Adzuki Bean Stew Recipe

Name: Adzuki Bean Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces adzuki beans soaked overnight; 2 ounces butter or margarine; 1 medium onions chopped; 2 cloves garlic crushed; 1 pound leeks trimmed, washed well and sliced; 1 whole carrots diced; 8 ounces mushrooms wiped and sliced; 1 tablespoon paprika sweet; 1 pinch cayenne pepper to taste; 2 tablespoon whole wheat flour; 1/2 pint vegetable stock; 1 tablespoon soy sauce, tamari; 1 tablespoon tomato paste; 1 pound tomatoes chopped; 1 x salt to taste; 1 x black pepper to taste; 1 x parsley leaves chopped, to garnish; 4 ounces whole wheat flour; 1/4 teaspoon salt; 1 ounce butter or margarine; 3 tablespoons parsley leaves half if using dried; 3 ounces water or milk if preferred, or less as needed

Servings: persons

4 ounces adzuki beans soaked overnight
2 ounces butter or margarine
1 medium onions chopped
2 cloves garlic crushed
1 pound leeks trimmed, washed well and sliced
1 whole carrots diced
8 ounces mushrooms wiped and sliced
1 tablespoon paprika sweet
1 pinch cayenne pepper to taste
2 tablespoon whole wheat flour
1/2 pint vegetable stock
1 tablespoon soy sauce, tamari
1 tablespoon tomato paste
1 pound tomatoes chopped
1 x salt to taste
1 x black pepper to taste
1 x parsley leaves chopped, to garnish
4 ounces whole wheat flour
1/4 teaspoon salt
1 ounce butter or margarine
3 tablespoons parsley leaves half if using dried
3 ounces water or milk if preferred, or less as needed

1
Drain the beans and cover with fresh water.
2
Bring to a boil & simmer until tender, about 35 minutes.
3
Drain, reserving the liquid.
4
Heat butter or margarine in a large pot.
5
Add the onion and cook until transparent.
6
Add the garlic, leeks, carrot and mushrooms and cook gently for 4 to 5 minutes.
7
Stir in the paprika, pepper and flour.
8
Add stock, soy sauce, tomato paste, tomatoes, salt and pepper.
9
Bring to a boil, cover and simmer gently for 10 minutes.
10
Stir in the beans and bring back to a boil.
11
Add the dumplings.
12
Cover with a tight fitting lid & simmer for 20 to 25 minutes very gently to prevent burning.
13
Sprinkle generously with parsley before serving.
14
FOR DUMPLINGS: Put the flour and salt into a bowl.
15
Rub in margarine until it resembles fine breadcrumbs.
16
Stir in parsley.
17
Add just enough liquid to make a firm dough.
18
Divide into 8 pieces and shape into dumplings.

419

kcal

Calories

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 22 ingredients. The key ingredients include: 4 ounces adzuki beans soaked overnight, 2 ounces butter or margarine, 1 medium onions chopped, 2 cloves garlic crushed, and more.

Yes, Adzuki Bean Stew falls under the Soups & Stews 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 Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions