Adzuki Bean Stew with Okra
Warm, hearty, and brimming with vibrant flavors, this Adzuki Bean Stew with Okra is a wholesome, plant-based delight that's perfect for cozy weeknight dinners. Featuring tender adzuki beans, nutrient-rich okra, and a medley of aromatic spices like cumin, coriander, and turmeric, this stew offers a flavorful blend of earthy, smoky, and tangy notes. Simmered in vegetable broth with tomatoes, garlic, and ginger, the dish is packed with antioxidants and fiber, making it as nourishing as it is satisfying. Garnished with fresh cilantro and a squeeze of lime, this stew is a one-pot wonder that comes together in under an hour. Whether you're a seasoned vegetarian or simply looking to explore global comfort food, this recipe promises to impress with its bold aromas and heartwarming taste.
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Recipe Information
Ingredients
- 1 cup (dried) adzuki beans
- 4 cups water
- 2 tablespoons olive oil
- 1 large (diced) yellow onion
- 4 (minced) garlic cloves
- 1 inch (grated) ginger
- 2 medium (chopped) tomatoes
- 1.5 cups (sliced into 1-inch pieces) okra
- 3 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoon turmeric
- 0.25 teaspoon (optional) cayenne pepper
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons (chopped, for garnish) fresh cilantro
- 4 (for serving) lime wedges
Instructions
Rinse the adzuki beans under cold water and soak them in water for at least 6 hours or overnight.
Drain the soaked beans and place them in a pot with 4 cups of water. Bring to a boil, then reduce the heat and simmer for 30 minutes, or until the beans are tender. Drain and set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced onion and sauté for 5 minutes, or until it becomes soft and translucent.
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add the chopped tomatoes and cook for 5 minutes, stirring occasionally, until they start to break down.
Stir in the ground cumin, coriander, paprika, turmeric, and cayenne pepper (if using). Cook for 1-2 minutes to toast the spices.
Add the sliced okra to the pot and stir well to coat it with the spices.
Pour in the vegetable broth and bring the mixture to a gentle boil.
Add the cooked adzuki beans to the pot and reduce the heat to a simmer.
Season the stew with salt and black pepper. Simmer for 15-20 minutes, allowing the flavors to meld and the okra to become tender.
Taste the stew and adjust seasoning as necessary.
Ladle the stew into bowls and garnish with chopped fresh cilantro.
Serve with lime wedges on the side for a bright, tangy finish.
Nutrition Facts
Calories |
985 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4401 mg | 191% | |
| Total Carbohydrate | 141.2 g | 51% | |
| Dietary Fiber | 37.9 g | 135% | |
| Total Sugars | 22.7 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 538 mg | 41% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 3621 mg | 77% | |
*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.
