Also called Azuki or Aduki bean, the second most popular legume in Japan, often known as ‘Red oriental bean’.Widely grown throughout East Asia and the Himalayas. When cooked have a strong, sweet and nutty flavor. Adzuki beans are high in carbohydrates, rich in protein and several vitamins and minerals, and a good source of dietary soluble fiber.
The cooked beans are healthy additions to salads, veggie burgers and dips. In East Asian Cuisine Azuki Bean is boiled with sugar, then mashed into a sweet red bean paste that is used as a filling in many popular Asian desserts. Water : 4 Cups of water / Cup of Bean, Prep Time: 40-45 Min. Yield: 2 ½ cups of cooked beans / Cup ofdry beans
How to cook adzuki beans: Rinse thoroughly 1cup of dry bean in cold water, Place cleaned beans in a bowl of fresh cold water, cover and soak for 3 to 8 hours or overnight at room temperature. Drain and rinse well and put them in a saucepan. Cook beans by adding 4 cups of fresh cold water to the soaked bean or covering beans with 2" of water, place the saucepan on stove and bring to a boil with a lid. Once boiling, reduce to a simmer, tilting the lid slightly to allow steam to escape, and leave to cook for 40-50 min, or until tender. . .
Adzuki beans are stated as the "weight loss bean," since they are so low in calories and fat, high in nutrition, and. are relatively easy to digest, so they should not give you gas as other beans do.