Adzuki Bean Recipes

another version of Asian red bean cake, from Whole Foods

The prep time does not include soaking or simmering the beans.

from:
Vegan Cooking for One by Leah Leneman

For filling bao.

The bright orange of the squash and the crimson of the adzuki beans make this quite a beautiful dish. If you like, substitute the more readily available red kidney beans for an equally dramatic effect. The beans get a 14 minute head start before the quick-cooking squash is added. Serve over noodles or rice to absorb the abundant sauce.

This is a healthy salad with a spicy kick. Feel free to change up the vegetables; I like bell pepper, water chestnuts, bamboo shoots, or lightly steamed snow peas . It's pretty garnished with toasted sesame seeds. Adapted from http://foodandspice.blogspot.com/2009/07/s
picy-azuki-bean-and-brown-rice-salad.h
tml.

Adapted from a recipe I found on the internet

Altered from original recipe: "Kale & Adzuki Beans" by skymonkey via allrecipes.com.

**Recipe can also be made with kale, or collard greens in place of swiss chard, and rice or quinoa in place of barley.**

Light and healthy!

Great bean soup with squash and brussel sprouts.

adapted from a recipe from Fresh restaurant in Toronto

Does what it says on the tin.

this is a vegetarian recipe i found on another website

Amazing -- therapeutic.

Crockpot recipe

Makes 6 filling servings.

Adapted from a recipe on the happiness kitchen.com