Aduki Bean Casserole

Full of colour and flavour, and very nutricious, this caserole is inspired by 'You are what you eat' by Gillian McKeith.  The squash lends a satisfyingly rich texture while Aduki Beans and miso both contain high levels of B vitamins.  Great for slimmers: low in fat and short on calories.


  • 1 pack Aconbury Aduki Bean Sprouts
  • 1 onion, peeled and finely sliced
  • 2 carrots, diced
  • 1 butternut squash, peeled and diced
  • ½ litre water or stock
  • 1tbsp butter or olive oil
  • 2tbsp miso paste
  • 1 handful of chopped parsley


  • Wash the sprouts under warm water and set aside for water to drain. 
  • Sauté the onion and squash in butter or olive oil. 
  • Add carrots and water/stock and simmer gently until the vegetables are cooked. 
  • Add Aduki Bean Sprouts and miso paste and stir in.  The squash will have cooked down into the sauce. 
  • Serve in a baked potato or with brown rice.

  • Enjoy!

Aduki bean sprouts are also a nice addition to your usual chilli con carne recipe.