Recipe description
September 28, 2026
Slow-Simmered Adzuki Bean and Asparagus Stew with Smoked Paprika
A fiber-rich, plant-powered stew for satisfying everyday nourishment and digestive support.
High Fiber
Legume Rich
One Pot Meal
91%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber and plant-based protein from adzuki beans and vegetables.
- Includes diverse plant foods, including asparagus, carrot, onion, garlic, and paprika.
- Balanced with legumes, olive oil, and minimally processed ingredients for a satisfying meal.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Bean, red
1
cup
Asparagus, green
150
gram
Onion
1
piece
Garlic
2
piece
Paprika powder
1
teaspoon
Oil, olive
1
tablespoon
Vegetable broth
2
cup
Carrot
1
piece
Salt
1
teaspoon
Black pepper
0.5
teaspoon
Instructions
1
Rinse the adzuki beans and soak them in water for several hours or overnight, then drain.
2
Simmer the soaked beans in fresh water until tender, about 40-50 minutes, then drain and set aside.
3
Dice the onion, carrot, and mince the garlic. Trim and cut the asparagus into bite-length pieces.
4
Heat olive oil in a pot over medium heat and sauté the onion and carrot until softened, about 5 minutes.
5
Stir in the garlic and smoked paprika and cook for 1 minute until fragrant.
6
Add the vegetable broth and cooked adzuki beans, bring to a simmer, and cook for 15 minutes.
7
Add the asparagus pieces and simmer for a further 5-7 minutes until tender-crisp.
8
Season with salt and black pepper, adjust consistency with a splash of water if needed, and serve hot.
More Recipes For Your Gut
Nutrition
430 kcal
Calories
20 g
Protein
72 g
Carbohydrates
17 g
Fiber
9 g
Sugar
10 g
Fat
1.5 g
Saturated fat
3.1 g
Salt
FAQ
Do I need to soak the adzuki beans?
Yes. Soak them for several hours or overnight, then drain and rinse before cooking.
How long should I cook the adzuki beans?
Simmer the soaked beans in fresh water for about 40–50 minutes, or until tender.
Can I use canned adzuki beans?
Yes. Drain and rinse them, then add them with the broth and reduce the simmering time to about 15 minutes.
When should I add the asparagus?
Add it during the final 5–7 minutes so it becomes tender while retaining some bite.
Is this adzuki bean stew vegan?
Yes, provided you use a vegetable broth that contains no animal-derived ingredients.
How can I make the stew thicker?
Simmer it uncovered for a few extra minutes, or mash some of the beans into the broth.
How should I store leftovers?
Cool the stew promptly, refrigerate it in a covered container, and use it within 3 days. Reheat it thoroughly before serving.
Can I freeze this stew?
Yes. Freeze it in airtight portions for up to 2–3 months. Thaw it in the refrigerator and reheat thoroughly.
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