35+ Nutritious Gluten Free Adzuki Bean Recipes for Every Meal

Are you looking to add more variety and nutritional value to your gluten-free meals?

Adzuki beans, with their mild, nutty flavor and impressive health benefits, are the perfect addition to your kitchen pantry.

Whether you’re new to gluten-free eating or a seasoned pro, this small but mighty legume offers endless possibilities.

From hearty stews to delightful salads, there are countless ways to incorporate adzuki beans into your diet.

In this post, we’ve gathered 35+ creative and delicious gluten-free adzuki bean recipes that are sure to excite your taste buds and fuel your body.

These dishes are packed with protein, fiber, and essential nutrients, making them perfect for anyone seeking a balanced, gluten-free lifestyle.

35+ Nutritious Gluten Free Adzuki Bean Recipes for Every Meal

With so many versatile and delicious gluten-free adzuki bean recipes at your fingertips, it’s never been easier to create satisfying meals that align with your dietary needs.

These recipes not only showcase the versatility of adzuki beans, but they also bring new textures, flavors, and healthy ingredients to your table.

Whether you’re cooking up a simple weeknight dinner or preparing a special occasion feast, these dishes are sure to become staples in your gluten-free repertoire.

Give them a try and discover just how easy it is to enjoy the benefits of adzuki beans in your daily meals!

Adzuki Bean and Sweet Potato Stew

This hearty, gluten-free stew combines the rich flavors of adzuki beans and sweet potatoes, seasoned with spices like cumin and turmeric. Perfect for a cozy meal on a chilly day, it’s packed with fiber, protein, and essential nutrients. The natural sweetness of the potatoes balances the earthy beans, making it a satisfying and nutritious dish.

Ingredients:

• 1 cup dried adzuki beans
• 2 medium sweet potatoes, peeled and diced
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 tablespoon cumin
• 1 teaspoon turmeric
• 1 teaspoon paprika
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Rinse the adzuki beans and soak them in water for 4-6 hours or overnight.
2. In a large pot, heat olive oil over medium heat. Add the onions, garlic, and ginger. Sauté for 3-5 minutes until softened and fragrant.
3. Add the cumin, turmeric, and paprika. Stir for about 1 minute to toast the spices.
4. Add the sweet potatoes, soaked adzuki beans, vegetable broth, and diced tomatoes. Stir well to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 45 minutes to 1 hour, or until the beans and sweet potatoes are tender. Stir occasionally to ensure nothing sticks to the bottom.
6. Season with salt and pepper to taste. If the stew is too thick, add a bit more vegetable broth to reach your desired consistency.
7. Serve hot, garnished with fresh cilantro.

This adzuki bean and sweet potato stew is not only filling but also brimming with flavor. The earthy beans and sweet potatoes harmonize wonderfully with the warming spices, making it the perfect dish for any time of year, especially in colder months. The ingredients come together easily, making this stew a straightforward option for a weeknight dinner or meal prep. You can even adjust the spice levels to your liking, ensuring that everyone in the family can enjoy this delicious gluten-free dish.

Adzuki Bean and Vegetable Stir-Fry

This quick and nutritious stir-fry highlights adzuki beans alongside a vibrant mix of vegetables. A great gluten-free option that can be customized to suit any taste, it’s the perfect weeknight dinner when you need something flavorful and filling in a flash. With a savory sauce and a variety of textures, it’s a simple yet delicious way to enjoy adzuki beans.

