Adzukibeanbake Recipes

ADZUKI BEAN BAKE

Adzuki Bean Bake image

This is a Gillian McKeith recipe that I've grown to enjoy. I have added diced sweet potatoes to the veggie mix at times for a sweeter taste with wonderful results. Keep in mind that cook time will vary on how soft or crisp you like your sweet potato topping.

Provided by Antifreesz

Categories One Dish Meal

Time 40m

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil, plus extra for brushing
1 medium onion, peeled and chopped
2 garlic cloves, peeled and crushed
1 small squash, peeled and crushed
1 large carrot, peeled and diced
1 celery rib, trimmed and sliced
2 cups water, just boiled
1 teaspoon vegetable bouillon, organic (stock)
5 3/4 ounces adzuki beans, cooked
1 leek, trimmed and sliced
2 teaspoons cornstarch or 2 teaspoons arrowroot, blended with
1 tablespoon cold water, to make smooth paste
1 large sweet potato, cut into 1/8-inch slices

Steps:

Heat oil in large saucepan with a tiny bit of water, so you are water sauteing really-not frying in the normal sense of the word.
Gently water saute onions and garlic for 3 minutes, stirring occasionally.
Add squash,carrot and celery, cook with onion and garlic for 2 minutes-stirring regularly.
Pour just boiled water over the vegetable mix and stir in the bouillon powder.
Bring to a boil, then reduce the heat and simmer for 10 minutes.
Preheat oven 390°F.
Stir the sliced leek and adzuki beans into the veggie mix.
Return to a simmer and cook for 5 minutes, stirring occasionally.
Add the cornstarch or arrowroot mixture and cook for about 1 minute or until the sauce thickens to your liking, stirring.
Remove from the heat and transfer to a 3 3/4 cup ovenproof dish.
Arrange slices of the sweet potato on top of the bean and veggie mix.
Brush with a little oil and bake for about 30 minutes until the potato is soft.

Nutrition Facts : Calories 474.9, Fat 7.7, SaturatedFat 1.2, Sodium 101.2, Carbohydrate 85.2, Fiber 16.1, Sugar 10.2, Protein 19.9

KALE AND ADZUKI BEANS

Kale and Adzuki Beans image

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

Ingredients

1 cup uncooked adzuki beans
1 tablespoon olive oil
2 cloves garlic, peeled and crushed
6 cups roughly chopped kale
2 tablespoons water
¼ cup tamari
1 teaspoon ground cumin
1 teaspoon ground coriander
salt and pepper to taste

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

ADZUKI BEAN TACO/BURRITO FILLING

Adzuki Bean Taco/Burrito Filling image

These small red beans have a texture and flavor that approximates ground beef, in my opinion, but you could also use black beans or pinto beans in this recipe. Cooking time includes soaking the beans overnight.

Provided by Prose

Categories Beans

Time 10h15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 cup dry adzuki beans
6 -8 cups water
1 tablespoon olive oil
1 onion
3 garlic cloves
2 cubes vegetarian chicken-flavored bouillon or 2 vegetarian beef-flavored bouillon
1 bay leaf
2 tablespoons taco seasoning
1 tablespoon crushed red pepper flakes (optional)

Steps:

Soak beans overnight in 4 cups water.
Drain and rinse.
In a large pot, sautee onions and garlic in oil.
Add beans and 2-4 cups of water (enough to cover). Bring to a simmer.
Add bouillon and bay leaf. Cook 1 hour, adding more water if necessary.
Add taco seasoning and crushed red pepper. Cook an additional 30 minutes or until water is reduced.
Remove bay leaf. Mash or blend about half the beans (I use an immersion blender) until the texture is similar to taco meat. Taste and stir in more seasonings if desired.

ADUKI BEAN STEW

Aduki Bean Stew image

Easy and quick stew

Provided by micaiodice

Time 1h

Yield Serves 3

Number Of Ingredients 0

Ingredients

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.

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