Adzuki beans are clearly the queens of winter. They are native to Asia and are perfect for purifying the kidney. They can be used in both salty and sweet preparations. This sweet cooked adzuki bean is usually called anko or ogura when used for desserts. Sure you know a Japanese sweet called Dorayaki, this is made with Adzukis and we recommend that if you like the cinema you see “A pastry shop in Tokyo” and you will see how they make it, it is delicious.
Like all legumes, you have to wash them well and in the case of adzuki, leave them to soak in water for 24 hours and do not cook them in that same water. Then they are cooked in a pot (one cup of adzukis for two and a half of water) approximately 15/25 min. from the boil (quick pot 20 minutes) with a drizzle of olive oil, and if you add a strip of kombu seaweed (also put to soak) complete the daily contribution of all essential minerals to your body, you do not need to use salt and you avoid flatulence. Then add any sautéed vegetables of your choice, cook a few minutes and there you have a delicious stew of adzukis. With cooked adzuki, we can prepare for example, cream, sauteed with rice or onion, hamburgers, etc.
Nutritionally, like other seeds of the same genus, it is a legume very rich in proteins, fiber, B vitamins, minerals and oligoelements. The protein quality of adzuki is very interesting from the dietary point of view: it is notable for containing a large number of amino acids. Although we must not forget that the combination with cereals is essential if we want to get high biological value protein.
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