Ingredients:

• 1 cup cooked adzuki beans (or canned, drained, and rinsed)
• 1 tablespoon olive oil
• 1 medium bell pepper, thinly sliced
• 1 medium zucchini, sliced
• 1 small carrot, julienned
• 1 cup broccoli florets
• 2 tablespoons soy sauce (gluten-free)
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon ginger, grated
• 1 garlic clove, minced
• 1 tablespoon sesame seeds (optional)
• Green onions for garnish

Instructions:

1. In a large pan or wok, heat the olive oil over medium heat. Add the garlic and ginger, and sauté for about 1 minute.
2. Add the bell pepper, zucchini, carrot, and broccoli to the pan. Stir-fry for about 5-7 minutes until the vegetables are tender but still crisp.
3. Add the cooked adzuki beans to the pan and stir well to combine.
4. In a small bowl, whisk together the soy sauce, rice vinegar, and sesame oil. Pour this sauce over the vegetables and beans, stirring to coat everything evenly.
5. Continue cooking for another 2-3 minutes to heat everything through.
6. Garnish with sesame seeds and green onions, and serve immediately.

This adzuki bean and vegetable stir-fry is a fantastic gluten-free dish that’s both quick and wholesome. The sauce adds a tangy, savory kick, and the colorful vegetables provide a delightful crunch that complements the soft texture of the beans. It’s an excellent way to incorporate more plant-based proteins and nutrients into your diet while keeping the meal light and satisfying. Feel free to experiment with different vegetables based on what you have on hand—this recipe is highly adaptable and can easily become a staple in your kitchen.

Adzuki Bean Salad with Lemon Dressing

A fresh and refreshing gluten-free salad featuring adzuki beans, cucumber, cherry tomatoes, and fresh herbs, tossed in a zesty lemon dressing. This dish is perfect for lunch or as a side salad, offering a light yet protein-packed option that’s full of vibrant flavors. It’s a quick, easy, and nutritious choice, especially for warmer weather.

Ingredients:

• 1 cup cooked adzuki beans (or canned, drained, and rinsed)
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the adzuki beans, cucumber, cherry tomatoes, red onion, parsley, and mint.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until smooth.
3. Pour the dressing over the salad and toss to combine, making sure all ingredients are evenly coated.
4. Chill the salad in the fridge for about 30 minutes before serving for a refreshing, cold dish.

This adzuki bean salad with lemon dressing is the perfect way to enjoy a light, gluten-free meal that’s full of fresh, bright flavors. The beans provide a satisfying base, while the cucumber, tomatoes, and herbs offer a burst of freshness. The tangy lemon dressing ties everything together, making this salad a wonderful choice for a quick lunch, a side dish, or even a picnic item. It’s easy to prepare and can be made ahead of time for an even more flavorful meal. With its vibrant colors and healthy ingredients, it’s sure to become a favorite go-to recipe.

Adzuki Bean Burgers

These homemade gluten-free adzuki bean burgers are a great alternative to traditional veggie patties. With a hearty texture, they’re packed with protein and fiber, making them a satisfying meal. Paired with a simple homemade avocado mayo or your favorite condiments, they make a delicious and filling meal for lunch or dinner.

Ingredients:

• 1 cup cooked adzuki beans (or canned, drained, and rinsed)
• 1/2 cup gluten-free breadcrumbs
• 1/4 cup grated carrot
• 1 small onion, finely chopped
• 1 tablespoon ground flaxseeds (optional, for binding)
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 2 tablespoons olive oil for frying

Instructions:

1. In a food processor, pulse the adzuki beans until they’re broken down but still have some texture. Don’t puree them completely.
2. In a large bowl, combine the beans with the breadcrumbs, grated carrot, chopped onion, ground flaxseeds, garlic powder, cumin, salt, and pepper. Mix well until everything is combined. If the mixture is too wet, add more breadcrumbs until it’s firm enough to shape into patties.
3. Divide the mixture into 4-6 portions and shape each into a patty.
4. Heat olive oil in a skillet over medium heat. Fry the patties for 4-5 minutes on each side, or until golden brown and crispy.
5. Serve the patties on gluten-free buns with avocado, lettuce, tomato, and your favorite condiments.

These adzuki bean burgers are a wonderful gluten-free option for anyone craving a plant-based burger. The combination of beans and vegetables makes them filling, while the simple spices create a satisfying, savory flavor. You can top these burgers with a variety of ingredients to match your tastes, from fresh vegetables to sauces. These burgers are easy to make in large batches, and they store well for meal prep, making them perfect for busy weeks. Enjoy them for lunch or dinner for a healthy, satisfying meal.

