Adzuki beans are small shiny red beans originating from China. They are traditionally used in both savoury and sweet Asian recipes. They have a delicious nutty flavour that goes well in pies and casseroles and are also very popular in the Macrobiotic Diet.
Health Benefits of Adzuki Beans
Adzuki beans are a fantastic source of beneficial dietary fibre, which helps to lower high cholesterol, keep bowel motions regular and help to manage healthy blood sugar levels. Adzuki beans are a great source of protein and are high in folate, potassium and magnesium. These small but highly esteemed beans are also high in molybdenum, a crucial element in the detoxification system in the liver. Azduki beans are also packed with antioxidants, which helps to slow down the aging of our cells and to reduce our risk of illness.
Interesting Facts about Adzuki Beans
In East Asian cuisine, the adzuki bean is commonly boiled with sugar to make red bean paste. The paste is then eaten as a filling or topping for various kinds of waffles, pastries, baked buns or biscuits.
Cooking with Adzuki Beans
First soak adzuki beans overnight, then rinse well. Add 1 cups of beans to 3 cups of water, bring to the boil then reduce to a simmer for about 45mins or until soft. They make a deliciously filling breakfast with ground nutmeg, a dash of maple syrup and coconut cream or cook with pumpkin and potato for a thick and hearty soup. For a lighter dish add cooked Adzuki beans to miso soup or serve with steamed greens and quinoa. Adzuki beans are often traditionally used in China for desserts and a commonly consumed recipe is called red bean dessert soup that is simply the adzuki beans cooked with tangerine peel (you can use orange zest) with sugar (you can use maple or rice syrup) added at the end of cooking. This is an easy, yet filling dessert that can easily be played around with by adding fruit instead of sugar and adding spices such as cinnamon and ginger.
Adzuki beans are high in calcium and fibre and are a good source of manganese. These beans are beneficial for those managing their fat intake as they contain no fat and no cholesterol. phosphorus, potassium, copper and folate.
How to cook adzuki beans: Soak 1-2 hours. Drain water and replace with fresh, cold water for cooking. Place on stove and bring to a boil in a pot with a lid. Once boiling, reduce to a simmer, tilting the lid slightly to allow steam to escape, and leave to cook for up to an hour, or until tender.
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