Flavorful Beans with Mushrooms

Equal parts adzuki beans, mushrooms, and scallions, tossed with olive oil, tarragon, and dill seed, then baked covered until everything melds together. This is plant-based cooking at its most straightforward: seven ingredients, one dish, done.

Adzuki beans are small, slightly sweet red beans common in Japanese cooking but underused in Western kitchens. They have a nuttier, earthier flavor than kidney beans and hold their shape beautifully during baking. Use pre-cooked or canned beans drained well.

Finely chopping the mushrooms is important. Small pieces release their moisture quickly during the 25-minute bake and create a savory, almost meaty base that coats the beans. Large chunks would stay separate and watery.

Tarragon and dill seed are an unusual herb pairing, but they work. Tarragon brings a subtle anise note while dill seed adds a warm, caraway-like flavor that ties the earthy mushrooms and beans together. The sesame oil greasing the dish adds one more layer of nutty aroma.

Kitchen Tips

• Keep the cover on for the full bake. The trapped steam keeps everything moist and prevents the beans from drying out.
• Use any fresh mushrooms you like. Cremini or shiitake add more depth than white button mushrooms.
• This works as a side dish, a grain bowl topping, or stuffed into a warm pita.

Variations

• Asian-inspired: Replace olive oil with sesame oil and add a splash of soy sauce and rice vinegar.
• Black bean version: Swap adzuki beans for black beans and replace tarragon with cumin for a Southwestern spin.
• Cheesy top: Remove the cover in the last 5 minutes and sprinkle with grated Parmesan for a golden crust.