Harvest Monday, January 21 – Winter Kitchen Garden – Growing Adzuki Beans Sprouts

Last winter I wrote about growing mung beans sprouts, chickpeas (garbanzo beans)sprouts and lentil sprouts. I also wrote about growing pinto beans sprouts.

This winter I am experimenting with growing adzuki (azuki) beans sprouts. I purchase my adzuki beans (also known as red beans and red cow peas) from the health food store. If you are purchasing elsewhere, check to make sure the beans are not treated.

Adzuki beans sprouts, like other sprouts, are easy grow in the kitchen. Can be eaten at any stage, taste at different stages to find which you like best. I like them when the roots are about ¼  inch long, after about 48 hours (2 days).

From dried beans to (pesticide free) vegetable, sprouts are a good (and inexpensive) source of protein, vitamins and minerals, are also low fat high fiber.

I was told not to eat uncooked adzuki bean sprouts, so if I am going to add them to salad I would steam them for 10 minutes. I also discovered that steamed adzuki bean sprouts freeze well. Definitely going to make a batch for the freezer.

To Steam
Place adzuki beans sprouts in a pot, add about ¼ inch of water. Bring to a boil, cover and simmer for 10 minutes, gently stirring once or twice. Leave the sprouts in the pot to cool, they will absorb any water leftover from steaming.

To Freeze 
Place cooled steamed adzuki bean sprouts in freezer bag or container (the frozen adzuki bean sprouts separate fairly easily). Date, label and freeze.

To Use
Uncooked – Add to soups, stews, stir-fry, etc.
Cooked – Add to salad, soups, stews, stir-fry etc.

Adzuki bean sprouts will keep in the refrigerator for a few days, just make sure the sprouts are dry to the touch before placing in plastic bag.

There are many sprouts growing equipments on the market but I like to use what I have on hand in the kitchen and the simpler the better.

What you will need:
a clean colander
paper towels
adzuki beans, picked over carefully to get rid of any debris and broken seeds

DSC04704weblarge copyMethod:
1. Rinse adzuki beans well in several changes of water. Place rinsed adzuki beans in a container, cover with 2 – 3 inches of cool water, soak for at least 12 hours or overnight to rehydrate. The beans become paler in color when fully rehydrate. Many of my beans were still as dark as before soaking so I soaked them for 24 hours.

Above right photo: left, dry adzuki beans; right, adzuki beans after soaking for 24 hours.  The soaked swollen adzuki beans have paler color

DSC04760weblarge copy2. Drain adzuki beans and spread in colander cover beans with a layer of paper towels. Spray with cool water, drain well. Place colander in a warm spot. Do not place in a closed cabinet where there is no air circulation. I keep mine on the kitchen counter.
3. Rinse adzuki beans with cool water 2 – 3 times daily, drain well after each rinse. Do not allow paper towels to dry out between rinses.

DSC04711weblarge copyThis is what the sprouts look like after sprouting for 24 hours.
The tiny roots are just appearing.

DSC04720weblarge copyThis is what the sprouts look like after sprouting for 48 hours (on the second day)
The roots are about ¼ inch long. This is the stage I prefer.

DSC04724weblarge copyThis is what the sprouts look like after sprouting for 72 hours (on the third day)
The roots are about ½ inches long
I soaked ½ cup (4 ounces) dried adzuki beans and harvested about ¾ pounds of sprouts

NOTE: Sprouts will sprout quicker if you live in warmer climate or is sprouting during warmer weather. If it is hot and humid, you may need to rinse your sprouts 3 times a day instead of 2. I rinse twice daily, in the morning and in the evening.

Recipes coming to you on Friday, 1/26/13.

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Copyright © by Norma Chang. All Rights Reserved. Do not use/repost any photos and/or articles without permission.

Visit Daphne’s Dandelions http://daphnesdandelions.blogspot.com/ for more Harvest Mondays

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About Norma Chang

I am the author/publisher of 2 user-friendly Chinese cookbooks: "My Students' Favorite Chinese Recipes (updated edition)" and "Wokking Your Way to Low Fat Cooking" A gardener who enjoys cooking and eating and loves to think outside the box A garden volunteer at Locust Grove Heritage Vegetable Garden Conduct hands-on cooking workshops for teenagers Conduct cultural programs for children and family Conduct healthy cooking classes for adults
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45 Responses to Harvest Monday, January 21 – Winter Kitchen Garden – Growing Adzuki Beans Sprouts

  1. Karen says:

    I haven’t had red bean sprouts before but recently had black lentil sprouts that were very good.

