Ad-what? Adzuki. These beans were new to me too. I’d seen them in the bins at the market where I purchase my other dried legumes, but didn’t know anything about them. I guess I figured they were like most any other bean. But when I saw a recipe for them in the latest issue of Vegetarian Times, I decided it was time to experiment.
First of all, this little bean may win the versatility award. Popular in Japanese dishes, Adzuki beans have a faintly sweet flavor, and in Japan are boiled with sugar and mashed into a paste to be used as a filling for desserts. But the beans are also mixed with rice for a traditional dish prepared for auspicious occasions. Since I’m watching my sugar intake right now, I decided on the savory route (for now). These beans are a little different from the rest, and it took a few experiments before landing on a combination of flavors that even my husband loved.
Cooking Tips
This is a quick cooking bean and shouldn’t require longer than a 90 minute simmer on the stove. But if you want a super fast cooking time, you can soak the beans for a couple of hours (or even overnight), but don’t throw away the soaking water. It makes a great base for a vegetable stock.
If you soak the beans overnight, a 30 – 45 minute simmer will give you a perfect al dente bean.
Any unused cooked beans can be refrigerated for one week, or for at least two months in the freezer.
This recipe can be made as much as two days ahead, except for adding the kale, and kept in the refrigerator. Heat up and toss in the raw kale just before serving. You just want the heat of the beans to wilt the kale.
Adzuki Beans with Miso and Kale
Serves 2 entrees or 4 side dishes
Prep Time: 15 minues
Cook Time: 2 hours 15 minutes
Ingredients
- 1 1/4 cups dried adzuki beans (or 2 cups cooked)
- 3 slices smoked bacon, cut into lardons
- 1 onion diced
- 2 – 3 large garlic cloves
- 1/2 Serrano pepper, finely minced
- 1 teaspoon miso paste
- 1 1/2 tablespoons rice vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 cups raw shredded kale
- feta or ricotta salada cheese
- pinch of dried red pepper flakes
Instructions
These little beans don’t require a pre-soak as they cook faster than many other beans, but I usually soak them overnight anyway for a super quick simmer. Rinse the dried beans and place them in a large pot. Add enough water come up two inches above the beans, cover the pot, and go to bed. The following morning, drain off the beans, reserving the water. The water makes a great base for a vegetable broth, and in a pinch I’ve used it instead of broth. Cover the beans with water again, by about 1 inch, and simmer for 30 – 45 minutes, or until al dente. Drain, rinse, and set aside.
Fry the bacon lardons until crispy.
Drain off all by 2 tablespoons of bacon grease, and add the onion, garlic, and Serrano pepper. Sauté unless softened. Add the cooked beans, and miso paste, being sure to distribute the paste through the mixture. Stir for about one minute, and remove from the heat.
Add the rice vinegar, salt, and ground pepper.
Remove the center tough vein of the kale leaves and thinly slice the leaves horizontally. Stir the kale into the beans so that the heat of the beans wilts the leaves.
Optional: Sprinkle a little feta cheese and dried red pepper flakes on top.
New to me as well – what an incredibly healthy dish!
lizthechef recently posted..Red Onion Marmalade
Thanks so much Liz!
The Wimpy Vegetarian recently posted..Adzuki Beans with Miso and Chopped Kale
This sounds really good, I have never had adzuki beans before. I like the way they sound especially the slightly sweet and quick cooking and really love the addition of the smoky bacon. Next time I won’t pass them over when buying my dried beans.
apuginthekitchen recently posted..Retro Recipe Redux-Chicken And Dumplings
I really recommend them, Suzanne. I’m still learning about them, it’s true, but I have to say I really like them. And this may be one of our favorite legume dishes right now.
The Wimpy Vegetarian recently posted..Adzuki Beans with Miso and Chopped Kale
This sounds delicious. I will be making this when I return from my high caloric travels.
It would be the perfect antidote for you! So nice to hear from you, Bevi!!
The Wimpy Vegetarian recently posted..Adzuki Beans with Miso and Chopped Kale
You did it again, Susan. Another auspicious recipe!
Or at least an unusual one, Rodger!
The Wimpy Vegetarian recently posted..Adzuki Beans with Miso and Chopped Kale
What a delicious recipe my friend
Cheers
Choc Chip Uru
Choc Chip Uru recently posted..Supercalafragalisticexpialadoshus-ism
Thanks so much CCU!
The Wimpy Vegetarian recently posted..Adzuki Beans with Miso and Chopped Kale
This recipe was sounding almost macrobiotic with the adzuki beans and miso until I got to the part about the bacon. That bit of meat is in so many chili-type recipes, the fat and smoky flavor are very useful I’m sure. Smoked paprika or chipotle (or smoke flavor, if it doesn’t worry you) plus some extra fat and salt are good substitutes for those like me that don’t eat ham, though yeah, I’m sure it isn’t the same.
Mary @ Fit and Fed recently posted..Coconut Chia Pudding
Without the bacon, it’s absolutely a great macrobiotic dish – you’re right, Mary. I added it to draw my husband (the resident carnivore) to the dish, but I would love to try it next time with the smoked paprika. I also have some dried chipotle peppers, and could add one to experiment with. I’m not looking to add heat, though, just the smokiness in this particular recipe. Thanks so much!!
The Wimpy Vegetarian recently posted..Adzuki Beans with Miso and Chopped Kale
Adzuki beans are used a lot in Chinese cooking both sweet and savory. I also sprouts them and use them in many forms.
Here is the link to the sprouting post: http://gardentowok.wordpress.com/2013/01/21/harvest-monday-january-21-winter-kitchen-garden-growing-adzuki-beans-sprouts/
Here is the link to the stew: http://gardentowok.wordpress.com/2013/01/25/cooking-with-adzuki-bean-sprouts-adzuki-bean-sprouts-winter-root-vegetables-stew/
Thanks so much for the links, Norma! I particularly love the look of the stew since I’m looking out at a snow storm right now. I have a bunch of root vegetables here, and some ginger root. Yay!
The Wimpy Vegetarian recently posted..Adzuki Beans with Miso and Chopped Kale
I’ve never cooked adzuki beans, but all the other ingredients you’ve used are my favorites. A hearty and healthy plate!
TasteFood recently posted..Irish Beef Stew Encore
This might be my current favorite bean dish that’s not a soup, Lynda. I’m actually now thinking about mashing some adzuki’s and making brownies. It’s so fun to find something new to play with.
The Wimpy Vegetarian recently posted..Adzuki Beans with Miso and Chopped Kale
So I don’t think I’ve ever tried these beans. Definately never cooked with them. I’m putting them on the shopping list to see if I can find them. With the cold weather coming over here, this looks perfect!
Cass @foodmyfriend recently posted..Lavender Shortbreads
They were totally new to me about two months ago, and now I’ve made them 6 times
. And yes, this is a great dish when it’s cold outside!
The Wimpy Vegetarian recently posted..Adzuki Beans with Miso and Chopped Kale
You explained the use of the adzuki beans so well, Susan. (Truly one of the best succinct explanations.) Your savory dish sounds delish!
Thanks so much! I really appreciate it. I just love these beans and am learning so much about them now. Best of all, I feel soooo good after I’ve eaten them. There’s something special going on with them. Thanks for stopping by
The Wimpy Vegetarian recently posted..Adzuki Beans with Miso and Chopped Kale
Adzuki beans are new to me, too, Susan. I’ve read about them but haven’t tried making them. Knowing my families love for beans, though, I’m sure they’d enjoy them! Thanks for the inspiration!
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