|
Earth Aduki Beans Review
What is it:
This small red bean, also known as red dragon, is grown and harvested throughout East Asia and the Himalayas.
Benefits and Uses:
In China, the left over water that the aduki beans were cooked in, is used as a tonic for the kidneys.
Aduki beans are high in potassium, iron, vitamin B1, B2, B3, and calcium. They are also a good source of complex carbohydrates, fibre, and protein.
Aduki beans have a slightly sweet and earthy flavour, and are considered as a very yang bean in the macrobiotic way of eating. They can be eaten sprouted, or added to stir fries, curries, soups, or salads.
In East Asian Cuisine the aduki bean is commonly eaten sweetened. It is often boiled with sugar to make red bean paste, which is added to a variety of Chinese dishes, or used as a filling for sweets and pastries.
Preparation:
• A rule of thumb for all dried beans, is that cooked beans will double in weight from dried.
• Soak in cold water for 8-10 hours
• Rinse thoroughly
• Cover and simmer 45 min (until thoroughly tender)
• Regularly remove the layer of foam that forms on top of the water
Cooked aduki beans store well in airtight containers for up to 3 days in the refrigerator, or 6 months in the freezer.
Similar Products:
We have an array of beans for sale at Fresh Earth. Our dried varieties include F&R Black Eye Beans and Butter beans, and Earth Soya Beans, Chick Peas and Kidney Beans.
We also have a selection of canned beans for those that favour convenience.
|
