What Is It?
A small, red-colored bean grown throughout East Asia and in the Himalayans. It was first cultivated as a food crop in Japan as early as 4000BC, where it is still the second most popular legume, behind the soya bean.
100g of Adzuki Beans typically contains:
Adzuki Beans are a natural source of Potassium, Magnesium, Phosphorus and Zinc, Protein, Fiber, Copper and Manganese.
How to Use Them:
Dried Adzuki Beans must be cooked thoroughly before used in recipes. Soak the beans in cold water for a minimum of 8 hours or overnight. Rinse the beans thoroughly and place in a pan with unsalted water. Bring the water to a boil and continue to boil slowly for a minimum of 40 minutes. They are a popular addition to soups, stews and casseroles.
Adzuki Beans have a relatively low content of the essential Amino Acid Methionine. This means they combine well with foods such as nuts, seeds and grains which are relatively high in Methionine, leading to a better Amino Acid profile. They will work well in nut loaves, or as an ingredient in chili or curry served with rice.
Try an easy Adzuki Bean and carrot salad. Cook the Adzuki Beans as written in the instructions above or on the packet, and allow them to cool. Combine them with grated carrot, sesame seeds, chopped spring onions and brown rice and sprinkle with a simple dressing of olive Oil and cider vinegar with herbs of your choice.
In 2009, Pepsi trialed an Adzuki Bean flavored product in Japan due to the bean’s popularity there! Their name translates as ‘little bean’, compared to soya being ‘big bean’!