Just want to add that all the stock (poured away in the video) is actually a nutritious soup itself. In my culture (Chinese), we cook the beans with ginger and brown sugar to get a “porridge” or “soup”. This is a dessert by itself, but also a drink suitable for warming up the body in winter. I often drink it in winter, or during menstruation to reduce cramps. For mung beans, they have cooling properties, so I cook them in summer and keep them in the fridge for a refreshing drink. In summer, if I suffer from fever or infections, I will drink mung bean soup to flush out all the toxins. It works every time, so I take very little pills to cure the common illnesses.
Thanks for your feedback and all the additional tips Clara. Indeed, the cooking water from beans can be used in many ways. There are some concerns about the anti-nutrients from the beans in the stock, but this need not be a deterrent from using it, as there are some benefits in that too. So glad to hear you are using it and for so many valuable health benefits.
@@lightninginmyhands4878 That's why you soak beans overnight and trow away that water, not the one you cock the beans in. In my country, we always keep the water and cooked beans together, add some spices on your choice ( sweet red paprika or chili, some olive oil, chopped onions and most important spice not to bloat - cumin ) 👌 Great video ! Thank you
Thank you so much for your meaningful feedback. My life path is that of a teacher offline where I do teach to various groups, so it is good to hear that this is reflected in the videos here too.
@@Healthytarian Awesome video but people (not you Evita) are mean. What's wrong with being human with a few um and ahhs? Shouldn't people be criticizing urban hip-hop speak & valley girl speak mostly?
@@simplehealthyliving4681 How effective a person is as a speaker depends on two things: 1) Their ability to articulate themselves, and 2) The type of audience they are speaking to. For some people, hearing a speaker who uses pauses, ums, and other fillers is not effective or conducive. For other people, urban hip-hop or valley girl lingo resonates most clearly. Either way, yes, people can be very mean out there today about all sorts of things, but @BeeVictoria wasn't expressing anything mean, just general appreciation of the presentation style and skills based on her needs and preferences.
@@Healthytarian Thank you for pointing this out. I suppose Bee victoria was expressing an appreciation for Evita instead of meanness towards a few human ums and ahhs. I take back my words about her meanness.
I have prepared azuki beans in a pressure cooker along with a good amount of buttercup squash and kombu strips also known as kelp and served it to friends. They all thought the flavor was exceptional as simple as it is. It's also a very nourishing dish. Thank you for your very thorough presentation.
Wow....I was super impressed by her presentation! From the where the bean originated to its nutrition to how to cook....very clear and collective, not too fast, not too slow...Best I’ve seen on RUclips! Non of it was mombo, jombo talk.... You got my Subscription for sure!!! Just ordered her book on Amazon, so looking forward on reading it 🤗 Keep it going girl....you’re AWESOME!!! 🥰
I have always drained all water through a colander into a large bowl. All saved water goes on plants inside or outside. I have done this for decades and live in a semi-arid climate, Colorado. It's a great habit for our future.
I could listen to Evita forever ! I am making the effort to get off the Western diet and the way she presents this Option is marvelous. I am about to embark on to the best thing I can possibly do for my body , eat these simple but most nutritious foods for the rest of my life .
Thank you so much for your beautiful feedback and input about this topic. You are doing a marvelous thing by changing your diet towards health-promoting foods. Best wishes!!!!
BEST information video ever! Direct / no nonsense / informative / perfect audio / perfect rhythm / efficient / esthetically pleasin... answering every question I could think of ... Thanks!
What a great video. Thank you very much for taking the time and effort to create and share it. Also . . . not everyone that speaks on a video has such a pleasant voice with excellent diction. Your video was very educational and included some very practical ideas for recipes. Thank you again!
Great video, very informative, liked how it was broken up into specific titled sections and didn't have waisted time in it, was direct and to the point with an easy to follow speed without being boring, choppier or too fast.Some people can digest beans without difficulty but for those who struggle with bloating and gas the soaking is very beneficial, minimizing and in some cases even eliminating abdominal distress all together.Personally, I didn't have a clue what these beans were when someone gave me some in an unlabeled bag so I cooked them up an to my surprise they we great! Loved the flavor and wonderful in soup.Thanks for your hard work on the video.
My pleasure, and thank you so much for your amazing feedback and valuable additions to this topic. So grateful that you took the time to share all this and it is so greatly appreciated :)
This is a cool video with great how-tos. I mistakenly stayed away from beans because of “allergies” but now I know it’s lack of enzymes (according to Howell’s enzyme books). I’m here as I started a plant-based diet challenge that uses this in a dish and had no idea where to start. Thanks!
Thank you very much.That was very informative ,interesting and inspiring.l appreciate your efforts,and will certainly endeavour to incorporate more of this small,but major bean in my and my family's diet.Thank you so much.
Thank you. Very Informative. I had Adzuki beans in a microgreen variety pack so I grew them and have some spouts. After watching this I now have some ideas for cooking.. burrito, soup, chili or I may just eat with fried onions.
Wow! Love the quality of the information here! Thank you so much for putting it together for us. I love beans and haven't played with adzuki before. I will give them their well deserved place in my kitchen. Thank you, Evita!
I use spring water for cooking….so I never throw away the water….also I like to add carrot and onions to the adukis..then mash the beans adding a little soy sauce….a sugar free brand….adukis are so versatile .
Excellent! I used to cook these a lot, but it's been quite a few years so I'd forgotten. I think maybe I used to throw in some Kombu when I cooked them...not sure...I think maybe that was supposed to help with gas of beans. Kept wishing you'd speak with your original accent ☺️, but I understand that some native English speakers have trouble understanding. Subscribed!!
thank you for the video. just double checking. is it ok to put the pot of soaking beans in the fridge over night or just simply leave them on the counter?
My pleasure, Angela. Yes, you can put the pot of soaking beans in the fridge overnight. This is recommended, in fact, if you live in a very hot (tropical) environment. Otherwise, it is fine to leave the soaking beans at room temperature, on the counter overnight.
