Aduki beans, a.k.a. adzuki beans, are rumored to be a magical weight loss food. Adukis are one of the highest protein and lowest fat varieties of bean. They contain high levels of potassium and fiber, as well as B vitamins such as thiamin, niacin, and riboflavin, and minerals such as iron, zinc, and manganese. Aduki beans promote regular bowel movements, are a good source of energy, and help lower cholesterol.
This recipe with aduki beans is some seriously healthy eats people! If you want to lose weight it’s the dish for you. Now I am not promising that you will think this is good enough to replace your favorite spagetti and meatballs, ’cause it’s not going to. But if you have done some recent damage to your girlish or boyish figure, go ahead and cook some of this up. I personally think it tastes good and after eating it for 2 days, I hit a new low on my scale. Of course, I doubled both recipes so that I could have leftovers.
It is meant to be served over the Millet Mash that I posted about a few weeks ago.
Adapted from a recipe by Dr. Jillian McKeith
Aduki Bean Stew
2 cups = 4 WW points
1 can of aduki beans (drained and rinsed) available at Whole Foods
1 vegetable stock cube
1 onion, peeled and finely shopped
2 carrots, trimmed, peeled and thickly sliced
1 leek, washed, trimmed and finely sliced (or ½ bunch scallions chopped)
½ butternut squash, peeled, halved, deseeded and cut into chunky pieces (poke holes and microwave the squash for 4 minutes first—it makes this step A LOT easier)
½ tsp ground cumin
½ tsp turmeric powder
1 bunch kale, washed and rough chopped
Put 1 liter of fresh cold water into a soup/stock pot. Add the vegetable stock cube and bring to a boil. Lower the heat and add the onion, carrots, leek, butternut squash, cumin and turmeric and simmer for 15 minutes. Add the aduki beans and simmer for an additional 10 minutes. Add the kale and cook for a few minutes until just tender. Season with salt and pepper if you need to. Serve with millet mash.