The Adzuki Bean
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
Adzuki beans are popular across Asia, particularly in Japan, and are used to make red sweet bean paste.
Order Adzuki Beans . Recipes
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
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.
Adzuki Bean Tacos
|Cooked adzuki beans
1 can stewed tomatoes
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 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
|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.
See Also: Beans . Information
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