GF Recipes

My Adzuki Bean Phase

19 Comments 20 March 2011

My Adzuki Bean Phase

We all go through food phases.  We find something that tickles our tastebuds, and we can’t let it go.

In the last year alone I’ve been through the following phases:

My current phase has me completely in love with the adzuki bean.  I had never even heard of adzuki beans until I found Alta’s Masala-Spiced Adzuki Beans and Brown Rice recipe when I hosted Aubree Cherie’s Top Ten Tuesday.  I just love learning from the incredible food bloggers out there!

Since then I’ve been substituting adzuki beans for my go-to black beans in recipes. Imagine my delight when I found out that the No Croutons Required Challenge, hosted by Lisa from Lisa’s Kitchen, was to come up with a soup or salad featuring…aduki beans!  Ooooh, fun!

I found No Croutons Required last month and entered my Curried Carrot Ginger Soup in the Creamy Soup and Salad Challenge.  I was so surprised to learn that my soup actually won the February challenge!

Since I’m currently going through a Skillet Phase in addition to my Adzuki Bean Phase, I’m opting to post this recipe as a more of a stew than a soup. But you can increase the vegetable broth or water to make it as soupy as you’d like.


Adzuki Bean and Swiss Chard Skillet (or Soup)
by Heather


  • 1 large bunch swiss chard, washed and sliced in 1 inch strips
  • 2 cans of adzuki beans
  • 1-2 c. sliced mushrooms (I only had 1 c. and wished for more.)
  • 1/4 c. fresh basil, lightly packed and then coarsely chopped
  • 1/4 cup grated coconut
  • 1/4 tsp. ground mustard
  • 1 tsp. turmeric
  • 1 tsp. cumin
  • 1/4 tsp. pepper
  • 1 T. olive oil
  • 2 cloves garlic, minced
  • 1 c. vegetable broth or water (more if you’re making soup)
  • Salt to taste
  • Jasmine rice prepared according to package directions


1.  Start jasmine rice in a rice cooker or on the stove top.

2.  Heat the olive oil in a large skillet or wok over medium heat and sauté the minced garlic until it’s lightly browned.

3.  Add the mushrooms and saute until tender.

4.  Add the adzuki beans and 1 c. of vegetable broth or warm water.  Raise the heat, bringing the mixture to a boil, and stir for 3-5 minutes.  Reduce the heat to medium-low, add the basil leaves, cover, and simmer for 10 minutes.

5.  Combine the grated coconut, ground mustard,  turmeric, cumin, and pepper.  Then stir in the spicy mixture, add swiss chard, cover, and simmer for 5 minutes more until the beans are soft and the flavors have melded.

6.  Serve over jasmine rice. (Or add rice to your soup to achieve desired thickness.)

Serves 4



Note:  This picture shows the stems of the swiss chard in short pieces.  While it gave the meal a nice crunch, you may opt to omit the stems altogether.  It also doesn’t show the Adzuki Bean and Swiss Chard Skillet over Jasmine rice.  Why?  I got hungry and ate the rice ahead.  Oops.

This recipe is linked to:

Your Comments

19 Comments so far

  1. Food_Paul says:

    That is one delicious looking dish CAT! I can’t wait to try it….

  2. Ha, I go through fodd phases too! This soup sounds like it is right up my alley!

  3. Ricki says:

    This sounds like a perfect contribution to the SOS Kitchen Challenge this month, too, which features adzuki beans! Check out the general guidelines, and if you think it fits, feel free to link up and then add a linky to the post! :)

  4. Mary says:

    I’ve never heard of Adzuki beans…this looks so good!

  5. janet says:

    I am totally on a bean-kick these days, too, but I am non-discriminatory. 😛 This looks like a wonderful spin to beans and greens. :)

  6. Torwen says:

    I guess your Swiss chard phase isn’t over yet LOL
    Luckily, because this stew sounds absolutely deli!
    A real must-try. Thanks for sharing!

  7. Lauren says:

    I completely agree with you about the phases. I guess it’s something we all go through in order to really experiment with an ingredient. I haven’t used these beans but love the flavors in this recipe. Do you soak beans or prefer softer texture in canned?

    • Heather says:

      I am so impatient, so guess… :) Seriously, I know that it’s better for you to soak dried beans, and I’d love to work on the method over the summer. But every time I try to soak them I end up with a stinky, gooey mess that ends up in the trash can. So I default to very well-rinsed canned beans.

  8. You are too funny. This looks great. Thank you for sharing it on Real Food Weekly.

  9. Kaye says:

    This looks great, but when do you add the greens? I added them for a few min at the end just so they wouldn’t get too mushy as I despise mushy greens.

    • Heather says:

      Thank you, Kaye! I actually can’t remember what I did, so I updated the recipe and took your advice…add the greens at the end. Thanks for letting me know!


  1. No Croutons Required – Aduki Beans and Mung Beans | backlin1 - 26. Mar, 2011

    […] of Gluten-Free Cat, who won the challenge last month, is back again with a gluten-free Adzuki Bean and Swiss Chard Skillet (or soup / stew). The goodness of adzuki beans come together with swiss chard, mushrooms, fresh […]

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A Curious Girl in the Gluten-Free World

I'm a curious girl, wife, teacher, fitness fanatic, gluten-free foodie, high-raw vegan, and Mama Cat living in NYC. I've made the transition from baking and cooking gluten-free to creating raw vegan recipes that are naturally gluten free. My gluten intolerance opened up my diet to a whole new world of nutritious plant-based foods. While I'm not 100% vegan, it's my favorite way to eat, and making and sharing raw foods makes me giddy. Living in the City has its joys and challenges, and I enjoy sharing my experiences with you.

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