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Aduki bean stew

by Charlotte Watts

A great way to eat your beans that shows you how easy they can be to cook!

Serves 4 to 6

4 oz aduki beans soaked overnight
2 tsp olive oil
1 onion, chopped
2 garlic cloves, crushed
1 lb leeks, trimmed, washed well & sliced
1 carrot, cut into cubes
8 oz mushrooms, wiped & sliced
1 tbsp paprika, sweet
1 pinch cayenne pepper, to taste
2 tbsp wholewheat or buckwheat flour
1/2 pt vegetable stock – can buy yeast-free cubes in healthfood shops
1 tbsp soy sauce or ½ tbsp soy sauce or Tamari (gluten-free version)
1 tbsp tomato paste
1 lb chopped tomatoes
Pepper, to taste
Parsley, chopped, to garnish


    1. Drain the beans & cover with fresh water. Bring to a boil & simmer till tender, about 35 minutes. Drain, reserving the liquid.
    2. Heat olive oil in a large pot.
    3. Add the onion & cook until transparent.
    4. Add the garlic, leeks, carrot & mushrooms & cook gently for 4-5 minutes.
    5. Stir in the paprika, pepper & flour. Add stock, soy sauce, tomato paste, tomatoes & pepper to taste.
    6. Bring to a boil, cover & simmer gently for 10 minutes.
    7. Stir in the beans & bring back to a boil.
    8. Cover with a tight fitting lid & simmer for 20-25 minutes very gently to prevent burning.
    9. Sprinkle generously with parsley before serving.

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