Yes, if you need to then you can freeze them. I don't advocate much for freezing because I always try to steer people to using their food as fresh as possible for most nutrient integrity.
I learned alot from your video regarding the health benefits and history of this bean. As much as I love the Azuki bean I find that it actually takes a long time to prepare and cook and it varies from bean brand, depending on how long the bean has been dry. This video suggests (soaking beans to 18 to 24 hrs) and then cooking beans for about 20-30 minutes.... The organic Azuki Beans I recently purchased, took overnight soaking and at least 1 hour of cooking and they still were not completely tender. So just know this is not something you can whip up quickly for guests. Unless of course you buy a can or you have them pre-cooked in the refrigerator. I love the nutty, meaty taste of the Azuki bean and it's nutrients, making it is worth the time it takes to prepare. This is my recipe for Azuki Bean Salad: Once cooked and drained, mix Soya Sauce and Sprinkle of Sesame Seed Oil. Mix in chopped up Italian Parsley or Cilantro. Toss and serve...cold or hot as you prefer... Yummy and Healthy :)
The leftover water from any bean soaking or cooking has some pros and cons; just like it has some nutrients, it also has some anti-nutrients. So it is up to each person to decide what may be best for them, and their health needs. Because I work with a lot of people who have digestive issues, I generally recommend discarding the water. But for those who feel okay and have a healthy digestive system, the water can be used. No right or wrong in this case.
Yes, Whole Foods will have most common bean varieties in canned versions. It is a quick way to put beans in your meals, but it is always best and more economincal to cook our own beans at home.
It will be best for you to consult a horticulturist or do your own research about such planting potential. While I can help you with health and nutrition matters, growing these beans in a specific country and condition is outside of my scope of expertise.
Thank you. The pot set is no special brand. It is just from an average stainless steel pot set. Depending on where you live in the world, you should look at what mid-range stainless steel pot options are available for you. Best wishes!
+Priya T N The stock from beans will typically contain some of the digestive inhibitors of beans. Yes, some water-soluble nutrients will leach out too, but it is not typically a good stock to use, like ones from vegetables.
I find that the water used for soaking the beans adds a very bitter flavor to the red bean soup that I make, so as in the video, I always rinse them well.
On downside, I think it has anti nutrient component too... so to rid the undesired part of it, can it be sprouted, which might help in addition to longer soaking time ?
No worries about the anti-nutrient fears. Most soaking deals with that adequately, as does the additional cooking. And if you like, you can sprout it as well. For more info about lectins in beans please see this video from Dr. Greger: nutritionfacts.org/video/are-lectins-in-food-good-or-bad-for-you/
If beans are meant for a soup meal, then yes, in other cases if the beans alone are needed for meals, then no. I've addressed this several times in the comments on this video, if you'd like a more in-depth explanation, but in summary the water does contain some of the "anti-nutrients" that are released from beans during soaking and cooking, and so it is a personal balancing act with regards to what each person will choose and be comfortable with: to keep or not to keep the cooking water.
No, Adzuki beans are not the same as kidney beans. They are a completely different variety or type of bean. The differences are many, just like between any other varieties, ranging from color, shape, size, cooking time, and flavor. Nutritionally, most beans have a very similar nutrient profile.
If you mean to blend the cooked beans, then sure you can, and then pour it on the porridge if that is what you desire to eat together. However, if you mean to bend the dry (uncooked) beans and then use the powder, then no, that should not be done. For proper digestion and nutrition beans must be either cooked or at the very least soaked and sprouted (for safe varieties). Otherwise you are working against nature and your body.
I have literally had this bean in my cupboard for 10 years! I had no idea how to cook them? She said dry beans only keep for a year, does this mean mine have to go in the trash?
Dry beans can last for years but typically you will want to consume them on a yearly basis so that mold or humidity do not get into them and become a problem. So whether you need to throw away the beans you kept for 10 years or not will depend on what state they are in, how they were stored, what your climate is like, etc. Examine the beans, and as long as they are fully hard (not soft in any way) and do not have any visible mold on them, they should be fine, especially that you are going to boil and cook them fully. You may need to soak them for longer, such as 24 hours. If you need to throw them away, hopefully you consider throwing them outdoors in a natural environment somwhere that is appropriate, where either animals can benefit from them or they can decompose naturally, as opposed to adding to the trash problem in our world by sitting in plastic bags, given that they are compostable items.
You can freeze them if you really want to, but I recommend cooking and consuming them fresh. They last for several days in the fridge after they are cooked, so you can easily cook a bigger batch and have for up to a week to eat if stored in a clean, sealed container with no other foods.
Thanks for adding your input Ian. As part of Healthytarian eating, no frying is ever done, but each person can choose what foods and cooking methods they are most comfortable with.
If you mean to eat the dry bean, as is, this is not a good idea as you would risk cracking and breaking your teeth. And if a person for some reason just chose to swallow them, it is bad as well because the seed will be extremely hard to digest. Dry beans are in their "hibernation" stage, meaning nutrients are "locked up" and trying to consume them this way can bring about all sorts of intestinal and digestive distress. Water brings the seed back to life, and unlocks the nutrients, breaks down anti-nutrients, and provides us with healthy nourishment. If you mean however, to eat the seed raw without cooking, but after soaking, then ideally you should sprout the seed, for safest consumption. Typically, this means soak the beans for 12 to 24 hours, pour away that water, rinse them, and then allow them to sprout a tail, which will take another 2 to 3 days in a warm environment. You have to make sure that you rinse the beans, at least twice a day (morning and evening) during the sprouting process. Adzuki beans, are one of the few beans that can be eaten raw, in their soaked, sprouted form, without risk of digestive distress or food poisoning symptoms. However, it is always best to experiment with small amounts of any new food.
