Recipe by FlemishMinx
I've just discovered adzuki beans, and if you've never tried them, I strongly recommend them ! They are highly nutritious, and contain 25% protein, one of the highest ratios among beans. This spicy soup is a lovely way in which to make their acquaintance. My personal preference for the fresh garden herb mixture is half rosemary/half oregano, but by all means use what you like best !
Top Review by kda949
So glad I found a recipe for my Adzuki Red Beans that I bought at the Asian market- at least one other then a dessert recipe (I'll have to try those next).
This was good. Perfect for a rainy October day- the cloves and allspice really added a Halloween smell to the house! I boiled/let rest/soaked the beans for a few hours, drained them then followed the recipe. I added butternut squash and chopped carrots like someone suggested (I almost added diced up sweet potatoes too...next time). The only other difference I made was that I added salt and pepper to taste! Severed it with a salad, some bread and topped it with a little hot sauce. Hubbie added Parmesan Cheese and really like it- I passed.
I will make this one again with a few tweeks- I plan on trying the chicken or veggie broth, more garlic and adding sweet potatoes.
- 8 ounces dry adzuki beans
- 6 cups water
- 1 large onion, finely chopped
- 4 stalks celery, thinly sliced
- 2 tablespoons fresh herbs, finely chopped (rosemary, oregano, parsley, chives, basil, or a combination of your choice)
- 1 bay leaf
- 1 clove garlic, finely minced
- 1 teaspoon ground allspice
- 3 cloves
- 2 teaspoons salt
- 3 teaspoons white pepper
Directions See How It's Made
- Wash the adzuki beans well in several changes of water, then drain.
- In a large pot, bring the 6 cups water to a boil.
- Add all ingredients and boil rapidly for 15 minutes.
- Reduce heat and simmer, covered, for 2 hours.
- You may puree fully or partially for a smoother soup, but I prefer it just as it is.
- Serve with slices of GOOD bread!