Ingredients

Scale

1 cup Adzuki beans, soaked overnight
1 large onion, diced
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 red bell pepper, chopped
1 can diced tomatoes (14 oz)
4 cups vegetable broth
1 teaspoon ground cumin
1 teaspoon paprika
Salt and pepper, to taste
2 tablespoons olive oil
Fresh parsley for garnish

Instructions

Rinse and drain the soaked Adzuki beans.
In a large pot, heat the olive oil over medium heat. Add onions and garlic, sautéing until translucent.
Add carrots, celery, and bell pepper. Cook for 5 minutes.
Stir in the Adzuki beans, diced tomatoes, vegetable broth, cumin, and paprika.
Bring to a boil, then reduce heat and simmer for 45 minutes, or until the beans are tender.
Season with salt and pepper to taste.
Garnish with fresh parsley before serving.

Notes

If you’re short on time, canned Adzuki beans can be used instead of dried beans. Adjust cooking time accordingly.
This stew can be stored in the refrigerator for up to 5 days or frozen for longer storage.

Author: recipes
Prep Time: 15 minutes
Cook Time: 1 hour
Category: Main Course
Method: Stovetop
Cuisine: Fusion
Diet: Vegan

Nutrition

Serving Size: 1 bowl (approximately 1/4th of total)
Calories: 250
Sugar: 5g
Sodium: 300mg
Fat: 5g
Saturated Fat: 0.7g
Unsaturated Fat: 3.8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 9g
Protein: 14g
Cholesterol: 0mg

Keywords: Adzuki Bean Stew, Vegan Bean Recipe, Hearty Vegetable Stew, Healthy Adzuki Bean Dish