📝 About This Recipe
This soul-warming stew celebrates the adzuki bean, a small red legume prized in East Asian cuisine for its nutty sweetness and digestive benefits. We've transformed it into a hearty, gluten-free main dish by simmering the beans with earthy root vegetables, fragrant ginger, and a touch of smoked paprika for depth. It is a vibrant, protein-packed bowl that balances savory umami with a hint of maple sweetness, making it the ultimate comfort food for a chilly evening.
🥗 Ingredients
The Legume Base
- 1.5 cups Adzuki beans (dried, rinsed and soaked for at least 4 hours)
- 6 cups Vegetable broth (low-sodium and gluten-free)
- 1 piece Kombu (2-inch strip to help soften beans and add minerals)
Aromatics and Vegetables
- 2 tablespoons Coconut oil (or extra virgin olive oil)
- 1 large Red onion (finely diced)
- 2 medium Carrots (cut into 1/2 inch rounds)
- 1 large Sweet potato (peeled and cubed into 1-inch pieces)
- 1 tablespoon Fresh ginger (grated or minced)
- 3 cloves Garlic (minced)
- 2 cups Lacinato kale (stems removed, leaves roughly chopped)
Seasoning and Finish
- 2 tablespoons Tamari (ensure it is certified gluten-free)
- 1 teaspoon Smoked paprika (for a subtle campfire depth)
- 1 tablespoon Maple syrup (grade A dark)
- 1 teaspoon Apple cider vinegar (to brighten the flavors at the end)
- to taste Sea salt and black pepper
Garnish
- 1 tablespoon Toasted sesame seeds
- 2 stalks Green onions (thinly sliced)
👨🍳 Instructions
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1
Drain and rinse your soaked adzuki beans thoroughly under cold running water.
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2
In a large heavy-bottomed pot or Dutch oven, heat the coconut oil over medium heat until shimmering.
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3
Add the diced red onion and carrots. Sauté for 6-8 minutes until the onions are translucent and the carrots begin to soften.
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4
Stir in the minced garlic and grated ginger. Cook for just 1 minute until highly fragrant, being careful not to burn the garlic.
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5
Add the smoked paprika and stir for 30 seconds to 'toast' the spice and release its oils.
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6
Pour in the soaked adzuki beans, the vegetable broth, and the piece of kombu. Increase heat to high and bring to a boil.
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7
Once boiling, reduce the heat to low, cover the pot partially, and simmer for 40 minutes. The beans should be starting to get tender but still have a slight bite.
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8
Carefully remove and discard the kombu strip.
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9
Stir in the cubed sweet potatoes. Cover and continue to simmer for another 20-25 minutes, or until both the beans and potatoes are creamy and tender.
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10
Stir in the tamari and maple syrup. Use the back of your spoon to crush a few of the beans against the side of the pot; this releases starches and creates a thicker, stew-like consistency.
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11
Add the chopped kale and stir until it wilted into a vibrant green, which should take about 2-3 minutes.
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12
Turn off the heat. Stir in the apple cider vinegar and season with salt and pepper to taste.
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13
Ladle the hot stew into deep bowls and garnish generously with toasted sesame seeds and sliced green onions.
💡 Chef's Tips
Soaking the adzuki beans for at least 4 hours (or overnight) significantly reduces cooking time and makes them easier to digest. Don't skip the kombu; it acts as a natural tenderizer for the bean skins and adds a subtle mineral richness. If the stew becomes too thick during the simmering process, simply add an extra half cup of water or broth to reach your desired consistency. For a creamier texture, you can stir in 1/4 cup of full-fat coconut milk right at the end before serving. Always salt your beans at the end of cooking; adding salt too early can prevent the skins from softening properly.
🍽️ Serving Suggestions
Serve alongside a bowl of steamed brown rice or quinoa for a complete protein profile. Pairs beautifully with a side of gluten-free cornbread to soak up the smoky broth. Enjoy with a crisp cucumber and sesame salad to provide a cooling contrast to the warm stew. A glass of lightly chilled dry Riesling or a hot cup of roasted kukicha twig tea complements the ginger notes perfectly. Top with a dollop of dairy-free yogurt or a few slices of avocado for extra richness.