Adzuki Bean Pie
By (Published: )
Prep Time Cooking Time Servings
4 people
  • 1 Tbsp coconut oil
  • Ground Pepper
  • 2 medium yams
  • 4 ounces Adzuki beans -- soaked
  • 1/3 cup Brown rice -- soaked
  • Water for boiling
  • 1 medium Onion -- chopped
  • 8 ounces Carrots -- thinly sliced
  • 1 tablespoon Soy sauce
  • 2 tablespoons Tomato paste
  • 2 Tbsp Parsley
  • 2 cloves of garlic, minced
  • 2 tbsp fresh Basil
  • Pinch of Sea Salt

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1)Wash the beans & rice in plenty of cold water.
2)Combine about 4 cups of water with beans & rice & cook for 50 minutes or until the beans are soft. Drain, reserving the stock for later.
3)Heat oil in a skillet. Fry the onions for 3 minutes. Add the carrots & cook covered for 5 minutes. Add the cooked beans & rice. Stir well & let sauté for a few minutes, ensuring that the mixture does not burn.
4)Combine the soy sauce, tomato paste, herbs & stock. Mix well & pour into the skillet. Bring to a boil, reduce heat to very low, partially cover & simmer gently for 30 minutes, stirring frequently to prevent it burning. Add more stock if necessary. Transfer into a casserole.
5)Top the cooked vegetables with mashed yams. Bake in a preheated oven at 350F for 40 minutes, or until the yams can be easily pierced with a fork.

Suitable for these diets:

Vegetarian Vegan

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