ADZUKI BEAN STEW WITH OKRA
This is quick, delicious and healthy. Also very inexpensive. Great served over brown rice, a dash of tahini sauce and sliced cucumber or avocado or just by itself.
Provided by chel9360
Categories Gumbo
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil and add the onions and ginger.
- Cook for 5 minutes or until softened.
- Add oregano, cayenne and cinnamon.
- Stir and cook for 1 minute.
- Add beans, braggs, broth and okra.
- Bring to a boil and simmer for 10 minutes.
- Serve over brown rice.
Nutrition Facts : Calories 921.1, Fat 15.6, SaturatedFat 2.5, Sodium 18.4, Carbohydrate 157.1, Fiber 29.9, Sugar 3.1, Protein 43.3
KALE AND ADZUKI BEANS
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
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
BAKED ADZUKI BEANS WITH EGGPLANT AND TOMATOES
This isn't quite a stew, a chili, or a ratouille, yet it reminds me a bit of each. You'll just have to try it for yourself and see what you think. Whatever you want to call it, we call it tasty. Can be served as a side dish as well, but we like it on it's own accompanied by a nice loaf of a crusty bread. Plan ahead, the preparation time does not include three hour soaking time for the beans.
Provided by FlemishMinx
Categories Cheese
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Pick over and discard any damaged beans or stones; rinse the beans, then place in a sauce pan adding plenty of water to cover; soak for a minimum of three hours (can be all day).
- Drain the beans and return to the sauce pan with enough water to cover by 2 inches.
- Add the bouquet garni and bring water to the boil; reduce heat and simmer uncovered until the beans are tender (20 to 40 minutes); drain and set aside, discarding the bouquet garni.
- Place the eggplant cubes in a colander and sprinkle with kosher or sea salt; let drain for 30 minutes, then rinse and pat dry with paper towels (this step can be done while the beans are boiling).
- Pre-heat oven to 375°F.
- In a large frying pan over medium heat, heat 4 TBS of the olive oil then add the eggplant and saute until lightly browned on all sides (5 to 10 minutes).
- When the eggplant has browned, transfer to a large baking dish (I use an oval 35 cm X 24 cm).
- In the same frying pan, heat the remaining 2 TBS olive oil and saute the onion until it begins to soften but not brown (about 5 minutes).
- Add in the garlic and continue to saute 1 minute.
- Add the tomatoes, stock, allspice, red pepper flakes, and salt and pepper to taste; simmer slowly for 5 minutes, then transfer the mixture to the baking dish.
- Add the beans and the basil to the baking dish, and mix everything well.
- Sprinkle with the parmesan cheese and bake until golden, about 20 minutes.
- Serve immediately.
Nutrition Facts : Calories 344.9, Fat 17.1, SaturatedFat 3.6, Cholesterol 8.5, Sodium 195.1, Carbohydrate 38, Fiber 11.7, Sugar 7.8, Protein 13.6
ADZUKI BEAN STEW
I found this on a diabetic website while searching for recipes I can share with my patients. I haven't tried it yet. Diabetic or not, it sounds different and really good.
Provided by Barb Witherspoon
Categories Beans
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
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
ADUKI BEAN STEW
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
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
ADZUKI BEAN STEW
Adzuki Beans are packed with fiber and nutrition...and this flavorful stew serves them up soft and tasty.
Provided by lizlewis20
Categories Beans
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Boil the adzuki beans in 1.25 cups of the stock, broth, or water for 30 minutes. Beans will absorb all or most of the liquid.
- In the meantime, chop the celery, carrots, and onion -- I use a food processor to get minced pieces.
- Saute the celery, carrots, and onions in the oil. Mince garlic and add to pan, saute another 30 seconds or so.
- Add beans to saute pan and saute for a minute or two.
- Add remaining stock, broth, or water, along with the bay leaf and the Braggs. Bring to boil and simmer for a minimum of 15 minutes.
Nutrition Facts : Calories 295.2, Fat 6.1, SaturatedFat 1, Cholesterol 5.4, Sodium 343.5, Carbohydrate 45.9, Fiber 9, Sugar 7.1, Protein 15.4
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