Azuki Beans Stew Recipe: Hearty Squash and Veggie Comfort 2026

Azuki beans are a small red legume with a subtly sweet flavor and a wonderfully creamy texture. That natural sweetness is why they're famously used in Japan to make anko, the sweet red bean paste that fills dorayaki pancakes. But they're just as good in savory cooking, and this hearty stew shows exactly why.

This one-pot dish pairs the beans with sweet squash, carrot, and fresh spinach for a bowl of pure comfort. Everything simmers together with a rich onion, leek, and tomato sofrito until the flavors melt into each other. It's the kind of meal that makes a meatless dinner feel like a treat.

Like most bean stews, it tastes even better the next day, so you can make it ahead and simply reheat it when you're ready to eat. Serve it on its own or spoon it over rice, quinoa, or couscous to make it even more filling.

Ingredients for Azuki Beans Stew

Serves 4

• 250 g dried azuki beans, soaked for 18 hours (dry weight)
• 1 bay leaf
• 1 leek
• 1 small bunch fresh thyme (optional)
• 1 small bunch fresh parsley (optional)
• 1 onion
• 2 or 3 garlic cloves
• 3 or 4 tablespoons olive oil
• 150 g crushed tomato
• 300 g squash (weight without skin and seeds)
• 1 carrot
• 150 g fresh spinach (100 g if frozen)
• Salt
• Ground black pepper
• Ground cumin, to taste

How to Make Azuki Beans Stew Step by Step

1. Soak the Azuki Beans Overnight

The day before you plan to cook, weigh out 250 g of dried azuki beans, place them in a bowl, and rinse with a little water. Drain off the dirty water, then cover the beans with plenty of fresh water. Let them soak for about 18 hours so they hydrate fully and cook in a reasonable amount of time.

2. Simmer the Beans with Aromatics

When you're ready to cook, drain the azuki beans and transfer them to a pot with 1 bay leaf, a piece of the green part of 1 leek, 1 small bunch of fresh thyme, and 1 small bunch of fresh parsley. Fill the pot with water until the beans are covered by a couple of fingers. Cover the pot and set it over the heat.

3. Cook Until Tender

Let the beans cook covered over medium heat until tender, which can take anywhere from 1 hour to 1 hour and 30 minutes. If the beans are very dry, it could take up to 2 hours. Keep an eye on the water level during cooking, since the beans should always stay covered. If too much evaporates, add a little hot water so you don't interrupt the cooking.

4. Chop the Sofrito Vegetables

While the azuki beans cook, start on the sofrito. Finely chop 1 onion, the white part of 1 leek, and 2 or 3 garlic cloves. Try to cut everything as finely as you can so it melts into the stew.

5. Build the Sofrito

Heat 3 or 4 tablespoons of olive oil in a skillet over medium heat. When hot, add the chopped onion and sauté for about 10 minutes, stirring often, until it starts to soften and turn translucent. Stir in the leek and cook for another 10 minutes. Finally, add the garlic, mix, and cook for 1 minute, just until it releases its aroma.

6. Add the Tomato and Reduce

Next, add 150 g of crushed tomato. Stir, lower the heat to medium-low, and let the tomato reduce until it loses its water and the sofrito becomes thick. As before, stir occasionally so it doesn't stick, and lower the heat a little more if needed. Set the sofrito aside.

7. Prep the Squash, Carrot, and Spinach

With the sofrito ready and the beans still finishing their cooking, prepare the remaining vegetables. Peel and cut 300 g of squash into bite-sized cubes, slice 1 carrot into rounds or half-moons depending on its thickness, and chop 150 g of fresh spinach that has been washed beforehand (or 100 g if using frozen).

8. Add the Sofrito and Vegetables to the Beans

Once the azuki beans are tender, remove the leek, thyme, parsley, and bay leaf. Stir the sofrito into the pot, add the squash and carrot, and season with salt and ground black pepper. At this point you can also add other spices; in this case, a pinch of cumin. Mix gently and let it cook for 15 to 20 minutes, just until these vegetables are done.

9. Stir in the Spinach

To finish, add the reserved spinach and let it cook for about 5 minutes, just long enough to soften. If it's fresh, don't be alarmed by the volume, as it wilts down quickly. If it's frozen, follow the package instructions.

10. Serve or Let It Rest

Once ready, you can serve it as is and eat it freshly made, or let it cool, refrigerate it, and let it rest until the next day. Reheated, it usually tastes even better.

Tips for the Best Azuki Beans Stew

Swap in Other Vegetables

If you feel like varying the recipe, you can add other vegetables that pair beautifully with squash in bean stews, such as green beans, potato, celery, turnip, and even parsnip. Mushrooms or button mushrooms work wonderfully too.

Make It Even More Filling

To turn this dish into something even more complete, serve it with or stir in a grain such as white rice, brown rice, cooked wheat, bulgur, quinoa, or couscous. They all fit perfectly here and make it even more satisfying.

