Aduki beans (also known as adzuki, azuki or aduki beans) are an East-Asian crop that have been enthusiastically grown by the Japanese, becoming one of the most popular pulses in Japan. They look a little like kidney beans and the taste is quite similar, though perhaps a little more "chestnutty". In fact, the Japanese and Chinese tend to make lots of desserts out of aduki bean paste, or "red bean paste".
- A general-purpose bean which can be used in curries, chilli con carne, stews and salads.
- High in protein, low in fat.
- Aduki beans can be used to make red-bean-paste, which can then be used to make Japanese/Chinese desserts.
Directions
Cooking time is around half an hour to an hour, depending on how long you soak them for beforehand (soaking for a few hours reduces the cooking time). Simply boil in water until they are soft and done.
Ingredients:
Aduki beans.
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Organically grown in China.
Nutritional Information
| Typical Values | per 100g |
|---|
| Energy | 272 calories |
| Protein | 19.9g |
| Carbohydrates | 50.1g |
| of which sugars | 1.0g |
| Fat | 0.5g |
| of which saturates | Trace |
| Fibre | 11.1g |
| Sodium | Trace |
