Adzuki beans are a fun little red bean commonly used (after fermentation) to make a sweet red bean paste that is used in pastries in same parts of East Asia. They are believed to have originated somewhere in the Himalayas. They come canned or dried. I am a huge fan of canned beans. They are super easy to keep in the pantry and quick to whip up in a pinch. Dried beans are awesome, but require a bit more planning. I buy almost exclusively Eden Organic brand canned beans. Their beans are consistently high quality and organic. They are one of the few brands that use cans that are not lined with BPA, which has been linked to breast cancer. (For those of you who might not know, I am an 11 year survivor so I am always on the lookout for companies who voluntarily eliminate suspected carcinogens from their products).
Adzuki Beans have 7g of protein per half cup serving and absolutely no fat! Oh did I mention they have 5 grams of fiber too? Add to the list a nice dose of iron, some calcium, B vitamins and trace minerals to make this a really nutritional little bean. It is worth mentioning that you can get zero fiber from meat, poultry or fish.
I look forward to trying some sweet dishes with this yummy little bean, but this fine day I opted for a nice spicy Asian Slaw.
Spicy Adzuki Savoy Slaw
1 small head savoy cabbage, shredded
1 small head red Belgian endive or radicchio, shredded
3 green onions, separated
1 - 15 oz can Adzuki beans, rinsed and drained
1/4 cup plus 2 tablespoons vegan mayonnaise
2 tablespoons brown rice vinegar
1 tablespoon minced ginger
1 clove garlic, minced
2 teaspoons sesame oil
2 teaspoons brown rice syrup
1 teaspoon sriracha sauce
Garnish each serving with black sesame seeds
In a large bowl, toss cabbage through beans. Separate green part of green onion from light green and white part. On an angle, thinly slice green part of green onion. Toss the sliced green onions in with cabbage mixture reserving the other part for the dressing.
In a small food processor or blender combine mayonnaise through five spice powder, adding roughly chopped white and light green part of green onions. Combine until smooth. Stir dressing into cabbage mixture.
Enjoy and come back tomorrow when we will be meeting the Cannelli Bean!