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£2.25/250g
Cultivated for thousands of years in China & Japan, the mellow flavour of the Aduki blends well with most grains and vegetables.
Soak the beans in plenty of cold water for at least 8 hours or overnight. Drain and rinse, cover with fresh water and bring to the boil. Simmer until tender (around 40 minutes). Drain and season to taste, or add to your favourite recipe.
Also known as adzuki bean, azuki bean, aduki bean, red bean, or red mung bean.
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Ingredients: Aduki Beans
Allergens in bold
Suitable for Vegans and Vegetarians
Nutritional Information Typical per 100g
| ENERGY KJ | 539 kJ |
|---|---|
| ENERGY KCAL | 129 kCal |
| FAT | 0.20g |
| OF WHICH SATURATES | Not specified |
| OF WHICH MONOUNSATURATES | Not specified |
| OF WHICH POLYUNSATURATES | Not specified |
| CARBOHYDRATES | 22.50g |
| OF WHICH SUGARS | 2.00g |
| FIBRE | 5.50g |
| PROTEIN | 9.30g |
| SODIUM | 0.002g |
| SALT | 0.005g |
Please note: This product is sold loose and packed to order.
| Dietary | Vegan / Vegetarian |
|---|
Commonly used Indian dishes, rich in protein, fibre, calcium, iron and potassium. Excellent in soups, nut roasts, stews and pie fillings.
No pre-soaking needed. Rinse well, add plenty of cold water and bring to the boil. Reduce heat and simmer for 30 minutes or until tender, drain and add to your favourite recipe.
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Makes excellent soup. Add to fried onions, boil for an hour with a good stock, and season.
No pre-soaking needed. Rinse well, add plenty of cold water and bring to the boil. Reduce heat and simmer for 1 hour or until tender, drain and add to your favourite recipe.
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Plump and creamy, mild, and with a smooth texture, these little friends are used to make baked beans. Widely used in French, Spanish and Portuguese cookery.
Soak the beans in plenty of cold water for at least 8 hours or overnight. Rinse well and cover with water, boil rapidly for 15 minutes, discard this water, then add fresh water and simmer on a low heat until tender (around 1 hour) Drain and season to taste, or add to your favourite recipe.
Also known as navy beans, pearl haricot beans, Boston beans, white pea beans, or pea beans
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A cup of yellow split peas cooked, blended and added to a vegetable soup creates a teriffic rich broth.
No pre-soaking needed. Rinse well, add plenty of cold water and bring to the boil. Reduce heat and simmer for 1 hour or until tender, drain and add to your favourite recipe.
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