Recipe description
August 2, 2026
Slow-Simmered Adzuki Bean and Aubergine Stew with Paprika
A comforting, fiber-rich stew with adzuki beans, aubergine, and warming paprika
High Fiber
Whole Grains
One Pot Meal
88%
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 aubergine.
- Includes diverse plant foods, including onion, garlic, tomato, paprika, and olive oil.
- A satisfying, minimally processed stew with slow-digesting carbohydrates and healthy fats.
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
Aubergine
1
piece
Paprika powder
1
teaspoon
Onion
1
piece
Garlic
2
clove
Oil, olive
2
tablespoon
Vegetable broth
2
cup
Tomato, paste
1
tablespoon
Bay leaf
1
piece
Salt
1
teaspoon
Black pepper
0.5
teaspoon
Instructions
1
Rinse the adzuki beans and soak them overnight in water. Drain before use.
2
Heat olive oil in a large pot. Add chopped onion and garlic, sauté until softened.
3
Add diced aubergine and cook until lightly browned.
4
Stir in tomato paste and paprika powder, cook for 1 minute to release aroma.
5
Add soaked adzuki beans, vegetable broth, bay leaf, salt, and black pepper. Bring to a boil.
6
Reduce heat, cover, and simmer for 1 to 1.5 hours until beans are tender and stew has thickened.
7
Remove bay leaf. Adjust seasoning if needed and serve warm.
More Recipes For Your Gut
Nutrition
510 kcal
Calories
20 g
Protein
69 g
Carbohydrates
18 g
Fiber
10 g
Sugar
16 g
Fat
2 g
Saturated fat
2.8 g
Salt
FAQ
Do I need to soak the adzuki beans overnight?
Yes. Soaking helps reduce cooking time. Rinse and drain the beans before adding them to the stew.
Can I use cooked or canned adzuki beans?
Yes. Rinse canned beans and add them after the vegetables and broth have cooked. Simmer for about 20–30 minutes, using less broth if needed.
How long does this adzuki bean stew take to cook?
After soaking, the stew usually needs 1 to 1½ hours of gentle simmering, until the beans are tender.
How should I prepare the aubergine?
Dice it into bite-sized pieces. There is no need to peel it; cook it in the olive oil until lightly browned.
Is this stew vegan and gluten-free?
It is vegan and naturally gluten-free when made with suitable vegetable broth and uncontaminated ingredients. Check product labels if needed.
Can I make the stew less spicy?
Yes. Paprika is generally mild, but you can reduce the amount or use sweet paprika for a gentler flavor.
How can I make the stew thicker?
Simmer it uncovered for a few extra minutes, or mash some of the beans and aubergine into the broth.
How many people does this recipe serve?
The recipe makes approximately two servings.
How should I store leftovers?
Cool leftovers promptly, refrigerate them in a covered container, and use within 2–3 days. Reheat thoroughly before serving.
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