thanks for the reply. I did a few experiment and try a few things. 1. "risk cracking and breaking your teeth" Yes, as the mineral within; without water to soften it, will not allow us to digest the said bean. Thx for your reply on that. While crushing into fine powder-like material may help, the decent taste and enjoyment of the beans does seems to be sort of sacrifice. btw I did this raw and dry; which is lightly heated with hot water later on with some sweets (similar to instant noodle cooking method). 2. "And if a person for some reason just chose to swallow them" Yes, is a bad idea, as it's too hard and not suitable for human stomach to manage that. For this, I tried 1 thing, which is socking them to get the beans as hydrated. I find that when I eat it, i'm fine and quickly become sort of "filling full". Nothing bad happen to me when I did this 2 days ago. Although I only eat it like eating snacks, which is about a spoonful (chinese soup drinking spoon). Then again, have to make sure to get the milky-like substance is broken down or is gotten rid of. (it's does not have color, but you can feel it by its juice) I haven't tried sprouting the beans yet, but I did imagine that it will taste the same or similar to my 2nd point above. :) thx
Not necessarily. Some of what is in the water after cooking grains or beans are anti-nutrients that we want to discard, as some of these are what cause people digestive distress. The bean still has most of its nutrients and most specifically its mineral content, which does not leach out into water, like some vitamins do.
Hi Mary. Any cooked beans can be frozen after cooking. I don't do it or recommend it because freshly cooked have better flavor and texture, like all foods, and if you batch cook an amount for 3 to 5 days, you can have easy meal prep without needing to thaw frozen beans out and such. However, if freezing beans is what you prefer, then you can definitely do it.
a whole video dedicated to the Adzuki bean :-) Additionally, what do you think of the "short soak"? I boil my beans for three mins, then let sit for an hour instead of the long soak.
Thank you for your comment. Soaking beans before cooking has a very different effect than soaking beans after cooking. The dry hard "seed" is in a dormant stage and water "wakes it up" meaning that valuable reactions take place to decrease nutrient inhibitors and increase optimal nutritional value. If we heat-treat (cook) the "seed" before then this will jeopardize some of the activity, especially valuable enzymatic reactions, which are sensitive to heat. Heat/cooking just starts to break down the food, whereas natural soaking provides a completely different opportunity. So whether it is for digestion reasons or other health reasons, the "long soak" is invaluable. However, if just a quickly cooked bean is desired then the method you described can suffice. But I do like to emphasize on the topic of bean soaking, because people are often unnecessarily turned off by the time it takes, that all those hours (12 to 24) that beans should soak are in no way wasted or impeding on our time. We do not have to watch over those beans, or anything like that. Once a person gets into a regular bean soaking/cooking habit, it is super easy and quite effortless. For example, set a reminder to soak a large batch of dry beans every Saturday, cook them on Sunday and have a pot of cooked beans for the week to use quickly and easily as part of weekday meals. They keep well, if not mixed with other food, and are super convenient to always have on hand.
The water contains a lot of the compounds that cause many people digestive disturbances from beans, including phytic acid, which has its own potential controversies as an anti-nutrient. So while yes, some people choose to use it, I prefer to discard it just like the water used to soak the beans.
All beans Frank. By their very nature (biological makeup) all beans contain indigestible compounds that become reduced during soaking and furthermore during cooking. So keeping the cooked water, as mentioned above, can be a matter of personal preference but in general most of the time that water is discarded.
One last note for clarity and to address your original question Frank. If you have soaked your beans thoroughly and rinsed thoroughly, and feel fine (as in you don't have sensitive intestines), then you could most definitely proceed to make a chili or soup based on the leftover cooked bean water.
When beans are soaked and cooked, that water will have some "anti-nutrients" and substances that aggravate some people's health and intestines. If you are making a bean soup, then you may need to use the water and it does make a great soup base, however for everyday dry bean cooking, it is not only okay, but recommended in most cases to discard the water. But in the end, you have to choose what works best for you. When it comes to cooking water from any vegetables, yes, that should always be used, as much as possible, however sometimes it is not practical. So as with many things in such cases, we don't want to get into dogmatic and absolute habits, but be flexible based on our health and meal needs, etc.
I just want to add it from personal experience that these beans do not cook in 30 minutes, even with soaking for 24 hours. It takes more like an hour and a half.
Aaron, if that is the case for you, then you must be using very hard water. You can soften your water a bit by adding some salt to it. Hard water will cause beans not to cook well. Otherwise, adzuki beans are one of the fastest and easiest beans to cook. But you have to be mindful that there are other factors at play that may impede your cooking time.
The easiest to digest foods are the SIMPLE carbohydrates such as raw water rich fruit and raw tender leafy greens and live sprouts. They are also the optimal healthy food people should eat to optimize their health. Eating a lot of protein HARMS rather than helps your health. Protein is mucus producing and too much protein will destroy your kidneys. That said, Legumes and grains aren't as harmful as a lot of other things such as meat and dairy but as health foods go they are much lower on the list. They are starchy and most need to be cooked before they can be eaten. The complex carbs are what get us into trouble. "Healthy" and "Complex Carbs" together is an oxymoron. Also anything that has to be cooked to be digested should not be considered a "health food". The fact that the Macrobiotic diet has helped many people get rid of cancer shows that just cutting out meat, dairy and processed sugar may be enough for some to alkalize their bodies enough to get rid of cancer but those on a raw fruit and vegetable diet adding in some herbs can do it a lot more quickly and thoroughly.
+Emily BH Thanks for sharing your comment Emily and views about nutrition. To learn about the foundation of the healthytarian approach please see: www.healthytarian.com/essay/smart-eating
Hey, um, ma'am?? You skipped over the most important things; mainly to do with where they come from. You didn't mention that you can get these nearly 100% of the time at Asian Grocery Stores, and hardly skimmed over the recipes it's used in it's original culture. Just daifuku? Really? I had hoped you would at least mention dorayaki or takoyaki. THIS COMMENT ISN'T ALL NEGATIVE I PROMISE. You successfully talked about everything else about them! I did learn some things I didn't know before. They are actually good for my digestive issues!! But it's very sad that you barely brushed over their origin, which is very interesting in it's own right.
