Description
Adzuki beans fit perfectly in sauces, spreads and fillings. Have you tried fresh vegetables with an adzuki beans dip yet?
Adzuki beans will become a tasty part of various vegetable mixtures, legume hash browns or rissoles. You will also prepare a delicious spread from them and do not be afraid to use they also for the preparation of sweet meals.
Adzuki is a name often used for beans, but they are not 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.
It is necessary to pre-soak adzuki beans for at least 8 hours before cooking. Then they need to be cooked for approximately 45 minutes. Adzuki beans are of a slightly lighter purple-ish colour and remain solid. You can let adzuki beans sprout the same as mungo beans.
Composition
Adzuki beans*. May contain traces of gluten, peanuts, soy, nuts and sesame. *product of controlled organic farming.Storage
Store in a dry and cool place. Do not expose to direct sunlight.
