beans, drained and rinsed
- 2 tablespoons margarine
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 leek, sliced
- 1 medium carrot, diced
- 8 ounces mushrooms, sliced
- 1 tablespoon paprika
- 2 tablespoons all-purpose flour
- Chili sauce (not used in recipe)
- Dark vegetable stock powder (not used in recipe)
- Soy sauce (not used in recipe)
- Tomato paste (not used in recipe)
- Canned tomatoes (not used in recipe)
- Freshly ground black pepper, to taste
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt, to taste
- 4 cups vegetable broth
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How to Make Aduki Bean Stew
- Melt 2 tablespoons of margarine in a large pot or Dutch oven over medium heat. Add 1 medium onion, chopped, and sauté until golden brown (about 5 minutes).
- Add 2 cloves garlic (minced), 1 leek (sliced), 1 medium carrot (diced), and 8 ounces of mushrooms (sliced). Cook for another 5 minutes, until the vegetables are softened.
- Stir in 1 tablespoon paprika and 2 tablespoons all-purpose flour. Cook for 1 minute, stirring constantly.
- Add 1 (15-ounce) can of aduki beans (drained and rinsed), 4 cups of vegetable broth, 1 teaspoon dried thyme, 1 bay leaf, and salt to taste. Add enough reserved bean cooking liquid to almost half cover the ingredients.
- Bring to a simmer, then reduce heat to low, cover, and cook for 30 minutes, stirring occasionally and adding more broth if needed to maintain a stew-like consistency.
- Season with freshly ground black pepper and 2 tablespoons chopped fresh parsley before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
36g
Fat
1g
Carbs
16g
