Aubergine & aduki bean stew recipe
“You can't beat a stew for winter comfort food”
Allergy Information
| Wheat-Free |  |
| Gluten-Free | |
| Nut-Free | |
| Dairy-Free | |
| Sugar-Free | |
| Vegetarian | |
| Vegan | |
- Yield: serves 4-6
If you buy dried Aduki beans then you will need to follow the preparation and pre-cooking instructions very carefully to ensure the toxin that legumes naturally contain is removed. This means you need to start the process of preparing the Aduki beans the previous day.
Ingredients
Aduki bean cooking liquid left over from cooking beans
2 large
[2 large]
onions, chopped
50g
[50g]
vegan buttery (or dairy butter if dairy-free/vegan is not required)
1 large
[1 large]
aubergine, diced
250g
[250g]
tomatoes, chopped
2
[2]
garlic cloves, crushed
2 tbsp
[2 tbsp]
tomato puree
1
[1]
vegetable stock cube
1 tsp
[1 tsp]
dried basil
salt & freshly ground black pepper
Directions
Warning:
When using any type of dried pulses in cooking they must be cooked first according to the instructions on the manufacturers packet. It is also essential to ensure that the 10 minutes boiling period is included to expel the toxin present in dried pulses. For further details, including cooking, check our Aduki bean food fact file.
- Melt the butter and sauté the onions until transparent then add the tomato puree and sauté for a further minute. Add the aubergine and cook for approximately 5 minutes more, stirring occasionally.
- Add the cooked aduki beans to the saucepan together with their cooking liquid, and the rest of the ingredients.
- Cover and then simmer for approximately 45 minutes, it may be necessary to add extra vegetable stock during this time.
- Serve with warm cheesey flat bread, potato wedges or a jacket potato.