Food of the week: Adzuki beans
These small reddish-brown beans are packed with protein. They have a nutty flavor and are easily digested. Adzuki beans originated in China. They are enjoyed in both Chinese and Japanese cultures. The Macrobiotic diet made adzuki beans popular in the United States.
Adzuki beans are rich in fiber and protein. They are a great source of B vitamins and folic acid. They are also full of trace minerals like molybdenum, manganese, copper and zinc.
I cooked adzuki beans last week with molasses, sundried tomatoes, red wine, onion and garlic. Enjoy them in soup or a cold salad with tamari, sesame oil, ginger, honey, vinegar and cilantro.