2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Bob azuki is also known as red asian beans. It is popular in Japan, where it is used to make red bean paste. It is perfect for salads, dishes with rice, whole or ground into flour.
For this purpose, the beans are soaked for 12 hours in plenty of water. The water is changed, boiled for 30-40 minutes and finally salt is added. Season with savory or corn to taste. Here are some interesting ones delicious recipes with azuki beans:
Azuki bean salad
Necessary products: 250 g Azuki beans, 2 tomatoes, 1 cucumber, 3 carrots, 2 green peppers, 1/2 bunch parsley, 1 avocado, 10 pitted olives, Himalayan salt, olive oil, 1 lemon, pumpkin seeds.
Method of preparation: The beans are boiled. Meanwhile, in a bowl, chop the cucumber, tomatoes, carrots, peppers, olives, parsley and avocado into small pieces. When the beans are ready, rinse with cold water and add to the chopped vegetables. Season with olive oil, lemon juice and salt to taste. Mix well. Before serving, sprinkle with pumpkin seeds or other seeds of your choice.
Bob azuki with spices
Necessary products: 180 g azuki beans, 1/2 onion, 1 clove garlic, 1 ginger ring, 1/2 teaspoon turmeric, a sprig of thyme (savory or mint), salt, pepper, oil
Method of preparation: The beans are placed in a pressure cooker, along with enough cold water to cover. Add 1 tbsp. oil. When it boils, reduce the temperature and simmer for about 30 minutes.
During this time, the onion, garlic and ginger are cleaned and finely chopped. Mix with turmeric and pepper and add to the cooked beans. If necessary, add water and continue to boil, stirring occasionally.
Quinoa with bob azuki
Necessary products: 200 g quinoa, 200 g pre-soaked bob azuki, 2 large green peppers, 1 large zucchini, 1 green onion with leaves, 20-25 g peeled organic hemp, 1 tbsp. spicy curry, 2 tbsp. mix of seaweed, Himalayan salt
Method of preparation: Pre-soaked beans are boiled for about 45 to 60 minutes in salted water. When soft, remove from the heat and strain through a colander. Rinse well with lukewarm water and allow to drain in a colander.
Finely chop the green onions, zucchini and peppers and stew in a deep pan in water and hot curry. During this time, the quinoa is boiled in a ratio of 1 part quinoa to 2 parts water.
When it boils and the vegetables are stewed, mix. Add the azuki and mix well. Before serving, season with salt and garnish with shelled hemp and seaweed.
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