Is it necessary to soak them? I've asked Nutritionfacts, and I'm waiting for a response. There seems to be an anti-cancer benefit to phytic acid. Dr. Greger posted these just this week. nutritionfacts.org/2015/05/28/phytates-in-beans-anti-nutrient-or-anti-cancer/ nutritionfacts.org/2015/05/26/how-phytates-fight-cancer-cells/ My mom has been cooking beans in a pot on the stove, skipping the soaking process. Her method saves the good healthy liquid we often throw away in the whole soaking and pressure cooking process.
Yes I always soak them for 2 days rinsing them every six hours or so to remove the digestive inhibitors. Then pressure cook on high for ten mins. I tried doing this while not soaking them pressure cooking them on high for twenty minutes and I had really bad stomach cramps and gas!
jbmop Definitely the whole aspect of phytic acid, oxalic acid, and many other compounds like those have been misunderstood and misrepresented in our society causing a lot of people to fear them, without properly understanding. There is a reason and perfection for every one of these compounds. But when it comes to soaking "true seeds", which beans are also, there are many benefits. Above and beyond what books or other experts say, I look toward's nature's infinite intelligence. And so with this in mind, when a "seed" gets soaked it is essentially coming back to life. This changes the biochemistry within it and even its life energy. While these may not matter much to most people in our society, yet, they are a beneficial addition on the journey for those who are ready or interested in the higher dimensional sides of our food. Dry beans (seeds) are basically dormant. And while they do have great benefits in their own right, by soaking them we unlock a whole other world of potential. The ancient people's knew this and we are now re-learning this for the most part. Besides that, it makes the beans easier and faster to cook, not to mention easier for the digestive system. Many people for example will get no gas or digestive disturbances (bloating, etc.) when consuming soaked beans, as opposed to just cooked or canned dry beans.
Just want to add that all the stock (poured away in the video) is actually a nutritious soup itself. In my culture (Chinese), we cook the beans with ginger and brown sugar to get a “porridge” or “soup”. This is a dessert by itself, but also a drink suitable for warming up the body in winter. I often drink it in winter, or during menstruation to reduce cramps. For mung beans, they have cooling properties, so I cook them in summer and keep them in the fridge for a refreshing drink. In summer, if I suffer from fever or infections, I will drink mung bean soup to flush out all the toxins. It works every time, so I take very little pills to cure the common illnesses.
Thanks for your feedback and all the additional tips Clara. Indeed, the cooking water from beans can be used in many ways. There are some concerns about the anti-nutrients from the beans in the stock, but this need not be a deterrent from using it, as there are some benefits in that too. So glad to hear you are using it and for so many valuable health benefits.
But that liquid contains the digestive inhibitors we don’t want to give our bodies.
@@Healthytarian are they same as small red beans ????.
@@lightninginmyhands4878 That's why you soak beans overnight and trow away that water, not the one you cock the beans in. In my country, we always keep the water and cooked beans together, add some spices on your choice ( sweet red paprika or chili, some olive oil, chopped onions and most important spice not to bloat - cumin ) 👌 Great video ! Thank you
@@66Hokuspokus hi! What country are you from so I can find a recipe based on beans.? 😇
EXTREMELY articulate, calm soothing voice ZERO buffer (um, ahhs) you should be speaking to large audiences!!
Thank you so much for your meaningful feedback. My life path is that of a teacher offline where I do teach to various groups, so it is good to hear that this is reflected in the videos here too.
@@Healthytarian Awesome video but people (not you Evita) are mean. What's wrong with being human with a few um and ahhs? Shouldn't people be criticizing urban hip-hop speak & valley girl speak mostly?
@@simplehealthyliving4681 How effective a person is as a speaker depends on two things: 1) Their ability to articulate themselves, and 2) The type of audience they are speaking to. For some people, hearing a speaker who uses pauses, ums, and other fillers is not effective or conducive. For other people, urban hip-hop or valley girl lingo resonates most clearly.
Either way, yes, people can be very mean out there today about all sorts of things, but @BeeVictoria wasn't expressing anything mean, just general appreciation of the presentation style and skills based on her needs and preferences.
@@Healthytarian Thank you for pointing this out. I suppose Bee victoria was expressing an appreciation for Evita instead of meanness towards a few human ums and ahhs.
I take back my words about her meanness.
Please read the thread. I am sorry.
I have prepared azuki beans in a pressure cooker along with a good amount of buttercup squash and kombu strips also known as kelp and served it to friends. They all thought the flavor was exceptional as simple as it is. It's also a very nourishing dish. Thank you for your very thorough presentation.
My pleasure, and thank you for sharing your comment and use of Adzucki beans.
Wow....I was super impressed by her presentation! From the where the bean originated to its nutrition to how to cook....very clear and collective, not too fast, not too slow...Best I’ve seen on RUclips! Non of it was mombo, jombo talk.... You got my Subscription for sure!!!
Just ordered her book on Amazon, so looking forward on reading it 🤗
Keep it going girl....you’re AWESOME!!! 🥰
Thank you so much for your heart-warming feedback, L. It really means a lot :)
I have always drained all water through a colander into a large bowl. All saved water goes on plants inside or outside. I have done this for decades and live in a semi-arid climate, Colorado. It's a great habit for our future.
Thanks for sharing your tip, June.
I could listen to Evita forever ! I am making the effort to get off the Western diet and the way she presents this Option is marvelous. I am about to embark on to the best thing I can possibly do for my body , eat these simple but most nutritious foods for the rest of my life .
Thank you so much for your beautiful feedback and input about this topic. You are doing a marvelous thing by changing your diet towards health-promoting foods. Best wishes!!!!
BEST information video ever!
Direct / no nonsense / informative / perfect audio / perfect rhythm / efficient / esthetically pleasin... answering every question I could think of ... Thanks!
Thank you SO much Donna for taking the time to share such valuable and wonderful feedback about this video. It means a lot :)
Marvelous video. Organized, imformative, articulate presenter. Thank you.
Thank you kindly for sharing your feedback!
