adzuki beans

This grain bowl with adzuki beans recipe is adapted from Healthyish by Lindsay Maitland Hunt. For speedy assembly, cook the adzuki beans up to 3 days in advance, or use canned beans.

Adzuki Bean Bowls

Napa cabbage head (sliced (6 1/2 cups))

carrots (shaved with a vegetable peeler)

sugar snap peas (sliced)

sesame seeds (more

brown rice

cilantro leaves (more for serving)

beans

avocados (sliced)

fresh red chile (sliced)

white miso

rice vinegar

olive oil

tamari

sesame oil

Make the dressing. In a small bowl, whisk together the miso, rice vinegar, olive oil, tamari, and sesame oil.

In a large bowl, mix the cabbage, carrots, snap peas, and sesame seeds with 1/4 cup of the dressing.

Just before serving, fold the cilantro in the cabbage salad. Divid the rice, cabbage salad, beans, and avocados among four bowls. Drizzle with more dressing, as desired, and sprinkle with the chile and more cilantro and sesame seeds, if you like.

A good slow-cooked beef and bean chilli always goes down a storm in my house. Make a big batch of this on Sunday, then freeze any leftovers for another night. It’s brilliant spooned over a baked sweet potato, says Jamie.

Sunday night chilli con carne

onions, chopped

carrots, chopped

celery stalks, trimmed, chopped

garlic cloves, chopped

beef brisket

tbs cumin

tbs coriander

tbs smoked paprika (pimenton)

cocoa powder

tomatoes

can adzuki beans

kidney beans

sweet potatoes

lime

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853640786001&=domain=del

5348771529001-5853640786001

An incredibly flavorful coconut curry broth enveloping adzuki beans makes for one filling and healthy meal when served alongside rice or quinoa. This Adzuki Bean Curry is vegan and gluten-free.

Adzuki Bean Curry

avocado

garlic

ginger root (minced

tomatoes (or fresh)

coconut milk

cumin seeds

coriander

turmeric

red chili flakes

cilantro

lime (juiced)

sea salt salt (to taste)

Soak.

Soak adzuki beans in water overnight or for at least 4 hours.

Drain and rinse.

Place the rinsed beans in a large pot over high heat, fill the pot with water until the beans have at least 1 inch of water above them. Bring to a boil, cover, reduce heat to medium-low and simmer for 1 hour or until beans are tender. Drain and set aside.

Saute.

In a large pot or skillet over medium heat add oil, garlic and ginger. Saute ginger and garlic for 5 minutes or until turning golden.

Add remaining ingredients.

Add tomatoes, coconut milk, cumin, coriander, turmeric, red chili flakes, and adzuki beans. Turn heat to high, bring to a boil, cover, reduce heat to med-low and simmer for 10 minutes.

Add cilantro, lime and salt.

Stir in cilantro and lime juice. Salt to taste.

Enjoy.

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A velvety smooth, sweet red bean porridge served with rice balls

Danpatjuk (Sweet Red Bean Porridge)

pat, 팥 (aka adzuki beans)

glutinous rice flour (aka sweet rice

sugar (or light brown sugar)

honey (use more sugar to taste if unavailable)

salt

glutinous rice powder (aka sweet rice

sugar

water

pine nuts

chestnuts

cinnamon powder

Discard broken or rotten beans and rinse the beans. In a large pot, add the beans with 4 cups of water. Bring it to a boil, uncovered, over medium high heat. Reduce the heat to medium and boil for 5 minutes.

Drain the beans.

Return the beans to the pot with 4 cups of fresh water. Cover, and simmer over medium low heat until the beans are very soft and easily breakable, about 1 to 1-½ hours. Turn off the heat, and let the beans cool in the cooking liquid.

Puree the beans along with the cooking liquid until velvety smooth. You may need to do this step in two batches. Add some water if the bean puree gets too thick.

Return the bean puree to the pot. Mix one tablespoon of the sweet rice powder in ½ cup of water, and pour into the pot. Stir in the salt, sugar and honey.

Simmer over medium low heat, uncovered, stirring frequently, for about 10 minutes. Adjust the thickness of the porridge by adding more water if necessary.

For the porridge

Mix the rice powder, sugar and salt in a bowl. Stir in the boiling hot water with a spoon. When cool enough to handle, knead by hand until a dough is formed. Shape the dough into a 3/4-inch thick cylinder.

Cut into (or pinch off) 3/4-inch pieces. Roll each piece between the palms to make a small ball.

Bring a pot of water to a boil. Add the rice cake balls. Cook until all the balls float. Transfer to a large bowl with cold water to cool. Drain.

For the rice cake balls

Ladle some porridge into a serving bowl. Serve hot with a few rice balls and optional garnishes.

To serve:

Hello! Are you going to post a recipe for the savory version as well?

Would maple syrup be an alright alternative to honey?

Fantastic! just made this and it tastes really good!  Is there anything I can put on it to change this? But I think nothing coz its perfect.

OMG, your recipe is so easy to make and the taste is wonderful.  It taste just like my grandma's way back in 30+ years ago.  I've been craving it but I thought it is very hard to make till now :)

Thank you so much for all your recipes, since I found you, I feel very confident about Korean cooking.

I happened to pick up some red beans this morning and then saw this recipe on your Instagram. It’s delicious! Just sweet enough that it feels like desert and very warming. A perfect autumn and winter recipe.

Top 4 adzuki beans recipes from across the web

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Top Tags

Adzuki Bean Bowls

Sunday night chilli con carne

Adzuki Bean Curry

Danpatjuk (Sweet Red Bean Porridge)

Top 4 adzuki beans recipes from across the web

The most viewed adzuki beans recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Adzuki Bean Bowls

Sunday night chilli con carne

Adzuki Bean Curry

Danpatjuk (Sweet Red Bean Porridge)

The most viewed adzuki beans recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine