Adzuki beans are a good source of magnesium, potassium, iron, zinc copper, manganese and B vitamins. As a high-potassium, low-sodium food they can help reduce blood pressure and act as a natural diuretic. When combined with grains, beans supply high quality protein, which provides a healthy alternative to meat or other animal protein.
Like most beans, adzuki beans are rich in soluble fibre. This type of fibre provides bulk to the stool and binds to toxins and cholesterol aiding in their elimination from the body.
Add cooked beans to soups, stews and rice dishes. When simmered with rice, gives a the rice a nice purple colour.
Soak overnight, bring to the boil in fresh water and simmer for approx 1 hour or alternatively pressure cook for 15 mins.
Just organic Adzuki beans and nothing else.
per 100g : Energy 1137kJ/272kcal, Protein 19.9g, Carbohydrate 35.6g, Fat 0.5g. High in nutrients and very low in fat
Packed in a factory that handles nuts.
Ideal for sprouting
Adzuki Bean Casserole
1 cup dried adzuki beans
1 ts Olive oil
1 md onion; chopped
2 granny smith apples; cored and chopped (not peeled)
1 md green bell pepper; seeded & chopped
1 bay leaf
1/4 ts basil
1/2 ts sea salt
1/2 ts tamari soy sauce (more or less)
Soak dried adzuki beans in 3 cups cold water for 24 hours OR, in an emergency, use 3 cups boiled water for at least 2 hours.
Drain beans completely and boil for 45 minutes in 2 cups fresh water or until tender. .
Sauté chopped onion in 1 ts olive oil 1 minute. Add bell pepper, saute 1 minute. Add apple and sauté until onions are translucent. Drain beans and mix in vegetables. Season with basil, sea salt and soy sauce. Oil a small casserole dish and pour in mixture. Embed bay leaf into top of beans and bake at 375 degrees F. for 45 minutes. .
Serve with rice and a little salad for a delicious and healthy meal! Tastes even better the next day!