This weekend I made adzuki beans and I have to say, I am quite pleased with how they turned out. They have so many great health benefits.
They are a great source of B vitamins including B6, B1, B3, B2 and folic acid.
Adzuki beans are full of fiber which helps stabilize blood sugar levels and this keeps you feeling full longer.
They have molybdenum, which is a trace mineral that produces sulfite oxidase an enzyme that’s crucial for liver detoxification.
2 cups dried adzuki beans
1 small white onion diced, set aside some for garnish
1 carrot diced
4 minced garlic cloves
3 tablespoons olive oil
8 cups vegetable stock
1/4 teaspoon cayenne pepper
1/2 teaspoon cumin
1 bay leaf
salt & pepper
Soak the dried adzuki beans for 2 hours, drain, rinse well and set aside. In a large cooking pot heat olive oil over medium heat, next add onions and garlic and cook until onions are tender. Next add beans, stock and remaining ingredients (except white onions for garnish and avocados) to pot and bring to low simmer. Allow to simmer for 2 more hours add more vegetable stock if needed. Just before serving squeeze fresh lime juice over each serving and top with white onion and avocado.