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    Home » Recipes » Recipes

    Sprouting Adzuki Beans

    Published: Mar 31, 2023 by Juliette

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    A wide mouthed mason jar filled with sprouted beans and sitting on a piece of cheesecloth.

    Sprouting adzuki beans in a few simple steps from start to finish. Light, crunchy and loaded with protein and nutrients, adzuki bean sprouts are easy to add to salads, wraps, soups and more. 

    A mighty little bean perfect for sprouting and enjoying raw all year round!

    A white bowl filled with dried adzuki beans, some are scattered nearby.

    Are you interested in sprouting? You'll love the other articles in my sprouting series, such as: How to grow broccoli sprouts, How to sprout lentils, How to sprout chickpeas, sprouting quinoa and sprouting buckwheat groats.

    Jump to:
    • What are adzuki beans?
    • What you'll need
    • Instructions
    • Storing
    • FAQ
    • Similar recipes
    • Recipe
    • Food safety
    • 💬 Comments

    If you're new to raw foods and looking for more information, you might enjoy this post, Raw Food What Do You Eat?

    What are adzuki beans?

    Adzuki beans are tiny little shiny red legumes about 5mm long. They come from an ancient vine widely cultivated throughout East Asia. There are other varieties in colours mottled, grey, white and black.

    Also known as azuki bean, aduki bean, red bean, or red mung bean, their Latin name is Vigna Angularis.   

    They are commonly used in Japanese and Chinese desserts, cooking them with sugar or turning them into a paste to use in prized recipes. In Japan, they're also used to make the fermented dish Natto.

    Once they've been sprouted, I love to add them raw to salads and bowls. However, they can also be added to chillies, curries, soups and stews.

    What you'll need

    For sprouting adzuki beans in a jar, you'll need some dried adzuki beans, a wide-mouthed mason jar, and fresh, cold water. 

    If you don't have a suitably sized sprouting lid, use a piece of cheesecloth with a rubber band to hold the cloth over the top of the jar. This will prevent the beans from spilling out and also help keep them clean while sprouting.

    I like to use organic adzuki beans grown specifically for sprouting as I have the most success with these. Be sure to use dried adzuki beans, not the tinned versions, which will have been cooked.

    You can search specifically for them among sprouting seeds companies online. Certified sprouting seeds that are sold in the UK are required to have been through thorough testing before being sold as such. 

    An open mason jar lying accross some cheesecloth with sprouted beans tumbling out.

    Instructions

    The steps for growing adzuki bean sprouts are as follows:

    Step 1 - Rinse the beans well, picking out any pieces of grit or broken beans before adding them to a mason jar or bowl. Cover the beans with 3 times the amount of water, as they will soak up a good amount. Expect them to double or triple in size overall.

    Step 2 - Soak adzuki beans for 8-12 hours. I like to leave them overnight as I get more sprouts with a longer soaking time (I do 12 hours). Now, drain the soak water from the beans using a strainer and rinse them well. Be sure to drain them for a few minutes so they don't sit in any residual water.

    Step 3 -Leave the beans to sprout in a jar for 3-5 days. Repeat rinsing/draining twice daily during this time, until the beans have sprouted.

    For exact quantities, see the recipe below.

    Two photos: a bowl of adzuki beans covered with water, then draining in a metal sieve.
    Two photos: adzuki beans before and after sprouting, in a mason jar sat angled in a bowl.

    TIP: Place the mason jar upturned about 90 degrees into a bowl. This helps to ensure any excess water drains off after rinsing.

    I like to leave them on the countertop to one side so I can keep an eye on them. It takes a full 5 days in cooler weather before I see my adzuki beans sprouting at home. So, try not to be disheartened if they don't shoot up as quickly as other sprouts. 

    Please give them a final rinse when they're ready. I like them when the tail's about the same length as the bean or more. Although, some people prefer them when their tail is longer - about 2cm long. It's really down to your own personal preference. 

