Adzuki beans are perfect for this time of year as winter turns to spring and we begin to warm up from the cold season…but there is still a chill in the air. In Texas, we have been having an unusually warm winter but I still recommend eating within season to keep our bodies on track with the universal rhythms of nature
Above all other beans I tend to feel a deep sense of nourishment when sitting down to a steaming bowl of adzuki beans straight out of the pot. Cooked with ginger, shoyu and mineralizing kombu broth, it’s the feeling you get when you know you are doing something good for your body and giving it exactly what it needs.
Adzuki beans offer a dense, rich texture that tastes of subtle, sweet umami. After making a big pot of beans I will use the leftovers throughout the week tossed in salads, over tofu scrambles, and even tossed in morning smoothies.
Adzuki contain both fiber and protein. They are also full of antioxidants, folate, potassium, magnesium and vitamin B.
Adzuki beans are great for
- controlling diabetes 2
- lowering blood cholesterol and glucose levels
- promotes proper digestive health and kidney support
- aids in achieving a healthy weight
Adzuki Beans with Carrot and Ginger
1 cups adzuki beans
3 plus 1 cups filtered water
1″ piece of kombu
1/2 cup arame seaweed
1 cup grated or julienne carrot
2 cups diced onion, divided
3 tablespoon grated or chopped fresh ginger, divided
1 tablespoon chopped garlic
1-2 tablespoons of shoyu or tamari
2 tablespoons toasted sesame seeds (optional)
additional sea salt and pepper as needed
Rinse adzuki beans then soak in 6 cups filtered water 8-24 hours. Drain and rinse again. Saute 1 cup of the onion in 2 teaspoons olive oil for 5 minutes. Toss in the ginger and saute one more minute. Add beans and 3 cups fresh filtered water (not the soaking water) to a pot and heat to a boil. Cover and reduce heat to low and simmer 60-90 minutes.Once beans are cooked, they should be soft but still holding shape.
While beans are cooking, soak arame in filtered warm water for 10 minutes, then drain well. Add two teaspoons olive oil to a saute pan, heat and add onions and carrots and saute for 5 minutes. Add ginger and garlic and saute 1 more minute. Add arame and 1/2 cup filtered water. Bring to a simmer and cover, let cook 25 minutes, check often and add more water if needed. Remove cover, add tamari and cook another 5 minutes without the cover. Season as needed with salt and pepper.
Serve by placing 1/2 cup of the arame and carrots onto a plate and top with 1/3-1/2 cup of the beans.