Adzuki Vegetable Bean Stew

Adzuki Vegetable Bean Stew

This is a simple recipe with one of the easiest to digest beans; adzuki beans. I love them.

adzuki bean vegetable stew

1 onion, finely chopped
3 sticks of celery, sliced
1 zucchini, chopped
2 carrots, sliced
2 – 5 garlic cloves, minced
1- 2 inches of fresh ginger, chopped
1 1/2 cups adzuki beans 
3 pieces of Wakame Seaweed, rinsed and broken into pieces
2 – 6 tbsp. Tamari
Few drops of Stevia (optional)

1.    Cook adzuki beans for 1 – 2 hours the time is dependant on the age of the beans. 
  (cook according to this recipe) 

2.    When beans are soft, add Wakame and cook for another few minutes.
3.    Then add onions, celery, zucchini, carrots, ginger and garlic.
4.    Simmer for 1/2 hour or till vegetables are tender.
5.    Add Tamari to taste and a few drops of stevia.
6.    Serve with a whole grain.


Check out the Nutrition Facts on a Serving Size 1/4 cup (48g) of Adzuki beans!

Calories 160                  Protein 11g
Total Fat 0.5g               Potassium 600mg
Dietary Fiber 6g            Sugars 0g
Total Carbohydrate 29g

To learn more about the benefits and how to avoid the gas experience of beans go to: Beans, Beans and more Beans  

About the Author:

I am the Founder and Author at Real Food For Life. Have been teaching cooking classes worldwide since 1982. Create original, healthy recipes and menus, which are gluten free and white sugar free. Also, the author of the GREEN means LEAN and Balance Your Body e-books. I turned a debilitating health crisis into a passion for helping others with healthy, sugar free, gluten free eating and cooking.

One Comment

  1. Caeli October 16, 2016 at 5:17 am

    Try an INSTANT POT ELECTRIC pressure cooker for quicker cooking beans.

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