Ingredient spotlight: adzuki beans

Adzuki beans

Adzuki beans are smallish red beans with a little white line that I found at my local Asian store. I initially bought them to make mochi with them, and honestly, I was surprised the filling was supposed to be made of beans. I was pretty skeptical until I finally ate the end product that I had made myself and was totally and completely sold. Never to my knowledge had I had beans in a sweet way, so I am excited to now be able to add that to my repertoire. 


Adzuki beans are an excellent option for vegans in terms of their protein content. They are also packed with potassium, iron, and magnesium, along with a number of other nutrients. 


I think that once you get the hang of legumes generally, it becomes much easier to imagine what to do with other, new beans you might be discovering. That is to say, you can do almost anything you do with other beans with these! 

You can use these beans in a curry dish or a soup or to make plant-based burgers. Almost every savory dish I can think of could handle some adzuki beans. Furthermore, when cooking the beans down and processing them to a dip, you can add sugar and take them from savory to sweet. 

Long story short, I think you can hardly go wrong when experimenting with this cute little bean. See how you’re feeling, whether you want to go sweet or savory, and play around to your heart’s content! You got this! I believe in you so much! You’re gonna do amazing, sweetie! And no matter what happens, at the end you will have learned something and be a 1% better cook! It’s worth it to try to cook something new. You are worth it. I am here if you need anything, but I fully trust your abilities to do this! Chin up!



General caveats that I feel compelled to add: 

I am *NOT* a nutritionist. I am just someone who is deeply interested in and profoundly committed to eating delicious food only. In seeking to reach this goal, I am often trying out random new ingredients that I come across. These ingredients are ones I may not know anything about, and so I am simply sharing my notes with you. I will be updating these as I go along and learn more. I will also link to more recipes that use these ingredients, so that you can try them yourself. If you have any allergies or intolerances, please consult with an actual doctor who can guarantee you accurate information.

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