A savory twist on sweet adzuki beans — this one-pot dish pairs the little red beans with brown rice, cremini mushrooms, and crunchy water chestnuts in a tamari-sesame seasoning. It's cozy, satisfying, and makes enough for a small army.
A Savory Twist on Sweet Adzuki Beans!
Think adzuki beans are just for sweet red bean paste? Think again! We’re taking these delightful little beans on a savory journey, pairing them with earthy cremini mushrooms, crisp water chestnuts, and wholesome brown rice. This dish is a flavor and texture powerhouse, tossed in a light sesame-tamari dressing. It’s the ultimate hearty side dish that pairs beautifully with grilled tofu or stands strong all on its own. Get ready to discover your new favorite way to enjoy adzuki beans!
PREP: 15 minutes | COOK: 50 minutes | YIELD: 11 x 1-cup servings
Ingredients
• 1½ cups / 360 ml (12.2 fl oz) dried adzuki beans, rinsed and picked through
• 1 cup / 240 ml long-grain brown rice, rinsed
• 2 tsp / 10 ml sesame oil, divided
• ½ lb / 225 g (7.9 oz) cremini mushrooms, thinly sliced
• 2 ribs celery, thinly sliced crosswise
• 6 scallions, thinly sliced crosswise
• 1 5-oz / 150 ml (5.1 fl oz) can sliced water chestnuts, drained and chopped
• 1 Tbsp / 15 ml low-sodium tamari
• ½ tsp / 2.5 ml (0.1 fl oz) sea salt
• ½ tsp / 2.5 ml (0.1 fl oz) freshly ground black pepper
Instructions
1. Cook the Beans: In a medium pot, bring the adzuki beans and 5 cups (1200 ml) / 1.2 L of water to a boil over high heat. Reduce the heat to low, cover, and simmer until the beans are tender but still hold their shape, about 50 minutes. Drain well and set aside.2. Cook the Rice: While the beans are cooking, bring the brown rice and 2 cups / 480 ml of water to a boil in a separate pot. Reduce the heat to low, cover, and simmer until the water is absorbed and the rice is cooked through, about 50 minutes. Remove from the heat and fluff with a fork.3. Sauté the Veggies: Heat a wok or large skillet over medium heat. Add 1 tsp (5 ml) of the sesame oil. Once hot, add the sliced mushrooms and celery and cook, stirring occasionally, until softened, about 3-5 minutes.4. Combine and Serve: Transfer the cooked mushrooms and celery to a large mixing bowl. Add the cooked adzuki beans, fluffed brown rice, sliced scallions, and chopped water chestnuts. Drizzle with the remaining 1 tsp (5 ml) sesame oil and the tamari. Season with sea salt and pepper, and toss everything together until well combined. Serve warm, with extra tamari or a dash of hot chili sauce if desired.
Nutritional Information
• Nutritional ValuePer 1-cup serving:Calories: 125Calories from Fat: 13Protein: 5 gCarbs: 24 gTotal Fat: 1.5 gSaturated Fat: 0.1 gTrans Fat: 0 gFiber: 4 gSodium: 122 mgCholesterol: 0 mg
Pro Tips
• Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish is delicious served cold or gently reheated.
• Transform leftovers into savory cakes by pressing the mixture into patties and pan-frying them in a lightly oiled skillet until golden brown on both sides.
• To save time, use 3 cups (720 ml) of canned, rinsed adzuki beans instead of dried. Simply add them in the final step when combining all the .
FAQ
Q: How can I add more protein to this adzuki bean dish
A: This dish already provides a good base of plant-based protein from the adzuki beans and brown rice. To easily increase the protein content, serve it with a side of grilled tofu or tempeh, or stir in a cup of cooked edamame or shelled hemp seeds during the final step.
Q: Can I make this recipe gluten-free or soy-free
A: This recipe is naturally gluten-free because it uses tamari instead of regular soy sauce. To make it completely soy-free, simply substitute the tamari with an equal amount of coconut aminos for a similar savory, umami flavor.
Q: What can I substitute for adzuki beans or brown rice
A: Certainly! If you don’t have adzuki beans, you can use black beans, pinto beans, or even cooked lentils. For the brown rice, other whole grains like quinoa, farro, or barley are excellent substitutes. Just be sure to cook your chosen grain according to its specific package instructions.
Q: Is this savory adzuki bean recipe good for meal prep
A: Yes, this recipe is fantastic for meal prep. It holds up beautifully in the refrigerator for up to 3 days in an airtight container. The flavors meld together over time, making it delicious served cold, at room temperature, or gently reheated.
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A Savory Twist on Sweet Adzuki Beans!
Ingredients
Method
- Cook the Beans: In a medium pot, bring the adzuki beans and 5 cups (1200 ml) / 1. 2 L of water to a boil over high heat.
- Reduce the heat to low, cover, and simmer until the beans are tender but still hold their shape, about 50 minutes.
- Drain well and set aside. 2.
- Cook the Rice: While the beans are cooking, bring the brown rice and 2 cups / 480 ml of water to a boil in a separate pot.
- Reduce the heat to low, cover, and simmer until the water is absorbed and the rice is cooked through, about 50 minutes.
- Remove from the heat and fluff with a fork. 3.
- Sauté the Veggies: Heat a wok or large skillet over medium heat.
- Add 1 tsp (5 ml) of the sesame oil.
- Once hot, add the sliced mushrooms and celery and cook, stirring occasionally, until softened, about 3-5 minutes. 4.
- Combine and Serve: Transfer the cooked mushrooms and celery to a large mixing bowl.
- Add the cooked adzuki beans, fluffed brown rice, sliced scallions, and chopped water chestnuts.
- Drizzle with the remaining 1 tsp (5 ml) sesame oil and the tamari.
- Season with sea salt and pepper, and toss everything together until well combined.
- Serve warm, with extra tamari or a dash of hot chili sauce if desired.
