Tag Archives: adzuki beans

A. Soup. A. Week. Adzuki Beans and Mustard Greens

Raw green mangoes are found in abundance in India during spring and early summer months. It is usually a busy time making pickles and preserves to last the year. Each year, my mother usually slices fresh green mangoes from the garden, salts and dries them in the sun. Not as tasty as the original, but these salty green mango slices are still good to use in dal during off season.


This week’s soup is an experiment in beans, fresh greens and dried green mango. I always carry assorted beans in my pantry. This week’s choice for beans is adzuki beans. I love to try different green leafy vegetables and this week’s choice is fresh mustard greens. With a touch of mango, this was a good choice for soup this week.


1 cup adzuki beans
1/2 chopped onion
a handful of chopped mustard greens
2 garlic cloves
a handful of dried green mango slices
1/2 tsp garam masala
salt and pepper to taste
1 cup coconut milk (optional)
2-3 cups water or broth

Soak the adzuki beans in water for 6-8 hours or overnight. I like to pre-cook the beans in a pressure cooker. Set aside.


Heat 1 tbsp oil in a large pan. Lightly saute onions and garlic till light brown. Add beans, mustard greens, dried mango slices, garam masala, fresh ground black pepper, 3 cups of water or broth and salt. Bring to a boil. Reduce flame and let simmer for 30 minutes. Can substitute 1 cup of water with coconut milk. Can use some amchur (dry mango  powder) or lemon juice instead of dried green mango slices.

Garnish with chopped cilantro and coconut slices and serve warm. Makes 4 servings.


Fun with Fava

Each visit to Whole Foods I look for new ingredients to bring back to try. Beans and grains are always foremost on my mind. Being vegetarian I tend to get my protein from dairy and beans. I have never worked with fava beans, raw or dried. Period. In my mind, what I planned for it was some sort of stew possibly Morrocan. With that in mind I picked some fresh mint (unfortunately my mint perished as I was out of town for 4 weeks :-(). Fortunately kale, basil and parsley have revived since I started watering them again. So here’s what I did with my fava beans.

1/4 cup fava beans
1/4 cup adzuki beans
1/4 cup lentils
broccoli florets
1-2 carrots
1-2 tomatoes
1 zucchini
1 onion
2-3 garlic cloves
ground cumin
black pepper
crushed pepper
salt to taste

Soak the beans overnight in some water. I usually like to cook my beans in a pressure cooker first. This expedites the cooking of the stew in the next step. In a large dish add the chopped vegetables and leafy greens, top with cooked beans and 4-6 cups of water and spices. Bring to a boil, lower the flame and cook for an hour or two until the flavors are infused and everything is cooked.

Top with sour cream when serving.