Adzuki Bean Chili

This gluten-free adzuki bean chili is the ultimate comfort food. Packed with rich flavors from tomatoes, spices, and hearty beans, this chili is filling and full of protein. It’s the perfect dish for a cozy night in or to share at a gathering. Plus, it’s easy to make in one pot, making cleanup a breeze.

Ingredients:

• 1 cup dried adzuki beans
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 2 cups diced tomatoes (fresh or canned)
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cinnamon (optional)
• 3 cups vegetable broth
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped (for garnish)
• Optional toppings: avocado, sour cream (dairy-free if preferred), shredded cheese (dairy-free if preferred)

Instructions:

1. Rinse and soak the adzuki beans in water for 6 hours or overnight. Drain them before using.
2. In a large pot, heat a little olive oil over medium heat. Add the onion, garlic, and bell pepper, and sauté for about 5 minutes until soft.
3. Add the chili powder, cumin, paprika, and cinnamon (if using). Stir the spices into the vegetables, cooking for 1 minute to bring out their flavors.
4. Add the soaked adzuki beans, diced tomatoes, and vegetable broth. Bring the mixture to a boil, then reduce the heat to low and simmer for about 1-1.5 hours, or until the beans are tender and the chili has thickened.
5. Season with salt and pepper to taste.
6. Serve the chili hot, garnished with cilantro and your choice of toppings.

This adzuki bean chili is a warm and hearty meal that’s perfect for chilly evenings. The adzuki beans bring a wonderful texture and flavor to the dish, while the spices offer a deep, comforting heat. With the added toppings of avocado or dairy-free sour cream, this chili becomes a satisfying and nutritious meal. It’s great for meal prep and can be made in bulk to last throughout the week. Whether served as a main dish or paired with cornbread or rice, this chili will keep you cozy and full.

Adzuki Bean and Kale Soup

A nourishing, gluten-free soup featuring adzuki beans and kale, this dish is a perfect blend of protein, fiber, and greens. With a mild broth base and hearty vegetables, it’s a great choice for a light yet satisfying meal. It’s easy to prepare and can be enjoyed as a comforting dinner or a light lunch.

Ingredients:

• 1 cup cooked adzuki beans (or canned, drained, and rinsed)
• 4 cups vegetable broth
• 1 bunch kale, chopped
• 2 carrots, sliced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for 3-5 minutes until softened.
2. Add the sliced carrots, thyme, and bay leaf to the pot and stir for 1-2 minutes.
3. Add the vegetable broth, cooked adzuki beans, and bring to a boil.
4. Once boiling, reduce the heat to low and simmer for 20-25 minutes until the carrots are tender.
5. Stir in the chopped kale and cook for an additional 5-7 minutes, until the kale is wilted.
6. This adzuki bean and kale soup is a light yet hearty dish full of nutrients. The earthy beans pair beautifully with the tender kale and carrots, while the thyme adds a warm, aromatic flavor to the broth. It’s the perfect soup for chilly weather and is also versatile, allowing you to add more vegetables or adjust the seasonings to your liking. This soup makes for a healthy, satisfying meal that can be prepared in one pot, making cleanup easy. Enjoy this comforting dish on its own or with some gluten-free bread for dipping.

Adzuki Bean Tacos

These gluten-free adzuki bean tacos are a delicious and satisfying twist on traditional tacos. Filled with seasoned adzuki beans, fresh vegetables, and your favorite toppings, these tacos are flavorful and packed with plant-based protein. They make for a quick and easy meal that can be enjoyed for lunch or dinner.

