Also known as the azuki bean, aduki bean, feijao, red bean, and red mung bean, the adzuki bean is native to East Asia, where it was likely first cultivated around 3000 BCE. It has a light, nutty flavor, sometimes described as less “beany” than most legumes.
Like most beans, organic adzuki beans are full of essential nutrients and minerals like protein, folate, manganese, phosphorus, and zinc. Plus, they may also be one of the richest sources of antioxidants in the world. Studies suggest they could contain up to 29 different antioxidants—that’s 29 more reasons to love these beans!
- Organic
- Non-GMO
- Kosher
- Product of China and the USA
Product meets or exceeds USDA guidelines. While the most modern equipment and standards are met when cleaning, processing, and packing this product, the contents of this bag are a natural product grown in the earth. It is not always possible to remove all foreign material. Please sort and rinse thoroughly before cooking.
Directions
Cover beans with water. Bring to a boil in a pot with a lid. Once boiling, reduce to a simmer, tilting the lid slightly to allow steam to escape, and leave to cook for up to an hour, or until tender.
Sprouting: Soak beans in cool water for 6–12 hours. Rinse and drain. Place in a flat container or sprouter, cover with a clean cloth, and place a heavy object such as a brick on top. This will produce stout, thick roots. Discard any beans that do not sprout. Rinse and drain every 8–12 hours for 2–3 days or until sprouts reach desired length.
