UOM : 500G/Pack
Product of China
How to Use:
- To cook Adzuki beans, pre-soak in cold water for 1-2 hours. Drain and place beans in a pot of cold water. Bring to the boil, reduce to medium heat and simmer until tender – about 30-40 minutes. Do not add salt while cooking, as this can make outer skins of legumes tough. Drain and use, or refrigerate for up to 2 days. Yummy cooked Adzuki beans can be added to salads, warming soups and hotpots.
- For delicious vegetarian burgers, combine lightly fork-mashed beans with grated veggies such as carrot and zucchini. Mix with the batter of Chickpea flour, spices and cold water. A thinner batter can be used to make fritters. Adzuki Beans are often used in Asian cooking including stir-fries, curries and desserts.
- In Japan, they are used to make a sweet red bean paste, Anko; or combined with mochi rice in a porridge called Zensai. Smashed beans are great in dips; mix with pureed beetroot, sumac spice or chilli. Versatile and convenient dried Adzuki beans are a handy pantry standby.
- Adzuki Beans.
- Store in an airtight container in a cool, dry place, away from direct sunlight. Refrigeration recommended in warm climates.
Preservative Free, Non-GMO.