Korean Style Ground Beef And Adzuki Beans In Lettuce Cups

I love cooking with adzuki beans!

The quickest to cook of all the beans, (I cover my adzuki beans in boiling water before I go to bed and leave them to soak overnight so that I can rinse them and boil them during breakfast the following morning) they are super-convenient, are cheap to buy in bulk at the weigh and save, and are also found more easily these days in a can. Try the multicultural aisle at your store.

Adzuki beans are also a powerhouse of nutrition. 

Adzuki beans are dense in both the relaxation mineral magnesium and zinc which boosts our immunity. They are also rich in iron as their colour suggests and so are perfect foood for women suffering from anemia or to schedule into your weekly menu at around your menstruation.

Full of fibre these beens help to draw toxins, excess hormones excess cholesterol from the body as they promote your daily house cleaning!  This fibre also helps to regulate blood sugar levels in the body. Adzuki beans also have a mild diuretic effect, flushing and cleaning the urinary tract, supporting the kidneys and helping to prevent bloating.

Under the principles of Ayurvedic cooking, adzuki beans have a yang nature which is thought to build strength and energy in the body. I just know them to be a very grounding, comforting and nourishing food which I recommend to my clients who are extremely depleted nutritionally or run-down due to adrenal fatigue.

This recipe pairs adzuki beans with grass-fed beef and lots of vegetables in a Korean style stew that is served with rice in lettuce cups, making this a meal that is both highly nutritious, but light enough to eat during the summer. 

Korean Style Beef And Adzuki Beans In Lettuce Cups
Serves 6
Print
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 1lb ground organic beef
  2. 4 cloves garlic minced
  3. 2 leeks finely sliced and rinsed free from dirt
  4. 2"ginger grated
  5. 1 tsp chilli and garlic paste
  6. 1/4 cup coconut aminos or gluten-free soy sauce
  7. 1 tbsp raw brown sugar or Sucanat
  8. 1 can 14 floz adzuki beans drained
  9. 1/2 diced sweet potato
  10. 1/4 finely chopped red cabbage
  11. 4 tbsp sesame seeds
  12. 1 tbsp coconut oil
Instructions
  1. In the coconut oil gently saute the leeks and garlic until softened
  2. Add the grated ginger and the chilli paste
  3. Stir in the ground beef and break it up with a spatula and let it cook through
  4. Add the coconut amino, brown sugar sweet potato and adzuki beans
  5. Cook through until the sweet potato is softened
  6. When the beef add vegetables are cooked add the sesame seeds and red cabbage
  7. Serve when the cabbage is warmed through but still retains some crunch
Louise Innes Holistic Nutrition http://www.louiseinnes.com/


Legal Disclaimer: The information on this website is not intended to replace medical advice or diagnosis from your family practitioner, specialist or medical doctor. The recipes advice and articles consist of nutritional and lifestyle advice as the sharing of information to support a healthier body.

 
Louise Innes

Author: Louise Innes

Louise Innes is a holistic nutritionist who resides in Calgary, Alberta. Her balanced take on nutrition brings a refreshing perspective to the world of food.

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2 Comments

  1. My husband prefer eating beef so much.This dish looks very delicious, I will make them as your recipe for him, I hope he will happy when eating them

    Post a Reply
    • Louise Innes

      This is a great way to stretch beef for more people and to add fibre and nutrition to a meat dish. I hope your husband enjoys it too!

      Post a Reply

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