Agriculture Reference
In-Depth Information
DID YOU KNOW?
Adzuki beans make particularly delectable bean sprouts; they have a nutty flavor quite different from
mung beans. (See page 68 for sprouting directions.)
CULINARY USES
FRESH BEANS . Adzuki beans make an excellent fresh vegetable. Pick young, like snow
peas, and eat them pod and all. Just cook briefly in a little boiling water or sauté for 3
minutes in sesame oil. A dash of soy sauce and maybe a pinch of freshly grated ginger,
and you have an unusual company dish that everyone will like. Or cook any way you
cook common green beans.
PUREÉD . A handy ingredient to have in your refrigerator is puréed adzuki beans. Sim-
mer dried beans in boiling salted water until tender, drain well, and purée in the
blender. Mix with minced garlic, a pinch of turmeric or Chinese mustard, and a bit of
grated ginger, and serve hot as a vegetable to accompany meat or fish. Or blend in sour
cream or yogurt and increase the quantity of spices for a delicious high-protein dip.
Use as a sandwich spread with thinly sliced cucumbers and hard-boiled eggs. Or stuff
into mushroom caps and broil; serve with a sprinkling of lemon juice.
COOKING DRIED BEANS . The dried beans cook up more quickly than navy or other sim-
ilar dried beans, and you don't need to soak them overnight. Just simmer for about 40
minutes until tender. Then you can:
• Add to cooked hot white or brown rice with thinly sliced scallions. To make this
a main dish for a vegetarian meal, add more vegetables (carrots, peppers, and
other vegetables cooked until just crisp-tender).
• Make a bean dinner by simmering in a casserole dish with chopped green onions,
salt-pork chunks, a dollop of molasses, and minced green peppers.
• For an Indian flavor, simmer the beans with peeled chunks of raw white potato, a
pinch of cumin, cardamom, turmeric, cloves, and ginger, plus carrots and a green
vegetable (amaranth or spinach). A few chilis, chopped fine, add heat and make
it even more authentic.
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