Adzuki Beans 25KG
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BEADZ5.25

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Adzuki beans are simple to cook and make a healthy addition to salads, veggie burgers and dips.
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$137.00

PRODUCT INFORMATION

Ingredients

Adzuki beans

Nutritional Information
Av. Per 100g
Energy (kj)
1377
Protein (g)
19.9
Fat Total (g)
0.5
Fat Saturated (g)
0.2
Carbohydrate (g)
62.9
Sugars (g)
1
Sodium (mg)
5
Serving Size (g)
50
The aduki or adzuki bean is a small dark red bean with a cream coloured ridge. They are quite sweet and are often used in Asian dishes, including desserts or added to rice, stews or soups.
Country of Origin
Product of Australia
Cane Sugar Free
Cane Sugar Free
Dairy Free
Dairy Free
Egg Free
Egg Free
Raw
Raw
Vegan
Vegan
Vegetarian
Vegetarian
Wheat Free
Wheat Free
High Fibre
High Fibre
Low Sodium
Low Sodium
Low Fat
Low Fat
Allergen Advice
No allergen advice is available for this product online. Please contact us if you have any allergen concerns.
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Adzuki beans can be added to a soup or stew to add a sweet, nutty flavour. Aduki beans are also nice mixed with rice or another grain as a side dish. They are also delightful pureed into a red bean paste (usually with a sugar or sweetener added) and used as a stuffing for dumplings, dim sims or pastries.

How to cook adzuki beans:


Sort & rinse: Spread out the adzuki beans on a tea towel or paper. Sort through and remove any adzuki beans that are to dry or damaged and any dirt or other matter that may have come from the farm! Rinse well under cold running water.
Soak & Cook: Soaking dry adzuki beans for 6-8 hours or overnight will make them more digestible. Drain water and replace with fresh water in a saucepan for cooking. Ensure the adzuki beans are well covered with water (5-10cm) as they swell considerably whilst cooking. Place on stove and bring to a boil, once boiling, reduce heat, cover and simmer. Stir occasionally and add more liquid if needed. Cook until tender, cooking time approximately 60 - 90mins.

1 cup of dry adzuki beans will yield approximately 3 cups of cooked beans.

Adzuki beans grow on an annual vine that originated in East Asia. The beans are left to develop and dry on the vine until they rattle, this takes 90 – 120 days. The entire plant is harvested and allowed to dry. Once the dry pods are opened, the shelled beans are packed and stored and are ready for use.

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Adzuki beans can be added to a soup or stew to add a sweet, nutty flavour. Aduki beans are also nice mixed with rice or another grain as a side dish. They are also delightful pureed into a red bean paste (usually with a sugar or sweetener added) and used as a stuffing for dumplings, dim sims or pastries.

How to cook adzuki beans:


Sort & rinse: Spread out the adzuki beans on a tea towel or paper. Sort through and remove any adzuki beans that are to dry or damaged and any dirt or other matter that may have come from the farm! Rinse well under cold running water.
Soak & Cook: Soaking dry adzuki beans for 6-8 hours or overnight will make them more digestible. Drain water and replace with fresh water in a saucepan for cooking. Ensure the adzuki beans are well covered with water (5-10cm) as they swell considerably whilst cooking. Place on stove and bring to a boil, once boiling, reduce heat, cover and simmer. Stir occasionally and add more liquid if needed. Cook until tender, cooking time approximately 60 - 90mins.

1 cup of dry adzuki beans will yield approximately 3 cups of cooked beans.
Adzuki beans grow on an annual vine that originated in East Asia. The beans are left to develop and dry on the vine until they rattle, this takes 90 – 120 days. The entire plant is harvested and allowed to dry. Once the dry pods are opened, the shelled beans are packed and stored and are ready for use.
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