Adzuki Beans are a small red bean.  The appearance  is a bit reminiscent of a small kidney bean.

When reading more about this bean, there are so many good claims about it.  In fact there doesn’t really seem to be anything negative about it at all.

Amongst the “claims of benefits” of this bean are that they are high in fibre and protein.  High in potassium and magnesium.  Good for heart health.  May be useful in helping to reduce blood pressure and control diabetes.  It’s also supposed to be good for weight loss and reducing kidney and liver toxicity.  And something which non bean lovers may like, is that they are apparently easy to digest and not flatulance invoking.

Although you may find there is a strong use of these beans in sweet dishes in Asia and Japan, do not let that colour your view, it is also a lovely bean for savory dishes.

It is a very delicious small bean.  It’s easy to prepare and it’s possibilities for culinary use practically endless!

To prepare Adzuki Beans:

Wash the beans, check for forigen debris, Cover well with water, Soak beans overnight.  In the morning, drain and rinse.  Cover well with fresh water, bring to a gentle simmer, for approx 30 minutes.  Check for softness.  Drain.  Cool.

At this time of the year in Australia, Nectarines are ripening quickly.  My tree is looking beautiful but the birds are circling so I need to pick them.  So I decided to combine the Adzuki Beans with necterines to make a quick and easy salad.

Ingredients for the salad