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BTD Forums  /  Eat Right 4 Your Type  /  Adzuki beans
Posted by: BTypeAUS, Monday, July 9, 2012, 3:41am
Bought some today for my O son ( I should create a separate profile for him since most of my questions are about O now ) ...they are beneficials for O, and he was eating red kidney beans in the past which are an avoid so I thought these would be the perfect replacement for them...does anyone like them? Ay interesting recipes ? Thanks :)
Posted by: shoulderblade, Monday, July 9, 2012, 3:57am; Reply: 1
They are a Super beneficial for O secretor, neutral for O nonnie.

http://www.dadamo.com/typebase4/depictor5.pl?17

I used to eat them at one time and found they sprouted well.
Posted by: Dianne, Monday, July 9, 2012, 4:26am; Reply: 2
Quoted from BTypeAUS
Bought some today for my O son ( I should create a separate profile for him since most of my questions are about O now ) ...they are beneficials for O, and he was eating red kidney beans in the past which are an avoid so I thought these would be the perfect replacement for them...does anyone like them? Ay interesting recipes ? Thanks :)


Check out the thread I started last year entitled - Adzuki Beans for Liver Support.   :)

Posted by: C_Sharp, Monday, July 9, 2012, 4:38am; Reply: 3
Quoted from BTypeAUS
..does anyone like them? Ay interesting recipes ?


I like them.

Recipes:

http://www.dadamo.com/typebase4/csvsearch7x.pl?search=Adzuki&Category=&O=1&mytemplate=tp1&method=all&order_by=Name&order=abc&header=on
Posted by: BTypeAUS, Monday, July 9, 2012, 10:11am; Reply: 4
Quoted from Dianne


Check out the thread I started last entitled - Adzuki Beans for Liver Support.   :)




Thanks for that I will  :)
C sharp, thanks a lot:)
Posted by: weekender, Monday, July 9, 2012, 11:18am; Reply: 5
I love adzuki beans - they are a much heartier and filling bean than kidney beans are for me - even if they are only neutral. They are also good for people who tend to hold fluid - they have mild diuretic properties.

Adzuki bean burgers ;D are a good one to make, they're a favourite at our place. You need some eggs to make up the mixture. Cook the beans first.. Add some herbs and spices and a little salt too. It's a recipe I just cook off the top of my head so I can't remember quantities etc but play it by ear. They do fall apart more easily than normal burgers - I think I normally solve this by an extra egg? Anyway, I'm sure you'll work it out.

My uncle who hates "health food" really liked the burgers, my aunty made them for him one night. He wanted to know what kind of meat it was, he thought they were really tasty!
Posted by: 10384 (Guest), Monday, July 9, 2012, 1:06pm; Reply: 6
I add adzuki beans as a replacement for kidney beans when I make my Indian dahl curry.
Posted by: chrissyA, Monday, July 9, 2012, 1:39pm; Reply: 7
The last time I made adzuki beans, I bought an heirloom brand and they were very different than the ones I've had previously. They had almost a beefy flavor, so, yeah, I bet they would be wonderful in a veggie burger.
Posted by: Conor, Monday, July 9, 2012, 5:18pm; Reply: 8
Spiced Adzuki Beans and Kale

INGREDIENTS

1-cup dry adzuki beans
1 Tbsp. extra virgin olive oil
2 cloves garlic, peeled and crushed
6-cups roughly chopped kale, stems removed
2 Tbsp. spring water
1/4-cup Thai Kitchen Premium Fish Sauce
1 tsp. ground cumin
1 tsp. ground coriander
Fresh ground sea salt and pink peppercorns, to taste

INSTRUCTIONS

Check beans for debris and soak overnight. Drain and rinse well. Place beans in medium saucepan with enough water to cover. Bring to a full boil, reduce heat and simmer uncovered for 30-45 minutes, until al dente. Heat olive oil in a 12-inch skillet over medium heat. Sauté garlic for a couple of minutes. Add kale and 2 tablespoons water to skillet, and mix with garlic for one minute or so until heated through. Add fish sauce, cumin and coriander and continue to mix over heat. When adzuki beans are finished, add to skillet. Reduce heat to low, mix well, cover and simmer for another 20 minutes or so, until kale is tender. Season to taste.