What a great video. Thank you very much for taking the time and effort to create and share it. Also . . . not everyone that speaks on a video has such a pleasant voice with excellent diction. Your video was very educational and included some very practical ideas for recipes. Thank you again!
Glad you enjoyed it, S. E., and thank you so much for taking the time to share your beautiful feedback with me. It means a lot :)
Very well done comprehensive video. Thank you!
My pleasure, and thank you for your feedback!
am I really about to watch a 12 minute video on adzuki beans? yup. thanks for all the info!
You are very welcome :)
Excellent delivery! No filler.
Glad you liked it! Thank you for your feedback.
Great video, very informative, liked how it was broken up into specific titled sections and didn't have waisted time in it, was direct and to the point with an easy to follow speed without being boring, choppier or too fast.Some people can digest beans without difficulty but for those who struggle with bloating and gas the soaking is very beneficial, minimizing and in some cases even eliminating abdominal distress all together.Personally, I didn't have a clue what these beans were when someone gave me some in an unlabeled bag so I cooked them up an to my surprise they we great! Loved the flavor and wonderful in soup.Thanks for your hard work on the video.
My pleasure, and thank you so much for your amazing feedback and valuable additions to this topic. So grateful that you took the time to share all this and it is so greatly appreciated :)
This is a cool video with great how-tos. I mistakenly stayed away from beans because of “allergies” but now I know it’s lack of enzymes (according to Howell’s enzyme books). I’m here as I started a plant-based diet challenge that uses this in a dish and had no idea where to start. Thanks!
Glad it was helpful! Thank you for your comment.
Thank u.. I recently bought some adzuki beans and didn't know what they were! Great video thanks!
You are so welcome, Cindy. Thanks for sharing your comment.
Thank you very much.That was very informative ,interesting and inspiring.l appreciate your efforts,and will certainly endeavour to incorporate more of this small,but major bean in my and my family's diet.Thank you so much.
You are most welcome! And thank you so much for your beautiful comment and feedback. Your kindness is greatly appreciated :)
Thank you. Very Informative. I had Adzuki beans in a microgreen variety pack so I grew them and have some spouts. After watching this I now have some ideas for cooking.. burrito, soup, chili or I may just eat with fried onions.
Excellent to hear, thanks for sharing!
Wow! Love the quality of the information here! Thank you so much for putting it together for us. I love beans and haven't played with adzuki before. I will give them their well deserved place in my kitchen. Thank you, Evita!
Alexandra T My pleasure and thank you for your great feedback :)
Best video I have EVER watched.
Ty
I subscribed
How lovely to hear! Thank you for your nice comment and feedback.
Wonderful video. Very informative. Thank you so much for sharing.
+Jason Loke You are most welcome and thank you kindly for your feedback!
Where are Somalis! We love adzuki beans we call “cambuulo” very very delicious my sister
Ismail Hassan
Aryaa cambulada somalida kaliya aya umaleynaye in ee cunaan ileen wa wax la wada yaqaan
Maya maya Saxib adunyadah mel ala garaniin cambulada maba jirte
Thanks for sharing about your love of these beans!
I make tempeh with azuki beans and brown basmatti rice. I heat it up in orange juice with hoisin sauce on it and eat it with basmatti brown.
Thanks so much for sharing!
Thank you 👍🏽👍🏽👍🏽👍🏽👍🏽👍🏽👍🏽for sharing this awesome teaching information on adzuki beans 🙏🙏🙏🙏🙏🙏🙏
You are so welcome, Vinnette! Thank you!
I agree! Truly the best and very well done video and thank you for sharing your knowledge .
Glad it was helpful, Boutros. Thank you so much for your great feedback :)
Tks for sharing. I often eat a bowl of Azuki beans cooked with red dates.
You are very welcome and thank you for your comment.
Great presentation and facts on Adzuki Beans.
Thank you for watching and sharing your feedback Hank!
Glad to know I can soak up the bean up 24 hours. Thank you!
You are very welcome!
Such a wonderful, informative video. Thank you!
You are very welcome, Christine, and thank you for your nice comment.
Great Informative Video Thank You!!
Wonderful to hear your feedback. Thank you!
Love these beans - they create very liitle gas once you give them a good soaking -great presentation!
Thank you very much for your valuable comment and nice feedback, Idrissa.
Thank you great information and great delivery
You are most welcome, and thank you for your nice comment.
I use spring water for cooking….so I never throw away the water….also I like to add carrot and onions to the adukis..then mash the beans adding a little soy sauce….a sugar free brand….adukis are so versatile .
Sounds great! Thank you for sharing your comment.
Thank You this video is well informative.
Glad to hear you enjoyed it, thank you so much!
Thanks for such a well done and helpful vid!!!
You are most welcome! Glad to hear you found it valuable :)
Very nice video. Quite Informative and well presented
Glad you liked it, Susan. Thank you kindly for your great feedback.
love this video, very informative! thank you!
Great to hear! Thank you for your kind comment.
Very very nice, Thank you for this info
My pleasure, and thank you for your nice feedback.
Very helpful, thank you.
My pleasure and great to hear, Shelly! Thank you :)
Very helpful. Thank you.
You are most welcome!
Excellent! I used to cook these a lot, but it's been quite a few years so I'd forgotten. I think maybe I used to throw in some Kombu when I cooked them...not sure...I think maybe that was supposed to help with gas of beans.
Kept wishing you'd speak with your original accent ☺️, but I understand that some native English speakers have trouble understanding. Subscribed!!
Thank you for your feedback.
Really cool video, many thanks..
Great to hear, and thank you for the comment!
Thank you so much for sharing 😊👍🏻
My pleasure Diana, thank you!
thank you for the video. just double checking. is it ok to put the pot of soaking beans in the fridge over night or just simply leave them on the counter?
My pleasure, Angela. Yes, you can put the pot of soaking beans in the fridge overnight. This is recommended, in fact, if you live in a very hot (tropical) environment. Otherwise, it is fine to leave the soaking beans at room temperature, on the counter overnight.
perfect video!
