Adzuki Bean & Potato Stew

Olivia

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Adzuki bean and potato stew cooked in a cast iron skillet for a warm, nourishing vegetarian dish.

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Prep Time 15

Cook Time 45

Total Time 1

Servings: 4

Course: Appetizer, Side Dish, Snack

Cuisine: American

Calories: 429

Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients

2 tablespoons olive oil
1 medium onion chopped
3 cloves garlic minced
2 medium potatoes peeled and diced
1½ cups cooked adzuki beans or 1 can, drained and rinsed
1 can 14 oz diced tomatoes
2½ cups vegetable broth
1 teaspoon ground cumin
½ teaspoon smoked paprika
Salt to taste
Black pepper to taste

Equipment

Cast Iron Skillet

$64.90

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03/04/2026 09:01 pm GMT

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

Calories: 429kcalCarbohydrates: 75gProtein: 18gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 610mgPotassium: 1632mgFiber: 13gSugar: 6gVitamin A: 578IUVitamin C: 33mgCalcium: 109mgIron: 6mg

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.

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