Ingredients:

• 1 cup cooked adzuki beans (or canned, drained, and rinsed)
• 8 small gluten-free corn tortillas
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 bell pepper, chopped
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges
• Optional toppings: avocado, salsa, shredded lettuce, dairy-free sour cream

Instructions:

1. Heat the olive oil in a skillet over medium heat. Add the onion and bell pepper and sauté for 5-7 minutes until softened.
2. Add the cooked adzuki beans, cumin, chili powder, paprika, salt, and pepper. Stir well and cook for 3-4 minutes, allowing the flavors to combine.
3. Warm the corn tortillas in a dry pan for 1-2 minutes on each side.
4. To assemble the tacos, spoon the adzuki bean mixture onto the tortillas and top with cilantro, lime wedges, and any other desired toppings.

These adzuki bean tacos are a fun and satisfying gluten-free meal that’s bursting with flavor. The beans are perfectly seasoned with cumin and chili powder, making them a great alternative to meat-based fillings. With fresh toppings like avocado, salsa, and cilantro, these tacos are as customizable as they are delicious. Perfect for a quick and easy dinner, they can be made in under 30 minutes, making them an ideal option for busy weeknights. Whether you’re a fan of traditional tacos or looking for a plant-based twist, these adzuki bean tacos are sure to please.

Adzuki Bean Buddha Bowl

This gluten-free adzuki bean Buddha bowl is a wholesome, nutrient-dense meal that combines adzuki beans with quinoa, roasted vegetables, and a tangy tahini dressing. It’s an easy and customizable bowl that’s perfect for meal prep or a satisfying lunch. Packed with protein, fiber, and antioxidants, this bowl has everything you need for a nourishing meal.

Ingredients:

• 1 cup cooked adzuki beans (or canned, drained, and rinsed)
• 1/2 cup quinoa, cooked
• 1 small sweet potato, diced
• 1 cup broccoli florets
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 2 tablespoons tahini
• 1 teaspoon maple syrup
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potato and broccoli florets in olive oil, salt, and pepper. Roast for 25-30 minutes, stirring halfway through, until tender and golden.
2. In a large bowl, layer the cooked quinoa, roasted vegetables, and adzuki beans.
3. In a small bowl, whisk together the tahini, lemon juice, maple syrup, salt, and pepper until smooth. If the dressing is too thick, add a splash of water to thin it out.
4. This adzuki bean Buddha bowl is a nutritious, satisfying meal that can be easily customized based on your preferences or what you have on hand. The roasted vegetables bring warmth and depth of flavor, while the quinoa provides a light, fluffy base. The creamy tahini dressing ties everything together, creating a bowl that’s bursting with nutrients. Whether served as a meal prep lunch or a dinner, this bowl will leave you feeling nourished and full

Adzuki Bean and Avocado Salad

This light and refreshing gluten-free adzuki bean and avocado salad is the perfect side dish or light lunch. The creamy avocado pairs perfectly with the nutty adzuki beans, while the fresh cucumber and herbs bring a burst of flavor. Tossed in a zesty lemon dressing, this salad is not only gluten-free but also packed with healthy fats, fiber, and protein.

Ingredients:

• 1 cup cooked adzuki beans (or canned, drained, and rinsed)
• 1 ripe avocado, diced
• 1 cucumber, diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the adzuki beans, avocado, cucumber, red onion, and cilantro.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.
4. This adzuki bean and avocado salad is a simple yet satisfying dish that’s full of healthy fats, fiber, and protein. The creamy avocado balances the earthy beans and crisp cucumber, while the fresh cilantro adds a pop of flavor. The tangy lemon dressing pulls it all together, making it a great addition to any meal or a light lunch on its own. Plus, it’s easy to prepare and can be enjoyed immediately or chilled for a more refreshing bite. Perfect for those looking for a nutritious, gluten-free option!

Adzuki Bean and Spinach Curry

This gluten-free adzuki bean and spinach curry is a warm, hearty dish that’s full of rich flavors. The combination of adzuki beans, spinach, and a variety of spices creates a satisfying meal that’s both comforting and nourishing. Serve it over rice or quinoa for a complete meal.

