- 2 Cup adzuki beans (cooked)
- 1 Slice ginger root
- 1 Clove garlic
- 2 Tablespoon tahini (or almond butter)
- 1 Tablespoon olive oil
- 1 Tablespoon ume plum vinegar
- 1 Tablespoon rice wine vinegar
- ? 1 c dried adzuki, soak overnight or 4 hrs. (I put a piece of kombu in here)
- ? stovetop: 3 c water 45 mins.
- ? pressure cooker: 2.5-3 c water 30 mins.
To cook dried beans:
- In a food processor (or mash by hand) puree garlic and ginger root.
- Add beans, nut butter, olive oil and vinegars.
- Spice with salt and pepper as needed, can add more ginger, or fresh cilantro
Adzuki beans have been called the ?Mercedes? of beans.
Due to their natural thermal nature, sweet and sour flavour, they are an ideal autumn and winter food.
They influence the small intestine and tonify the adrenals, and detoxify the body.
They remove heat conditions (inflammation) , disperse stagnant blood and reduce swelling.
Adzuki beans are used for damp and watery conditions (ie Vancouver winter!) and to promote weight loss (often a ?spleen? issue in Chinese medicine).
How much protein do these beans have? 1/4 cup dry adzukis: 11g protein