NOTE: I like to place chopped kale in a large mixing bowl prior to cooking, coat my hands in olive oil and knead/massage the kale until it looks semi-wilted. I find that helping to break down the cellulose in this manner allows the kale to cook more easily. However, this is completely optional.
Posted by: ruthiegirl, Monday, July 9, 2012, 5:42pm; Reply: 9
I'd imagine you could use adzuki beans in any recipe where you used to use kidney beans. I haven't personally tried them though. I've never seen them in the supermarket dried bean section, and I never branched out to looking at dried beans in gourmet or natural food stores.
Posted by: deblynn3, Monday, July 9, 2012, 6:11pm; Reply: 10
I got Organic adzuki beans from     http://www.Nuts.com

Conor, Will give you recipe a try, will have to get some kale.
Posted by: SquarePeg, Tuesday, July 10, 2012, 1:23am; Reply: 11
I like them, and I do well on them.  But sometimes the brand that I buy are to hard, as if they were not fully cooked.

I might add olive oil, ground flax seed, and sea salt to the beans (mix thoroughly) and them dump them on a bed of Romaine lettuce.  Then top with Moz. cheese.  That's five super beneficial ingredients for me!
Posted by: BTypeAUS, Tuesday, July 10, 2012, 2:05am; Reply: 12
Thanks all for the feedback, I cooked them this morning after soaking overnight ...they taste like kidney beans ...I will later cook some lamb mince and add them to it for my type O sons lunch and serve with basmati rice, I hope he will eat it :)  the burgers sounds like a great idea to try next !
Posted by: BTypeAUS, Tuesday, July 10, 2012, 2:09am; Reply: 13
Quoted from ruthiegirl
I'd imagine you could use adzuki beans in any recipe where you used to use kidney beans. I haven't personally tried them though. I've never seen them in the supermarket dried bean section, and I never branched out to looking at dried beans in gourmet or natural food stores.


I got mine from a health food shop...I was actually after pinto beans but they didn't have any so I bought Adzuki instead knowing both are beneficials for type O
Posted by: Lola, Tuesday, July 10, 2012, 2:24am; Reply: 14
Quoted Text
.I will later cook some lamb mince and add them to it for my type O sons lunch and serve with basmati rice


can I come over???   ;) :K)
Posted by: san j, Tuesday, July 10, 2012, 2:47am; Reply: 15
The Japanese also use them a great deal in desserts. Google aduki dessert recipes for ideas.
Posted by: yvonneb, Tuesday, July 10, 2012, 9:53pm; Reply: 16
I like to eat them, but I don't like the look of them cooked ;D they turn out kinda messy!

So, if the appearance is a 'deal braker' go for black eyed peas-still very pretty to look at after cooking and a beneficial as well ;)
Posted by: shoulderblade, Tuesday, July 10, 2012, 11:24pm; Reply: 17
Quoted from yvonneb
I like to eat them, but I don't like the look of them cooked ;D they turn out kinda messy!

So, if the appearance is a 'deal braker' go for black eyed peas-still very pretty to look at after cooking and a beneficial as well ;)

I think there might be a price glitch here as well. Where I live Black Eyed Peas and Chickpeas are almost exactly the same price whereas Adzuki beans are almost double the price. I can see paying a premium price for a higher quality product but when the value looks to be equal it would a little foolish.

Posted by: grey rabbit, Wednesday, July 11, 2012, 12:38am; Reply: 18
I was inspired by your recipe Conor, I have the beans on to soak, will get some kale tomorrow :)
Posted by: Melissa_J, Wednesday, July 11, 2012, 5:44am; Reply: 19
They are used extensively in the amazon kindle cookbook, Personalized Living....
http://www.amazon.com/gp/aw/d/B0076R49IE/ref=mp_s_a_1?qid=1341985756&sr=8-1

Those recipes were the first I tried and I really liked them...hummus, falafel, etc.
Posted by: BTypeAUS, Wednesday, July 11, 2012, 10:46am; Reply: 20
Quoted from Lola


can I come over???   ;) :K)


