Spicy Adzuki Beans with Sun-Dried Tomatoes and Mushrooms

Visit the Indian Food Glossary for information on the ingredients in this recipe
adzuki beans Indian

Adzuki beans, also known as azuki or red chori, are one of my favorite legumes. Easy to digest and fun to experiment with, most often the recipes for adzuki beans out there are for sweet treats. I prefer to use them for a main dish to go along with a grain or Indian flatbread, though I do want to try making some red bean moon cakes at some point. Popular in Asia, these cute little red beans contain a variety of minerals, iron, magnesium, potassium, zinc and folic acid. Certainly a good choice for vegetarians and vegans too.

I came up with this Indian-style soup that will certainly warm your toes. If you can handle the heat, add a wee bit of fire paste to the pot. This paste is like gold and I always have some on hand. Adjust the spicing according to your preferences and serve with yogurt to help with the heat if desired.

Spicy Adzuki Beans with Sun-Dried Tomatoes and MushroomsSpicy Adzuki Beans with Sun-Dried Tomatoes and Mushrooms
Recipe by
Cuisine: Indian
Published on February 27, 2012

A dark, rich and earthy spicy curry made with adzuki beans and dried mushrooms

Preparation: 20 minutes
Cooking time: 1 hour 20 minutes

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Adzuki beans:
  • 1 1/4 cup dried adzuki beans
  • 5 to 6 cups water
  • 2/3 teaspoon turmeric
  • 5 to 6 sun-dried tomatoes
  • 1/2 oz (14 g) dried mushrooms
  • 2 tablespoons ghee or oil
  • 1 teaspoon cumin seeds
  • 1 tablespoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne
  • 1/4 teaspoon asafoetida
  • 1 1/2 teaspoons sea salt
  • 3 to 4 fresh green chilies, seeded and finely chopped
  • 1-inch piece ginger, peeled and finely chopped
  • 1 large tomato, finely chopped
  • 1/2 cup fresh parsley or coriander, chopped
  • 2/3 teaspoon garam masala
  • Rinse the adzuki beans under cold running water and soak for 6 hours or overnight covered in several inches of cold water. Drain and rinse, then transfer to a large pot along with the water and turmeric. Bring to a boil, reduce the heat to medium-low, and cover and simmer until the beans are tender, about 1 hour.

  • Meanwhile, soak the sun-dried tomatoes and dried mushrooms in hot water for 20 minutes. Drain and chop.

  • In a frying pan, heat the ghee or oil over medium heat. Toss in the cumin seeds, and stir and fry until they darken a few shades. Add the chili peppers and ginger to the pan and stir and fry for another few minutes. Now stir in the ground coriander, ground cumin, paprika, cayenne, asafetida and salt.

  • Add the chopped chilies and ginger and stir and fry for another few minutes. Next, add the sun-dried tomatoes, fresh tomato, mushrooms and cook, stirring often, until you have a thick sauce. Stir in some of the parsley and about half of the garam masala. Simmer for another few minutes. Add the mixture to the cooked beans and simmer until the flavors are blended and the soup is thickened.

  • Garnish with the remaining parsley and a sprinkle of garam masala.

Makes 6 servings

Spicy Adzuki Beans with Sun-Dried Tomatoes and Mushrooms

More adzuki bean recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Spicy Adzuki Bean and Brown Rice Salad
Adzuki Bean Casserole
Adzuki Croquettes and Spicy Sesame Sauce
Spicy Adzuki Bean Risotto


JES said...

As I understand it, "cow peas" are not another name for adzuki beans. Cow peas are another name for black-eyed peas.

Other than that, this recipe looks delicious.

Lisa Turner said...

There is some confusion regarding what cow peas are. I think red cow peas more properly refer to adzuki beans. Thanks for dropping by my blog.

Shu Han said...

ooh very interesting. I've only ever had adzuki beans in sweet desserts, never even occured to me to use them in something savoury!

Jacqueline Meldrum said...

That looks really delicious Lisa. I wish I had some ready for dinner tonight :)

The Food Hunter said...

I have a bunch of sun dried tomatoes I've been looking for something to do with them. found it! thanks

Asmita said...

Hi lisa,
This looks wonderful! All the spices and beans make it a hearty and comforting dish! Would love to try this.

Nupur said...

Thats one lovely recipe Lisa.. never used Adzuki beans though. will try this for sure .. does it taste like Butter beans ??

Lisa Turner said...

Hi Nupur;

No, they don't taste like butter beans. They are sort of like mung beans with an earthly flavor. I love these little red beans. Hope you enjoy.

janet @ the taste space said...

Looks great, Lisa! I never think of using sun-dried tomatoes with Indian dishes.. only Mediterranean! ;)

Btw, your link doesn't seem to be working properly for some reason..

Anonymous said...

Made this for dinner last night, I wasn't to sure about it at the start. However turned out to be delicious. Another hit, thanks Lisa.

Sara said...

but when do you add the beans?

Lisa Turner said...

Hi Sara;

Thanks for checking out my blog and oops, I guess my instructions were not very clear. I have revised the recipe. Hope you enjoy.