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

Method:
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

2. 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.

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

This 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.

This 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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