Recipe description
September 29, 2026
Slow-Simmered Adzuki Bean and Beetroot Stew with Paprika
A hearty, fiber-rich stew with earthy beetroot, adzuki beans, and gentle paprika warmth.
High Fiber
Legume Rich
Colorful Plants
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 vegetables.
- Combines colorful beetroot with herbs and spices for plant diversity and polyphenols.
- Provides slow-digesting carbohydrates with a small amount of olive oil for balance.
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, brown
1
cup
Beetroot
2
piece
Onion
1
piece
Garlic
2
clove
Carrot
1
piece
Celery
1
piece
Paprika powder
1
teaspoon
Vegetable broth
2
cup
Oil, olive
1
tablespoon
Salt
1
teaspoon
Black pepper
1
teaspoon
Thyme
1
teaspoon
Instructions
1
Rinse the adzuki beans and soak them in water for several hours or overnight, then drain.
2
Peel and dice the beetroot, carrot, and onion; mince the garlic and slice the celery.
3
Heat olive oil in a large pot over medium heat and sauté the onion, carrot, and celery until softened, about 5 minutes.
4
Add the garlic and paprika powder and cook for another minute until fragrant.
5
Add the drained adzuki beans, diced beetroot, vegetable broth, and thyme to the pot.
6
Bring to a boil, then reduce the heat, cover, and simmer gently for 45-60 minutes until the beans are tender.
7
Season with salt and black pepper to taste, and serve hot.
More Recipes For Your Gut
Nutrition
510 kcal
Calories
21 g
Protein
91 g
Carbohydrates
21 g
Fiber
15 g
Sugar
10 g
Fat
1.5 g
Saturated fat
2.4 g
Salt
FAQ
How many servings does this adzuki bean and beetroot stew make?
The recipe makes approximately 2 servings.
Do adzuki beans need to be soaked first?
Yes. Rinse and soak the dry beans for several hours or overnight, then drain before cooking.
How long does the stew need to simmer?
Simmer it covered for 45–60 minutes, or until the beans are completely tender.
How can I tell when the adzuki beans are cooked?
They should be soft throughout and easy to bite. Continue simmering with a little extra broth if needed.
Can I use canned adzuki beans instead?
Yes. Drain and rinse them, then add them during the final 15–20 minutes so they warm through without becoming mushy.
Is this stew vegan and gluten-free?
It is vegan when made with vegetable broth. It is generally gluten-free, but check the broth label for any added gluten ingredients.
Can I make the stew less spicy?
Yes. Use less paprika for a milder flavor, or add more for a warmer, smokier taste.
How should I store leftover stew?
Cool it promptly, refrigerate it in a covered container, and use it within 3 days. Reheat thoroughly before serving.
Can I freeze adzuki bean and beetroot stew?
Yes. Freeze cooled portions in airtight containers for up to 3 months. Thaw in the refrigerator and reheat until hot.
What can I serve with this stew?
Serve it on its own or with whole-grain bread, rice, or another grain for a more substantial meal.
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