Adzuki Stew Recipe


  • 1/4 cup water
  • 1 large vidalia onion, diced
  • 2 tbsp grated fresh ginger
  • 3 cloves garlic, minced
  • 1 tbsp oregano
  • 1 tsp cayenne
  • 1/4 tsp cinnamon
  • 1/4 tsp dry mustard
  • 4 cups cooked adzuki beans
  • 2 tbsp pumpkin puree
  • 2 tbsp tamari
  • 1 tbsp red wine vinegar
  • 2 cups roasted vegetable stock (roasted-veggie-stock.html">Rich roasted Veggie Stock)


I Love This Spicy And Slightly Sour Stew Over A Bowl Of Brown Basmati Rice Or Bulgur Wheat, But The Source Of The Original (Fresh Restaurant In Toronto) Puts It Into A Wrap. I Bet It Would Be Good In Pitas Too.

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