Organic Japanese beans (adzuki)

Adzuki beans are relatively high in protein and fibre. Although they are quite high in protein, they are not a complete protein, so you just need to eat them with rice, cereals and vegetables.

These beans are very rich in folic acid and manganese, and also contain adequate amounts of thiamin, iron, magnesium, phosphorus, potassium, zinc, sodium and copper. They have a neutral pH effect on the body due to their mixture of both acid-forming minerals (phosphorus) and alkaline minerals (potassium, magnesium, calcium, manganese, sodium and iron). And, of course, they are gluten-free.

How to cook Adzuki beans?
Unlike other dried beans, Adzuki beans do not need to be soaked before boiling. Even unsoaked, they usually cook in about 60 minutes! If you cook it in a pressure cooker, it will take about 30 minutes.
You can choose the final texture of the adzuki beans and enhance their flavour by simmering them with spices to taste, such as quartered onions, grated garlic cloves, bay leaves or black peppercorns.