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Coconut Adzuki Beans

Prep Time: 10 minutes

Cooking Time: 40 minutes



1 cup dried adzuki beans (soaking overnight recommended but not required)

1 pound butternut squash, peeled and diced

1 can coconut milk

1 hot pepper

2 purple onions, finely diced

1 clove garlic, minced

2 tablespoons of olive oil


1. Cover the adzuki beans in plenty of water and bring to a boil; simmer uncovered for 30

minutes or until soft.

2. In a separate pot, stir fry onions, garlic and squash for 3-5 minutes.

3. Add coconut milk, whole pepper and drained adzuki beans. Then cover and cook for 20 minutes.

4. Remove the hot pepper before serving.

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