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!"
- Ready In:
- 1hr
- Ingredients:
- 16
- Serves:
-
3
ingredients
- 125 g adzuki beans, soaked and cooked (save the cooking liquid)
- soya margarine
- 1 onion, chopped
- 2 garlic cloves, finely chopped or crushed
- 1 medium leek, washed, halved lengthwise and sliced thickly
- 1 large carrot, cut into long julienne strips
- 250 g mushrooms, cut into chunks unless very small
- 1 tablespoon sweet paprika
- 2 tablespoons whole wheat flour
- chili sauce
- 1 teaspoon dark vegetable stock powder
- 1 tablespoon soy sauce
- 1 tablespoon tomato paste
- 1 (400 g) can canned tomatoes, chopped
- fresh ground black pepper
- fresh flat-leaf parsley, chopped
directions
- 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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Reviews
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Interesting combination of ingredients, we all liked it a lot. Thanks! -
Yum, I really like this dish. I used canola oil instead of soya magarine because that's what I had on hand. I also skipped the leek because I didn't have any and used a lighter vegetable stock powder that I had available. I made this in a crock pot and had some rice on the side so family members could dish up the amounts they wanted. I also had a shaker full of spices (equal amounts of parsley, oregano, garlic powder, onion powder black pepper, red pepper, celery seed and cumin) available for family members to shake over their dish. Nice alternative to salt and goes well with the dish. -
Delicious! I didn't have a few ingredients and substituted, but it was very good. I used olive oil rather than soya margarine, celery instead of a leek, left out mushrooms, tomato paste, and parsley. I also used water rather than the liquid from the beans as I hadn't saved it. -
This is an excellent dish. I added 1 pound chopped "organic style" ham or baked pork loin, and liked it even better. Eastcoastcook
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Rave reviews from this household - we will be having this again. I too used olive oil instead of margarine, and I used thai sweet chilli sauce for the chilli sauce. I plan to make this using white beans next time just to see what that's like.
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Tweaks
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Delicious! I didn't have a few ingredients and substituted, but it was very good. I used olive oil rather than soya margarine, celery instead of a leek, left out mushrooms, tomato paste, and parsley. I also used water rather than the liquid from the beans as I hadn't saved it.
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Rave reviews from this household - we will be having this again. I too used olive oil instead of margarine, and I used thai sweet chilli sauce for the chilli sauce. I plan to make this using white beans next time just to see what that's like.
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I had bought some aduki beans and was unsure hat to do with them - this recipe was great and very easy to make. I substituted olive oil for the soya margarine and used chili powder rather than the chili sauce. It's great served with tacos, salsa and cheese.
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I'm not really sure what I expected when I started making this - a tomoato-based soup perhaps? I'm not a fan of onions or mushrooms, so I added a can of corn instead. It started to look suspiciously like a chili, so I just let it simmer a little longer. It turned out to be a great vegetarian recipe. Thanks for sharing!
RECIPE SUBMITTED BY
spatchcock
United States
bok bok, bok bok bok bok.
