Adzuki beans

Adzuki beans

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About this product

When you purchase this product you will receive a 2kg bag of Adzuki Beans. These small, red, oval-shaped legumes are nutty-tasting and slightly sweet. They are perfect for salads, soups and stews as they can be mixed with other vegetables. They are a popular part of a macrobiotic diet and are commonly used in Asian cuisine. In China, Japan and Korea they can be found in desserts, cakes and confectionery in the form of both red bean paste and ground flour. Adzuki beans need soaking for several hours before cooking, preferably overnight. Add a teaspoonful of bicarbonate of soda to speed things up. An even quicker method is to bring them to the boil in a pan then turn the heat off and soaking them for about an hour covered. Allow about 55g/2oz dried weight per person. Once soaked and cooked they’ll at least double in weight.

Ingredients (Allergens in bold) –

Preperation

Adzuki beans are typically prepared by first being soaked in water for several hours or overnight. This helps to soften the beans and reduce the cooking time. After soaking, the beans can be boiled or simmered until they are tender. The cooking time can vary depending on the age and dryness of the beans, but it usually takes about 30 to 45 minutes.

When making sweet dishes such as red bean paste, the cooked beans are often mashed or pureed before sugar and other ingredients are added. In savory dishes, the beans can be left whole or mashed and added to soups, stews, or other dishes for added protein and texture.

Adzuki beans can also be sprouted and then used in salads, sandwiches or as a topping for rice bowls.

Serving

Adzuki beans are commonly used in a variety of sweet and savory dishes in Asian cuisine. In sweet dishes, they are often used to make red bean paste, which is used as a filling in traditional desserts such as mochi and daifuku, and also as an ingredient in sweetened bean soups.

In savory dishes, adzuki beans can be served as a side dish, or added to soups, stews, and curries for added protein and flavor. They are also a popular filling for savory pastries and buns.

In Japan, it is common to find adzuki beans on top of white rice with a sprinkle of salt and sometimes a little sugar, called “an-daki” or “an-mochi”. In Chinese cuisine, adzuki beans are often used to make savory dishes such as “red bean paste with meat” or “red bean curd” and sweet desserts like “red bean paste soup” or “red bean paste buns” In Korean cuisine, Adzuki beans are used in a sweet dessert called “patjuk” which is a sweet red bean porridge eaten during the winter solstice.

In short, Adzuki beans are versatile and can be served with a variety of dishes, both sweet and savory, and are a common ingredient in many traditional Asian

Drinks

Tea is a traditional pairing with Asian cuisine, particularly with savory dishes. Green tea can complement the flavors of seafood and vegetables, while black tea can balance the flavors of meat.

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