Adzuki Beans

I’m always interested in trying new foods, particularly food that has a bigger bang for your buck in nutritional value. One food I introduced to my family a few years ago is the Adzuki Bean. The Adzuki bean is a legume that is common in Asian cuisine and even used as a paste to make desserts. A reddish brown bean with a white ridge also known as the red cowpea. It is highly nutritious with a nutty, sweet flavor.  Containing the highest amount of protein than any other bean. It’s an ideal food source particularly for vegetarians. It also has a very high soluble fiber content to aid in digestion and elimination (especially of cholesterol). It is very low in fat and packed with flavonoids, an antioxidant important for decreasing your risk of heart disease, stroke and even cancer. If that isn’t enough it’s also a great source of phosphorous and potassium for bone strength,  folates and Vitamin B. If all that still isn’t enough to sell you, in Chinese medicine the beans are believed to improve the reproductive organs, kidneys and bladder function as well as help overcome fear and encourage bravery.

The beans must be soaked overnight and then boiled for up to an hour. They can be used as toppings on salads, saute with garlic for a side dish or I’ve even made it into a one-pot meal with other vegetables and seasonings. They go great with brown rice as well.  Adzuki is also known as azuki or red chori and can be found in your local health food store. Click here for more nutritional info.