Adzuki Beans

or

Bulk Beans sold in 1 lb and 5 lb quantities

Adzuki beans are small, red beans that originated in China. (also called aduki or azuki beans)

Adzuki beans, along with lentils and chickpeas, are a staple of the macrobiotic diet. Macrobiotics considers adzukis to be the most "yang," or warming, of all beans, and consequently, good for imparting strength.

~In Traditional Chinese Medicine, adzukis are said to support kidney, bladder and reproductive function.

~Adzukis are a good source of magnesium, potassium, iron, zinc, copper, manganese and B vitamins.

~They are considered the "weight loss bean," since they are so low in calories and fat, yet high in nutrition.

~They are relatively easy to digest, so they should not give you gas as other beans do.

Cooking time: 45-60 minutes

Liquid per cup of legume: 4 cups

How to cook adzuki beans:

Soak 1-2 hours.

Basic Stovetop Cooking

Makes 8 to 10 servings

  • 4 cups (1 L) dried adzuki beans
  • 4 slices bacon (optional)
  • Jeddy's Seasoning
  • 1 tsp (5 ml) salt (optional)
  • 1 tsp (5 ml) ground black pepper (optional)
  • 1 tsp (5 ml) garlic powder (optional)
  • 1 tsp (5 ml) chili powder (optional)
  • Water (cover beans by min 2")

Pressure Cooking

Makes 4 to 5 servings

  • 2 cups (500 ml) dried adzuki beans
  • Water (cover beans by 1-2")

Adzuki Bean Paste (Anko)

Makes 1.3 lb (600 g) anko

  • 7 oz (200 g) dried adzuki beans
  • Water
  • 7 oz (200 g) granulated white sugar
  • Pinch of salt
  • Jeddy's Seasoning

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