You're welcome Lola  ;D I'm finding myself an expert in O type recipes more than B now lol as long as I can have my feta cheese I'm fine with that lol
Posted by: Conor, Wednesday, July 11, 2012, 3:37pm; Reply: 21
Quoted from grey rabbit
I was inspired by your recipe Conor, I have the beans on to soak, will get some kale tomorrow :)

(smile) Will be interested to know what you think, regardless of good (ok) or bad (dead) or even just kind of ehh (shrug).
Posted by: grey rabbit, Wednesday, July 11, 2012, 10:26pm; Reply: 22
I'm going to modify the recipe a bit, I just read the label on my fish sauce and it is made with anchovies, avoid for me :-/ I wonder if Ume plum vinegar might be a good sub. I'm also using collards instead of kale, less bitter and less $$ and a diamond.
Posted by: ruthiegirl, Wednesday, July 11, 2012, 10:47pm; Reply: 23
Quoted from shoulderblade

I think there might be a price glitch here as well. Where I live Black Eyed Peas and Chickpeas are almost exactly the same price whereas Adzuki beans are almost double the price. I can see paying a premium price for a higher quality product but when the value looks to be equal it would a little foolish.



Yeah, that's why I never looked for  beans in the HFS, even though I know I'd likely find all kinds of goodies there. OTOH, beans are very cheap as foods go. Even double-priced beans still make for a very economical meal. If I were an A (and didn't need to spend so much money on meat) I'd likely branch out into more expensive beans part of the time.
Posted by: grey rabbit, Wednesday, July 11, 2012, 11:59pm; Reply: 24
Conor, the recipe is a keeper :)

My beans took much longer to cook, I suppose because they are kinda old.

I'm going to look for some fish sauce made with some other kind of fish because the flavor combo sounds very interesting.
Posted by: deblynn3, Thursday, July 12, 2012, 4:23pm; Reply: 25
What's in the fish sauce, I've got everything I need but the sauce, Can I make my own?
Posted by: wanthanee, Thursday, July 12, 2012, 6:34pm; Reply: 26
http://en.wikipedia.org/wiki/Fish_sauce
Posted by: deblynn3, Thursday, July 12, 2012, 6:39pm; Reply: 27
Quoted from wanthanee


Thanks I think I can come up with a sauce of my own.  I don't see me making it anytime soon.  :X

;D

Posted by: Conor, Friday, July 13, 2012, 6:36am; Reply: 28
Quoted from grey rabbit
I'm going to modify the recipe a bit, I just read the label on my fish sauce and it is made with anchovies, avoid for me :-/ I wonder if Ume plum vinegar might be a good sub. I'm also using collards instead of kale, less bitter and less $$ and a diamond.

Glad you like it, grey rabbit.

Modifications sound good from your BT perspective. Anchovies (which, for me, are what I imagine crack must be to a junkie) and kale are superfoods for me. How did the ume vinegar work out? I may try to make some homemade fish sauce with that and agave syrup sometime.
Posted by: wanthanee, Friday, July 13, 2012, 5:40pm; Reply: 29
Quoted from Conor

Glad you like it, grey rabbit.

Modifications sound good from your BT perspective. Anchovies (which, for me, are what I imagine crack must be to a junkie) and kale are superfoods for me. How did the ume vinegar work out? I may try to make some homemade fish sauce with that and agave syrup sometime.


