Ingredients: azuki*. *from organic farming
|Amount per serving||Value for 100g/100mL|
|of which sugars (g)||1.8|
|of which saturated (g)||0.2|
Azuki beans are legumes that have been grown in Asia for thousands of years and are the basis of many Asian but particularly Japanese preparations. Red in colour, rich in vitamins, fibres and proteins, it is the most widely consumed legume in Japan, where it is used mainly in sweet recipes.
RECIPE: The day before, soak 250gr of azukis in water. Drain and cover with cold water in a saucepan, bring to a boil, cook over low heat for about 1 hour. If necessary, add a little boiling water during cooking so that the beans are not too dry. At the end of cooking add 1 pinch of salt and 50ml of olive oil. Serve with chopped fresh parsley.
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