The adzuki bean is thought to have originated in East Asia around 1046 BC (Source). In Asian cuisine, the bean is often boiled in sugar to make a sweet paste, is used as filling in dim sum, and also ground to flour for use in sweet breads.
Benefits of Adzuki Beans:
- Strengthen Kidneys
- Lower Cholesterol
- Promote Bowel Movements
- Treat Urinary or Bladder Ailments
- Possibly combat breast cancer
- High in Iron, Folic Acid, Manganese, Potassium, Magnesium, and Zinc
- Low in calories with high Protein and Fiber content
These little beans pack a lot of nutrition and are a great source to add to your diet. For little ones, feed them whole and unseasoned. They were one of the first foods (after fruit and veggies) that Nya began eating, and make a great "clean" snack for on the go. They can also be used in a variety of recipes ranging from Asian to Mexican dishes.
Along with some other ingredients, these adzuki beans created an unbelievable "meaty" burger that was extremely filling, held its own (no crumble or falling apart), and was enjoyed by the entire family (vegan and omni alike!). This recipe is extremely simple to make, and like the Qunioa Cake Stackers and Chickpea Quinoa, can be reused to create more than one meal; a real time saver!
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| Tomato, Spinach, and avocado with this power packed adzuki burger on a homemade bun |
Other Meal Ideas:
- No meat meat balls for "meatball" sandwiches or pasta
- No meat crumble for pasta dishes (use it in this clean eating lasagna)
- Top it as a crumble on salads
- Add taco seasoning and use for Mexican dishes
- Add a can of tomatoes and serve on a baked potato with avocado
What you need:
1/2 cup Adzuki Beans, uncooked
*1/2 cup red lentils, uncooked
*1/4 cup yellow split peas, uncooked
*1/4 cup green split peas, uncooked
2 cups fresh spinach
1/4 cup black rice (can use brown)
8 cloves pressed garlic
1 tsp chili powder
1 tsp ground mustard
1 tsp turmeric
1/2 cup quinoa, uncooked
4 cups Veggie Stock (water will work)
Juice of 1 lemon
Sea salt and pepper to taste
* Interchangeable. For most nutritional benefits, use the recipe as listed, but if you are out of one or two of these, sub what you have to equal 1 cup total.
What you do:
1. Combine everything except the lemon juice, salt and pepper, and quinoa into a pressure cooker and cook on high for 20 minutes. (You can also use a slow cooker).
2. Add the uncooked quinoa into the pot once it has finished cooking, and allow the heat to cook the quinoa (about 30 minutes until most liquid is absorbed).
3. Transfer to a bowl and add lemon juice, salt, and pepper, and allow to cool slightly. Form patties and cook on the grill until crispy on each side (about 3 - 4 minutes each side), or bake in the oven at 375 for roughly 25 minutes, flipping halfway through. Makes 10 thick burgers.
Important Notes:
You want to form and cook these patties fairly quickly once they are cool enough to handle. The longer the mixture sits out, the more dry it becomes and it will break apart and crumble. If this is the case, add a bit of veggie stock to help moisten them.
If you don't have the time for step 2, add the quinoa in step one. You may need to add a bit more liquid when it has finished cooking. The final mixture should resemble a mold-able patty that is not overly sticky.
They do freeze well so feel free to double the recipe to get more out of it!
Click here for the homemade bun Recipe!
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| Served with Baked Potato "Fries" and spicy grilled corn on the cob |
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