Let It Rest for More Flavor

This stew tastes even better the next day, so don't hesitate to make it ahead. Let it cool, refrigerate it, and reheat it gently when you're ready to eat.

30 Go-To Recipes I Keep Coming Back to in My Own Kitchen

Like a lot of home cooks, I like having a rotation that covers cozy classics, dishes from around the world, and sweets that make everyone happy.

Some nights I want something luxuriously rich, and that's when I reach for this La Viña Molten Cheesecake recipe, this refined Original French Crème Brûlée recipe, or a truly indulgent Chocolate Mousse Cake recipe. And on days when I'm after something fruity and soothing, this timeless French Tarte Tatin recipe is my reliable pick.

For mornings that call for something easy and for lighter plates, I'll whip up these airy Oatmeal and Banana Pancakes recipe, a hearty Stuffed Sweet Potato recipe, or these bright Eggs Stuffed with Avocado and Salmon recipe. And whenever I need a gluten-free staple for the pantry, this straightforward Gluten-Free Rice Flour recipe does the job.

When tapas and Mediterranean cooking are calling, I tend to cycle through this punchy Basque Tuna with Tomato recipe, crispy Patatas Bravas Air Fryer recipe, silky Tirokafteri Greek Dip Sauce recipe, and a cool Burrata Salad with Tomato and Pesto recipe. This crisp Italian Vitello Tonnato recipe is another one I love to serve when the occasion feels a bit more special.

Hearty midday meals and comforting suppers? These are the ones I'm always recommending: this warming Meatballs in Spanish Sauce recipe, traditional Meatballs in Almond Sauce recipe, deeply savory Italian Bolognese Sauce recipe, and velvety Chicken Croquettes in Thermomix recipe. When I'm after something more substantial, I'll bake up this Greek Pastitsio Pie recipe, rustic Potatoes and Squid Stew recipe, or the deeply comforting French Boeuf Bourguignon recipe.

Street-food cravings and party spreads usually lead me to this juicy Homemade Chicken Doner Kebab recipe, crispy Salchipapas recipe, punchy Mexican Pork Carnitas recipe, or these crackly Korean Hobak Jeon recipe. These effortless Air Fryer Zucchini Rings recipe are another favorite of mine for a quick appetizer or snack.

And when I'm hosting and putting together drinks alongside a full menu, I'll often serve dinner with this refreshing Original Cuban Mojito recipe, this potent Long Island Iced Tea recipe, or a pitcher of this fruity Bleeding Spanish Sangria recipe. To bring the whole table together, I like setting out this zesty French Remoulade Sauce recipe on the side, or finishing things off with this eye-catching Mediterranean Black Rice with Squid recipe.

Even More Tasty Recipes to Cook for Your Family

After years of cooking, testing, and tweaking in my own kitchen, I've come to believe the greatest dishes boil down to three things: straightforward methods, techniques you can trust, and serious flavor.

Every recipe gathered here is one I genuinely cook over and over—whether it's a fast meal just for me or something a little more celebratory for friends and family.

On the sweet side, the rich, silky Orange Chocolate Mousse Recipe is a go-to when I want something that feels fancy yet comes together without fuss. Another dessert I adore is the caramelized Trdelnik Slavic Pastry Recipe, modeled on the well-known Central European chimney cake. If baking is your thing, knowing how to make syrup for better dessert texture helps a lot, and my Inverted Sugar Recipe walks through exactly how I do it at home.

When something light and uncomplicated is what I'm after, I'll usually make the classic Italian Caprese Salad Recipe or a flawlessly cooked Simple Poached Egg Recipe. For cozier, more filling meals, I frequently point people to the satisfying Meatball Sandwich Recipe, the creamy Russian Stroganoff Beef Recipe, and the fast weeknight winner One Pot Pasta Recipe.

I'm also a big fan of sharing dishes with roots in other countries, such as the authentic Sorropotún de Bonito Fish Stew Recipe, crispy Chilean Pumpkin Sopaipillas Recipe, and the traditional Spanish Cochifrito Segovian Fried Pig Recipe.

Air fryer cooking is another category I turn to often, since it cuts down on time without sacrificing texture. The ones I make most include Air Fryer Pork Ribs Recipe, Air Fryer Chicken Thighs Recipe, Air Fryer Sweet Potatoes Recipe, Air Fryer Baked Potatoes Recipe, Air Fryer Peppers Recipe, Air Fryer Mixed Sandwich Recipe, Air Fryer Toasted Bread Recipe, and Air Fryer Hard-Boiled Eggs Recipe.

And for those steering clear of wheat, my cozy Gluten-Free Lasagna Recipe shows that a classic baked pasta can still be rich, cheesy, and deeply satisfying without any gluten.

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