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Greens and Adzuki Bean Stew Recipe - Vegetarian Times

Greens and Adzuki Bean Stew

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Asian greens and lots of adzuki beans are bathed in a Thai-inspired broth that’s laced with coconut milk.

  • 6Servings

Ingredients

  • 1 Tbs. coconut oil
  • 3 shallots, thinly sliced (1 cup)
  • 4 cloves garlic, minced (4 tsp.)
  • 4 tsp. minced fresh ginger
  • 1 tsp. sea salt, plus more to taste
  • 1 tsp. ground turmeric
  • 2 dried Thai red chiles
  • 5 Kaffir lime leaves, optional
  • 2 stalks lemongrass, halved lengthwise and bruised
  • 2 14-oz. cans light coconut milk
  • 2 cups cooked adzuki beans
  • 1 medium leek, sliced (2 cups)
  • 2 heads baby bok choy, sliced (3 cups)
  • 2 cups chopped watercress (1-inch pieces)
  • 2 tsp. fresh ginger juice, optional
  • 1 tsp. low-sodium tamari
  • 2 tsp. coconut sugar or light brown sugar

Preparation

1 | Heat coconut oil in large pot over medium heat. Add shallots, and sauté 5 minutes, or until beginning to brown. Add garlic, ginger, and salt; cook 3 minutes, then stir in turmeric. Add chiles, lime leaves (if using), lemongrass, coconut milk, and 21/2 cups water; bring to a boil over high heat. Cover pot, reduce heat to low, and simmer 30 minutes.

2 | Remove and discard chiles, lime leaves, and lemongrass. Add beans to pot, and return to a simmer. Stir in leek, and simmer 2 minutes more, or until tender. Add bok choy, watercress, ginger juice (if using), tamari, and coconut sugar; stir well, and cook 1 minute more. Season with salt and pepper, if desired.

Nutrition Information

  • Calories: 266
  • Carbohydrate Content: 34 g
  • Fat Content: 11 g
  • Fiber Content: 8 g
  • Protein Content: 10 g
  • Saturated Fat Content: 10 g
  • Sodium Content: 414 mg
  • Sugar Content: 8 g