Asian Adzuki Beans and Sprouts

There’s something about adzuki beans that I love.  Maybe it’s their unique, small gem-like shape or the fact that they seem to be such a rarity (I seldom see home cooks use them and don’t think I’ve ever seen them served in any form at a restaurant).  Either way, adzukis have captivated my taste buds and certainly rank among my favorite beans.  Often I’ll just add a few spices and throw them in with a grain and make it a meal (see here).  This time, I decided to add a little crunch to the reddish-brown softies with some sprouts I had onhand, centering the rest of the dish around an Asian-inspired theme.  Once again, I paired the beans with a grain (bulgur wheat), oh and a few blue corn chips, and called it a meal.  In retrospect, I think this would’ve made a great wrap filling or dip as well.

Asian Adzuki Beans and Sprouts

(Serves 3-4)

-8 oz. baby portobello mushrooms, sliced
-2 cloves garlic, minced
-1 tsp. ginger, minced
-2 cups cooked adzuki beans
-1 Tbsp. Hoison Sauce
-1 Tbsp. soy sauce
-1 tsp. toasted sesame oil
-1/2 cup alfalfa sprouts
-Lemon, sliced
-1 Tbsp. Olive oil
-Salt and pepper, to taste

In a large saute pan, heat oil over medium high heat.  Add mushrooms, garlic, and ginger.  Saute until mushrooms are browned and tender.  Add beans and soy sauce and cook for 2 minutes.  Stir in Hoison sauce, toasted sesame oil, and sprouts.  Saute another 2 minutes.  Adjust salt and pepper, to taste.  Remove from heat.  Serve alongside your favorite grain with a slice of lemon squeezed on top.

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  • Reply
    Kelly Phillips
    December 10, 2010 at 8:11 am

    I love your recipes. What a healthy filling meal that could easily be a lunch wrap the next day…

  • Reply
    December 11, 2010 at 12:57 pm

    This looks great.

  • Reply
    Rice Salad with Marinated Tempeh « Food-Fitness-FreshAir
    November 27, 2011 at 9:52 am

    […] and try something different. One of my new favorites are butter beans. Or you could try lentils, adzuki beans, even edamame. Not feeling the beans? Then go for tofu, seitan, or tempeh, like I settled on for […]

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