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The Adzuki Bean
 The
adzuki bean is a small reddish brown colored dried bean with a strong nutty
sweet flavor.
They are a staple in the macrobiotic diet due to being very yang.
Adzuki beans and rice cooked together are known as Festival Rice due to the
attractive pink color.
Adzuki beans are popular across Asia, particularly in
Japan, and are used to make red sweet bean paste.
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Adzuki Bean Cooking Instructions:
Soak overnight for softer beans and
to reduce cooking time. Rinse and drain thoroughly. For 1 cup beans, add 3.25
cups water. Cover and simmer 45 minutes or 7 minutes in pressure cooker. If not
soaked overnight cook 2 hours or 20 minutes in pressure cooker. Yields approx. 3
cups cooked beans.
Uses: Use by themselves or mix with rice. The Adzuki
Bean, like other edible beans, is used directly as a food. In the Far East, it
is known as the "Mercedes" of beans. It is valued for its relatively low cooking
time as well as its low fat, high protein and natural sugar nutritional profile.
Other Names: adsuki, aduki, asuki, azuki, chi dou
(Mandarin), feijao, field pea, hong xiao dou (Mandarin), red oriental, Tiensin
red, Paseolus angularis (Botanical), Vigna angularis
History: The Adzuki Bean (Vigna angularis) has been grown
in the Far East for centuries. Today in Japan, Adzuki beans are one of the
largest crops, with annual consumption of over 120,000 Metric Tons. While vining
beans are grown across Southern Asia bush plant types are grown in both Northern
Japan and the upper Midwestern United States.
Recipes for Adzuki Beans
Adzuki Bean Tacos
Cooked adzuki beans
taco shells
1 can stewed tomatoes
tomato paste
1 onion
salsa
Tabasco sauce
butter or oil
lettuce tomato grated cheese (optional) |
Directions: In a sauce pan, sauté onion in butter/oil
until soft.
Then add beans, stewed tomatoes, splash of tomato paste,
and dash
of Tabasco sauce.
Heat for ten minutes over low heat.
Serve in Taco shells and garnish with cheese, lettuce, and
tomato. Preparation time: 1/2 hour. |
Winter Adzuki Bean Fried Rice
3 cups cooked brown rice and adzuki beans (20%) mixture.
1 sheet nori, toasted and torn into small pieces (Optional)
2 Tbsp toasted sesame seeds
1/4 cup onions, diced
1/4 cup squash or pumpkin, diced
1/2 cup scallion or leeks, finely chopped
2 Tbsp sesame oil
2 Tbsp water
tamari soy sauce
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Directions: Heat the oil in a cast iron skillet.
Add the onions and sauté for 1 to 2 minutes.
Place the squash or pumpkin and rice on top of the onions.
Add several drops of water and several drops
of soy sauce.
Cover and reduce the flame to low. Steam the rice and
vegetables until hot.
Remove the cover, and place the scallions or leeks
on top of the rice.
Add several more drops of soy sauce.
Cover and cook
1 to 2 minutes until the scallions or leeks are tender and bright green.
Remove the cover, mix in the sesame seeds,
and place in a serving dish. |
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See Also: Beans .
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