Adzuki (beans)
They belong to the papilionaceous family. They grow mainly in the tropics but extend throughout the southwestern Asian area. This little bean has a reddish color and is kidney shaped. It is very rich in proteins and stimulates the kidney function.

Adzuki beans have a slightly sweet, nutty flavor. They are used as a supplement in stews or as a sweet or savory paste to spread on bread.

If only a small amount is needed then it is worth buying them precooked. Without a pressure cooker they take almost two hours to cook and soften. It’s especially important not to add salt during cooking. Salt is only added once they are fully cooked. Add kombu seaweed during cooking and “scare” the beans occasionally with cold water as it helps to soften them.



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