Often used in Japanese and Chinese dishes, natural Adzuki Beans have a light, nutty flavor.
A common bean used in Japanese and Chinese dishes and are often used as a staple in macrobiotic diets. High in protein. They can also be sprouted for fresh sprouts. Adzuki beans are a good source of B vitamins, potassium, zinc, copper, iron and magnesium.
Adzuki beans have a light, nutty flavor and is less "bean" taste then than most legumes. Adzuki beans are easier to digest than most other type of beans. Some of their benefits: weight loss, help to prevent and manage diabetes, improve digestion, increase your energy levels and lower blood pressure. They can also help detoxify the body. No soaking is necessary before cooking Adzuki beans, which makes them exceptional in this regard.
Allergens: Packaged in a plant that handles milk, wheat, eggs, soy, and tree nut products.
Ingredients: Natural Adzuki Beans.
Directions: For overnight soaking, cover each cup of beans with 3 cups water and let stand overnight or 12 hours. For quicker results, add dry beans to boiling water boiling 2 minutes and let stand for 1 hour. We also recommend pressure cookers, like the Instant Pot which permits you to cook beans in under one hour.
Servings per containers:
#10 can: 84 oz. (2381g) 24 servings
Mylar Bag: 1.5 lbs (680g) 7 servings
Bulk: 25 lbs (11.34kg) 113 servings
6 Gallon Super Pail Bucket: 45 lbs (20.41kg) 204 servings