A collection of 10 easy and delicious Adzuki Bean Recipes packed with flavor and nutrition! Naturally gluten-free and vegetarian.
Have you ever tried adzuki beans? They are also called “aduki” beans. They’re similar to black beans but are reddish in color and less starchy than black beans. Adzuki beans are very high in fiber and micronutrients and make great additions to any vegetarian or vegan diet.
Adzuki beans are also extremely versatile and are used for both sweet and savory styles of cooking. They are also rich in manganese, magnesium, and copper. They’re typically found in the grocery store as dried beans, but fortunately, these red beans are easy to cook and use for just about any dish!
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Adzuki Beans
If you’re interested in trying them out, I’ve put together 10 great adzuki bean recipes for you to try. All of these are both vegetarian and gluten-free, so they’ll fit great into just about any diet.
10 Adzuki Bean Recipes
Adzuki Bean Curry
An incredibly flavorful coconut curry broth enveloping adzuki beans makes for one filling and healthy meal when served alongside rice or quinoa. This Adzuki Bean Curry is vegan and gluten-free.
Taco bowls made with adzuki beans, fresh tomato, and roasted corn! Be sure to make your own taco seasoning or use a gluten-free taco seasoning packet to ensure it’s 100% gluten-free!
Soak adzuki beans in water overnight or for at least 4 hours.
Drain and rinse beans.
Place the rinsed beans in a large pot over high heat, fill the pot with water until the beans have at least 1 inch of water above them. Bring to a boil, cover, reduce heat to medium-low and simmer for 1 hour or until beans are tender. Drain and set aside.
In a large pot or skillet over medium heat add oil, garlic and ginger. Saute ginger and garlic for 5 minutes or until turning golden.
Add tomatoes, coconut milk, cumin, coriander, turmeric, red chili flakes, and adzuki beans. Turn heat to high, bring to a boil, cover, reduce heat to med-low and simmer for 10 minutes.
Kristen is a writer, photographer, recipe developer, and certified functional nutrition expert. She is also the author of Fermented Hot Sauce Cookbook, Vegetarian Family Cookbook, and Hot Sauce Cookbook for Beginners. Her work has been featured in various print and online publications including Elle, NBC, Chicago Sun-Times, Martha Stewart, MSN, New York Daily News, Healthline, and many more. Kristen is also a syndicated writer for The Associated Press.
