Also indexed as: Azuki Beans
Preparation, uses, and tips
Adzuki beans are easy to digest, and although they have a distinctive flavor, they taste
less “beany” than many other beans. The preferred cooking method is to soak them
in cold water for two to three hours and then simmer them on top of the stove for about an
hour and a half. They also cook well in a crockpot or pressure cooker. In Japanese cooking,
they are used in desserts in the form of a sweetened paste called an, koshi-an, or
tsubushi-an. When adzukis are prepared with rice, the rice takes on a beautiful reddish-purple
tint from the beans.
Buying and storing tips
Store dried adzuki beans in an airtight container or jar. Look for shiny beans that are
richly colored reddish-brown or brownish-purple.
Varieties
Adzuki beans belong to the Phaseolus species and are generally categorized in the
“red bean” family, although they are less common in the United States than other
red beans such as the kidney bean and the
small red bean.
Nutrition Highlights
Adzuki beans, 1 cup (230g) (cooked, boiled)
Calories: 294
Protein: 17.3g
Carbohydrate: 57g
Total Fat: 0.23g
Fiber: 16.8g
*Excellent source of: Iron (4.6mg), Magnesium (119.6mg), Potassium (1,223mg), Zinc (4.0mg), and Folate (278mcg)
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good
source” of a particular nutrient provide between 10 and 20% of the Recommended Daily
Value.