Archive | 8:45 pm

Baked Adzuki Beans

16 May

A little while ago, I made baked chickpeas… and I have been hooked ever since!! The chickpeas have so much flavor and an amazing crunch that satisfies any urges for salty, fried foods. It seems as though every time I make them I tend to eat like 4 cups in about 2 days… so I thought, why not use other legumes to prevent myself from getting tired of chickpeas!!!

I have been very into adzuki beans lately. They are a small, red bean sometimes referred to as the “weight loss” beans because they are relatively low in calories and fat while being nutritionally high in carbohydrates, dietary fiber, and protein (100 grams = 128 calories, 0 grams fat, 25 grams carbohydrates, 7.3 grams fiber, and 7.5 grams protein). Adzuki beans, like most legumes, are also a good source of many vitamins and minerals including magnesium, potassium, iron, zinc, copper, phosphorous, manganese, and B vitamins. Another great quality of adzuki’s: they are easier to digest… which means less gas… (:

I first heard of these beans when I read The Kind Diet by Alicia Silverstone. These beans, along with lentils and chickpeas, are a staple of the macrobiotic diet. Adzukis, according to macrobiotics, are considered to be the most “yang,” or warming of all the beans, which is meant to impart strength. And, as icing on this adzuki cake, traditional Chinese medicine explains that adzukis may support kidney, bladder, and reproductive function.

Adzuki bean uses: these cute little legumes can be used just like you would use any other bean, in soups, salads, or as a base for any loaf or vegan burger, but they may also be used in sweet desserts!! Ok, time for the recipe:

Baked Adzuki Beans

Serves 2

1 cup cooked adzuki beans

1 Tbsp. extra virgin olive oil

1/2 tsp. adobo seasoning

1/4 tsp. chipotle seasoning

1/8 tsp. paprika

Pinch of sea salt

Directions:

Preheat the oven to 425 degrees Fahrenheit.

In a small bowl combine all ingredients and mix well with a spoon. Spread the beans onto a baking sheet and bake for 30-40 minutes, checking doneness and stirring the beans halfway through.

Let cool slightly before eating… or else you will burn taste buds!

Spoon into an air tight container and store at room temperature for 3 to 5 days. But trust me, they won’t last that long! Enjoy (:

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