The Best Adzuki Beans and Brown Rice Recipe

Updated on January 26, 2018

When most people think of beans and rice they envision a bland meal that can later cause unpleasant gas. Adzuki beans will not give you gas and this recipe is not only inexpensive but delicious.

I served this recipe with gluten free fat free pumpkin muffins (I'll give that recipe later) for a complete balanced meal.

Some of you may wonder where you get these beans and some of you may be paying too much for them at a health food store.

You won't find them in most regular grocers but Asian markets carry them for a fraction of the price you pay in health food stores.

Sometimes they are with the Japanese foods and sometimes they are with the other dried legumes and pasta.

The beans you get at an Asian market are the same you buy anywhere else and are grown in the same places; health food manufacturers just put them in a fancy package and charge you more.

Some Asian packaging simply call them "red beans." Just look for a tiny red bean with a cute little white line along the seam. It has a mild, sweet flavor.

If your taste buds aren't very sensitive you may not think they have much flavor but you can add spices and vegetables giving them a delicious taste.

Adzuki or aduki beans are very good for us, better even than pinto or some of the other legumes you may have grown up eating. They improve your circulation, heart health and aids digestion. It's a wonderful source of protein and iron for vegetarians and vegans.

Why Is This Recipe the Best?

I named this the "best" recipe for two reasons.

1) Most recipes tell you to soak overnight, drain and add new water. When you do that you are losing valuable nutrients.

The reason people normally drain off the old water is to get rid of the gassy effects of legumes. Adzuki beans don't do this so no need to worry about any musical affects.

2) The ingredients in this recipe give a nice mix of flavors you won't find in any other recipe. Finely chopping the vegetables helps hide them from any finicky eater as well as add delicious flavors to the dish.

Ingredients

  • 1/2 cup dried adzuki beans, sort and wash
  • 1/2 cup brown rice
  • 4 1/2 cups water
  • 1/2 inch piece fresh ginger, wash, peel and finely chop
  • 2 cloves fresh garlic, peel and finely chop
  • 1/4 teaspoon cayenne pepper, (you can add more if your family likes it more spicy just don't get carried away)
  • 1 green onion, finely chopped
  • 1 carrot, scraped, ends cut off and finely chopped
  • 1 small stalk of celery leaves and all, finely chopped
  • 1 teaspoon sesame seeds
  • 1/2 teaspoon ground cumin
  • 1 teaspoon sea salt (you can use regular salt)

Cook Time

Prep time: 30 min
Cook time: 8 hours
Ready in: 8 hours 30 min
Yields: About four to six people.

Clean and sort your adzuki beans just like you would any other legume. Throw out any pebbles, wrinkled or bad looking beans and wash thoroughly.

I cook mine all day in the crock pot. You can boil it on the stove top for about 45 minutes if you don't have a crock pot or want it in less time.

When your beans are tender, it's done. It may take more water, just watch it to make sure it's not sticking. Don't add too much water or you'll have soup.

Instructions

  1. Put your beans and rice in your crock pot.
  2. Cut up all your vegetables according to directions. I don't like to peel carrots because it takes too much of the vegetable away. Instead I take my knife at an angle and scrape down the sides. This will scrape off the outer layer and imbedded dirt. Remove the ends and cut up in fine pieces.
  3. Add your spices
  4. Pour in your water and turn on your crock pot. Nothing worse than to come home only to find you forgot to turn it on. Yes, I've done this before.
  5. When you come home from work your dinner is ready.
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Bean FYI:

When cooking other beans (not adzuki) add a tablespoon of baking soda before cooking and you will take the gassiness out of your meal.

Soaking, draining and adding new water loses nutrients down the drain.

You can prepare this ahead of time the night before so all you have to do is take it out of the refrigerator and turn on your crock pot.

3.3 stars from 16 ratings of The Best Adzuki And Brown Rice Recipe

Questions & Answers

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      • profile image

        Judy Pojar 

        4 months ago

        I made the beans without the rice in my instant pot. Simply delicious. I put them over a bed of mixed rice and quinoa yum yum. Thanks for the recipe.

      • profile image

        Bethany 

        16 months ago

        Has anyone tried using an Instant Pot pressure cooker with this recipe? If so, how long did you cook it? Thanks!!

      • profile image

        Melissa 

        3 years ago

        Is the crockpot on low or high?

      • Pamela N Red profile imageAUTHOR

        Pamela N Red 

        6 years ago from Oklahoma

        Rusticliving, my family loves this recipe and they are picky. I love to use my crock pot in the summer because it doesn't heat up our home.

        Thanks, Lisa.

      • Rusticliving profile image

        Elizabeth Rayen 

        6 years ago from California

        This looks amazing Pamela. I love brown rice and the combination is making me hungry. A must try this weekend for me :) Thumbs up and shared. Also linking it to my "Tips on Adding Whole Grains to your diet" hub. Will fit right in! Lisa

      • Pamela N Red profile imageAUTHOR

        Pamela N Red 

        6 years ago from Oklahoma

        Thanks, Kashmir. My family are picky when it comes to beans and the love this recipe.

      • kashmir56 profile image

        Thomas Silvia 

        6 years ago from Massachusetts

        Hi Pamela great easy recipe and you explained it so well in your beautifully written hub . I will have to try this one !

        Vote up and more !!! SHARING !

      • Pamela N Red profile imageAUTHOR

        Pamela N Red 

        6 years ago from Oklahoma

        Natasha, I think they are the best tasting bean. I hope you like this recipe.

      • Natashalh profile image

        Natasha 

        6 years ago from Hawaii

        Thank you for the recipe. I'd seen adzuki beans in the store, but I never knew what to do with them! You fixed that problem.

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