Adzuki Bean Stew Recipe

Ingredients for Adzuki Bean Stew

• 1 cup adzuki beans
• Leek
• Carrot
• Sweet Potato
• Chicken Bouillon Cube
• Tabasco Sauce
• Tomato Paste
• Worcestershire Sauce
• Broccoli Floret
• Cilantro Leaf
• Low Fat Plain Yogurt

How to Make Adzuki Bean Stew

1. Rinse 1 cup of adzuki beans thoroughly under cold water.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Before serving, taste and adjust seasoning as needed. You can add more salt, pepper, or a squeeze of lemon juice for extra brightness.
8. Serve hot and enjoy! Garnish with fresh cilantro or a dollop of plain Greek yogurt (optional).