Best 4 Adzuki Bean And Root Vegetable Stew Recipes

Embark on a culinary journey with our diverse collection of adzuki bean and root vegetable stew recipes, a symphony of flavors that will tantalize your taste buds. From hearty and comforting one-pot meals to lighter, refreshing salads, our selection caters to every palate and dietary preference. Discover the earthy sweetness of adzuki beans, perfectly complemented by the natural flavors of root vegetables like carrots, parsnips, and turnips. Dive into a rich and flavorful Moroccan stew, aromatic with cumin, ginger, and turmeric. Experience the vibrant colors and textures of a Japanese adzuki bean and vegetable soup, infused with dashi broth and delicate soy sauce. Transport yourself to the Mediterranean with a vibrant stew featuring adzuki beans, tomatoes, and bell peppers, all simmered in a fragrant herb broth. For a lighter option, try our refreshing adzuki bean and root vegetable salad, tossed with a tangy dressing and sprinkled with roasted nuts for a delightful crunch. Whichever recipe you choose, you're in for a culinary adventure that nourishes both body and soul.

Check out the recipes below so you can choose the best recipe for yourself!

VEGAN MUSHROOM AND ADZUKI BEAN STEW RECIPE

Vegan Mushroom and Adzuki Bean Stew Recipe image

This adzuki been stew recipe is filling and delicious. It sounds funny but it makes for a creamy and slightly sweet dinner!

Provided by Cheryl Najafi

Time 1h25m

Number Of Ingredients 18

Ingredients

1 cup dry adzuki beans
1/2 oz dried porcini mushrooms
1 Tbsp olive oil
1 Tbsp tomato paste
1 medium yellow onion (diced)
2 celery stalks (diced)
2 medium carrots (sliced into thin rounds)
2 garlic cloves (minced)
2 cups butternut squash (cut into chunks and frozen)
4 oz fresh oyster mushrooms (roughly chopped)
10 oz fresh wild mushrooms (roughly chopped)
4 cups vegetable broth
1/2 cup green lentils
1 Tbsp soy sauce
1 Tbsp lemon juice
2 tsp salt
1 tsp pepper
1/2 cup parsley (chopped)

Steps:

Place aduki bean in large bowl and cover with water by 4 inches. The beans will swell overnight so use plenty of water. When it is time to make the stew, drain the beans and place in a medium saucepan. Cover with water and bring to a simmer over medium high heat. Let simmer for 40 minutes.
Meanwhile pour 1 cup boiling water into a heat proof container and add the dried porcini mushrooms. Stir to submerge the mushrooms and set aside for 30 minutes. Drain the mushrooms and strain the water through a coffee filter. Set mushrooms and mushroom water aside.
In a large soup pot or Dutch oven heat oil and add tomato paste. Sauté tomato paste 1 minute then add onion, celery, and carrot. Cook 3 minutes then add garlic and cook 1 more minute. Add oyster, wild and porcini mushrooms. Cook until liquid releases about 5 minutes.
Add frozen butternut squash cubes, vegetable stock, mushroom water, lentils and beans. Simmer for 20 minutes then check beans for doneness.
When stew is ready remove form heat and season with soy, lemon juice, salt and pepper. Just before serving stir in chopped parsley.

Nutrition Facts : Calories 825 kcal, Carbohydrate 146 g, Protein 35 g, Fat 16 g, SaturatedFat 2 g, Sodium 9675 mg, Fiber 44 g, Sugar 30 g, UnsaturatedFat 13 g, ServingSize 1 serving

ADZUKI BEAN AND ROOT VEGETABLE STEW

ADZUKI BEAN AND ROOT VEGETABLE STEW image

Categories Soup/Stew Bean Side Vegetarian Simmer

Yield 2 people

Number Of Ingredients 7

Ingredients

1 strip kombu
1 cup pumpkin
1 cup carrots
1 cup parsnips
1 cup adzuki beans
1 tsp shoyu
1 scallion

Steps:

Let the beans soak for at least 3 hours. Layer the kombu, vegetables, and beans in a pan. Add enough water to cover the contents. Simmer, covered, for 40 minutes or until the beans are soft, adding water occasionally to keep the contents covered. Turn off the heat and add shoyu to taste. Garnish with scallions.

ADZUKI BEAN STEW

Adzuki Bean Stew image

I found this on a diabetic website while searching for recipes I can share with my patients. I haven't tried it yet. Diabetic or not, it sounds different and really good.

Provided by Barb Witherspoon

Categories Beans

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 cup dried adzuki beans, soaked overnight in water
1 leek, sliced
1 carrot, chopped
1 orange sweet potato, cubed
1 chicken bouillon cube, crumbled
1 teaspoon Tabasco sauce
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 cup small broccoli floret
1/4 cup chopped cilantro leaf
4 tablespoons low-fat plain yogurt (optional)

Steps:

Rinse the beans after draining them from the soaking water then put them in a saucepan. Cover with water and then bring to a boil. Reduce the heat and then simmer, partially covered, for 30 to 35 minutes. When you're done, the beans should still be somewhat hard.
Add all of the other ingredients except for the broccoli and cilantro and cook for 10 minutes. Next, add the broccoli and cilantro and then simmer for about 5 minutes, or until the broccoli is tender.
To serve, spoon into bowls topped with a spoonful of natural yogurt, if desired.
Soaking the beans overnight is crucial to this recipe as it greatly shortens the cooking time of the beans.

Nutrition Facts : Calories 227.2, Fat 0.6, SaturatedFat 0.2, Cholesterol 0.1, Sodium 338.9, Carbohydrate 45.6, Fiber 8.4, Sugar 4.5, Protein 11.8

ADUKI BEAN STEW

Aduki Bean Stew image

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!

Provided by spatchcock

Categories Stew

Time 1h

Yield 3 serving(s)

Number Of Ingredients 16

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

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.

Nutrition Facts : Calories 249.6, Fat 1.2, SaturatedFat 0.2, Sodium 599, Carbohydrate 50.2, Fiber 10.7, Sugar 9.2, Protein 14.2

Tips:

Soak the adzuki beans overnight: This will help to reduce the cooking time and make them more digestible.
Use a variety of root vegetables: This will give the stew a more complex flavor and texture. Some good options include carrots, potatoes, parsnips, and turnips.
Add some herbs and spices: This will help to enhance the flavor of the stew. Some good options include thyme, rosemary, cumin, and coriander.
Serve the stew with a side of bread or rice: This will help to soak up the delicious broth.

Conclusion:

Adzuki bean and root vegetable stew is a hearty and delicious meal that is perfect for a cold winter day. It is also a very healthy dish, as it is packed with nutrients like protein, fiber, and vitamins. If you are looking for a new and exciting way to enjoy adzuki beans, then this stew is definitely worth a try.