Ingredients for Adzuki Bean Stew
- 1 cup adzuki beans
- 0 leek
- 1 cup carrots
- 0 sweet potato
- 0 chicken bouillon cube
- 0 Tabasco sauce
- 0 tomato paste
- 0 Worcestershire sauce
- 0 broccoli floret
- fresh cilantro, for garnish (optional)
- dollop plain Greek yogurt (optional)
- 4 cups water
- 1 teaspoon sea salt
- 1 bay leaf
- 1 medium onion
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup vegetable broth
- 1 teaspoon dried ginger
- ½ teaspoon ground cumin
- pepper, to taste (optional)
- squeeze lemon juice, to taste (optional)
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How to Make Adzuki Bean Stew
- Rinse 1 cup of adzuki beans thoroughly under cold water.
- In a large pot or Dutch oven, combine the rinsed adzuki beans, 4 cups of water, 1 teaspoon of sea salt, and 1 bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the beans are tender.
- While the beans are simmering, prepare the vegetables. Peel and dice 1 medium onion, mince 2 cloves of garlic, and finely chop 1 cup of carrots.
- In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and chopped carrots and cook for another 3-5 minutes, until slightly tender.
- Add the sautéed vegetables to the pot with the simmering beans. Stir in 1 (14.5 ounce) can of diced tomatoes (undrained), 1 cup of vegetable broth, 1 teaspoon of dried ginger, and ½ teaspoon of ground cumin.
- Stir well to combine all ingredients, bring to a gentle simmer, cover, and continue to cook for 10 more minutes, allowing the flavors to meld.
- Before serving, taste and adjust seasoning as needed. You can add more salt, pepper, or a squeeze of lemon juice for extra brightness.
- Serve hot and enjoy! Garnish with fresh cilantro or a dollop of plain Greek yogurt (optional).
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
18g
Fat
0g
Carbs
15g
