Adzuki beans are small red beans, similar to mung beans, that have been cultivated for centuries in China, Japan, Korean and other Far Eastern Countries. They’re also grown in the United States and are available at most natural food stores and all Asian markets.
Sprouted adzuki beans contain amino acids (protein), vitamin C and iron among other nurients. Their flavor resembles that of mung bean sprouts. You can use sprouted adsuki beans in salads, Chinese style marinated vegetables, green drinks, sprout loaves and sandiwches. Adzuki sprouts are versatile due to their mild flavor and crunchy texture.
The Adzuki Beans Recipe we are sharing today is the well known Chinese Red Bean Soup. This is our version sprouted and organic. You will need to sprout and prepare the beans at least 2 days before cooking. The cooking time for this recipe is 1 hour and 30 minutes. The recipe for it is as follows.
For Sprouted Organic Chinese Red Bean Soup you will need:
- 1 cup of organic azuki (adzuki) beans for sprouting
- 6 – 8 cups water
- 1 strip dried tangerine peel or fresh orange peel
- 1/4 – 1/2 cup (about 1 1/4 – 2 1/2 ounces) dried lotus seeds
- 6 – 8 tablespoons brown sugar, as desired
Note: Soak the azuki beans in water overnight and drain in the morning. Rinse and drain them for 2 more days until a tail develops.
- About 2 hours before making the soup, place the dried lotus seeds in a bowl with enough water to cover.
- In a medium pot, bring the 6 cups of water with the tangerine peel to a boil. The soup can be thicker or thinner as desired. You can start with 6 cups of water, and then add more boiling water at the end with the brown sugar if I want to thin it a bit.
- Turn the heat down, add the adzuki beans and lotus seeds and simmer, partially covered, for 1 to 1 1/2 hours, until the beans are softened to the point where they are just beginning to break apart.
- Add the brown sugar and stir until dissolved. Taste and add more sugar if desired. You can start with 1/3 cup and then add more, 1 tablespoon at a time as needed. Thin the soup by adding boiling water if desired.
- Remove the dried tangerine peel before serving. It can be eaten hot or cold and will serve 6-8.
Some information from this article was referenced from The Sprouting Book by Ann Wigmore.