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Rated excellent by our customers

Aubergine and aduki bean stew

A wholesome stew with aduki beans.

Customer Rating:
4.5 (2 votes)

Posted by: Ruth




1 - 2 hrs

Skill Level




Courses etc.

Main Courses

You will need

500g aduki beans, cooked More products
aduki bean cooking liquid left over from cooking beans
2 large onions, chopped More products
50g butter (or low fat spread)

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1 large aubergine, diced More products
250g tomatoes, chopped

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2 garlic cloves, crushed More products
2 tbsp tomato puree More products
1 vegetable stock cube More products
1 tsp dried basil More products
salt More products
ground black pepper More products

Need help converting measurements? View our recipe measurement conversion tables here.


  • Warning:
  • When using any type of dried pulses in cooking they must be cooked first according to the instructions on the manufacturers packet. It is also essential to ensure that the 10 minutes boiling period is included to expel the toxin present in dried pulses.
  • Melt the butter and sauté the onions until transparent then add the tomato puree and sauté for a further minute
  • Add the aubergine and cook for approximately 5 minutes more, stirring occasionally.
  • Add the cooked aduki beans to the saucepan together with their cooking liquid, and the rest of the ingredients.
  • Cover and then simmer for approximately 45 minutes. It may be necessary to add extra vegetable stock during this time.
  • Serve with warm cheesey flat bread, potato wedges or a jacket potato.

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Aubergine ORGANIC
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Tomatoes ORGANIC
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Tomato Puree ORGANIC
Biona (200g)
Rubbed Basil
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Fine Sea Salt
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Black Peppercorns
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