Adzuki Beans with Orange Sauce
Make a flavorful pot of red adzuki beans and stir them into a bright and healthy orange sauce. Serve on hot rice or another whole grain for a complete meal.
Servings Prep Time
10servings 30minutes
Passive Time
1.45hours
Servings Prep Time
10servings 30minutes
Passive Time
1.45hours
Ingredients
Adzuki Beans
Orange Sauce
Instructions
  1. Mince 2 cloves garlic and set aside. Sort and rinse adzuki beans as described in the Basic Beans recipe. Chop onion and cut carrot into 1/4 inch wide moons. Put garlic, beans, onion, salt, carrot, and water into a medium pot. Cover pot and bring to a boil over high heat, then reduce heat to low so bean mixture barely boils. Cook until beans are tender, about two hours, then make sauce.
  2. When beans are almost tender, make sauce. Mince remaining garlic and set aside. Grate ginger and chop onion.
  3. Heat sesame oil in a large skillet over medium-low heat. Add garlic, ginger, and chipotle and cook until fragrant, about 20 seconds. Add onions, stir, and cook until soft, about 5 minutes.
  4. Shred cabbage and stir into onion mixture.
  5. Zest each orange right on into the cooking vegetables, then juice it and add juice to vegetables.
  6. Test cabbage to see if it’s tender. If needed, cover and simmer for a few minutes. Drain adzuki beans. Pour sauce onto beans and stir to mix.
  7. Serve hot over rice, garnished with an orange wedge if desired. Refrigerate extra for up to four days or freeze for up to a year.
Recipe Notes
  • Instead of buying a bottle of specialty sesame or peanut oil, pour oil off the top of a freshly opened jar of tahini or peanut butter.
  • For a fancier presentation, serve beans and sauce unmixed, so each serving has a layer of rice, beans, and sauce. This looks particularly nice with an orange wedge on the side.
  • Variation: replace cabbage with two bell peppers, sliced thin and cut in bite-sized pieces.