  2. wok with ray says:

    These beans really look perfect for salad. Have a good week, Norma! 🙂

  3. A Table in the Sun says:

    I haven’t tried sprouting beans. I understand they are much easier to digest. Thanks for the post.

  4. Love bean sprouts…have to make some with green beans.

  5. I love mashed Adzuki Beans but never even thought to sprout them!

  6. Eva Taylor says:

    Very cool, I keep saying I’m going to try this, but always forget to get my beans in a health food store. Thanks for the detailed pics, so easy to follow.

  7. Amy Tong says:

    You are amazing. I haven’t tried my hand on growing my own sprouts. I think this would be a very fun project for me and my kids. 🙂 Thanks for sharing the detail steps. I’m going to browse around more on your site for more gardening ideas.

    • Norma Chang says:

      Hello Amy,
      Thanks for visiting. You flatter me. Yes, I think your kids would enjoy the sprouting process. It is educational too. The fact that it is easy and sprouts fast, makes it a kid friendly project.

  8. Thanks for the info on Adzuki beans!

  9. Kristy says:

    I am just fascinated by your growing experiments. I never knew you could grow so much from beans and roots at home. I’m excited to see how this one turns out!

  10. Honestly I have only tried red azuki ice cream so new ideas to try 🙂

    Cheers
    Choc Chip Uru

  11. Sophie33 says:

    Well done you! Now, I am going to do the same! 🙂 thanks! Very inspiring!!!! x

  12. Hotly Spiced says:

    I have never heard of this type of bean. They sure do grow (sprout) quickly xx

  13. ChgoJohn says:

    Thanks, Norma, for today’s lesson. Whether you’re planting, sprouting, growing, or cooking something, your “how to” posts are always so well-written that anyone could follow them — even me. 🙂

  14. Daphne says:

    I’ve never done adzuki bean sprouts. The last time I made sprouts was when I bought some lentils and they just didn’t cook up well. They never really got soft. But the sprouts were good.

  15. Eha says:

    Thanks for another couple of useful tips! I have sprouted for years: too expensive to buy and half the time that bought is past its prime: damp and smelly almost! Have a couple of those tall containers with a sieve at the top to change water. But have never done adzuki, which I oft use as a bean and, somehow, have not mashed them either . . . shall!

    • Norma Chang says:

      Hello Eha,
      Does adzuki beans go by a different name in Australia? I know what you mean by sprouts passing it prime, the can be nasty smelling and slimy.

      • Eha says:

        Norma – I think I normally have ‘red beans’ on the bag/tin, but the name ‘adzuki’ certainly was totally familar! [Sugar, just checked in the pantry: bag-form – both names on!]

  16. mac says:

    Haven sprouted red beans before, shall try it someday, looking forward to your cooking post on Friday.

  17. juliana says:

    I yet have to sprout red beans…and I love the lentils sprouts that I learned from you.
    Have a great week Norma!

  18. Norma, this is very interesting, thank you! I wonder why you can’t eat them raw, when you can with other sprouts?

  19. Hi Norma, Once I didn’t have time to cook soaked overnight beans, and just rinsed it and left. Then in the evening I didn’t have time to cook it either, so I rinsed it again and left. 36 hours later I finally cooked my well sprouted beans and was amazed by outcome (I think I shared it with you already). Now I let all my beans to sprout for up to 48 hours, but haven’t done 72 ours yet. Will be back on Friday to see what you have to say about it, I am curious. 🙂

  20. I’d never heard of adzuki beans before Norma. Thanks for the informative post!

    • Norma Chang says:

      Hello Barb,
      You probably know it by a different name, namely “red beans”. Wehn you go for dim sum in Toronto and have bean paste filled buns or other sweet treats, the “bean paste” filling is made from adzuki beans.

  21. Saskia (1=2) says:

    I love most bean sprouts, but especially love knowing adzuki bean sprouts can be frozen, as they occasionally sell them at my local market as ‘azuki’. I freeze anything and everything, so this is a great tip!

    • Norma Chang says:

      Hello Saskia,
      Adzuki is also spelled azuki. I will correct the post, thanks. I meant to mention that spelling but forgot. I too freeze anything and everything, makes life a whole lot easier especially during the hectic planting season.

  22. Pingback: Mung Bean Sprouts Salad with Parsley Root and Carrot | ElRecipes

  23. Pingback: Harvest Monday, February 23, 2015 – Sprouting Adzuki Beans | Garden to Wok

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