Sprouted Adzuki beans are high in nutrients. This can be a fine addition to your balanced diet. They are mostly found in East Asia. Their uniform color is red. If you are lucky, you might find even white or black variations. These beans are usually sweetened before consuming eating and particularly boiled with sugar. Let’s get into some of these sprouted adzuki beans recipes to find the perfect one for your balanced diet.
Table of Contents
Shiitake with Adzuki
Some of the ingredients of this recipe can be made ahead of time. As you can guess already, it will take just a couple of minutes to assemble all the items. For using sprouted beans, the nutritional value of this dish is sky-high. Besides, with some fermented sauerkraut as a garnish, this is your perfect balanced diet. Let’s get into this.
Ingredients:
- 1/2 cup of adzuki bean
- 4 tsp of fresh ginger
- 1/2 cup of red quinoa
- 2 cups of shiitake mushroom
- 4 cups of kale
- 2 small-sized sweet potato
- 1/4 cup of pumpkin seeds
- 2 tsp of tamari
- 2 tbsp of lemon juice
- 1/2 cup of sauerkraut
Directions for preparation step by step:
Step 1: Let’s start with the beans first. Soak the beans in water for 1-2 hours.
Step 2: There aren’t many ways you will find how to cook adzuki beans. Here, we will boil it. Get a pot of water and put it on the stove over high settings. Add the soaked beans. Get the water to a boil. After that, reduce the heat and simmer till beans are soften. It will take about 1 hour. You can also sprout the beans for three days.
If you are worried about the smell, you can add large-sized kombu to the pot. It will add some flavor as well as some nutrients. Besides, you can think of turmeric, ginger, asafoetida, or even black pepper. Then you don’t have to be worried about the gas. Do remember to never add salt. What you can instead is, sprinkle grain Celtic over your meal. It will be the healthiest sprouted bean salad you ever find.
Step 3: Let’s get to the
Step 4: Get some aluminum foil paper. Wrap the small-sized potatoes and off to the
Step 5: Get a pot of water. Add 1/2 cup of red quinoa and some water. Bring it toa boil. Keep the heat over medium-high settings.
Step 6: After it comes to a boil, reduce the heat to medium-low settings, and cover the pot. Simmer it for about 15-20 minutes. The water should be absorbed by now. Be careful not to burn on the bottom. Take it off the stove.
Step 7: Let’s get the mushrooms now. Clean and cut out the stems from 2 cups of shiitake mushrooms. Saute the mushrooms lightly until they are tender. Stir then and now to prevent sticking at the bottom. If it becomes an issue, add a little bit of oil to the pan.
Step 8: Get 4 cups of kale and wash them. Rip the leaves and make a bite-sized segment. Off to steam. Steam the kale until they are tender. It will be bright green by then.
Step 9: Arrange a platter. Add the cooked items. Now, sprinkle over 1/4 cup of pumpkin seeds,2 tsp of tamari, 2 tbsp of lemon juice, and 4 tsp of freshly grated ginger. Add 1/2 cup of sauerkraut on the side. Serve and enjoy. Season more if needed.
Adzuki with Quinoa Tabbouleh Salad
Tabbouleh is a type of salad made of finely chopped parsley, tomatoes, quinoa, onion, seasoned with olive oil and lemon juice. You might find some variations where lettuce leaves are added. Here you are, looking for recipes for bean salads. Try this one. You will love it.
Ingredients:
For the Tabbouleh
- 1/2 cup of dry adzuki beans
- 2 small-sized sweet potato
- 3/4 cup uncooked quinoa
- 1 cup of fresh parsley, minced
- 1/2 cup of fresh cilantro, minced
- 2 small tomatoes, chopped
- 3 large-sized green onions, chopped
- fine grain sea salt
- freshly ground black pepper
For the dressing: –
- 6 tbsp of red wine vinegar
- 1/4 cup of extra virgin olive oil
- 2 cloves of garlic cloves, minced
- fine grain sea salt
- freshly ground pepper
- 1 tbsp of yeast
Directions for preparation step by step:
Step 1: Let’s start with the beans first. Soak the beans in water for 1-2 hours.
Step 2: Get a pot of water and put it on the stove over high settings. Add the sprouted adzuki beans. Get the water to a boil. After that, reduce the heat and simmer till beans are soften. It will take about 1 hour.
Step 3: Let’s get to the
Step 4: Get some aluminum foil paper. Wrap the small-sized potatoes and off to the
Step 5: Get a pot of water. Add 3/4 cup of red quinoa and some water. Bring it toa boil. Keep the heat over medium-high settings.
Step 6: After it comes to a boil, reduce the heat to medium-low settings, and cover the pot. Simmer it for about 15-20 minutes. The water should be absorbed by now. Be careful not to burn on the bottom. Take it off the stove. This is turning out to be a different sprouted bean recipe, ain’t it?
Dressing: –
Step 7: Get a mixing bowl. Add 6 tbsp of red wine vinegar, 1/4 cup of extra virgin olive oil, 2 cloves of garlic cloves, minced, fine grain sea salt, freshly ground pepper, 1 tbsp of yeast, and whisk them well. Season them to your taste.
Step 8: Now, combine all the cooked items in a large bowl. Add the entire dressing mixture and stir well. Season to your taste. This is your adzuki bean salad.
Step 9: Arrange a platter. Add 1 cup of shredded kale. After that, add 2 cups of tabbouleh on top of it. Garnish with some sprout beans if available. Last but not least, add the grilled potatoes on the side. Serve and enjoy!
Conclusion
The adzuki bean dishes are yet to be explored for their nutritional values. As I’ve mentioned earlier, they are full of essential compounds that we need to maintain our healthy bodies. With some other healthy ingredients, nutrition has been maximized. Do some experiments to explore further. Give your best shot. If any suggestion is needed or to be given, I will be right here. See you, folks, then.
