Azuki patè

 _DSC0103 copy Have you ever tried azuki beans?

You may also know them as “red beans” or “red soy”, but don’t get it wrong: they have nothing in common with soy since they belong to a different genus. The Japanese word azuki prompts their Asian origins and their use in Eastern countries is very common. Here we show you a nice way to try them and we’ll explain you why they are very healthy, especially in summer.

Azuki have a neutral energy, as most pulses, and act of course on Spleen but also Small Intestine and Heart and here it is the reason why they are particularly suitable in summer time (the season of Heart/Small Intestine). They drain Heat/Dampness and also tonify QI and move up Blood, healing small pimples. Here we combine them with miso paste (a fermented soy product very beneficial for intestinal flora and a boost for digestion), apple vinegar and a bit of parsley, which despite being warm in energy has the strong capability to bring energy downwards, helping digestion (anyhow do not exceed in case of Fire).

Chomp some crunchy vegetables and have them with this sauce, bringing something new on your table and surprise your guests with new flavurs…that is another incuQIna trick!

Serves 10 (as appetizer) -Easy -Prep time: 1:30 minutes plus overnight for soaking the beens

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You will need:

  • 400 g azuki beans;
  • 3-4 tablespoons of BIO apple vinegar;
  • 3 tablespoons of extra-virgin olive oil;
  • 3 teaspoons of rice miso paste;
  • fresh parsley;
  • water;
  • if you have it, a piece of kombu sea-weed (to cook the beans).

How to:

  1. Soak the azuki beans in water over-night or for at least 6 hours (change the water a couple of times);
  2. drain and rinse them;
  3. put them in a pan with cold water to cook (50-60 minutes, mild fire), add a pinch of salt at the very end;
  4. to make the beans easier to digest you can add to the beans a piece of kombu sea-weed while they are cooking, then throw it away;
  5. once the beans are cooked, drain and wash them with cold water;
  6. blend them together with the apple vinegar and olive oil;
  7. add cold water till the texture gets as creamy and soft as you want (one glass should do, but go little by little);
  8. add the miso and finish with some fresh chopped parsley.
  9. enjoy with raw vegetables chunks or nice warm pita bread.

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