Ingredients:

• 1 cup dried adzuki beans
• 2 cups spinach, chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Rinse and soak the adzuki beans for 6 hours or overnight, then drain.
2. In a large pot, heat olive oil over medium heat. Add the onion, garlic, and ginger, and sauté for 5 minutes until fragrant and softened.
3. Add the curry powder, cumin, and turmeric. Stir for another minute to toast the spices.
4. Add the soaked adzuki beans, coconut milk, vegetable broth, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, until the beans are tender.
5. Stir in the spinach and cook for an additional 3-5 minutes, until wilted.
6. Serve hot, garnished with fresh cilantro.

This adzuki bean and spinach curry is a rich, satisfying gluten-free dish that’s bursting with flavor. The combination of creamy coconut milk and warming spices gives the curry a comforting depth, while the spinach adds a healthy burst of greens. The adzuki beans provide a great source of protein and fiber, making this a filling meal that can be enjoyed over rice, quinoa, or on its own. It’s easy to make, packed with nutrients, and perfect for any occasion where you want a comforting yet healthy meal.

Adzuki Bean Stuffed Peppers

These gluten-free adzuki bean stuffed peppers are a flavorful, nutritious meal that’s perfect for a weeknight dinner. The adzuki beans are seasoned with spices and mixed with quinoa and vegetables to create a hearty, satisfying filling for the bell peppers. Baked to perfection, these stuffed peppers are a complete meal that’s both comforting and wholesome.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked adzuki beans (or canned, drained, and rinsed)
• 1/2 cup cooked quinoa
• 1 small onion, chopped
• 1 small zucchini, diced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro
• 1/2 cup shredded dairy-free cheese (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the chopped onion and zucchini and sauté for 5 minutes until softened.
3. Stir in the cumin, paprika, chili powder, salt, and pepper, and cook for another 2 minutes.
4. In a large bowl, combine the sautéed vegetables, adzuki beans, quinoa, and cilantro. Mix well to combine.
5. Stuff the bell peppers with the bean and quinoa mixture, pressing down gently to pack them tightly.
6. Place the stuffed peppers in a baking dish and cover with foil. Bake for 30 minutes.
7. If using dairy-free cheese, sprinkle it on top of each stuffed pepper and bake for an additional 5-10 minutes, until the cheese is melted and bubbly.
8. Serve hot.

These adzuki bean stuffed peppers are a delightful gluten-free meal that’s both filling and flavorful. The combination of protein-rich adzuki beans, quinoa, and vegetables makes for a satisfying and nutritious filling, while the spices give the peppers a wonderful depth of flavor. Baking the peppers softens them, allowing the filling to meld together perfectly. Whether you’re serving them for dinner or meal prepping for the week, these stuffed peppers are sure to be a hit with anyone who enjoys healthy, hearty meals.

Adzuki Bean and Corn Fritters

These crispy gluten-free adzuki bean and corn fritters are a fun and delicious snack or appetizer. The combination of sweet corn and hearty adzuki beans creates a wonderful texture, while the spices and fresh herbs add vibrant flavors. Serve these fritters with a tangy dipping sauce for a satisfying treat.

Ingredients:

• 1 cup cooked adzuki beans (or canned, drained, and rinsed)
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup gluten-free flour
• 1 egg (or flax egg for vegan option)
• 1/4 cup green onions, chopped
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil for frying

Instructions:

1. In a bowl, mash the adzuki beans lightly with a fork, leaving some whole for texture.
2. Add the corn kernels, gluten-free flour, egg (or flax egg), green onions, cumin, paprika, salt, and pepper. Mix until everything is well combined.
3. Heat the olive oil in a skillet over medium heat. Scoop spoonfuls of the fritter mixture into the pan, flattening them gently with the back of the spoon.
4. Fry for 3-4 minutes per side, or until golden brown and crispy.
5. Drain the fritters on a paper towel and serve immediately with your favorite dipping sauce.

