Product descriptions
Place of origin: China
Organic adzuki beans are rich in proteins, vitamins B1 and B2, calcium, iron, magnesium and are a significant source of iron. It stimulates kidney function and is a natural blood pressure, cholesterol and insulin regulator.
Mineral content: calcium, iron, potassium, sodium, phosphorus, magnesium
Vitamins: A, B1, B2, B3, B6, E
Beneficial effects: high in fibre, which is beneficial for the heart, strengthens the kidneys and adrenal glands, renal function, blood pressure, cholesterol, insulin regulation, diuretic
Use: Sprouted and eaten as a salad. It can also be used as a base for ragouts, salsa and sandwiches.
Beans are now known to be recommended for winter depression. They are low in fat, high in protein and aid digestion, easy and cheap to obtain, and can be used in soups, stews, side dishes and soups.
Cooking adzuki beans
Adzuki beans do not necessarily need to be soaked, they cook quickly.
First wash the beans thoroughly and then add enough water to cover the bean seeds. Cook without salt so that
to make it softer.
Quesadilla with courgette and adzuki beans
Ingredients:
- 1 large or 2 medium zucchini, grated
- 1 cup of adzuki beans
- 1 cup grated cheese
- 2 tablespoons fresh cilantro, chopped
- 1-2 spring onions, finely chopped
- pinch of chilli powder
- salt and pepper
- 8 wheat tortillas
Preparation:
In a bowl, mix the grated zucchini with 2-3 pinches of salt. In a pinch, add 2 chopped zucchini and a pinch of salt and pepper. Add the cooked adzuki beans, cheese, coriander, onion, chilli powder to the courgettes, mix well and season with salt and pepper. Heat a teflon frying pan and place a tortilla in it. Spoon a few tablespoons of the courgette mixture into one half of the tortilla, then fold the other half over to form a crescent shape. Fry both sides of the tortilla until the cheese melts and the dough turns golden brown. (To cook the adzuki beans: wash the beans, drain well and put them in a pot, fill it with enough water to just cover. Throw in a 2 cm length of fresh ginger and a small piece of kombu (seaweed). Bring to the boil, then lower the heat and use a ladle to continuously remove any foam that forms on top of the water. Cook until the beans are tender)