Adzuki Bean Bake Recipe

Name: Adzuki Bean Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
Gently water saute onions and garlic for 3 minutes, stirring occasionally.
3
Add squash,carrot and celery, cook with onion and garlic for 2 minutes-stirring regularly.
4
Pour just boiled water over the vegetable mix and stir in the bouillon powder.
5
Bring to a boil, then reduce the heat and simmer for 10 minutes.
6
Preheat oven 390u00b0F.
7
Stir the sliced leek and adzuki beans into the veggie mix.
8
Return to a simmer and cook for 5 minutes, stirring occasionally.
9
Add the cornstarch or arrowroot mixture and cook for about 1 minute or until the sauce thickens to your liking, stirring.
10
Remove from the heat and transfer to a 3 3/4 cup ovenproof dish.
11
Arrange slices of the sweet potato on top of the bean and veggie mix.
12
Brush with a little oil and bake for about 30 minutes until the potato is soft.

1273

kcal

Calories

124

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Adzuki Bean Bake falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Adzuki Bean Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions