Country Life Adzuki beans, 500 Grams, Flavourless

Product description Country Life Adzuki beans

They are called beans but are more closely related to mung. You can soak them and then cook them. They are used as a side dish, in salads, soups and even in sweet dishes. They have a great nutty flavour.

Uses:

• side dish - mix cooked adzuki with fried onion and garlic, herbs and sour cream
• salad - cooked and cooled adzuki taste great with fresh vegetables
• soup - just add vegetables such as carrots or onions to the adzuki when cooking and season at the end
• risotto with adzuki beans
• vegetable mixture - add cooked adzuki to sautéed onions, carrots and cabbage with a little water, season with paprika and cumin, you can also use umeocet and vegetable cream
• meatballs - mix grated and fried carrots and onions with garlic, egg, cooked quinoa and cooked beans, mix everything, add salt, form meatballs and bake them for 30 minutes at 200 °C
• sweet - cook rice, add raisins for the last 5 minutes while cooking the adzuki, then add diced apples to the pot and cook until soft, put a layer of rice and adzuki mixture in the baking dish, bake at 190 °C for about 10 minutes
• cake - blend the previously cooked mixture of beans, apples and raisins, thicken if necessary and you can use it to coat, for example, the egg casing, leave to set for 2 hours

Adzuki needs to soak for at least 8 hours. They then need to be cooked for about 45 minutes. Once cooked, they are slightly lighter in colour to purple and do not fall apart.

Adzuki are often called beans, but they are not beans, they are more closely related to mung. They originated in Asia where they were cultivated before 1000 BC. In China and Japan, they are mainly used to prepare sweet dishes. A typical example is the sweet mochi cream. The soaked beans are then used to make a hot drink similar to tea. In Japan, adzuki is the second most popular legume after soybeans.

Store at temperatures up to 25 °C and relative humidity up to 70 %.