What’s So Great About Adzuki Beans?

Oprah and Dr. Oz say adzuki beans are one of the super foods we’re not eating.

Okay, have a great week, everyone.

Oh, all right… for those of you who need more convincing when it comes to beans, here goes. I’ll admit, I’m a vegetarian who doesn’t super love beans. I eat them because I know I should for the protein so that I can grow up big and strong but I have to disguise them a little. Chili works, so does hummus but I tend to stick to the usual suspects: chickpeas, kidney beans, maybe white beans if I’m feeling crazy. I don’t think I’ve ever cooked (or maybe even eaten?) adzuki beans.

But beyond their super food status, we may all be missing out because it sounds like they top the list for a couple other reasons, not least of which is the fact they may taste better than other beans. Read: Jr. may like them (don’t say it out loud and tempt the gods!)

Adzuki beans are sweeter and nuttier than other varieties of beans, which is why they are used in Japanese ice creams and baking. And for those that care about such things, they are “lower in calories than black beans, garbanzos, kidney beans, pinto beans and white beans” while still packing the same protein punch. And if the adzuki bean chili doesn’t go over with the kids, get thee to a Japanese restaurant and watch them chow down on the ice cream, none the wiser.  Muahhahahah!