10 reasons to love aduki beans1. Aduki beans are simple, real food. They started in Japanese cuisine and now are also grown in the US. 2.. You can buy them in bulk. They are inexpensive. 3. These beans are high in protein, potassium and good sources of calcium, iron and some B vitamins. 4. As a small bean, they are easy to digest and less gas forming. Add spices, like cumin, ginger and fennel, to aid digestion. 5. They cook in 1 to 1 1/2 hours, which in the world of beans, is not so long. 6. They are a red beans. In Chinese healing, food that are red help to support the heart. 7. They tonify the kidneys and adrenals, and are a gentle diuretic. 8. The beans can be pressure cooked in about 1 hour. 9. When you soak them overnight, they soften and release more minerals. 10. They make a great bean dip! Bean dip 1 cup aduki beans 3 cups water 5 inch piece of kombu seaweed 2 Tbsp flax or olive oil pinch cayenne pepper about 1 Tbsp grated fresh ginger root 1 Tbsp wet mustard pinch sea salt to taste Place water, beans and kombu in a pot. Bring to a boil, reduce heat and cook, covered, for 1 1/2 hours. Or you can pressure cook for 1 hour, in 2 1/2 cups water. When cooked, drain the beans and reserve the cooking water. Puree the beans and kombu in a blender or food processor. Add in some of the water to get a dip consistency. Add in the oil, cayenne, ginger, salt and mustard. Blend and taste and adjust seasonings. Serve with celery and carrot sticks or on a corn tortilla.
Recipes for hummus, a bean spread with garbanzo beans and tahini Tempeh is hearty and can fill in for meat in a dish |
