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Small, dark red Adzuki beans have a sweet, nutty flavor and are often used in Asian desserts. Here they are flavored with savory red miso and wild mushrooms for a stew that is hearty, comforting and perfect for a snowy night in!

– 1 can Adzuki beans
– 2 bunches green onions, white and green parts chopped separately, divided
– 1/2 cup dried wild mushrooms, stems removed and crumbled
– 12 oz red potatoes, chopped
– 1 1/2 to 2 Tbsp yellow or red miso (Japanese soybean paste)





1. Coat a large pot with cooking spray and heat over medium low heat. Add white parts of green onions, sprinkle with salt, and cover. Cook for 5 to 7 minutes, or until soft. Add mushrooms and beans.

2. Add 4 cups of water, cover and bring to a boil. Reduce heat to medium low, and simmer for 45 minutes, adding a little water if necessary.

3. Stir in potatoes, cover, and cook 15 minutes more, or until potatoes are tender and beans are soft but not mushy.

4. Ladle 1 cup broth from bean mixture into measuring cup. Stir in miso with fork until dissolved. Stir miso mixture into bean mixture, and simmer 2 to 3 minutes more, or until heated through. Sprinkle with green parts of a green onions before serving.