According to oriental medicine; adukis (adzukis) are regenerative and toning to the kidneys.
Aduki Beans are organically grown on farms committed to a clean environment and the most nutritious, life encouraging food. These beans are the most delicious and nourishing because they're grown in vital living soil, free of pesticides, herbicides, and chemical fertilizers, etc. for decades.
Aduki Beans Phaseolus angularis are a small red bean, rich in color with pleasing texture and flavor. They adapt to a wide variety of ethnic styles, are great for red beans and rice, and perfectly complement quinoa. Aduki beans are one of Japan's most popular beans.
The aduki bean (also known as adzuki or azuki) is the easiest bean to digest and is highly regarded in macrobiotics as a balancing and strengthening food. Traditional Eastern medicine holds that aduki beans are beneficial to kidney, adrenal gland and bladder health.
According to the FDA, "Low fat diets rich in fruits and vegetables (foods that are low in fat and may contain dietary fiber, Vitamin A, or Vitamin C) may reduce the risk of some types of cancer, a disease associated with many factors," and "Diets low in sodium may reduce the risk of high blood pressure, a disease associated with many factors." Organic Aduki Beans are fat free, naturally sodium free, and an excellent source of dietary fiber. They are also a good source of protein, iron, phosphorus, and magnesium.
Scientific studies have shown that beans contain a wealth of beneficial antioxidants, similar to those found in many fruits and berries. "Beans are really loaded with antioxidant compounds," said Clifford Beninger, Ph.D, an environmental biologist and former researcher for the USDA's Sugarbeet and Bean Research Unit. "We didn't know how potent they were until now." Researchers tested the antioxidant activity of flavonoids found in 12 common varieties of dry beans. They found that one class of compounds in particular, anthocyanins, were the most active antioxidants in beans. These findings add antioxidant activity to a growing list of healthy compounds found in beans and legumes. The study was published in the December 2003 issue of the Journal of Agricultural and Food Chemistry.
Dried Aduki Beans will stay fresh indefinitely if stored properly in a dark, dry, cool area, however we recommend using them within two years of purchase.
To prepare Aduki Beans rinse thoroughly and soak for 6 to 8 hours. Strain and rinse again, add fresh water to cover the beans by 5cms. Boil uncovered for about 10 minutes and add your favourite vegetables and seasonings. In addition we recommend adding a two inch strip of EDEN kombu for each cup of dried beans at the beginning of cooking. Cover and simmer for about another 30 minutes, then season with 1/4 teaspoon Sea Salt. Cook another 10 minutes and serve. If using a pressure cooker add seasonings at the start of cooking and cook for about 1/2 hour (or until tender).