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Stewed Adzuki Beans


Stewed Adzuki Beans
Adzuki beans strengthen the kidneys and adrenals, and aid in detoxification and weight loss. This creamy, slow cooked dish is slightly sweet and fragrant with herbs. It was inspired by my friend Anita Devine, who is a great macrobiotic chef in upstate New York. She makes a mean pot of beans!

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes


  • 1 cup adzuki beans
  • 1 2-inch piece of kombu
  • 1 bay leaf
  • 1 shallot, chopped
  • 1 clove garlic, finely chopped
  • 1 medium carrot, chopped
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • ¼ cup rice syrup
  • 1 tablespoon tamari


Soak adzuki beans and kombu in water overnight.

Drain beans and discard water. Finely chop the kombu and add to a heavy bottomed pot along with the beans, bay leaf, shallot, garlic, and carrot. Cover with water, bring to a boil, and cook uncovered for about 5 minutes, skimming off any foam that forms on top of the beans.

Cover the pot, reduce heat, and simmer about 40 minutes. Check the beans periodically and add water if they are not submerged in liquid.

Uncover pot; add herbs, rice syrup and tamari. Cook an additional 15-20 minutes, or until beans are very tender.

Serves 4-6

Copyright 2008 by Jen Hoy

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