These adzuki bean and corn fritters are a tasty and gluten-free snack or appetizer that’s easy to prepare and full of flavor. The combination of corn and beans creates a delightful texture, and the spices give the fritters just the right amount of warmth. They’re perfect for dipping in a tangy sauce or enjoying on their own. Whether you’re hosting a gathering or just looking for a quick bite, these fritters are sure to be a crowd-pleaser.

Adzuki Bean and Tomato Stew

rich and flavorful gluten-free adzuki bean and tomato stew is a comforting and nutritious meal. The combination of adzuki beans, tomatoes, and aromatic spices creates a savory dish that’s perfect for any time of the year. It’s an easy-to-make one-pot meal that’s filling and satisfying.

Ingredients:

• 1 cup dried adzuki beans
• 2 cups diced tomatoes (fresh or canned)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon (optional)
• 1 teaspoon smoked paprika
• 3 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Rinse and soak the adzuki beans for 6 hours or overnight, then drain.
2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté for 5 minutes until softened.
3. Stir in the cumin, cinnamon (if using), and smoked paprika, and cook for 1 minute to release the spices’ aroma.
4. Add the soaked adzuki beans, diced tomatoes, vegetable broth, salt, and pepper. Bring to a boil.
5. Reduce the heat and simmer for 1-1.5 hours, or until the beans are tender and the stew has thickened.
6. Serve hot, garnished with fresh parsley.

This adzuki bean and tomato stew is a delicious, gluten-free dish that’s packed with flavor and nutrients. The tomatoes add a rich, tangy base, while the spices provide warmth and depth. The adzuki beans offer a hearty texture and protein, making this stew both filling and nutritious. It’s the perfect dish to enjoy on a cold evening, and it stores well for leftovers, making it ideal for meal prep. This stew is a simple and satisfying way to enjoy adzuki beans in a comforting, one-pot meal.

Adzuki Bean Falafel

These gluten-free adzuki bean falafels are a twist on the classic Middle Eastern dish. Packed with protein, fiber, and fresh herbs, they make for a healthy and delicious meal. These crispy falafels are perfect for serving in wraps, pita, or on top of a salad, with a side of tangy tahini sauce.

Ingredients:

• 1 cup cooked adzuki beans (or canned, drained, and rinsed)
• 1/2 cup gluten-free breadcrumbs
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon ground flaxseeds (for binding)
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. In a food processor, pulse the adzuki beans until they’re roughly mashed but still have texture.
2. Add the breadcrumbs, parsley, cilantro, onion, garlic, flaxseeds, cumin, coriander, paprika, salt, and pepper. Pulse a few times to combine.
3. Shape the mixture into small balls or patties.
4. Heat olive oil in a skillet over medium heat. Fry the falafels for 3-4 minutes on each side until golden brown and crispy.
5. Drain on paper towels and serve with tahini sauce or in a wrap with your favorite vegetables.

These adzuki bean falafels are a flavorful and gluten-free alternative to traditional falafel. Packed with fresh herbs and spices, they’re crispy on the outside and tender on the inside. Serve them with a drizzle of tahini sauce, or enjoy them as a delicious topping on a salad or wrapped in pita bread. These falafels are perfect for a quick, nutritious meal, and they make a great addition to meal prep. Whether you’re a fan of classic falafel or looking to try something new, these adzuki bean falafels are sure to satisfy.

Adzuki Bean Tacos with Mango Salsa

These gluten-free adzuki bean tacos with mango salsa are a vibrant and refreshing twist on traditional tacos. The adzuki beans are seasoned with spices to create a hearty base, while the sweet, tangy mango salsa adds a burst of flavor. This dish is light, healthy, and full of texture, making it a perfect option for a satisfying weeknight dinner or a fun taco night.

