This adzuki bean and potato stew is slow, grounding, and built for steady, one-pan cooking. The beans simmer gently, creating a naturally rich base without heaviness. Potatoes soften into the stew, adding comfort and balance with every bite. Cooking it in cast iron keeps the heat even and the flavors deep. It’s the kind of meal that rewards patience and simplicity. Warm, nourishing, and meant to be served straight from the skillet.
Adzuki Bean & Potato Stew
Adzuki bean and potato stew cooked in a cast iron skillet for a warm, nourishing vegetarian dish.
Ingredients
Equipment
Cast Iron
Cooking Instructions
- Heat olive oil in a cast iron skillet over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Stir in garlic and cook for 30 seconds until fragrant.
- Add potatoes, adzuki beans, diced tomatoes, vegetable broth, cumin, paprika, salt, and pepper.
- Bring to a gentle simmer.
- Reduce heat to low, cover, and cook for 35-40 minutes until potatoes are tender.
- Taste and adjust seasoning. Serve warm directly from the skillet.
Nutrition
Notes
Add more broth if a looser stew is preferred.
Spinach or kale can be stirred in at the end.
Flavors deepen after resting for a few minutes.