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Member recipe

Adzuki Beans and Rice

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(2 ratings)

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Serves 6

Adzuki Beans and Rice stew

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  • 2 cups brown rice
  • 2 cups cooked adzuki beans (soaking overnight helps quicken the process)
  • 2 sausages , chopped (You can use spicy varieties if you like)
  • 2 onions , sliced
  • 3 garlic cloves , minced
  • 3 cups hot water
  • 2 tablespoons olive oil
  • green pepper , chopped
  • 1 tablespoon hot pepper flakes
  • 2 tablespoons onion powder
  • 1 cube beef stock cube


    1. In a medium sized non-stick pot, heat the olive oil and brown the onions and garlic. Add pepper flakes, allow them to heat till aromatic. Add chopped sausage, fry until oils come out.
    2. Add adzuki beans to pot, stir well to blend flavours then add stock cube, onion powder and peppers. Stir for a minute or two, then add in hot water.
    3. When mixture comes to the boil, add in brown rice. You can adjust the amount of water at this point if it appears too dry.
    4. Reduce heat, allow to cook slowly with the lid half off the pot. Once rice is half cooked, then you can stir. If you stir too soon, the rice with become mushy! It should be done after 20 minutes or so, depending on the type of rice and stove you have.
    5. Serve warm, topped with chopped scallions, or spring onions if you like, and a scoop of sour cream will go well with this too. Delicious.

Comments, questions and tips

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20th Aug, 2017
I guess I didn't truly make the recipe, more of a variation of it with the things I had at home since i was really just trying to get rid of the adzuki beans I had at home, but it turned out pretty good. So I used a whole chili without seeds (because we had them in the garden) instead of the tablespoon of 'hot pepper flakes' which seemed like way too much to me if 'hot pepper flakes' means 'chili flakes', which I assume. Then I used Vienna sausages instead of typical sausages and six of those instead of two, which turned out to have been a good idea. Because I decided to make the recipe on the same day I found it and just wanted to get rid of the beans, I couldn't soak them over night, so I only soaked them for roughly half an hour whilst preparing everything else. Therefore I let everything cook for a good 80 minutes until the beans were soft, adding water as needed along the way, before adding the rice (white rice in my case) and another stock cube. All in all, it tasted pretty good (the chili was sufficiently spicy), although a few more sausages would've been great (since the rice and beans make for a rather pulpy mixture) and I reckon it could have done with half a stock cube more.
5th Jul, 2012
Not bad. Tasted better then it looked.
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