Spicy Adzuki Beans Recipes
SPICED & SEASONED AZUKI BEANS
Spiced and seasoned adzuki beans will become a go to recipe for picnics, BBQs, family gatherings and more! Simple, creamy, delicious and packed with flavor!
Number Of Ingredients 13
Steps:
- In a deep skillet over high heat, put the olive oil, beans, ham hock and cover the beans with about 3 inches of water. Bring to a roaring boil cooking about 30 minutes and adding water as needed (keep about 2" of water covering the beans). Add the garlic, bay leaves, onions, salt, cumin and paprika. Reduce heat to medium, cover with a lid slightly askew (to let steam escape) and cook another hour adding water as needed. Reduce heat to low, blend in the mushroom soup and simmer until the beans are tender (this could be another about hour plus) letting the liquid thicken some and boil down just covering the beans. Blend in the parsley and green onions right before serving.
ADZUKI BEAN SOUP
I've just discovered adzuki beans, and if you've never tried them, I strongly recommend them ! They are highly nutritious, and contain 25% protein, one of the highest ratios among beans. This spicy soup is a lovely way in which to make their acquaintance. My personal preference for the fresh garden herb mixture is half rosemary/half oregano, but by all means use what you like best !
Provided by FlemishMinx
Categories Beans
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Wash the adzuki beans well in several changes of water, then drain.
- In a large pot, bring the 6 cups water to a boil.
- Add all ingredients and boil rapidly for 15 minutes.
- Reduce heat and simmer, covered, for 2 hours.
- You may puree fully or partially for a smoother soup, but I prefer it just as it is.
- Serve with slices of GOOD bread!
ADZUKI BEANS AND RICE
A hearty, economical meal that's easy to make and healthy too! Great when accompanied with sour cream and chopped scallions. To make this veggie, simply substitute the sausage with Morningstar sausages or any soy equalivent.
Provided by Larana
Categories Beans
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a medium sized non-stick pot, heat the olive oil and brown the onions and garlic. Add pepper flakes, allow them to heat till aromatic. Add chopped sausage, fry until oils come out.
- Add adzuki beans to pot, stir well to blend flavours then add stock cube, onion powder and peppers. Stir for a minute or two, then add in hot water.
- When mixture comes to the boil, add in brown rice. You can adjust the amount of water at this point if it appears too dry.
- Reduce heat, allow to cook slowly with the lid half off the pot. Once rice is half cooked, then you can stir. If you stir too soon, the rice with become mushy! It should be done after 20 minutes or so, depending on the type of rice and stove you have.
- Serve warm, topped with chopped scallions, or spring onions if you like, and a scoop of sour cream will go well with this too. Delicious!
Nutrition Facts : Calories 569, Fat 11.7, SaturatedFat 2.8, Cholesterol 13.5, Sodium 233.6, Carbohydrate 95.4, Fiber 11.3, Sugar 3.2, Protein 21.6
SPICY ADZUKI BEANS
Number Of Ingredients 14
Steps:
- 1. Place the dal, 4 cups water, tomato, ginger, green chili peppers, salt, and turmeric in a pressure cooker. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook 1 minute more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid and check to see if the beans are very soft, with some of them broken if not, add more water as needed, cover, bring up to pressure, and cook under high pressure about 30 seconds. Or cover and boil until the dal is soft and creamy, about 30 minutes.2. Heat the oil in a small nonstick saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the coriander and cumin, cook 5 to 10 seconds, remove from the heat. Mix in the paprika and then lightly swirl everything into the dal, with parts of it visible as a garnish. Sprinkle the garam masala on top and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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