{"id":1499,"date":"2014-07-29T09:43:46","date_gmt":"2014-07-29T07:43:46","guid":{"rendered":"http:\/\/whatfoodcan.com\/?post_type=project&p=1499"},"modified":"2025-05-08T20:31:21","modified_gmt":"2025-05-08T18:31:21","slug":"adzuki-haba","status":"publish","type":"project","link":"https:\/\/whatfoodcan.com\/es\/project\/adzuki-haba\/","title":{"rendered":"Adzuki haba"},"content":{"rendered":"\n

La adzuki haba pertenece a la familia de los papilion\u00e1cea. Crece mayoritariamente en los tr\u00f3picos y se extiende por todo el area asiatico sudoeste. La peque\u00f1a haba tiene un color rojizo y forma de ri\u00f1on. Es muy rica en proteinas y estimula el funcionamiento de los ri\u00f1ones.<\/p>\n\n\n\n

Las adzukis tienen un sabor ligeramente dulce y a nuez. Se utiliza como complemento en potajes o bien como una pasta salada o dulce para untar el pan.<\/p>\n\n\n\n

Si se necesita solo una cantidad peque\u00f1a, vale la pena comprarlas precocinadas. Sin olla express se tarda casi dos horas en cocer y ablandarlas. Sobre todo no a\u00f1adir nada de sal durante la cocci\u00f3n. Se pone la sal una vez que esten hechos. A\u00f1adir una alga kombu durante la cocci\u00f3n y \u201easustar\u201c las habas de vez en cuando con agua fria ayuda que se ablandecen mejor.<\/p>\n\n\n\n

\"adzuki-1936-wfc\"<\/a><\/figure>\n\n\n\n

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