In Asia, where this plant used since ancient times comes from, the seeds are also used as a base for desserts after having boiled and sweetened them, or mixed with honey. If desired, boiled they can be taken as an infusion, particularly useful during convalescence. Furthermore, they can be used like normal beans for all classic recipes. Azuki beans are above all an important source of molybdenum.
Azuki bean sprouts we find the same components as the seeds, even if the vitamins and its metabolic development products are in decidedly higher concentrations than in dry seeds, which can be consumed like normal legumes. They are rich in:
- vitamins B, in particular B1, B5 and B9 as well as vitamin C
- trace minerals among which zinc, magnesium, iron and phosphorus stand out in large quantities
- molybdenum, a rather rare metal, useful for promoting protein metabolism
- bioavailable lecithins
Azuki beans microgreens in the kitchen
Azuki beans microgreens are an easy food to include in your diet thanks to their taste which is very close to the flavors appreciated in Western cuisine. They can be used in many recipes, including seasonal ones. In summer and spring they are perfect for enriching fresh and nutritious salads, but they can also be enjoyed in sandwiches and as a side dish. In cold weather they can be used to make hot soups and veloutés, mixing boiled or raw microgreens and seeds, to accompany even very fatty dishes. By blending them, they can be used to create velvety soups and spreadable creams, enriched with extra virgin olive oil or even combined with butter thanks to their flavor which vaguely resembles that of peanuts.
Azuki beans sprouts and microgreens are perfect for creating mixed side dishes to pair with meat and fish, or with vegan dishes, thanks to their pronounced and very pleasant flavour. Thanks to their taste which vaguely resembles that of peanuts, they are perfect for African-inspired cuisine, where they stand out in particular for their slight sense of acidity, which can also be made stronger with a squeeze of lemon. Cold sauces with Azuki bean microgreens are very suitable for filling sandwiches and for preparing canapés to combine even with challenging dishes such as livers.