Ingredients:

• 1 cup cooked adzuki beans (or canned, drained, and rinsed)
• 8 small gluten-free corn tortillas
• 1 ripe mango, diced
• 1/4 red onion, finely chopped
• 1/2 cup fresh cilantro, chopped
• 1 jalapeño, seeded and minced (optional)
• 1 tablespoon lime juice
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Heat the olive oil in a skillet over medium heat. Add the adzuki beans and season with cumin, paprika, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the beans are heated through and lightly browned.
2. Meanwhile, make the mango salsa by combining the diced mango, red onion, cilantro, jalapeño (if using), and lime juice in a bowl. Mix well and set aside.
3. Warm the corn tortillas in a dry skillet or in the microwave.
4. To assemble, spoon the seasoned adzuki beans onto the tortillas, then top with a generous spoonful of mango salsa.
5. Serve immediately and enjoy!

These adzuki bean tacos with mango salsa are a delightful combination of savory and sweet flavors. The adzuki beans offer a protein-packed base, while the fresh, tangy mango salsa brings a burst of tropical flavor that’s hard to resist. These tacos are naturally gluten-free and can be easily customized with your favorite toppings, like avocado or dairy-free cheese. They’re perfect for taco night or as a light, healthy meal that still feels indulgent. Easy to make and full of fresh ingredients, these tacos are sure to be a hit with everyone!

Adzuki Bean and Sweet Potato Chili

This hearty and gluten-free adzuki bean and sweet potato chili is the ultimate comfort food. With tender adzuki beans, sweet potatoes, and a rich blend of spices, this chili is packed with flavor and nutrients. It’s the perfect dish for a cozy dinner, and the sweet potatoes add a lovely natural sweetness to balance the heat from the spices.

Ingredients:

• 1 cup dried adzuki beans
• 2 medium sweet potatoes, peeled and diced
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1 teaspoon cinnamon (optional)
• 3 cups vegetable broth
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Rinse and soak the adzuki beans for 6 hours or overnight, then drain.
2. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic and sauté for 5 minutes until softened.
3. Add the cumin, chili powder, smoked paprika, and cinnamon (if using) and cook for another minute to toast the spices.
4. Stir in the sweet potatoes, adzuki beans, diced tomatoes, tomato paste, vegetable broth, salt, and pepper. Bring to a boil.
5. Reduce the heat and simmer for 45 minutes to 1 hour, until the sweet potatoes are tender and the chili has thickened.
6. 
   This adzuki bean and sweet potato chili is a warm, satisfying, and gluten-free dish that’s perfect for chilly nights. The sweetness of the sweet potatoes balances beautifully with the spices, creating a rich and flavorful chili that’s both comforting and hearty. The adzuki beans add a lovely texture and boost of protein and fiber, making this a filling meal. It’s easy to prepare, packed with nutrients, and will keep you feeling full and satisfied. Whether you enjoy it as a main dish or serve it with a side of cornbread, this chili is sure to please everyone at the table.

Adzuki Bean and Kale Stir-Fry

This simple and nutritious gluten-free adzuki bean and kale stir-fry is a quick and easy meal packed with protein, fiber, and greens. The earthy adzuki beans pair perfectly with the hearty kale and crunchy vegetables, all tossed together in a flavorful stir-fry sauce. It’s a great dish for a busy weeknight or a healthy lunch option.

Ingredients:

• 1 cup cooked adzuki beans (or canned, drained, and rinsed)
• 2 cups kale, chopped
• 1 carrot, julienned
• 1 bell pepper, sliced
• 2 tablespoons olive oil
• 1 tablespoon soy sauce or tamari (for gluten-free option)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 garlic clove, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon sesame seeds (optional)

Instructions:

1. In a large skillet or wok, heat the olive oil over medium-high heat. Add the garlic and ginger, and stir-fry for 1-2 minutes until fragrant.
2. Add the carrots and bell pepper, and cook for another 5 minutes until tender-crisp.
3. Stir in the adzuki beans and kale, and cook for 3-4 minutes until the kale is wilted.
4. In a small bowl, mix the soy sauce, rice vinegar, and sesame oil. Pour the sauce over the stir-fry and toss to coat.
5. Garnish with sesame seeds (if using) and serve immediately.