Thank you for the nice feedback.
Am about to cook my. Thanks for this info
+Doris Jennifer You are most welcome! All the best :)
Muchas gracias!!
Con mucho placer y gracias a ti!
Thank you
My pleasure :) And thank you for watching.
Great information! Thanks! One question - can u freeze them, after they'r cooked? Thanks!
Yes, if you need to then you can freeze them. I don't advocate much for freezing because I always try to steer people to using their food as fresh as possible for most nutrient integrity.
Thanks for that addition, as most definitely turning them into veg patties is a great way to consume them.
Excellent video, than you! :)
My pleasure and thank you for your feedback!
Good to know stuff for mostly plant based diet characters like me.
Great to hear, thank you!
I learned alot from your video regarding the health benefits and history of this bean. As much as I love the Azuki bean I find that it actually takes a long time to prepare and cook and it varies from bean brand, depending on how long the bean has been dry. This video suggests (soaking beans to 18 to 24 hrs) and then cooking beans for about 20-30 minutes.... The organic Azuki Beans I recently purchased, took overnight soaking and at least 1 hour of cooking and they still were not completely tender. So just know this is not something you can whip up quickly for guests. Unless of course you buy a can or you have them pre-cooked in the refrigerator. I love the nutty, meaty taste of the Azuki bean and it's nutrients, making it is worth the time it takes to prepare. This is my recipe for Azuki Bean Salad: Once cooked and drained, mix Soya Sauce and Sprinkle of Sesame Seed Oil. Mix in chopped up Italian Parsley or Cilantro. Toss and serve...cold or hot as you prefer... Yummy and Healthy :)
Thank you for watching and sharing your comment!
Why do you pour out and rinse away all the nutritional water? A lot of nutrients has leached out into that water.
The leftover water from any bean soaking or cooking has some pros and cons; just like it has some nutrients, it also has some anti-nutrients. So it is up to each person to decide what may be best for them, and their health needs. Because I work with a lot of people who have digestive issues, I generally recommend discarding the water. But for those who feel okay and have a healthy digestive system, the water can be used. No right or wrong in this case.
Great video
Thank you very much :)
Whole Foods tends to carry canned Aduki beans (that's what they call it) called Eden
Yes, Whole Foods will have most common bean varieties in canned versions. It is a quick way to put beans in your meals, but it is always best and more economincal to cook our own beans at home.
100% advice. Good stuff!
Thank you so much!
WOW!!!
Glad you liked it, thank you!
Hello nice video.Do you think i can grow this bean in Norway in a greenhouse? And if so how many plants must i grow for a family of four?
It will be best for you to consult a horticulturist or do your own research about such planting potential. While I can help you with health and nutrition matters, growing these beans in a specific country and condition is outside of my scope of expertise.
The Japanese mash these and sweeten and make a filled bun. Very tasty and good with tea or coffee.
Thanks for sharing, Eugene.
I had these buns in Hawaii. They were called malasadas I think.. So tasty and more nutrients than donuts.
I really like your pot. Where did you get your pot? What is the brand of pot?
Thank you. The pot set is no special brand. It is just from an average stainless steel pot set. Depending on where you live in the world, you should look at what mid-range stainless steel pot options are available for you. Best wishes!
@@Healthytarian Thank you!
Drain all that lovely stock?? after cooking..hmm I use it in my adzuki bean curry..makes it yummo, otherwise it is as good as vegetable stock..
+Priya T N The stock from beans will typically contain some of the digestive inhibitors of beans. Yes, some water-soluble nutrients will leach out too, but it is not typically a good stock to use, like ones from vegetables.
I find that the water used for soaking the beans adds a very bitter flavor to the red bean soup that I make, so as in the video, I always rinse them well.
The stock still has inhibitors? Ok. Good to know that.
The same process apply for lentils and other beans? Thank you.Great teaching.
Be ok if sprouted, I suppose!?
On downside, I think it has anti nutrient component too... so to rid the undesired part of it, can it be sprouted, which might help in addition to longer soaking time ?
No worries about the anti-nutrient fears. Most soaking deals with that adequately, as does the additional cooking. And if you like, you can sprout it as well. For more info about lectins in beans please see this video from Dr. Greger: nutritionfacts.org/video/are-lectins-in-food-good-or-bad-for-you/
Don’t you save the water from cooking the beans? Usually I make soup out of it :)
If beans are meant for a soup meal, then yes, in other cases if the beans alone are needed for meals, then no. I've addressed this several times in the comments on this video, if you'd like a more in-depth explanation, but in summary the water does contain some of the "anti-nutrients" that are released from beans during soaking and cooking, and so it is a personal balancing act with regards to what each person will choose and be comfortable with: to keep or not to keep the cooking water.
Is adzuki bean same as kidney bean and what are the differences?
No, Adzuki beans are not the same as kidney beans. They are a completely different variety or type of bean. The differences are many, just like between any other varieties, ranging from color, shape, size, cooking time, and flavor. Nutritionally, most beans have a very similar nutrient profile.
I wanted to ask if I could blend the azuki beans and use the ground powder on porridge?
If you mean to blend the cooked beans, then sure you can, and then pour it on the porridge if that is what you desire to eat together. However, if you mean to bend the dry (uncooked) beans and then use the powder, then no, that should not be done. For proper digestion and nutrition beans must be either cooked or at the very least soaked and sprouted (for safe varieties). Otherwise you are working against nature and your body.
Is the adzuki the same as little red beans?
Different people in different cultures and countries may call it that. Most beans have multiple names depending on the region of the world.
I have literally had this bean in my cupboard for 10 years! I had no idea how to cook them? She said dry beans only keep for a year, does this mean mine have to go in the trash?
Dry beans can last for years but typically you will want to consume them on a yearly basis so that mold or humidity do not get into them and become a problem.
