Adzuki Bean Chili

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Robust Chili with Red Wine and Olives

Adzuki beans are small, roundish beans that have a sweet, nutty flavor.  They boast of a low fat, high protein content and are great to cook with since they do not require soaking before cooking and they are easier to digest than some of the larger beans.  This bean is one of my favorites, so give it a try!  I picked mine up at my local food coop.     

Here are two Adzuki bean recipes.  Pair greens and Adzuki beans and you have a complete, vitamin and protein packed meal or side.  I happened to make these two dishes simultaneously since they shared the same beans and veggie sauté. I ended up with two dishes, twice as nice!
Adzuki Bean Chili
2 cups uncooked adzuki beans
1 swish of olive oil
2 cloves garlic, peeled and crushed
½ cup onion, diced
1 stalk celery, chopped
2 carrots, chopped
2 T water
2 T Bragg’s liquid aminos
1 t ground cumin
1 t ground coriander
1 t pepper
1 red pepper, chopped
8 oz button mushrooms, sliced
2 pieces of greens, chopped (I used red kale)
3 T diced jalepeno peppers
2 banana peppers, diced
1 cup organic frozen corn
2 (14.5 oz) cans organic diced tomatoes
2 T mild chili powder
1 t cayenne pepper
Cook adzuki beans until tender, I used my pressure cooker. Saute garlic in a cast iron skillet over medium heat with a swish of olive oil, then sauté onion, carrots, celery. Add water, Bragg’s liquid aminos, cumin, coriander, and pepper, then sauté red pepper, mushrooms, and kale until tender.  Add sautéed vegetables to pot of adzuki beans.  Add diced tomatoes, corn, peppers, chili powder, cayenne, and additional cumin, coriander, and pepper if desired.  Bring to a boil, then simmer for about 30 minutes or transfer to crock pot and heat on low until ready to serve.  Enjoy. 

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1 cup uncooked adzuki beans
1 swish of olive oil
2 cloves garlic, peeled and crushed
½ cup onion, diced
1 stalk celery, chopped
2 carrots, chopped
2 T water
2 T Bragg’s liquid aminos
1 t ground cumin
1 t ground coriander
1 t pepper
1 red pepper, chopped
8 oz button mushrooms, sliced
1 bunch of greens (I used red kale)
Cook adzuki beans until tender, I used my pressure cooker. Saute garlic in a cast iron skillet over medium heat with a swish of olive oil, then sauté onion, carrots, celery. Add water, Bragg’s liquid aminos, cumin, coriander, and pepper, then sauté red pepper, kale, and mushrooms until tender.  Stir in adzuki cooked adzuki beans.  Serve warm.  Enjoy!



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