📝 About This Recipe
This comforting stew elevates the humble adzuki bean, a staple of East Asian cuisine known for its nutty sweetness and impressive nutritional profile. Simmered with aromatic ginger, earthy kombu, and savory white miso, the beans transform into a rich, velvety side dish that balances salty and sweet notes perfectly. It is a soul-warming preparation that brings a sophisticated, umami-rich depth to any meal.
🥗 Ingredients
The Beans
- 1.5 cups Dry adzuki beans (rinsed and soaked for at least 4 hours)
- 1 piece Kombu (dried seaweed) (about 2-3 inches long)
- 5 cups Water (filtered water preferred)
Aromatics and Base
- 2 tablespoons Toasted sesame oil
- 1 medium Yellow onion (finely diced)
- 2 tablespoons Fresh ginger (peeled and minced)
- 3 pieces Garlic cloves (pressed or minced)
- 2 medium Carrots (cut into small half-moons)
Seasoning and Finish
- 2-3 tablespoons White miso paste (mellow/shiro miso)
- 1 tablespoon Tamari or Soy Sauce (adjust to taste)
- 1 tablespoon Mirin (Japanese sweet rice wine)
- 1 teaspoon Maple syrup (optional, to balance the salt)
For Garnish
- 2 pieces Green onions (thinly sliced on the bias)
- 1 teaspoon Toasted black sesame seeds
- 1/4 cup Fresh cilantro (roughly chopped)
👨🍳 Instructions
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1
Drain the soaked adzuki beans and rinse them thoroughly under cold running water.
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2
In a large heavy-bottomed pot or Dutch oven, combine the rinsed beans, 5 cups of water, and the piece of kombu. The kombu helps soften the beans and adds deep umami.
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3
Bring the pot to a boil over high heat. Once boiling, reduce the heat to low, cover partially, and simmer for 45-55 minutes until the beans are tender but not falling apart.
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4
While the beans simmer, heat the toasted sesame oil in a separate medium skillet over medium heat.
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5
Add the diced onions and carrots to the skillet. Sauté for 6-8 minutes until the onions are translucent and slightly golden.
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6
Stir in the minced ginger and garlic, cooking for another 1-2 minutes until fragrant. Be careful not to burn the garlic.
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7
Once the beans are tender, remove and discard the piece of kombu. If there is excessive water (more than an inch above the beans), ladle some out and reserve it.
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8
Transfer the sautéed vegetable mixture into the pot with the beans and stir gently to combine.
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9
Stir in the mirin, tamari, and maple syrup. Let the stew simmer uncovered for another 10 minutes to allow the flavors to meld and the liquid to thicken slightly.
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10
In a small bowl, whisk the miso paste with 2-3 tablespoons of the hot cooking liquid until smooth and lump-free.
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11
Turn off the heat. Stir the miso slurry into the stew. It is vital not to boil the stew after adding the miso to preserve its probiotic benefits and delicate flavor.
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12
Taste and adjust seasoning, adding more tamari for salt or maple syrup for sweetness if desired.
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13
Ladle the stew into bowls and garnish generously with sliced green onions, black sesame seeds, and fresh cilantro.
💡 Chef's Tips
For the best texture, ensure your beans are fresh; old dried beans take much longer to soften. Always add salt or acidic ingredients (like miso or tamari) at the end of the cooking process, as adding them too early can prevent the beans from softening. If you prefer a thicker, creamier stew, use a wooden spoon to mash a small portion of the beans against the side of the pot. Don't skip the kombu—it contains enzymes that help break down the complex sugars in beans, making them easier to digest. If you're short on time, you can use a pressure cooker; cook the beans and kombu for 15-20 minutes on high pressure before proceeding with the aromatics.
🍽️ Serving Suggestions
Serve alongside a bowl of steamed brown rice or nutty quinoa for a complete protein meal. Pairs beautifully with a crisp cucumber and wakame salad dressed in rice vinegar. Enjoy as a side to grilled salmon or glazed tofu steaks. A warm cup of roasted hojicha or green tea complements the earthy notes of the stew perfectly. Top with a dollop of Greek yogurt or vegan sour cream for an extra creamy finish.