Adzuki, The Other Red Bean!
Adzuki beans are small red beans widely grown throughout East Asian. Now the beans are commercially grown in the United States and South America. Adzuki beans are the second most popular legume in grown Japan.
These high in protein and fiber beans are awesome sources of essential nutrients, vitamin, and minerals. Making them a great staple in the diet of many vegetarians. The Adzuki beans are highly regarded in macrobiotics as a balancing and strengthening food. Delicious in soups, dips and spreads, and even ice cream. Yes I said Ice cream! These versatile beans have a smooth texture and pleasing flavor making them perfect for either savory foods or desserts.
- Put the dry beans in a bowl and fill it with cold water. Make sure the beans are well covered, and account for the fact that the beans will swell up when they are hydrated.
- Soak the beans for at least 6 hours or up to overnight.
- After soaking, run your hands through the beans, and discard the beans that floats to the top.
- Drain and rinse the beans in fresh water.
- Put the beans in a pot or pressure cooker and add 2 parts water to 1 part beans. Season your beans with a little salt. In a pressure cooker, the beans should take about 45 minutes. In a traditional pot, on a low simmer, the beans will take 1-2 hours, you may have to add some more water if too much of it evaporates during the boiling process.
- If the beans are cooked to your liking, you're ready to enjoy!
Now get creative, used these beans in place of other traditional beans, or come up with new recipes!