As I promised this morning, tonight’s post contains Stephen’s recipe for Curried Adzuki Bean Soup.
Here is the nutritional profile for one cup of cooked adzuki beans:
Adzuki beans are incredibly nutritious, and they taste similar to black beans, so they can be easily substituted into recipes that call for more traditionally eaten legumes.
Curried Adzuki Bean Soup
Ingredients:
- 8 ounces dry adzuki beans
- 6 cups water
- 1 large onion, finely chopped
- 4 stalks celery, thinly sliced
- 1/2 Tablespoon basil
- 1/2 Tablespoon curry
- 1 Tablespoon oregano
- 1 bay leaf
- 1 clove garlic, finely minced
- 5 teaspoons ground allspice
- 2 teaspoons salt
- 1.5 teaspoons black pepper
Directions:
- Wash adzuki beans well. Drain.
- In a large pot, bring the 6 cups water to a boil.
- Add all ingredients and boil rapidly for 15 minutes.
- Reduce heat to medium/low and simmer, covered, for 2 hours. You may wish to add more water in order to meet desired consistency. (Stephen added 6 more cups at this point.)
- Add curry to individual bowl to taste. (I put at least 3 teaspoons in my bowl.)
- Serve with whole wheat bread
Enjoy!
Have you ever eaten adzuki beans? What did you think?
I have never tried Adzuki beans. The nutritional into that you give is that for 1 cup of bean?
yep. 1 cup of cooked adzuki beans.
I haven’t even heard of adzuki beans before now, but they look wonderful!!!
[...] “tv dinner” is actually homemade adzuki bean [...]