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Profile: Adzuki beans are small, bright red legumes with a somewhat sweet flavor and a creamy cooked texture.
- The length is around 1/4 inch.
- When cooked, it turns pink and has a thin white line down one side.
- Shape: oval
Details:
Desserts and sweet drinks typically contain azuki beans. The sweetened bean is combined with rehydrated dried fruit and cinnamon in this aromatic dish, making it more palatable for first-time bean dessert eaters.
Adzuki Beans (Vigna angularis), often known as "azuki" or "aduki," are widely farmed throughout eastern Asia and the Himalayas. They have a pleasantly sweet flavor and are frequently sweetened and converted into a bean paste, which is commonly seen in Chinese and Japanese delicacies, or cooked into a hot, tea-like beverage. They're a favorite dish for celebrations. They are highly recognized in the macrobiotic diet as a food that supports enhanced kidney and adrenal function in Western civilizations. They're frequently served with rice as a complete protein.
Adzuki Beans belong to the legume family of plants, which are grown for their edible seeds and pods. They have a high nutrient density and require little upkeep to grow and store. They're high in fiber and protein, as well as important minerals like iron, magnesium, potassium, and zinc.
Ingredients: | Adzuki Beans |
Shelf Life: | 2 Years. |
Shelf Life: | - Steam festival rice with rice. - Hearty stew with lentils and veggies - Protein-rich addition to vegetarian dishes |
Basic Prep: | Rinse beans carefully. Overnight soak. Rinse and add to pot. Water over. 3 minutes boil water. 60–90 minutes (covered) until tender. When boiling, this bean develops foam; skim often. |
Country of Origin: | Japan |
Handling / Storage: | Store in a cool, dry place. |
Allergen Information: | None Specified. |
Dietary Preferences: | All Natural, Gluten-Free, Kosher Parve, Non-GMO. |