Azuki beans

Azuki beans, also known as azuki beans or simply azuki in different regions of Latin America, are small legumes with a deep red color that originate from East Asia, particularly Japan, China, and Korea. These beans have become popular in global cuisine due to their slightly sweet flavor and their versatility in both sweet and savory preparations.

In gastronomy, azuki beans are commonly used in traditional desserts, such as anko (sweet azuki paste) in Japan, but they can also be an excellent addition to stews, soups, and salads. Their texture becomes soft once cooked, making them ideal for purées and fillings.

From a nutritional standpoint, azuki beans are rich in protein, dietary fiber, minerals such as iron, magnesium, and potassium, as well as antioxidants. This makes them a healthy food that aids digestion and provides sustainable energy.

In summary, azuki beans are a nutritious and versatile ingredient that can enrich both sweet and savory dishes, and their use in recipes can add a distinct and healthy touch to your preparations.