This adzuki bean and kale stir-fry is a delicious, quick, and healthy gluten-free meal that’s packed with flavor. The earthy adzuki beans provide protein and texture, while the kale adds a burst of vitamins and minerals. The combination of soy sauce, rice vinegar, and sesame oil gives the stir-fry a savory, slightly tangy flavor that perfectly complements the vegetables. This dish is easy to prepare, filling, and makes for a great meal on busy days. Plus, it’s a versatile recipe that can be customized with your favorite veggies!

Adzuki Bean Burgers

These gluten-free adzuki bean burgers are a hearty, flavorful alternative to traditional beef burgers. Packed with protein and fiber from the adzuki beans, these burgers are easy to make and perfect for grilling or pan-frying. Serve them on gluten-free buns with all your favorite toppings for a satisfying and nutritious meal.

Ingredients:

• 1 cup cooked adzuki beans (or canned, drained, and rinsed)
• 1/4 cup gluten-free breadcrumbs
• 1 small onion, chopped
• 1/4 cup grated carrot
• 1 tablespoon ground flaxseed (for binding)
• 1 tablespoon soy sauce or tamari (for gluten-free option)
• 1 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Olive oil for frying

Instructions:

1. In a bowl, mash the adzuki beans with a fork or potato masher until mostly mashed, leaving some whole beans for texture.
2. Add the breadcrumbs, chopped onion, grated carrot, flaxseed, soy sauce, garlic powder, cumin, paprika, salt, and pepper. Mix until well combined.
3. Shape the mixture into patties, about 4-6 depending on the size you prefer.
4. Heat olive oil in a skillet over medium heat. Cook the burgers for 4-5 minutes on each side, or until golden brown and crispy.
5. Serve the burgers on gluten-free buns with your favorite toppings such as lettuce, tomato, avocado, or vegan
   hese adzuki bean burgers are a delicious and nutritious gluten-free option for anyone looking to enjoy a hearty, plant-based burger. The combination of adzuki beans, veggies, and spices creates a burger that’s full of flavor and texture. Whether you’re grilling them for a summer BBQ or cooking them on the stovetop for a weeknight meal, these burgers are sure to satisfy. Plus, they’re easy to make and can be customized with your favorite toppings. Prfect for a healthy, plant-based alternative to traditional burgers!

Adzuki Bean Soup with Lemon and Dill

This light and tangy gluten-free adzuki bean soup with lemon and dill is a refreshing and flavorful dish that’s perfect for any season. The adzuki beans provide protein and fiber, while the fresh lemon and dill bring a burst of brightness to the soup. It’s an easy-to-make meal that’s light yet satisfying.

Ingredients:

• 1 cup dried adzuki beans
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tablespoon lemon zest
• 1/4 cup fresh dill, chopped
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions:

1. Rinse and soak the adzuki beans for 6 hours or overnight, then drain.
2. In a large pot, heat olive oil over medium heat. Add the onion and garlic and sauté for 5 minutes until softened.
3. Add the diced tomatoes, vegetable broth, soaked adzuki beans, salt, and pepper. Bring to a boil.
4. Reduce the heat and simmer for 45 minutes to 1 hour, until the beans are tender.
5. Stir in the lemon zest, fresh dill, and lemon juice. Adjust seasoning with salt and pepper.
6. Serve hot, garnished with additional fresh dill if desired.

This adzuki bean soup with lemon and dill is a light, gluten-free soup that’s perfect for a refreshing lunch or dinner. The tangy lemon and aromatic dill elevate the flavor of the adzuki beans, making each spoonful a burst of freshness. The soup is easy to prepare and is perfect for meal prep or a weeknight dinner. If you’re looking for a dish that’s light yet comforting, this soup is a great choice, offering both depth of flavor and nutrition.

Note: More recipes are coming soon