Stovetop or Instant Pot Curried Adzuki Beans
Growing up in India, adzuki beans were a staple in my mom’s kitchen. I love them because they have a firm texture and nutty flavor. I had trouble finding them in the U.S. until I discovered Bob’s Red Mill, and I am so thankful I did! Curried adzuki beans with basmati rice is a super-easy and delicious weeknight dinner for my family.
Ingredients
- 2 tablespoons olive oil
- 3/4 cup dried red adzuki beans, (rinsed well, drained, soaked overnight)
- 1 teaspoon whole cumin seeds
- 1 medium red onion, (peeled, thinly sliced)
- 3 cloves garlic, (minced)
- 1 tablespoon fresh ginger, (grated)
- 1 teaspoon cumin powder
- 1 teaspoon turmeric
- 1 teaspoon coriander powder
- 1 cup tomatoes, (chopped, pureed)
- Salt, (to taste)
- 1 teaspoon garam masala
- 2 tablespoons fresh lime juice
- 1 tablespoon cilantro, (chopped)
Instructions
Instant Pot Method
- Pick through the beans to remove any stones or debris, then rinse them well to remove any remaining dirt.
- Soak the beans in about 4 cups of water overnight.
- When ready to cook, turn your instant pot to the "Sauté" setting and add oil.
- After about 1 minute add the cumin seeds, waiting until they begin to sizzle and become fragrant.
- Add the red onion, garlic, and ginger, and sauté until soft and wilted.
- Add the powdered cumin, turmeric, and coriander powder, stirring well.
- Add the pureed tomatoes, adzuki beans, salt, and 2 cups of water.
- Cover the instant pot and hit "Cancel", then set it to "Beans/Chili Mode" and cook for 25 minutes.
- Remove the cover and stir in the garam masala and lime juice.
- Serve with steamed basmati rice and garnish with fresh cilantro.
Stovetop Method
- Pick through the beans to remove any stones or debris, then rinse them well to remove any remaining dirt.
- Soak the beans in about 4 cups of water overnight.
- When ready to cook, heat oil in a large pot on medium heat.
- After about 1 minute, add the cumin seeds and wait until they begin to sizzle and become fragrant.
- Add the red onion, garlic, and ginger, and sauté until soft and wilted.
- Add the cumin powder, turmeric, and coriander powder, mixing well. (Want a little kick? Add about ½ a teaspoon of chili flakes or more if you like.)
- Add the pureed tomatoes, adzuki beans, salt, and 4 cups of water.
- Cook until the beans are tender (about 1 ½ hours).
- Stir in the garam masala and lime juice.
- Serve with steamed basmati rice and garnish with fresh cilantro. (If you want a creamy addition, try topping it with 1 tablespoon of low-fat coconut cream.)