Remember yesterday's post about cheap vegan eats? One suggestion was sticking to staples, like dried beans, so today I'm featuring a bean not commonly used in American cuisine—the adzuki bean.
The adzuki is a small red bean popular in Japan. In the U.S., it's most commonly found in macrobiotic cuisine, which is exactly why I was first introduced to it. A few years ago, I worked at the L.A. vegan eatery Real Food Daily, which features macrobiotic meals, and the adzuki was often the "bean of the day." I can't say I fell in love with it, but I definitely like it.
It's a great option if you are someone who normally sticks to just black beans and chickpeas but are looking to shake things up a bit. It's also a very inexpensive meal option, and with money tight for just about everyone right now, that's definitely not a bad thing.
Here is a simple preparation for adzuki beans, but you'll definitely need to add some seasoning before eating. Enjoy!
Plain and Simple Adzuki Beans1 cup dried adzuki beansWater
Makes 3 cups of cooked beans
Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights? Read more.