Adzuki beans

by Joanne on June 3, 2010

For some reason, getting out of bed this week has been fairly easy.  The alarm went off this morning and my head was clear, no morning fog.  I was on the treadmill pounding out 4 1/2 miles at a pace of 8.57 for 40 minutes. I did the first mile set at 6.5, then 6.6, 6.7, and the last mile I was up and down from 6.6 to 7.5.  That’s the way I entertain myself on the t/mill. I play with the speed. It’s easier than playing with the incline.

A leg workout followed which may not have been a wise choice because we are suppose to go for a 20 mile bike ride tonight.  Hope I didn’t over do it.

Shane and I walked for  3.24 miles.  The rain had stopped so it was a nice, mild morning for a walking tour of Utica. 

A Veterans cake is in the works to be delivered tomorrow.  It is for the NH Jr. High School Veterans History Club luncheon.  This is the one from last year:

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Then I’m skipping out of work again until noon to participate in the run for Special Olympics.  The City of Utica is hosting the event.   There is a torch run  throughout Central New York and Friday, June 4th is the final stage through Utica.  It is 4 miles beginning at New Hartford Shopping Center and ending at City Hall.  We all have to wear our technical Torch Run shirts.  Should be fun, no pressure, no timing. 

Bob’s Red Mill: My best friend

This morning I looked in the cupboard and thought “gotta remember to buy Bob’s Red Mill  GF Steel Cut oats at the grocery store”.  Look what came via UPS today!  DSC01382

Not steel cut, but Gluten Free all the same AND…they sent me Oat flour. So cool! I’ve never tried oat flour.  Look out oven, you’re in for some heavy duty baking this weekend!   Just LOVE Bob’s Red Mill products. It’s a company I trust for 100% quality food 100% of the time.

What about those beans….

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Some dried beans are so easy to cook. Actually, most dried beans are easy to cook.  The larger beans require a good overnight soak but there are a few that you don’t have to soak.  Lentils are the easiest.  Another small bean that doesn’t require an overnight soak is the Adzuki bean.   Some people prefer to let this bean soak in order to speed up the cooking process but if you choose not too, simply bring to a boil and let the beans cook for 1 1/2 to 3 hours.  Make sure it is soft all the way through. 

The Adzuki is used a lot in Macrobiotic cooking.  Using a dried bean has the advantages over canned in that ONE:  You regulate the salt and canned beans are typically high in sodium.  TWO:  Canned beans are usually pressure cooked which can cause bloating/gas.  THREE:  The linings in cans can prove toxic to our bodies.  

I made an Adzuki Bean Vegetable dish tonight.

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I loved it. Ted didn’t like it.  His criticism was that the beans were too dry.  Okay…so maybe I cooked them too long?  or….maybe I cooked the whole mixture of beans and vegetables too long.   He also didn’t like one of the flavors in the dish.

This is the mixture that was pleasing to me but not so for the hubbly-bubbly.

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  • 1 cup dry adzuki beans – SEE BELOW FOR PREPARING THESE DRY BEANS.
  • 3 TBS olive oil
  • 8 pieces of soy bacon * if you eat meat, use real bacon or you can use sausages
  • 2 green onions, chopped
  • 2 small zucchini, chopped
  • 1 pint cherry tomatoes, halved
  • 1/2 red bell pepper, chopped
  • 2 celery stalks, chopped
  • 1/2 tsp turmeric *Turmeric also helps in the digestion of beans.
  • 1/2 tsp cumin
  • pepper and salt to taste

TO PREPARE DRY AZUKI BEANS BY THE SOAKING METHOD:  Soak 8 hours.  You should use 1 piece of Kelp (Kombu aka dried sea vegetable) to add to the pot of cooking beans. *NOTE:  Some people have found that due to the saltiness of sea vegetables, adding them too early will require longer cooking time for the beans. 

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The sea vegetable releases an enzyme that will help in digesting the beans and reduce bloating (gassiness). For more on the digestibility of beans, here is a good source.  Cover the beans with water as soon as you get up in the morning.  When you come home at night, rinse the beans, put into a saucepan and cover with water (at least 2” above the beans). Bring to a boil for 10 minutes. Cover loosely, reduce to a simmer and let simmer for 1 hour. Remove kelp/kombu Drain.

Sauté the “bacon” for 2 minutes in olive oil over medium-high heat.  Add all your chopped vegetables and continue sautéing for 10 minutes. 

