Adzuki Bean Stew with Brown Rice
A hearty, flavorful stew that’s ready in 30 minutes flat, made with adzuki beans and brown rice for a balanced meal in a bowl.
Your new favorite bean stew! Hey friends! If you love hearty soups and stews, you might also enjoy my Easy Minestrone Soup and Asian-style Bok Choy Soup. But today we’re making Adzuki Bean Stew with Brown Rice, and trust me, it’s amazing and flavorful. This stew is thick, wholesome, and super filling. It’s vegan, full of veggies, and uses adzuki beans, which are sweet, nutty, and packed with protein, fiber, and other essential minerals.
Bonus: It’s super easy if you have cooked brown rice and pre-cooked beans, but I’ll also explain how to cook adzuki beans from scratch: Soak overnight (or 4-5 hours in hot water). Rinse, drain, and simmer in fresh water for 2-3 hours until tender. Add to your favorite soups or stews.
❤️Why You’ll Love This Recipe
Thick and cozy, perfect for a filling lunch or dinner.
Quick, if you use pre-cooked beans and rice.
Totally adaptable with whatever veggies you have on hand.
Meal-prep friendly makes 3 generous servings.
With protein, carbs, and veggies, it`s a well-balanced meal in a bowl.
Did you know I´m on INSTAGRAM? I share weekly recipes and food tips there.
👩🍳Make Adzuki Bean Stew with Brown Rice
Step-by-Step Instructions
Time needed: 30 minutes
- Pre-cook the rice and wash the vegetables
Have the pre-cooked brown rice on hand, ready. Wash and chop all the vegetables, drain or dry.
- Have a pan ready with the oil
Heat the olive oil in a large saucepan over low heat.
- Lightly fry the vegetables
Add all the vegetables to the pan and fry them gently for 4 5 minutes until slightly softened.
- Add the tomato and turmeric
Stir in the tomato sauces, turmeric, salt, and pepper. Mix well so the spices coat the veggies.
- Add water and stock.
Add 750 ml of water and the vegetable stock cube. Cover and cook on low heat for 15 minutes.
- Mix in beans and rice
. Drain the adzuki beans and add them to the pot along with the cooked brown rice.
- Simmer
Simmer for 5 minutes so everything warms through and flavors meld.
- Adjust seasoning
Taste and adjust seasoning if needed. Serve warm and enjoy
💡Top Tips for Making the Best Bean Stew
- Always rinse canned or pre-cooked beans to remove extra sodium.
- Chop all veggies roughly the same size for even cooking.
- Taste and adjust the seasoning at the end because flavors concentrate as the stew simmers.
- Keep leftovers in an airtight container in the fridge for up to 4 days.
- Rice with the stew: If cooking rice together with the stew, add extra water and cook longer. Add the beans last to prevent them from breaking down.
❓ Recipe FAQs
Sweet, nutty, and slightly earthy. They’re amazing in savory stews, salads, or even desserts.
Yes! Just add more water and a slightly longer cooking time. Add the beans at the end so they don’t get mushy.
Brown rice is already in the stew, but you could add crusty bread, a green salad, or roasted veggies on the side.
🍲More bean dishes you might want to try:
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📝Recipe Card and Notes
Adzuki Bean Stew with Brown Rice
Equipment
Ingredients
- 1 carrot finely chopped
- ½ sweet onion + 1/2 red onion Chopped one in total
- 3 garlic cloves minced
- ½ zucchini diced
- ½ red pepper diced
- A few cauliflower florets
- 1 cup cooked brown rice 150 -200 grams
- 1.5 cups jar organic adzuki beans 300 grams
- 2 cups natural tomato sauce 250 grams
- 750 ml water add more if cooking rice with stew for a soupier texture
- 1 organic vegetable stock cube
- 1 teaspoon organic turmeric
- Salt + pepper to taste
- 2 tablespoons olive oil
Instructions
- Wash and chop all your veggies: carrot, sweet and red onion, zucchini, red pepper, and cauliflower florets. Set aside.
- Heat 2 tablespoons of olive oil in a large saucepan over low-medium heat.
- Add all of the chopped vegetables. Fry gently for 4 – 5 minutes until soft but still vibrant.
- Stir in tomato sauce and srinkle in the turmeric, salt, and pepper.
- Stir until all the vegetables are well coated.
- Add 750 ml of water and crumble in 1 vegetable stock cube.
- Cover and simmer for 15 minutes on low heat.
- Meanwhile drain the pre-cooked adzuki beans (or freshly cooked from scratch) and add them to the pot with 200g cooked brown rice
- Stir gently and simmer for a cople moreminutes. Remeber the beans and rice are cooked, this is just to warm the ingredients and let them absorb the flavors of the aduki bean stew.
- Taste and adjust salt and pepper.
- Serve hot in bowls.
Notes & Suggestions
- If cooking rice together with the stew, add the uncooked rice with the vegetables, add extra water, and boil for 5 minutes longer.. Add the beans last to prevent them from breaking down.
- Always rinse canned or pre-cooked beans to remove extra sodium.
- Chop all veggies roughly the same size for even cooking.
- Taste and adjust the seasoning at the end.
- Keep leftovers in an airtight container in the fridge for up to 4 days.
Nutrition Profile
The nutritional information is an estimate, calculated automatically per serving, with all values, including calories, based on one serving.
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Soooo cozy, filling, flavorful, and time and budget-friendly, too! Love this recipe, Julie!
Thank you Wendy! I love soup season, my favorie and yes, easy to make and budget friendly.