Azuki Bean Stew

Have you heard talk about azuki beans?

Azuki beans are small red beans and are traditionally used in Chinese and Japanese dishes, they’re perfect for soups, stews, and curries. They have a slightly sweet taste and are linked to several health benefits, from heart health and weight loss to improved digestion. The bonus is that they are full of fiber and protein!

Take a trip over to my Asian bok choy bean soup, another satisfying Asian recipe. So healthy!

Or ever tried Jackfruit, I`m sure you are going to love my Easy Thai Jackfruit Recipe

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✅I carrot
✅1/2 sweet + 1/2 of red onion
✅3 garlic cloves
✅1/2 zucchini
✅1/2 red pepper
✅200g cooked brown rice
✅ 1 organic vegetable stock
✅750 ml of water
✅1 tsp organic turmeric
✅Salt + pepper
✅ A few cauliflower florets

🌱PRODUCTS USED BY CAL VALLS
✅2 tbsp olive oil
✅1 jar of organic azuki beans
✅300g (half jar) natural tomato sauce
✅150g (half jar) combined tomato sauce

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1. Previously cooking the rice, I prefer to use brown rice in soups.

2. Heat the oil in a large saucepan.

3. wash and chop finely all the vegetables and lightly fry them on low heat for 4-5 minutes.

4. Add the sauces, turmeric, salt and pepper and mix well.

5. Add the water and the stock and cook for 15 minutes on low heat.

6. Drain the beans and then together with the cooked arroz to the pan, simmer for 5 minutes.

7. Serve and enjoy!


Azuki Bean Stew

Guiso de Frijoles Adzuki / Adzuki Bean Stew
Se utilizan tradicionalmente en platos chinos y japoneses y son perfectos para sopas, guisos y curries. Tienen un sabor ligeramente dulce y están relacionados con varios beneficios para la salud, que van desde la salud del corazón y la pérdida de peso hasta una mejor digestión. Están llenos de fibra y proteínas.

The difference between Azuki beans and Kidney beans

The only real difference between adzuki beans and kidney beans is the color and the size, as kidney beans are a deeper red and are bigger. All beans are part of the legume family. All beans, like peas, are naturally gluten-free. Beans are an important food crop and a major source of protein throughout the world, essential for a vegan plant-based diet.

Azuki beans –

Also known as azuki adzuki or red mung beans, they are small beans grown throughout East Asia and the Himalayas. Though they come in a range of different colors, red adzuki beans are the most well-known. They are high in protein, fiber, vitamins and minerals, and beneficial plant compounds. Soaking, sprouting, and fermenting these beans makes it easier to absorb their nutrients. I buy the cooked beans in a jar that can just be thrown into any dish, but always organic.

Kidney beans –

Native to America, these beans are called this because of their shape and come in very many sizes and colors, from ivory to bright – red and black. They are the most common bean and they differ slightly in flavour.


Cooking red beans from scratch

Dried beans need to be soaked overnight but if you are in a hurry you can soak them for 4-5 hours in hot water. Before cooking them rinse and drain them well. They must be cooked in water before being added to any other dish. Slow-cooking them for 2-3 hours allows them to absorb other flavors.

Jarred beans have previously been cooked and can be drained, rinsed, and then added to any other dish.

All cooked beans can be enjoyed cold in salads or made into purées or added to soups.

More bean dishes you might want to try:

Spicy Jackfruit and Red Kidney Bean Burgers
Azuki Bean Stew
Asian Bok Choy & Bean Soup
Easy Minestrone Soup


Easy Azuki Bean Burgers

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