So whether you need to throw away the beans you kept for 10 years or not will depend on what state they are in, how they were stored, what your climate is like, etc. Examine the beans, and as long as they are fully hard (not soft in any way) and do not have any visible mold on them, they should be fine, especially that you are going to boil and cook them fully. You may need to soak them for longer, such as 24 hours.
If you need to throw them away, hopefully you consider throwing them outdoors in a natural environment somwhere that is appropriate, where either animals can benefit from them or they can decompose naturally, as opposed to adding to the trash problem in our world by sitting in plastic bags, given that they are compostable items.
What about freezing adzuki beans?
You can freeze them if you really want to, but I recommend cooking and consuming them fresh. They last for several days in the fridge after they are cooked, so you can easily cook a bigger batch and have for up to a week to eat if stored in a clean, sealed container with no other foods.
Do you have good recipe for a flat bread or cracker made from this type bean?
No, not specifically from this bean, but I have a flatbread/cracker recipe made from almonds here: ruclips.net/video/_jjVJ2JYoQI/видео.html
Keep the boiled water if you are making refried beans.
Thanks for adding your input Ian. As part of Healthytarian eating, no frying is ever done, but each person can choose what foods and cooking methods they are most comfortable with.
@@Healthytarian refried beans are not fried, they get mashed in the boiled water with spices and water added to get the consistency desired
Thanks for the clarification. I mention it as I have seen people do it many ways, including using oils and browning beans too.
if we sprout them before cooking do we get more nutrients?
For the most part, yes. Here is more info about sprouts: www.evolvingwellness.com/post/understanding-sprouts-supreme-nutrition-life-energy
what is the negative side of eating the dry adzuki bean Raw without cooking?
If you mean to eat the dry bean, as is, this is not a good idea as you would risk cracking and breaking your teeth. And if a person for some reason just chose to swallow them, it is bad as well because the seed will be extremely hard to digest. Dry beans are in their "hibernation" stage, meaning nutrients are "locked up" and trying to consume them this way can bring about all sorts of intestinal and digestive distress. Water brings the seed back to life, and unlocks the nutrients, breaks down anti-nutrients, and provides us with healthy nourishment.
If you mean however, to eat the seed raw without cooking, but after soaking, then ideally you should sprout the seed, for safest consumption. Typically, this means soak the beans for 12 to 24 hours, pour away that water, rinse them, and then allow them to sprout a tail, which will take another 2 to 3 days in a warm environment. You have to make sure that you rinse the beans, at least twice a day (morning and evening) during the sprouting process.
Adzuki beans, are one of the few beans that can be eaten raw, in their soaked, sprouted form, without risk of digestive distress or food poisoning symptoms. However, it is always best to experiment with small amounts of any new food.
thanks for the reply. I did a few experiment and try a few things.
1. "risk cracking and breaking your teeth"
Yes, as the mineral within; without water to soften it, will not allow us to digest the said bean. Thx for your reply on that.
While crushing into fine powder-like material may help, the decent taste and enjoyment of the beans does seems to be sort of sacrifice. btw I did this raw and dry; which is lightly heated with hot water later on with some sweets (similar to instant noodle cooking method).
2. "And if a person for some reason just chose to swallow them"
Yes, is a bad idea, as it's too hard and not suitable for human stomach to manage that. For this, I tried 1 thing, which is socking them to get the beans as hydrated. I find that when I eat it, i'm fine and quickly become sort of "filling full".
Nothing bad happen to me when I did this 2 days ago. Although I only eat it like eating snacks, which is about a spoonful (chinese soup drinking spoon). Then again, have to make sure to get the milky-like substance is broken down or is gotten rid of. (it's does not have color, but you can feel it by its juice)
I haven't tried sprouting the beans yet, but I did imagine that it will taste the same or similar to my 2nd point above. :)
thx
This is somalia's national food. Canbuulo 😍
LMFAOOO 😂😂😂
Wadani food 😁
But wouldn't draining the red liquid remove alot of the nutrients?
Not necessarily. Some of what is in the water after cooking grains or beans are anti-nutrients that we want to discard, as some of these are what cause people digestive distress. The bean still has most of its nutrients and most specifically its mineral content, which does not leach out into water, like some vitamins do.
can these be frozen after cooking?
Hi Mary. Any cooked beans can be frozen after cooking. I don't do it or recommend it because freshly cooked have better flavor and texture, like all foods, and if you batch cook an amount for 3 to 5 days, you can have easy meal prep without needing to thaw frozen beans out and such. However, if freezing beans is what you prefer, then you can definitely do it.
a whole video dedicated to the Adzuki bean :-) Additionally, what do you think of the "short soak"? I boil my beans for three mins, then let sit for an hour instead of the long soak.
Thank you for your comment. Soaking beans before cooking has a very different effect than soaking beans after cooking. The dry hard "seed" is in a dormant stage and water "wakes it up" meaning that valuable reactions take place to decrease nutrient inhibitors and increase optimal nutritional value. If we heat-treat (cook) the "seed" before then this will jeopardize some of the activity, especially valuable enzymatic reactions, which are sensitive to heat. Heat/cooking just starts to break down the food, whereas natural soaking provides a completely different opportunity. So whether it is for digestion reasons or other health reasons, the "long soak" is invaluable. However, if just a quickly cooked bean is desired then the method you described can suffice.
But I do like to emphasize on the topic of bean soaking, because people are often unnecessarily turned off by the time it takes, that all those hours (12 to 24) that beans should soak are in no way wasted or impeding on our time. We do not have to watch over those beans, or anything like that. Once a person gets into a regular bean soaking/cooking habit, it is super easy and quite effortless. For example, set a reminder to soak a large batch of dry beans every Saturday, cook them on Sunday and have a pot of cooked beans for the week to use quickly and easily as part of weekday meals. They keep well, if not mixed with other food, and are super convenient to always have on hand.
My Asian self is cringing when watching these healthy people making Asian foods, sorry 😂 As the women already said, just soak it :))
why drain the water? can i keep the water in and use it to make chili?
