Adzuki stew
- Number of Servings: 4
Ingredients
1 cup adzuki beans9 cups Water1 Tbs Extra Virgin Olive Oil1 medium onions, chopped3 Cloves Garlic, chopped2 medium stalks Celery, sliced2 large Carrots, peeled and sliced1 Parsnip, peeled and slicedSweet potato, peeled and diced1 14.5 oz can Del Monte Diced Tomatoes, No Salt Added2 Leeks washed carefully and sliced1/2 tsp. Bouillon granules, low sodium
Soak adzuki in bowl overnight and drain. Place soaked beans into large pot with 8 cups of water. Boil for 15 minutes, then reduce heat and simmer for 30 minutes.
In separate pan, saute onions, carrots, garlic, and celery in olive oil until garlic and onions are softer, but not brown. Add the parsnips and sweet potato, stirring to keep from burning. Cook for 7 minutes, until veggies start to soften. Add canned tomatoes and 1 cup of water. Add the bouillon granules and bring to a boil. Add leeks and reduce heat to a simmer.
Drain adzuki and put back into the pot. Add contents of the pan to pot with the adzuki. Stir and reheat, letting contents become stew-like.
Number of Servings: 4
Recipe submitted by SparkPeople user NOONLES.
In separate pan, saute onions, carrots, garlic, and celery in olive oil until garlic and onions are softer, but not brown. Add the parsnips and sweet potato, stirring to keep from burning. Cook for 7 minutes, until veggies start to soften. Add canned tomatoes and 1 cup of water. Add the bouillon granules and bring to a boil. Add leeks and reduce heat to a simmer.
Drain adzuki and put back into the pot. Add contents of the pan to pot with the adzuki. Stir and reheat, letting contents become stew-like.
Number of Servings: 4
Recipe submitted by SparkPeople user NOONLES.
Nutritional Info Amount Per Serving
- Calories: 339.8
- Total Fat: 4.3 g
- Cholesterol: 0.0 mg
- Sodium: 125.9 mg
- Total Carbs: 65.5 g
- Dietary Fiber: 13.4 g
- Protein: 13.4 g
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