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Adzuki Vegetable Bean Stew
This aduki bean stew is a simple recipe made with one of the easiest to digest beans; adzuki beans. I love Adzuki beans and this tasty stew is filling and delicious. This stew is a good source of protein and it is good to eat lots of vegetables too.
Course
Main Course, Soup
Cuisine
gluten-free, vegan, vegetarian
Keyword
adzuki bean stew, Gluten-free, stew, Vegan, vegetables, vegetarian
Author
Diana Herrington
Ingredients
1
onion
finely chopped and sauteed
4
mushrooms
sliced and sauteed
3
stalks
celery
sliced
1
zucchini
chopped
2
carrots
sliced
1/2
red pepper
sliced
1/2
green pepper
sliced
2-5
cloves
garlic
minced
1-2
inches
fresh ginger
minced
1 1/2
cups
adzuki beans
see cooking instructions below
3
pieces
wakame seaweed
rinsed and broken into pieces
2-6
Tbsp
Tamari
few
drops
liquid stevia
optional
Instructions
Cook the adzuki beans for 1 – 2 hours, the time is dependant on the age of the beans. (cook according to
this recipe
).
Rinse the wakame and break it into pieces.
Mince the garlic and peel and mince the ginger.
Chop the onion and slice the mushrooms and sautee in a pan for a few minutes.
Slice the celery, carrots and bell peppers. Chop the zucchini.
When the beans are soft, add Wakame and cook for another few minutes.
Then add all of the vegetables, ginger, and garlic. to the pot of beans.
Simmer for 1/2 hour or till vegetables are tender.
Add the Tamari to taste and a few drops of stevia.
Serve your adzuki bean stew with a whole grain like brown rice, quinoa, millet or buckwheat.
Notes
Find out more about the healthy ingredients I used for this recipe:
onion
,
mushrooms
,
celery
,
zucchini
,
carrots
, bell
pepper
,
garlic
,
ginger
, adzuki
beans
,
Wakame Seaweed
,
Tamari
,
Stevia
.
* Cook the adzuki beans for 1 – 2 hours, the time is dependant on the age of the beans.
(cook according to
this recipe
)