ingredient information
Beans Adzuki
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Adzuki beans , also known as azuki (Japan) and adanka beans, The crop originated in Japan where it is the second most important pulse (dry bean) crop, and in China, where it is still very popular. Consider growing adzuki beans in a home garden since the beans are expensive to purchase. The seeds are used primarily as a dry bean, for sprouts, whole, or ground into bean meal, but many cooks use them green. Since they have a sweeter taste than most beans, they are sometimes used in desserts Beans are low in fat and loaded with nutrients, and we'd probably eat more of them if they weren't also loaded with flatulence-producing enzymes. There are ways to enjoy beans without having to forego social appointments, however. One is to change the water from time to time while you're soaking or cooking the beans. Pouring off the water helps gets rid of the indigestible complex sugars that create gas in your intestine. It also helps to cook the beans thoroughly, until they can be easily mashed with a fork. Most bean aficionados prefer dried beans, but canned beans are also available. These don't need to be cooked, but they tend to be saltier and less flavorful than reconstituted dried beans.