    Also, their little outer jacket will split during the sprouting process, revealing the light cream-coloured bean underneath. Again, some people like to remove any loose outer layers which sometimes separate from the bean.

    I enjoy them as is.

    Storing

    Store your adzuki bean sprouts in a container in the fridge for up to 3 days. Use a lidded container and line it with a paper towel to draw up any excess water after rinsing and draining. 

    FAQ

    How long does it take to sprout adzuki beans?

    Once soaked, they typically take 3-5 days to sprout, depending on room temperature.

    Are adzuki beans good for you?

    Yes! They're packed with protein, fibre, vitamins and minerals, including
    b vitamins, folate, potassium, iron, calcium, phosphorus and antioxidants.

    Can adzuki beans be eaten raw?

    Yes. Once they have sprouted, they can be enjoyed raw in salads, grain bowls, wraps or turned into a dip.

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    Recipe

    Sprouting Adzuki Beans

    Juliette | Flourishing Kitchen
    Sprouting adzuki beans in a few simple steps from start to finish. Light, crunchy and loaded with protein and nutrients, adzuki bean sprouts are easy to add to salads, wraps, soups and more. 
    5 from 36 votes
    Leave a review
    Print Recipe Pin Recipe
    Prep Time :5 days d
    Cook Time :0 minutes mins
    Soaking Time :12 hours hrs
    Total Time :5 days d 12 hours hrs
    Cuisine :Raw Vegan
    Servings :2 (about 200g)

    Equipment

    • 1 Wide mouthed mason jar
    • 1 Piece of cheesecloth and rubber band or a sprouting lid
    • 1 Strainer or sieve.
    Prevent your screen from going dark

    Ingredients
      

    • 100 g raw dried adzuki beans

    Instructions
     

    • Step 1 - Soak the beans in cold water. Pick out any broken/split beans or grit and discard. Please give them a good rinse to wake them up, then add the raw adzuki beans to a bowl or a wide-mouthed mason jar. Cover generously with 3 times the amount of water, as they'll absorb quite a lot. Leave them to soak for 8-12 hours.
      100 g raw dried adzuki beans
    • Step 2 - Rinse and Drain the soak water from the beans. Rinse again in fresh cold water and drain them thoroughly before adding them to the mason jar for sprouting. Draining is essential so that they aren't sitting in any water.
    • Step 3 - Sprout adzuki beans in the mason jar over the next 3-5 days, remembering to rinse and drain them twice daily. Morning and evening are good times to do this.
    • Finally - When ready and their tails have grown as long as the bean or a little more, give them a rinse and drain them before use. You can now store adzuki bean sprouts in the refrigerator for up to 3 days in a lidded container on kitchen paper. Please rinse and drain each day to help them stay fresh!

    Notes

    Use fresh cold water for rinsing. It's popular but optional to use filtered or spring water depending on the water quality where you live.
    If you're new to sprouting adzuki beans, I recommend you sniff them each day when you're rinsing them. This way, you'll get to know what they should smell like. It's good to know how they're getting on. After a few times, you can tell how fresh they are and if they're not quite right this way. Next, drain thoroughly so the sprouting adzuki beans don't sit in water while sprouting.
    Warmth, humidity and wet beans will attract the wrong kind of bacteria, which can result in mouldy adzuki sprouts. If this happens or your adzuki sprouts smell weird, discard them and start again.
    Keyword adzuki beans, sprouting
    Tried this recipe?Let us know how it was!

    Food safety

    The UK Food Standards Agency recommends people in vulnerable groups always cook any sprouts until steaming hot all the way through before eating them.

    This is because sprouts sometimes contain bacteria, which some people may be susceptible to. Vulnerable groups include the elderly, young children, those with a weakened immune system, and pregnant women.

    Never eat sprouts or microgreens that look or smell bad or weird. If you're unsure, then throw them out and start again.

    Not all seeds or beans are suitable for sprouting or eating raw. Please be sure to check first.

    Check the FSA website for more details.

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