Real Recipes From Real Home Cooks ®

simple seasoned aduki beans

Recipe by
Vallèe du Willamette, OR

From HealthyGreenKitchen and adapted for crock pot preparation. This can be made vegetarian by omitting the bacon, using your favorite vegetarian bacon substitute or adding a little bit of smoked salt or liquid smoke. To serve-we made rice bowls: line individual serving bowls with a variety of spring greens (turnip, radish, arugula, pea shoots, senposei); followed by a spoonful of the Seasoned Aduki Beans and plain steamed short grain brown rice, grape tomato slices, fresh cilantro. A bowl of red grapes and orange slices for dessert.

yield 8 -10
prep time 15 Min
cook time 1 Hr 30 Min
method Slow Cooker Crock Pot

Ingredients For simple seasoned aduki beans

  • 1 1/2 c
    dried aduki/adzuki beans
  • 3 slice
    bacon, crisply cooked and set aside to drain (which was replaced with pancetta)
  • 1 tsp
  • black pepper, to taste
  • salt-free garlic powder, to taste (or use fresh)
  • 1 1/2 tsp
    chili powder, to taste
  • 1
    fresh bay leaf
  • 1-2 Tbsp
    ponzu or mirin
  • more salt or soy sauce/braggs, for seasoning

How To Make simple seasoned aduki beans

  • 1
    Soak the aduki/adzuki beans in water overnight. After they have soaked, drain them and rinse several times. Place rinsed beans, cooked pancetta/bacon/veg bacon, salt, pepper, garlic powder, chili powder and bay leaf in the crock pot. Pour water over the beans. Cook on LOW 8-9 hours or HIGH 4-5 until tender. If I'm home all day, I set the crock pot to HIGH for about 2-3 hours then LOW until the beans are cooked.
  • 2
    Drain and transfer beans to a serving bowl (save some of the cooking liquid to re-heat the beans the next day). Season to taste with salt, pepper, soy sauce/Braggs. Stir in about 2 tablespoons ponzu (mirin, rice vinegar, apple cider vinegar will work).
  • 3
    Serve plain or over rice or use as a filling for burritos, steamed tortillas or taco shells. Another way to serve the beans as we did would be as a rice bowl. Line a serving bowl with greens (spinach, collard, turnip greens, arugula, etc.). Add a spoonful of beans, then rice. We garnished the rice bowls with our favorite toppings: sliced grape tomatoes, fresh cilantro and diced white onion then finished with a drizzle of

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