Adzuki Bean Bake
Warm, hearty, and packed with plant-based goodness, this Adzuki Bean Bake is the perfect dish for cozy dinners or meal prep. Featuring tender adzuki beans, sautéed vegetables, and a medley of rich, savory spices like paprika and cumin, this comforting casserole is baked to perfection with a crispy breadcrumb and parmesan topping. A nutritious spin on classic comfort food, it cleverly combines wholesome ingredients like fire-roasted tomatoes and fresh parsley for a vibrant burst of flavor. Whether you're looking for a vegetarian or vegan-friendly option (just skip the cheese!), this dish is a crowd-pleaser that's both satisfying and simple to prepare. Ready in just an hour, it's an easy one-dish recipe that delivers on both texture and taste, making it a must-try centerpiece at your next family meal.
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Recipe Information
Ingredients
- 1.5 cups adzuki beans (dried or cooked, rinsed and drained)
- 2 tablespoons olive oil
- 1 medium yellow onion (finely chopped)
- 3 cloves garlic cloves (minced)
- 2 medium carrots (diced)
- 2 stalks celery stalks (diced)
- 2 tablespoons tomato paste
- 1 cup fire-roasted tomatoes (canned, diced)
- 1 cup vegetable broth
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup breadcrumbs
- 0.25 cup parmesan cheese (grated, optional for a vegan alternative)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
If using dried adzuki beans, soak them overnight and cook according to package instructions until tender. If using canned adzuki beans, rinse and drain them thoroughly.
Preheat the oven to 375°F (190°C).
Heat a large skillet over medium heat and add the olive oil.
Sauté the chopped onion for 3-4 minutes until it becomes translucent.
Add the minced garlic, diced carrots, and celery to the skillet. Cook for 5-6 minutes until the vegetables soften slightly.
Add the tomato paste, fire-roasted tomatoes, and cooked adzuki beans to the skillet. Stir well to combine.
Pour in the vegetable broth and stir in the paprika, cumin, dried thyme, salt, and black pepper. Bring the mixture to a simmer and cook for 5-7 minutes, allowing the flavors to meld.
Transfer the mixture to a lightly greased baking dish, spreading it out evenly.
In a small bowl, combine the breadcrumbs and parmesan cheese (if using). Sprinkle this mixture evenly over the top of the bean and vegetable filling.
Bake the dish in the preheated oven for 20-25 minutes, or until the top is golden and crisp.
Remove from the oven and let it cool slightly before serving.
Garnish with chopped parsley and serve warm. Enjoy your Adzuki Bean Bake!
Nutrition Facts
Calories |
1349 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.3 g | 66% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 5381 mg | 234% | |
| Total Carbohydrate | 170.7 g | 62% | |
| Dietary Fiber | 37.6 g | 134% | |
| Total Sugars | 26.5 g | ||
| Protein | 63.1 g | 126% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 972 mg | 75% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 3453 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
