Culinary tastes aside, there is a variety of the bean, typical of Asia, Vigna angularis , known as azuqui beans. This species is not so popular here in Brazil, but it is widely used in Japan, mainly for the production of anko, which is a sweet made with grains.
Far beyond being a culinary item, red beans are a food that provides several benefits for human health. Learn more about this oriental delicacy.
Benefits and properties of Azuki beans
Azuki beans, like the vast majority of legumes, are a great source of fiber, rich in proteins, contain almost all the B-complex vitamins (B1, B2, B3, B5, B6 and B9) and various mineral salts (calcium, iron, magnesium, phosphorus, potassium, sodium and zinc).
Thanks to the properties and substances present in the grain, the azuki beans, in addition to being a delicious food, can be a great ally of health. The main benefits acquired with the consumption of this legume are:
- Controlling blood pressure, which helps prevent diseases such as hypertension;
- Helps stabilize blood sugar levels;
- Decreases water retention;
- Acts as a detoxifier;
- Stimulates bone formation;
- Stabilizes cholesterol levels;
- Promotes the proper functioning of the kidneys;
- Fights and prevents kidney stones.
To enjoy all these benefits, one of the most popular ways to consume the legume is tea made from the beans of red beans. See how to prepare:
Azuki Bean Tea
- 1 cup (of tea) of azuki beans;
- 1 strip of kombu seaweed;
- 4 to 6 cups of water.
Preparation and consumption
First, it is important to soak the red beans for at least four hours, however, the ideal is to let them stay overnight. After that, discard the used water and place the beans in a pot or teapot together with the cups of water and the seaweed kombu and place on the fire.
As soon as it starts to boil, reduce the intensity of the flame to the minimum and let it cook for 30 minutes. After that, just strain the liquid so that the seaweed and beans are discarded and drink the broth still hot.