Product Description
Country of origin: China
Adzuki beans are rich in proteins, vitamins B1 and B2, calcium, iron, and magnesium, making them a significant source of iron. They promote kidney function and act as natural regulators of blood pressure, cholesterol, and insulin.
Mineral content: calcium, iron, potassium, sodium, phosphorus, magnesium
Vitamins: A, B1, B2, B3, B6, E
Health benefits: it is rich in fiber, which is beneficial for the heart, strengthens the kidneys and adrenal glands, supports kidney function, regulates blood pressure, cholesterol and insulin, and has diuretic effects.
Usage: Can be consumed as sprouts in salads. Can also be used for stews, salsa base, and sandwiches.
Today we know that beans are recommended to combat winter depression. Their valuable properties include low fat content, high protein content, aiding digestion, easy and inexpensive to obtain, and can be used to make soup, stew, one-pot meal or side dish.
Cooking red beans
Adzuki beans do not necessarily need to be soaked, they cook quickly.
First thoroughly wash the beans, then add enough water to cover the beans well. Cook without salt, so that
softeren more easily soften.
Quesadilla with zucchini and adzuki beans
Ingredients:
- 1 large or 2 medium zucchinis, grated
- 1 cup of adzuki beans
- 1 cup shredded cheese
- 2 tablespoons fresh coriander, finely chopped
- 1-2 spring onions, finely chopped
- a pinch of chili powder
- salt and pepper
- 8 pieces of wheat tortilla
Preparation:
Mix grated zucchini in a bowl with 2-3 pinches of salt. Let it sit for about 5 minutes, then squeeze out the excess water. Add cooked adzuki beans, cheese, cilantro, onions, chili powder to the zucchini, mix well, and season with salt and pepper. Heat a non-stick pan and place a tortilla on it. Put a few tablespoons of the zucchini mixture on one half of the tortilla, then fold the other half over to form a half-moon shape. Cook the tortilla on both sides until the cheese melts and the dough becomes golden brown. (Cooking adzuki beans: Rinse the beans, drain well, put them in a saucepan, cover with water, add a 2 cm piece of fresh ginger and a small piece of kombu (seaweed). Bring to a boil, then reduce the heat and use a ladle to skim off any foam that forms on the surface. Cook until the beans are tender)