The water contains a lot of the compounds that cause many people digestive disturbances from beans, including phytic acid, which has its own potential controversies as an anti-nutrient. So while yes, some people choose to use it, I prefer to discard it just like the water used to soak the beans.
hm is this with all beans or just azuki? i just thought it was good to throw soaking water out but that its fine to use the liqud cooked in
All beans Frank. By their very nature (biological makeup) all beans contain indigestible compounds that become reduced during soaking and furthermore during cooking. So keeping the cooked water, as mentioned above, can be a matter of personal preference but in general most of the time that water is discarded.
One last note for clarity and to address your original question Frank. If you have soaked your beans thoroughly and rinsed thoroughly, and feel fine (as in you don't have sensitive intestines), then you could most definitely proceed to make a chili or soup based on the leftover cooked bean water.
Again draining of water after cooking is questionable, as far as nutrition is concerned. Plz clarify.
When beans are soaked and cooked, that water will have some "anti-nutrients" and substances that aggravate some people's health and intestines. If you are making a bean soup, then you may need to use the water and it does make a great soup base, however for everyday dry bean cooking, it is not only okay, but recommended in most cases to discard the water. But in the end, you have to choose what works best for you.
When it comes to cooking water from any vegetables, yes, that should always be used, as much as possible, however sometimes it is not practical. So as with many things in such cases, we don't want to get into dogmatic and absolute habits, but be flexible based on our health and meal needs, etc.
Also depending on how much water is used in the first instance, then the fluid may be reduced abd absorbed by the beans during the cooking process.
I just want to add it from personal experience that these beans do not cook in 30 minutes, even with soaking for 24 hours. It takes more like an hour and a half.
Aaron, if that is the case for you, then you must be using very hard water. You can soften your water a bit by adding some salt to it. Hard water will cause beans not to cook well.
Otherwise, adzuki beans are one of the fastest and easiest beans to cook. But you have to be mindful that there are other factors at play that may impede your cooking time.
小豆はガンにも良いと言われてますね！自宅で作って見たいと思います(^.^)
콩
The easiest to digest foods are the SIMPLE carbohydrates such as raw water rich fruit and raw tender leafy greens and live sprouts. They are also the optimal healthy food people should eat to optimize their health. Eating a lot of protein HARMS rather than helps your health. Protein is mucus producing and too much protein will destroy your kidneys. That said, Legumes and grains aren't as harmful as a lot of other things such as meat and dairy but as health foods go they are much lower on the list. They are starchy and most need to be cooked before they can be eaten. The complex carbs are what get us into trouble. "Healthy" and "Complex Carbs" together is an oxymoron. Also anything that has to be cooked to be digested should not be considered a "health food". The fact that the Macrobiotic diet has helped many people get rid of cancer shows that just cutting out meat, dairy and processed sugar may be enough for some to alkalize their bodies enough to get rid of cancer but those on a raw fruit and vegetable diet adding in some herbs can do it a lot more quickly and thoroughly.
+Emily BH Thanks for sharing your comment Emily and views about nutrition. To learn about the foundation of the healthytarian approach please see: www.healthytarian.com/essay/smart-eating
Hey, um, ma'am?? You skipped over the most important things; mainly to do with where they come from. You didn't mention that you can get these nearly 100% of the time at Asian Grocery Stores, and hardly skimmed over the recipes it's used in it's original culture. Just daifuku? Really? I had hoped you would at least mention dorayaki or takoyaki. THIS COMMENT ISN'T ALL NEGATIVE I PROMISE. You successfully talked about everything else about them! I did learn some things I didn't know before. They are actually good for my digestive issues!! But it's very sad that you barely brushed over their origin, which is very interesting in it's own right.
Thank you for sharing your insights, and for adding further value to this topic.
Vegetable Police hey babe, here's a bean to consider. You're probably all over it but the digestive qualities are worth a bit of look. =D
this means you can easily find an Indian store
Thanks for your comment.
Is it necessary to soak them? I've asked Nutritionfacts, and I'm waiting for a response. There seems to be an anti-cancer benefit to phytic acid.
Dr. Greger posted these just this week.
nutritionfacts.org/2015/05/28/phytates-in-beans-anti-nutrient-or-anti-cancer/
nutritionfacts.org/2015/05/26/how-phytates-fight-cancer-cells/
My mom has been cooking beans in a pot on the stove, skipping the soaking process. Her method saves the good healthy liquid we often throw away in the whole soaking and pressure cooking process.
Yes I always soak them for 2 days rinsing them every six hours or so to remove the digestive inhibitors. Then pressure cook on high for ten mins. I tried doing this while not soaking them pressure cooking them on high for twenty minutes and I had really bad stomach cramps and gas!
Duncan Robertson I had beans prepped with no soaking all week. I heated to boiling, replaced the water and pressured cooked for 25 minutes
jbmop Definitely the whole aspect of phytic acid, oxalic acid, and many other compounds like those have been misunderstood and misrepresented in our society causing a lot of people to fear them, without properly understanding. There is a reason and perfection for every one of these compounds. But when it comes to soaking "true seeds", which beans are also, there are many benefits. Above and beyond what books or other experts say, I look toward's nature's infinite intelligence. And so with this in mind, when a "seed" gets soaked it is essentially coming back to life. This changes the biochemistry within it and even its life energy. While these may not matter much to most people in our society, yet, they are a beneficial addition on the journey for those who are ready or interested in the higher dimensional sides of our food.
Dry beans (seeds) are basically dormant. And while they do have great benefits in their own right, by soaking them we unlock a whole other world of potential. The ancient people's knew this and we are now re-learning this for the most part. Besides that, it makes the beans easier and faster to cook, not to mention easier for the digestive system. Many people for example will get no gas or digestive disturbances (bloating, etc.) when consuming soaked beans, as opposed to just cooked or canned dry beans.
Good Video, Hot babe, Informative and very helpful. Thanks! More of this pls
Thank you for your positive feedback!
very good video, thank you!
+J Swanza My pleasure, and thank you for watching!
Thank you
My pleasure, and thanks for watching.