Coconut Adzuki Stew

Coconut Adzuki Stew

Try this for breakfast, lunch, or dinner!  This hot, rich dish is perfect for the cooler mornings and evenings of early Spring. Relatively unknown in the American legume world, adzuki beans are very popular in Japan. Try the Eden brand of canned adzuki beans; Eden soaks their beans before cooking and never uses BPA in their can packaging.

 

  • 1 can adzuki beans or two cups cooked beans (find Eden brand beans at Whole Foods Market)
  • 1 pound butternut squash (peeled) or sweet potato, diced
  • 1 can coconut milk
  • 2 cups vegetable or chicken stock ( I like Trader Joe’s organic, free-range chicken stock)
  • 2 medium onions, finely diced
  • 2 clove garlic, minced
  • 1 tsp dried coriander
  • ¼ cup minced flat-leaf parsley
  • 3 tablespoons olive oil
  • Seasalt to taste

In a soup pot, stir fry onions, garlic and squash for 3-5 minutes on medium heat. Sprinkle coriander over vegetables and saute for one minute more. Add coconut milk and stock; cover and cook for 15 minutes. Stir well, add beans and parsley, and salt to your taste. If necessary, add a bit more stock to desired consistency. Cover again and cook another 10 minutes. Delicious alongside a light, flaky fish too. I love this stew as a base for a piece of poached cod.