Go Back
Print

Warm spicy azuki bean dip

This is an easy yummy, healthy dip with many medicinal properties.

Aduki Beans (Phaseolus angularis) or azuki, adzuki, red oriental or even field pea. Thought to have originated in China, aduki beans are also very popular in Japan being one of Japans largest crops. These little reddish brown or purply coloured beans were introduced into the western world in the sixties due to the popularity of the Zen macrobiotic diet and they have been enjoyed ever since. Nutritionally aduki beans are one of the highest protein levels of all beans and are also one of the easiest to digest. They are also an excellent source of fibre, folic acid, B vitamins, molybdenum, manganese, copper and zinc.

Molybdenum is a trace mineral that stimulates an enzyme called sulphite oxidase. This enzyme is essential for the liver detoxification process, sulphoxidation. Some individuals with food sensitivities, inflammatory conditions or neurological diseases such as Alzheimer's may greatly benefit from molybdenum.

Adzuki beans can be bought at most health food stores.

Contra-indications for aduki beans. Due to the purine content of aduki beans those with an excess accumulation of uric acid conditions should eat beans in moderation. Purines are naturally found in plants and animals and break down to form uric acid which is commonly associated with symptoms aggravating gout and kidney stones.

Course Main Course
Cuisine Mexican
Keyword glutenfree, healthy, vegetarian
Servings 4 people

Ingredients

  • 2 cups dried azuki beans Soaked over night and rinsed well
  • 2 tbsp olive oil
  • 1 onion finely chopped
  • 4 cloves garlic finely chopped
  • 1 dsp turmeric powder
  • 1 dsp cumin
  • 1 dsp paprica
  • 1 tbsp tomato paste

salt, pepper and chilli to taste

  • 1/2 cup parmesen or dairy free alternative optional

Lettuce, tomato, shallots and fresh herbs, all finely chopped to cover the bean dip

Avocado and lemon juice for guacamole and fresh yogurt or sour cream (optional)

Fresh Gluten free corn chips or rice crackers to serve with.

Instructions

  1. Once azuki beans are soaked over night, changed the water a couple of times.

  2. Boil azuki beans with enough water to cover and inch over in a sauce pan. You may need to spoon off some of the froth produced. Once boing turn down the heat and simmer for 30 mins or until beans are soft.

  3. Strain the beans BUT KEEP THE COOKING WATER (it will be thick and purple coloured). This is needed later.

  4. Stir-fry the onions, garlic and spices in the olive oil for a couple of minutes.

    Then add the beans and stir-fry until the onion is cooked.

    Add the water from cooking the beans and gently simmer, stirring continuously. 

  5. Mix in the tomato paste, salt pepper and chilli.

    You may need to add more water. Stir on a low heat until you get a nice dip-like consistency. Pour the dip into a flan or baking dish. Parmesen can now be added and it will melt into the warm dip.

  6. Add your salad toppings across the dip and it is ready to serve. Enjoy.