Adzuki [gesundheit!] beans for soup

"zxcvbob" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have a ham bone and ham scraps from a very good

ham that I baked

Quoted message said:

yesterday. They are simmering in a big pot of

water right now. I want

Quoted message said:

to make a pot of ham & bean soup, and the only

dried beans I have are

Quoted message said:

adzuki beans, blackeyed peas, and soybeans. The

obvious choice is

Quoted message said:

probably the blackeyed peas, but I don't like

them enough to waste such

Quoted message said:

a good ham bone on them. I *thought* I had a bag

of pintos and a bag of

Quoted message said:

black turtle beans, but I guess I used them up.

Soybeans cooked as a soup are icky.

How about the adzuki beans? I'm not sure why I

bought them; I know in

Quoted message said:

the Far East they are usually either fermented or

sweetened to make

Quoted message said:

desserts. Are they OK for making soup? Do they

need to be soaked, or

Quoted message said:

are they one of the few dried legumes that cooks

without soaking (like

Quoted message said:

lentils)?

They look kind of like red mung beans.

I know I ought to go to the store and buy a bag

of pintos or limas or

Quoted message said:

navy beans, but I'm trying to use up some of the

stuff that's been in

Quoted message said:

the pantry too long.

Best regards,
Bob

Use the blackeyed peas. And don't forget to put in
a piece of celery.

On Sun, 08 Jan 2006 16:27:42 -0600, zxcvbob <[email hidden]>

Quoted message said:

How about the adzuki beans? I'm not sure why I bought them; I know in
the Far East they are usually either fermented or sweetened to make
desserts. Are they OK for making soup? Do they need to be soaked, or
are they one of the few dried legumes that cooks without soaking (like
lentils)?

They need to be soaked, but they cook more quickly than a lot of
beans. However, they're a little sweet in flavor, so I don't use them
in soup.

serene

serene said:

On Sun, 08 Jan 2006 16:27:42 -0600, zxcvbob <[email hidden]>

Quoted message said:

How about the adzuki beans? I'm not sure why I bought them; I know in
the Far East they are usually either fermented or sweetened to make
desserts. Are they OK for making soup? Do they need to be soaked, or
are they one of the few dried legumes that cooks without soaking (like
lentils)?

They need to be soaked, but they cook more quickly than a lot of
beans. However, they're a little sweet in flavor, so I don't use them
in soup.

serene

I soaked a cup of them for a couple of hours in hot water and I have
them cooking right now with some celery, onions, carrots, and ham broth.
I think I used too much broth (too salty) so I'll probably need to add
a diced red potato.

What do you use them for?

Thanks,
Bob

"serene" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sun, 08 Jan 2006 16:27:42 -0600, zxcvbob <[email hidden]>

Quoted message said:

How about the adzuki beans? I'm not sure why I bought them; I know in
the Far East they are usually either fermented or sweetened to make
desserts. Are they OK for making soup? Do they need to be soaked, or
are they one of the few dried legumes that cooks without soaking (like
lentils)?

They need to be soaked, but they cook more quickly than a lot of
beans. However, they're a little sweet in flavor, so I don't use them
in soup.

serene

I don't soak the adzuki beans. They will cook in about 30 minutes. They
are firm, but mealy when done. They taste a bit smokey. Measure 1 cup of
water with about 1/3 cup of beans (no salt) bring to boil and simmer for 30
minutes. Make some plain basmati or brown rice, if you wish. Spoon a
little bit of yogurt on top of the beans or make a separate raita (yogurt
with cucumber and some dried cumin). A good cleansing meal.
Dee Dee

On Sun, 08 Jan 2006 22:47:06 -0600, zxcvbob <[email hidden]>

Quoted message said:

I soaked a cup of them for a couple of hours in hot water and I have
them cooking right now with some celery, onions, carrots, and ham broth.
I think I used too much broth (too salty)

I never use salt in my beans until they're cooked as soft as I want
them, because I find salt makes them take longer to soften, and
sometimes they never do.

Quoted message said:

so I'll probably need to add
a diced red potato.

What do you use them for?

Things that don't mind a little sweet -- curry, bean salads,
sweet-and-sour dishes. They are also used in desserts, and I've had
them several times that way, but I've never tried making anything like
that. If you eat dim sum with a sweet red bean paste in it, that's
probably adzuki.

One of my very favorite ways to have adzuki beans is to toss the
cooked beans with cold leftover rice, whatever veggies I have handy,
and a vinaigrette. Man, that's yummy, and now I want some. :-)

serene

"Kathy" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

"zxcvbob" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I have a ham bone and ham scraps from a very good

ham that I baked

Quoted message said:

yesterday. They are simmering in a big pot of

water right now. I want

Quoted message said:

to make a pot of ham & bean soup, and the only

dried beans I have are

Quoted message said:

adzuki beans, blackeyed peas, and soybeans. The

obvious choice is

Quoted message said:

probably the blackeyed peas, but I don't like

them enough to waste such

Quoted message said:

a good ham bone on them. I *thought* I had a bag

of pintos and a bag of

Quoted message said:

black turtle beans, but I guess I used them up.

Soybeans cooked as a soup are icky.

How about the adzuki beans? I'm not sure why I

bought them; I know in

Quoted message said:

the Far East they are usually either fermented or

sweetened to make

Quoted message said:

desserts. Are they OK for making soup? Do they

need to be soaked, or

Quoted message said:

are they one of the few dried legumes that cooks

without soaking (like

Quoted message said:

lentils)?ù

I use azuky beans in salad:only seasoned with oil, onions, black peppers and
fresh parsley. They are very small and hard. So I wet them for a night.
I don't think they are good for soup! With ham I would prefer bigger beans
like Borlotti beans or black eye beans.

Cheers
Pandora