‘Azuki’ are small red beans and most commonly used to make sweets in Japan. However, they can be used for savoury dishes as well. I often cook them with Rice. Because Azuki are small and cook fairly quickly, they don’t need to be soaked over night, and it’s easy to use for many dishes.
1/2 cup Dry Azuki (Red Beans)
1 Carrot *shredded OR thinly sliced
1/4 Red Onion *finely chopped
Salt & Black Pepper
1 tablespoon White Wine Vinegar *OR Vinegar of your choice
1 tablespoon Wholegrain Mustard
1 teaspoon Sugar
1 tablespoon chopped Parsley
- Place washed Azuki (Red Beans) and Water in a large saucepan and cook for about 30 minutes or until beans are cooked, then drain. *Note: You may wish to save the red coloured water that brings health benefits. You can drink it or use it for soup.
- Place Carrot, Red Onion and cooked Azuki in a bowl, season with Salt & Black Pepper.
- Add White Wine Vinegar, Wholegrain Mustard, Sugar and Parsley, and mix well. Allow to rest for at least 10 minutes before serve.