In Japan where I grew up, Azuki (Red Beans) is most commonly used to make sweets, but I often use Azuki for savoury dishes such as ‘Azuki Rice’ and ‘Azuki & Carrot Salad’. Azuki can be cooked without soaking them in water to rehydrate, but it is a good idea to soak them for even several hours, so that you can reduce cooking time and save energy.
Makes
4 Servings
Ingredients
1 & 1/2 cups Dry Azuki (Red Beans)
1 to 2 tablespoons Olive Oil
1 clove Garlic *finely chopped
1 Onion
1 to 2 stalks Celery
1 Red Capsicum
50g (3 to 4 tablespoons) Tomato Paste
4 cups Vegetable Stock *OR Stock of your choice
1 Bay Leaf
1 teaspoon Paprika
1 teaspoon Thyme Leaves *OR a few sprigs
1 teaspoon Dried Oregano
1/2 teaspoon Ground Chilli *OR Chilli Flakes as required
Salt & Pepper
Finely chopped Parsley OR Spring Onion *optional
Freshly cooked Rice to serve
Method
- Soak Dry Azuki Beans in water for several hours if you have time, as it will reduce cooking time.
- Cut Onion, Celery and Red Capsicum into small pieces. *Note: I cut them into 8mm in size.
- Heat Oil in a pot, cook Garlic, Onion and Celery for a few minutes. Add Capsicum and Tomato Paste, and stir for a minute. Add Vegetable Stock, drained Azuki (Red Beans), Bay Leaf, all herbs spices, and bring to the boil.
- Cover with a lid, and simmer, occasionally stirring, for 30 to 50 minutes OR until Azuki is soft. Add extra Water if required. When Azuki is soft, remove the lid and cook until thickened.
- Season with Salt & Pepper. Sprinkle with some finely chopped Parsley OR Spring Onion, and serve with freshly cooked Rice. *Note: I highly recommend to serve this dish with Fried Egg(s).
Comments
Aileen Jaji
14/01/2025
Oh wow your recipe reminded me of a stew my late mother would make using red beans. She would either use chuck steak or lamb cut in cubes and cooked in a tomato garlic and onion sauce. Her seasoning was salt pepper and either allspice or the Lebanese 7spices mix. And served on a bed of boiled rice. It hasn’t been made in years, we would make it together before dementia set in.
And it’s a shame re what meta, it’s not freedom of speech It’s rolling out the red carpet to fabricated lies, racism, hate speech, scams etc…., Good luck with your future I’ve been a follower for years and have had you website saved since I discovered you. Thank you so very much I used to double or triple your recipe when I cooked for my mother and sister I lost mum in 2022 and my sister in 2023 and im from a large family of 8 children. Cooking for 3 to very many has always been easy for me to cook for. But to cook just for me has been very hard, so you’ve been my life saver, by helping me to cook for just me. So I’ve very many thank yous’ sent your way. Thank you!
Hiroko
14/01/2025
Hi Aileen. Thank you so much for your kind message. What your mother used to cook that you described has inspired me to make a new recipe. I am going to use Red Kidney Beans for that. Very sorry to hear you lost your mum and sister. Food and good memories are always connected, aren’t they? I am going to cook the Red Kidney Bean dish thinking of your mum.