For lunch today, I’ve made these wonderful small, round, adzuki red bean masala with black rice and some veggies.
Have you tasted adzuki beans? They are delicious and creamy! Not very large, these beans have a rich and buttery taste without even the slightest bitterness you may find in other beans such as black eyed peas or kidney beans. They are light like lentils and have a wonderful creamy consistency to them. The reason I am crazy about adzuki beans is by mixing them with spices, it blends flavorfully and pairs up flawlessly with your favorite rice. You can eat them with every type of rice yet I do recommend them with a short grain rice. A tasty bowl you will love!
These beans are also inexpensive and you can find it at your local organic store, a local Indian or a Japanese market.
You don’t need much else after this delicious dish of beans packed full of nutrition. It leaves you feeling so energetic and fueled. For vegans, this is one of the best type of beans to consume as it assists in slowing down the aging process, helps you lose weight, and increase muscle mass with its high content of protein and minerals. It also protects the heart with high levels of folate.
Anyways, back to this lustrous bowl. I made the beans into a curry full of spicy flavors with coriander and cumin powder. I’ve used only a small amount of turmeric and ginger so that it doesn’t run bitter and added tons of garlic and cinnamon to give it a nice punch at the end of each of bite.
I also love black rice. It’s called the “forbidden” rice because at one time, the rice was only available for the Chinese emperor. This black rice is so nutritious and gluten free, I recommend everyone to include this rice in their diet.
Add raw or lightly cooked veggies to accompany this dish and you’ve got an amazing meal. I could literally eat this bowl every day. So now let’s get cookin’!
Total Time: 45 Minutes Prep Time: 15 Minutes Cooking Time: 30 Minutes Serves: 4 people
Soak the beans in water for at least 1 hour before beginning to cook them. Rinse them thoroughly and allow them to boil in water as you prepare the curry paste. Using a blender or a food processor, add almond milk, coriander, cumin powder, turmeric, cinnamon, sesame seeds, onions, garlic, ginger and sea salt. Blend well and pour the contents into the boiling water of beans. Allow it to simmer for 30 minutes after boiling.
Much like any short grain rice add 1 cup of black rice and 2 cups of water and simmer.
Allow it to cook in low heat for at least 15 minutes.
1 1/2 cup of adzuki beans soaked in water
4 cups of water
1 table spoon of sea salt
1 table spoon of cumin powder
1 table spoon of cinnamon
1 1/2 teaspoon of coriander
1 teaspoon of turmeric
1 yellow onion
3 cloves of garlic
1 small piece of ginger
1 tablespoon of sesame seeds
Black Rice Indgredients
1 1/2 cup of black rice
1/2 teaspoon of sea salt
3 cups of water
2 avocados sliced
2 bell pepper sliced
4 pieces of lime wedges
For other healthy recipes go to the all-recipes page for easy recipes. This post contains affiliate links.
- 1½ cup of adzuki beans soaked in water
- 4 cups of water
- 1 table spoon of sea salt
- 1 table spoon of cumin powder
- 1 table spoon of cinnamon
- 1½ teaspoon of coriander
- 1 teaspoon of turmeric
- 1 yellow onion
- 3 cloves of garlic
- 1 small piece of ginger
- 1 tablespoon of sesame seeds
- Black Rice Ingredients:
- 1½ cup of black rice
- ½ teaspoon of sea salt
- 3 cups of water
- Side Vegetables:
- 2 avocados sliced
- 2 bell pepper sliced
- 4 pieces of lime wedges
- Soak the beans in water for at least 1 hour before beginning to cook them. Rinse them thoroughly and allow them to boil in water as you prepare the curry paste. Using a blender or a food processor, add almond milk, coriander, cumin powder, turmeric, cinnamon, sesame seeds, onions, garlic, ginger and sea salt. Blend well and pour the contents into the boiling water of beans. Allow it to simmer for 30 minutes after boiling.
- Black Rice
- Much like any short grain rice add 1 cup of black rice and 2 cups of water and simmer.
- Allow it to cook in low heat for at least 15 minutes.