Adzuki beans are relatively high in protein and fibre, so they have a low glycaemic index, which means they release energy (in the form of glucose) into the bloodstream very slowly and are useful for stabilising blood sugar levels. Although beans are quite high in protein, they are not complete on their own, so should be eaten with rice, cereals or other vegetables.
These beans are very rich in folic acid and manganese, and also contain adequate amounts of thiamine, iron, magnesium, phosphorus, potassium, zinc, sodium and copper. Thanks to their mixture of both acid-forming minerals (phosphorus) and alkaline minerals (potassium, magnesium, calcium, manganese, sodium and iron), they have a neutral pH effect on the body. And, of course, they are gluten-free.
How to prepare Adzuki beans?
Unlike other dried beans, Adzuki beans do not need to be soaked before cooking. Even without soaking, they are usually ready in about 60 minutes! If you are baking in a pressure cooker, it will take about 30 minutes. When cooking adzuki beans, you can choose their final texture and enhance their flavour by stewing them with seasonings such as onion, crushed garlic cloves, bay leaves or black peppercorns.
