The adzuki bean originated in China, but today it is grown throughout East Asia and the Himalayas. Japan is the country where adzuki is most popular. There, they prepare a red bean paste from it, which is used to fill the traditional mochi sweets. Adzuki beans are suitable for both sweet and savory dishes. Traditionalists in the kitchen can cook it like regular Bulgarian beans. Compared to it, adzuki boils relatively quickly, is easily digestible and does not form gases. It's great in salads, rice dishes, bean meatballs, pates, making sprouts, and more.
The nutritional profile of adzuki beans offers numerous health benefits. It is rich in magnesium, potassium, iron, zinc, copper, manganese and vitamins such as niacin, thiamin and riboflavin. Azuki is an excellent source of easily digestible fiber, which makes it suitable for weight loss diets. In addition, red beans are low in calories. It is also recommended for reducing cholesterol and triglycerides, normalizing blood pressure and blood sugar.
Adzuki beans are also suitable for sprouting. To do this, place the soaked beans in a glass jar. Cover the neck of the jar with a piece of cheesecloth and secure with a rubber band or string. Then invert the jar and secure it at an angle so that the water drains and the air circulates. Rinse and drain the beans twice daily for 3-4 days, placing the jar in the same position. After the beans have sprouted, rinse them well and store them in a sealed container in the refrigerator. Sprouted beans should be consumed within 2-3 days. Sprouts can be eaten raw as a salad or cooked in soups and stews. They can even be dried and then ground into flour.
Nutritional values per 100 g:
Energy: 1493 kJ / 357 kcal
Fat: 1.6 g
of which saturated: 0 g
Carbohydrates: 58.4 g
of which sugars: 0 g
Proteins: 21.5 g
Fiber: 7.5 g
Salt: 0 g
Adzuki beans are easy to cook. When cooking, you need to follow a few simple rules that are also valid when cooking Bulgarian beans:
Rinse the adzuki beans and soak them in water for eight hours.
Then drain and wash under running water.
In the container in which you will cook it, pour water in a ratio of 1 to 3 - for 1 bowl of beans, 3 bowls of water.
Once the water boils, simmer for 45-50 minutes or until tender.
Salt it after it softens.
Cooked adzuki beans are easy to incorporate into a variety of salads, meals and desserts. Store in the refrigerator for up to 3-4 days.
Packing: 200 g