Adzuki bean and pumpkin stew

Training: Run 5k

Tonight’s mystery box ingredient was Adzuki beans (also spelled Aduki beans). This took a little researching on our part to actually find them! Our local greengrocer seemed to have every type of bean but adzuki beans, but we eventually found a canned variety.

 

This was my first time trying Adzuki beans so I was interested in finding out exactly what they were, and of course, how to use them.

According to the Eden Organics website:

“Adukis are a compact, deep red bean with pleasing texture and flavor. Adaptable to any ethnic cuisine they're great for Red Beans and Rice and a perfect complement to quinoa. Also known as azuki or adzuki beans, they are highly regarded in macrobiotics as a balancing and strengthening food…. They're great with winter squash, sweet corn and other sweet vegetables, and perfect with brown rice.”

I was also pleased to find out that the Eden Organics use no pesticides, herbicides, fungicides, or chemical fertilizers. Added bonus!

Last weekend I picked up a butternut pumpkin from our local farmer’s market, so I decided on a hearty adzuki and pumpkin stew for dinner.

I sauteed half an onion, curry powder, mustard powder, cayenne and lots of garlic, then added chopped pumpkin and carrot.

Followed by the tin of beans (including the liquid) and enough water to cover the vegetables.

Then all I had to do was walk away while the mix simmered for 40 minutes or so.

During this time most of the liquid evaporated, and pumpkin broke down resulting in a thick and almost creamy-like stew. Just before serving I stirred through 3 handfuls of baby spinach and allowed it to wilt.

Served atop a bed of brown rice, and with a good dollop of natural yoghurt.

I was really pleased with how this dish turned out. It was hearty (and healthy) and full of flavour. The curry powder worked nicely with the pumpkin, beans and spinach, and the yoghurt added a tart sweetness to the overall flavour. I didn’t notice any specific flavour from the beans, but they had a nice texture. Kind of similar to small kidney beans?

Definitely a winter warmer!

Adzuki bean and pumpkin stew

Ingredients (serves 3 to 4)

• 1 can adzuki beans
• 1/2 onion, chopped
• 4 garlic cloves, crushed
• 1tsp cayenne pepper
• 1tbs curry powder
• 1tbs mustard powder
• 1.5 cups water
• 500g pumpkin, peeled and chopped
• 2 large carrots, chopped
• 3 handfuls spinach leaves
• brown rice and natural yoghurt to serve

Method

1. Sautee onion, garlic and spices in a little olive oil until fragrant.
2. Add the pumpkin and carrots, and stir to combine.
3. Add the beans (including the bean liquid) and the water and stir.
4. Simmer partially covered for 40 minutes or until the vegetables are tender and most of the liquid has been evaporated.
5. Remove from heat and stir through the spinach.
6. Serve with brown rice and a good dollop of natural yoghurt.

Have you ever tried adzuki beans? What dishes do you use them in?

Happy baking :)