Profile: Adzuki beans are small, bright red legumes with a somewhat sweet flavor and a creamy cooked texture.
- The length is around 1/4 inch.
- When cooked, it turns pink and has a thin white line down one side.
- Shape: oval
Desserts and sweet drinks typically contain azuki beans. The sweetened bean is combined with rehydrated dried fruit and cinnamon in this aromatic dish, making it more palatable for first-time bean dessert eaters.
Adzuki Beans (Vigna angularis), often known as "azuki" or "aduki," are widely farmed throughout eastern Asia and the Himalayas. They have a pleasantly sweet flavor and are frequently sweetened and converted into a bean paste, which is commonly seen in Chinese and Japanese delicacies, or cooked into a hot, tea-like beverage. They're a favorite dish for celebrations. They are highly recognized in the macrobiotic diet as a food that supports enhanced kidney and adrenal function in Western civilizations. They're frequently served with rice as a complete protein.
Adzuki Beans belong to the legume family of plants, which are grown for their edible seeds and pods. They have a high nutrient density and require little upkeep to grow and store. They're high in fiber and protein, as well as important minerals like iron, magnesium, potassium, and zinc.
|Shelf Life:||2 Years.|
|Shelf Life:||- Steam festival rice with rice.
- Hearty stew with lentils and veggies
- Protein-rich addition to vegetarian dishes
|Basic Prep:||Rinse beans carefully. Overnight soak. Rinse and add to pot. Water over. 3 minutes boil water. 60–90 minutes (covered) until tender. When boiling, this bean develops foam; skim often.|
|Country of Origin:||Japan|
|Handling / Storage:||Store in a cool, dry place.|
|Allergen Information:||None Specified.|
|Dietary Preferences:||All Natural, Gluten-Free, Kosher Parve, Non-GMO.|