Azuki bean spread

Winter is the time for beans. I guess you already prepare delicious stews and vitality dishes…

If you fancy eating your beans in a different way… how about trying a healthy spread prepared with azukis and vegetables?

This spread is easy to cook and will make a perfect snack.

You can use it as a dip with good quality crackers or 

add some green leaves and use some sourdough bread for a ¡delicious sandwich!


1 cup of azukis
½ strip kombu seaweed
2 spring onions chopped
3 chopped carrots
2 strips of thinly sliced celery
1 teaspoon of mugi miso
1 teaspoon white tahin
Fresh coriander

azuki spread


Cook the azukis, previously soaked overnight, with the kombu seaweed in a pressure cooker. Cook them until tender.

The time really depends on the type of pot you are using. In some pressure cookers you only need about 10 minutes, while in others it will take almost an hour.

If you have the time… you don’t even need to use a pressure cooker. Just leave them to cook over a low fire until soft and tender.

Strain. Reserve the broth to use as a medicinal drink.

Sauté the onions with a bit of olive oil and a pinch of salt for 10 minutes.

Add the carrots and celery and continue sautéeing until tender, about 15 minutes more.

Mix the azukis with the vegetables, add the miso, the tahini and puree.

Add the coriander finely chopped and serve.

It you don’t eat it all, it will last for a few days in the fridge.

Cook it with love … and enjoy!

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