Description
Use:
- Side dish - mix the cooked adzuki beans with a fried onion and garlic, add herbs and sour cream
- Salad - cooked and cooled adzuki beans taste great with fresh vegetables
- Soups -when cooking the adzuki beans, just add vegetables such as carrot or onion and season at the end
- Adzuki beans risotto
- Mixed vegetables - add the cooked adzuki beans to fried onion, carrot and cabbage, add a little bit of water, season with pepper and cumin, you can also use ume-vinegar and a plant-based cream
- Rissoles - mix grated and fried carrot and onion with garlic, egg, cooked quinoa and cooked adzuki beans, blend it all, season with salt, form the shapes of rissoles and bake them in the oven at 200°C for 30 minutes
- Sweet - cook rice, cook adzuki beans, add raisins for the last 5 minutes of cooking the adzuki beans, add apples chopped into small pieces and cook until soft, put a layer of rice and the adzuki mixture into a baking tin and bake at 190°C for about 10 minutes
- Pie - blend the previous cooked mixture of beans, apples and raisins, thicken if necessary and you can use it to cover a millet pie for example, let cool and stiffen for 2 hours
It is necessary to pre-soak the adzuki beans for at least 8 hours. Then they need to be cooked for approximately 45 minutes. Adzuki beans are of a slightly lighter purple-ish colour and remain solid.
Adzuki is a name often used for beans, but they are nor beans, they are more closely related to mungo. Adzuki beans originally come from Asia, where they were grown 1000 BC already. In China and Japan, they are mainly used for the preparation of sweet dishes. A typical example is sweet mochi cream. Soaked adzuki beans are used for the preparation of a hot beverage that is similar to tea. In Japan, adzuki beans are the second most popular legume after soy beans.
Composition
Adzuki beans. May contain traces of gluten.Storage
Store at temperatures up to 25 ° C and relative humidity up to 70%.