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Add the beans and seasonings and mix well. Cook an additional 3 minutes.   Serve with crumbled Fat Free Feta Cheese (optional).

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If you think you will be like Ted and not like the recipe above, here is one I found on Sparkpeople called “Red Dragon Pie”.  Make sure to check it out. It looks delish!

Do you cook dried beans or use canned?  Share your favorite bean recipe.

Joanne

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12 Comments

  • At 2010.06.03 17:06, kalli@fitandfortysomething said:

    gosh getting out of bed this week has been awful for me….can i have some of your mojo?
    .-= kalli@fitandfortysomething´s last blog ..Thursday Check up =-.

    • At 2010.06.03 22:01, Joanne said:

      Sending it along…. 🙂

      • […] This post was mentioned on Twitter by Applecrumbles, Applecrumbles and Applecrumbles, Applecrumbles. Applecrumbles said: Great Adzuki beans -share your recipe: http://www.applecrumbles.com/2010/06/03/adzuki-beans/ […]

        • At 2010.06.03 18:06, Kelly @ Healthy Living With Kelly said:

          My favorite bean recipe is:

          BEANS WITH BEEF JERKY

          2 teaspoons olive oil
          3 cups chopped onion (about 1 large)
          3 cups chopped green bell pepper (about 1 medium)
          5 cloves garlic, minced
          1 ½ cups fat-free, low-sodium chicken broth
          ½ cup (2 ounces) peppered beef jerky, minced
          2 tablespoons molasses
          2 teaspoons ground cumin
          3 (15 ounce) cans pinto beans, rinsed and drained

          Heat oil in a dutch oven over medium heat. Add onion, bell pepper, and garlic to pan; cook 5 minutes, stirring occasionally. Add broth and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally. Uncover and cook until liquid is reduced by half (about 15 minutes).

          Yields: 10 (1/2 cup) servings
          CALORIES 156; FAT 2.2g (0.3g saturated fat); CHOLESTEROL 6mg; CARBOHYDRATE 25.9g; SODIUM 487mg; PROTEIN 8.9g; FIBER 6.2

          You can ALWAYS use dried beans instead of canned…I have done both and it turns out great either way! Enjoy!
          .-= Kelly @ Healthy Living With Kelly´s last blog ..Check. Check. Check Me Out! =-.

          • At 2010.06.03 22:01, Joanne said:

            Great and interesting recipe. Thanks so much for sharing 🙂

            • At 2010.06.03 21:50, Gera @ SweetsFoodsBlog said:

              I saw at twitter that you’ve had the longest bike riding and this is a good meal after the training. Adore adzuki beans in salads 🙂

              Cheers,

              Gera
              .-= Gera @ SweetsFoodsBlog´s last blog ..Are Celebrity Diets really better than yours? =-.

              • At 2010.06.03 22:06, Joanne said:

                Yes! So glad you p/u on my tweet! 🙂 We did ride for 25.5 miles tonight. Wahoo!

                • At 2010.06.03 22:01, pegasuslegend said:

                  wow these sound wonderful…..my favorite way to do beans is in the crockpot over night, dried beans organic are the best for me. I put them in at night get up in the morning and viola, all done. I will freeze and label the overage….ready anytime….
                  this looks great! thanks Joanne
                  .-= pegasuslegend´s last blog ..Coconut Lemon Pie Square Recipe =-.

                  • At 2010.06.03 22:06, Joanne said:

                    Great idea. It is so easy – overnight cooking.

                    • At 2010.06.04 05:12, Anne @ Food Loving Polar Bear said:

                      I’m not very good with beans, I mostly use them in tortillas.. better than nothing, right?

                      That cake is so cute!
                      .-= Anne @ Food Loving Polar Bear´s last blog ..A Pleasant Surprise =-.

                      • At 2010.06.04 09:19, Lindsay said:

                        I usually go for no sodium canned. I bought dried, but I never seem to soak them enough and they’re too hard.
                        .-= Lindsay´s last blog ..Perfect Balance =-.

                        • At 2010.06.04 10:33, Dawn Hutchins said:

                          I have GOT to stop using canned beans, I know. They are just so EASY and at the end of the day after making Gabby her meal I then start ours and it saves me a step but I AM worried about the BPA and sodium.
                          .-= Dawn Hutchins´s last blog ..Curried Tofu Salad =-.

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