Hi Coner, actually, fish sauce can use any kind of fish though. Some company use shrimp.   :)
http://www.youtube.com/watch?v=rDRlUnKmRM8&feature=results_main&playnext=1&list=PLE32B40D6F3F6687E
http://thaifoodtonight.com/thaifoodtonight/recipes.htm
Posted by: grey rabbit, Saturday, July 14, 2012, 2:06am; Reply: 30
It only needed a dash of Ume vinegar and it was very good. I like Ume vinegar on veggies that are bitter, when I was a kid my mom always served vinegar with spinach.
I really liked the garlic and olive oil, I also lightly toasted the cumin and coriander (whole) before I ground them and added them. One thing that impressed me about the recipe is that I did not have any digestive issues with the beans, which I usually do with adzuki beans. I have more beans on to soak :)
Shrimp would also be an avoid for me wanthanee, but I seem to remember seeing a fish sauce somewhere made with a compliant fish. I love anchovies, but they do not love me :-/
Posted by: Joyce, Saturday, July 21, 2012, 5:44pm; Reply: 31
Do beans lose much in the way of nutrition by being canned?
I much prefer tinned, and seem to digest them with no problems, which can't always be said for those I soak and cook!
Posted by: shoulderblade, Sunday, July 22, 2012, 4:42pm; Reply: 32
Quoted from Joyce
Do beans lose much in the way of nutrition by being canned?
I much prefer tinned, and seem to digest them with no problems, which can't always be said for those I soak and cook!

As far as I can see canned and dried beans are pretty well the same nutritionally except canned has a lot more Sodium.
A section from a site called 'Fitday' on the benefits of dry beans.
Quoted Text
Dry Bean Benefits

Despite the benefits of cooked beans, dry beans emerge as the winner nutritionally. Here's why:

Lower sodium: Dry beans, purchased in bags, contain no sodium. By contrast, canned beans are quite high in sodium (1/2 cup of canned beans contain about 20% of your daily sodium requirement). If you're watching your sodium intake level for blood pressure concerns or other health reasons, stick with dry beans.
More natural: Canned beans can last several years in their cooked state, thus, they have added preservatives. By contrast, when you use dry beans that you cook yourself, you can know exactly what ingredients you've added and how the beans have been prepared. Dry beans are purchased and cooked in a more natural and controlled state.
Bisphenol A (BPA): This is a chemical found in the plastic white lining of most cans of food. It has become controversial lately because studies have shown that it may mimic the hormone estrogen and may contribute to certain cancers, insulin resistance and birth defects. If you would like to avoid this exposure, stick with dry beans.
Other Dry Bean Benefits

Dry beans have benefits beyond those that are health related. Dry beans are much cheaper per serving than canned beans.

Those who are environmentally conscious will appreciate the fact that dry beans use less packaging than cooked beans, thereby contributing less waste to landfills. They also take up less storage space in your pantry than bulky cans.

Cooks may appreciate the flexibility in cooking their own dry beans. While canned beans may occasionally seem too firm or too mushy, you can control the firmness of beans that you cook yourself.

Dry, uncooked beans keep a long time - most likely 10 years or more in a dark, dry environment.


Also - As per canned beans being different from soak and cook you apparently have to use a pressure cooker to do proper canning. From pickyourown.org:
Quoted Text
The only other trick is, you really do need a pressure canner. Every university food science department and the government will tell you that it just is not safe to use the water bath bath method; it takes the higher temperatures of the pressure canner to kill the botulism bacteria.
Posted by: Joyce, Monday, July 23, 2012, 9:46am; Reply: 33
Thankyou Shoulderblade.

There was no added sodium in the ingredients list, just beans and water.
I don't think the tin was lined either.

Food for thought :)
Posted by: shoulderblade, Monday, July 23, 2012, 3:44pm; Reply: 34
Quoted from Joyce
There was no added sodium in the ingredients list, just beans and water.
I don't think the tin was lined either.
Food for thought :)

Sounds good. I know what you mean by how attractive the product is. Last tinned beans I had were Black beans in some sort of sauce. Soft, firm and tasty, I think the flavours are actually pressed into the core of the bean.

I do not think it is possible to duplicate the product at home without a pressure cooker. I use beans now as add ins and for Hummus so they either get blended or buried.

Good Luck.

Posted by: wanthanee, Monday, July 23, 2012, 6:41pm; Reply: 35
Quoted from BTypeAUS
Bought some today for my O son ( I should create a separate profile for him since most of my questions are about O now ) ...they are beneficials for O, and he was eating red kidney beans in the past which are an avoid so I thought these would be the perfect replacement for them...does anyone like them? Ay interesting recipes ? Thanks :)


:)Hi, please try this website but Adzuki bean is fine.
http://www.downtoearth.org/recipes/salads/black-bean-salad
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