A transitional soup that is perfect for the period where Winter moves into Spring – a soup with the warmth of winter in Adzuki Beans, Sesame Oil and Mirin, and the promise of Spring in the fresh parsley added at the end of cooking. The herby goodness of the parsley nicely balances the inherent sweetness of the Adzuki Beans.
I have been re-reading the wonderful writings of Lucy (Nourish Me) with her beautiful kitchen photos. With some adzuki beans already soaking, this recipe sparked interest. Of course it is tweaked a little from the original.
Similar recipes include Adzuki Beans with Shiitake Muhrooms, Adzuki Bean, Barley and Pumpkin Soup, and Red Rice and Adzuki Bean Congee. Also try Chickpea, Lima Bean and Noodle Soup.
If you are looking for Adzuki Bean recipes, you can browse all of ours here. Or explore all of our Soup recipes . There are Parsley Recipes too. Or try our easy Late Winter recipes.
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The goodness of Adzuki Beans teams perfectly with the comfort of Mashed Potatoes and creaminess of Mushroom Sauce
This is a wonderful, yet simple, Adzuki Bean dish flavoured with kombu and Shiitake Mushrooms and textured with red or brown rice. My preferred way of serving this dish is with mushroom sauce and some perfect mashed potatoes.
Somewhere between a kitchari and a congee, the rice and adzuki beans are slow cooked for nearly 2 hours. This is a perfect quiet Sunday Afternoon sort of dish. Slow cooking also helps to preserve the taste and health properties of the kombu which should always be simmered and not boiled. It is a recipe that has been a scribbled note sitting in my pile of recipes collected over more than 30 years!
Are you looking for recipes with Adzuki Beans? Then try Red Rice and Adzuki Bean Congee, Adzuki Bean, Barley and Pumpkin Soup with Miso and Parsley, and Adzuki Bean Soup with Parsley.
Try other Rice recipes as well – Congee Bowls, Bean Sprouts Rice, Eggplant Rice, or a Parsi Kitchari.
Thee is more! Explore all of our Adzuki dishes, and all Rice dishes here. Or take some time and browse our easy Late Winter recipes.
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Adzuki Beans with Sesame, Tamari and Miso – complimentary flavours for a warming soup
I must admit it. Adzuki beans have not reached the status of being a firm favourite in this household, as the sweetness of the beans can feel a little overwhelming in savoury settings. We had a couple of recipes we stuck to when cooking Adzuki. It was a pity, because we love the name Adzuki, it has such an evocative elegance about it.
That is, until recently. Via Lucy of the most excellent blog, Nourish Me, we discovered the tempering effects of cooking Adzuki with Toasted Sesame Oil, Tamari and Miso, and adding parsley and celery leaves. It makes sense, right? The more Northern Asian flavours to compliment a bean used commonly in Chinese, Korean and Japanese cooking. We also discovered how well Pumpkin goes with Adzuki.
You might like to also try Yoghurt and Barley Soup, South Indian Pumpkin Soup, Adzuki Sundal (briefly stirfried with coconut), Adzuki Bean and Parsley Soup, Special Pumpkin Soup, and Red Rice with Adzuki Bean Congee.
Or are you after similar Barley Soup recipes? Try Barley and Root Vegetable Soup or Stew with Umeboshi and Sesame, Adzuki Beans, Barley and Pumpkin Soup, Barley Soup with Vegetables, and Italian Farmhouse Barley and Vegetable Soup.
You might like to browse our other Adzuki recipes, all of our Barley recipes, other Pumpkin Recipes, and our Soup recipes. We hope you enjoy! Or simply spend some time exploring our Mid Autumn dishes.
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Japan, Korea, China and India have versions of congee, a long-cooked rice porridge. It is delicious and a wonderful winter dish.
After yoga today was a surprisingly good breakfast of red rice cooked, congee style, with adzuki beans, topped with some sesame salt quickly made, spring onions, umaboshi plums, toasted sesame oil and some radicchio finely chopped. At other times there are other toppings.
This is a warming dish, great any time of the day – and especially good on a cold winter’s day.
On the stove top it can take 4 hours to cook, and I love congee cooked in a traditional Chinese clay pot. The flavour is quite different cooked this way. However, this time it was cooked overnight in the rice cooker on the slow cooker setting. Ready at 5am, it stayed warm until I was ready for it after yoga.
Similar recipes include Congee Bowls, Barley, Millet and Mung Congee, Black Glutinous Rice Congee, Sweet Congee with Poached Oranges, Adzuki Bean and Parsley Soup, and Adzuki Bean, Barley and Pumpkin Soup with Miso and Parsley.
Are you looking for rice recipes? Browse our collection. We also have Japanese recipes. Our Adzuki Bean recipes are here. Or browse all of our Early Winter dishes.
You might also like to read How to Make Congee.
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The sweetness of the Adzuki adds something special to this Sundal.
Adzuki beans are generally known for their sweet qualities, but they carry savoury flavours very well.
This sundal is once more a beautiful but simple dish that enhances the flavour of the base lentil or bean with a simple flavouring of spices and coconut. There are certainly a lot of alternative names for adzuki beans – Red Chori beans, Red Cow Peas, and they are a type of Karamani.
You might also like to try Mung Dal Sundal, Du Puy Sundal, Sweet Corn Sundal, and Sprouted White Pea Sundal. Or you can make a sundal with White Peas or some mung bean sprouts, equally as delicious. Explore all of the Sundal Recipes, they are all quick and gorgeous.
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