Adzuki beans are relatively high in protein and fibre and therefore have a low GI, which means they release energy (in the form of glucose) very slowly into the bloodstream and are useful for stabilising blood sugar levels. Although they are quite high in protein, they are not a complete protein, so they should simply be eaten with rice, cereals and vegetables.
These beans are very rich in folic acid and manganese, and contain sufficient thiamin, iron, magnesium, phosphorus, potassium, zinc, sodium and copper. They have a neutral pH effect on the body thanks to a mixture of acid-forming minerals (phosphorus) and alkaline minerals (potassium, magnesium, calcium, manganese, sodium and iron). And of course, they are gluten-free.
Uses:
Unlike other dried beans, Adzuki beans do not need to be soaked before cooking. Even unsoaked, they usually cook in about 60 minutes! If you cook in a pressure cooker, it will take about 30 minutes.
When cooking adzuki beans, you can choose to enhance the texture by sautéing them with spices to taste, such as sliced onion, crushed garlic cloves, bay leaves or black peppercorns.
