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Organic Adzuki Beans - 42 lbs.  Traditionally, adzuki beans have been used in the Orient but are now becoming more popular here in the United States. Adzuki beans are small, round, dark red beans primarily used in making red bean paste for Chinese buns and for sweets. But they can also be used interchangeably with other beans in casseroles, soups and baked goods. Like the more traditional beans, adzuki beans should be soaked overnight then boiled and are a good substitute for small red beans although they have a lighter flavor. It's not a good idea to pressure cook this bean as they can sometimes develop a bitter flavor. Reconstituting at the same rate as standard beans, one cup of dry adzuki beans will make about 3 cups of cooked beans. Try this bean in rice dishes or salads. We think you'll like them.
Country of Origin: China
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| Basic Cooking Instructions: Add 1 cup of
Adzuki Beans to 4 cups of water. Soak the beans for 8 hours or overnight. Discard the soaking water and add 4 cups of fresh water or broth. Bring to a boil slowly, skimming off any foam that may appear on the surface. When the water or broth is at full boil, reduce the heat, partially cover, and simmer until the beans are tender. Stir occasionally and add more water if necessary. The beans are done when they can be easily mashed with a fork.
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Organic Adzuki Beans - 42 lbs. |
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