No image available
Member recipe

Aduki Bean Stew

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

Member recipe by


Serves 3

Easy and quick stew

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • 125 g adzuki beans , soaked and cooked (save the cooking liquid)
  • soya margarine
  • 1 onion , chopped
  • 2 garlic cloves , finely chopped or crushed
  • 1 medium leek , washed, halved lengthwise and sliced thickly
  • 1 large carrot , cut into long julienne strips
  • 250 g mushrooms , cut into chunks unless very small
  • 1 tablespoon sweet paprika
  • 2 tablespoons whole wheat flour
  • chili sauce
  • 1 teaspoon dark vegetable stock powder
  • 1 tablespoon soy sauce
  • 1 tablespoon tomato paste
  • 1 (400 g) can canned tomatoes , chopped
  • fresh ground black pepper
  • fresh flat-leaf parsley , chopped


    1. Saute the onion in the margarine until golden.
    2. Add the garlic, leek, carrot and mushrooms, and cook for another 5 minutes, until the vegetables are just soft.
    3. Mix in the paprika and flour and stir for another minute.
    4. Add the remaining ingredients, including the cooked aduki beans, plus enough reserved bean cooking liquid to half-cover the ingredients.
    5. Stir well, cover and simmer for about 30 minutes, stirring occasionally and adding more cooking liquid if it gets too dry.
    6. Season with black pepper and parsley and serve.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
17th Nov, 2012
It's a good solid stew. I added a bit of Lea & Perrins to add a bit of sourness. You could possibly add some Marmite as well as a boost. You can also make this less of a vegetarian option by using beef stock cubes instead of veg. A great foundation recipe though. Very yummy on it's own or with rice.
7th Jul, 2012
Not bad. I liquidized a third of it to give to my little ones as soup.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.