ADZUKI BEAN RECIPES RECIPES

KALE AND ADZUKI BEANS RECIPE | ALLRECIPES

Kale and Adzuki Beans Recipe | Allrecipes image

This delicious, easy to make recipe is great as a side dish, or as a main dish served over short grain brown and wild rice.

Provided by skymonkey

Categories Everyday Cooking Vegan Side Dishes

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 cup uncooked adzuki beans
1 tablespoon olive oil
2 cloves garlic, peeled and crushed
6 cups roughly chopped kale
2 tablespoons water
¼ cup tamari
1 teaspoon ground cumin
1 teaspoon ground coriander
salt and pepper to taste

Steps:

Place adzuki beans in a medium saucepan with enough water to cover. Bring to a boil, reduce heat, and simmer 30 to 45 minutes, until tender.
Heat olive oil in a medium skillet over medium heat, and saute garlic about 1 minute. Mix in kale and 2 tablespoons water. Season with tamari, cumin, and coriander. Thoroughly blend in adzuki beans. Reduce heat to low, cover, and simmer about 20 minutes, until kale is tender. Season with salt and pepper.

Nutrition Facts : Calories 172.2 calories, CarbohydrateContent 28.7 g, FatContent 3 g, FiberContent 5.8 g, ProteinContent 10.1 g, SaturatedFatContent 0.4 g, SodiumContent 890 mg, SugarContent 0.2 g

ADZUKI BEAN BAKE RECIPE - FOOD.COM

Adzuki Bean Bake Recipe - Food.com image

This is a Gillian McKeith recipe that I've grown to enjoy. I have added diced sweet potatoes to the veggie mix at times for a sweeter taste with wonderful results. Keep in mind that cook time will vary on how soft or crisp you like your sweet potato topping.

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 2 serving(s)

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil, plus extra for brushing
1 medium onion, peeled and chopped
2 garlic cloves, peeled and crushed
1 small squash, peeled and crushed
1 large carrot, peeled and diced
1 celery rib, trimmed and sliced
2 cups water, just boiled
1 teaspoon vegetable bouillon, organic (stock)
5 3/4 ounces adzuki beans, cooked
1 leek, trimmed and sliced
2 teaspoons cornstarch or 2 teaspoons arrowroot, blended with
1 tablespoon cold water, to make smooth paste
1 large sweet potato, cut into 1/8-inch slices

Steps:

Heat oil in large saucepan with a tiny bit of water, so you are water sauteing really-not frying in the normal sense of the word.
Gently water saute onions and garlic for 3 minutes, stirring occasionally.
Add squash,carrot and celery, cook with onion and garlic for 2 minutes-stirring regularly.
Pour just boiled water over the vegetable mix and stir in the bouillon powder.
Bring to a boil, then reduce the heat and simmer for 10 minutes.
Preheat oven 390°F.
Stir the sliced leek and adzuki beans into the veggie mix.
Return to a simmer and cook for 5 minutes, stirring occasionally.
Add the cornstarch or arrowroot mixture and cook for about 1 minute or until the sauce thickens to your liking, stirring.
Remove from the heat and transfer to a 3 3/4 cup ovenproof dish.
Arrange slices of the sweet potato on top of the bean and veggie mix.
Brush with a little oil and bake for about 30 minutes until the potato is soft.

Nutrition Facts : Calories 474.9, FatContent 7.7, SaturatedFatContent 1.2, CholesterolContent 0, SodiumContent 101.2, CarbohydrateContent 85.2, FiberContent 16.1, SugarContent 10.2, ProteinContent 19.9

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ADZUKI BEAN BAKE RECIPE - FOOD.COM

This is a Gillian McKeith recipe that I've grown to enjoy. I have added diced sweet potatoes to the veggie mix at times for a sweeter taste with wonderful results. Keep in mind that cook time will vary on how soft or crisp you like your sweet potato topping.
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Calories 474.9 per serving

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