You can soak adzuki beans for several hours, removing their plant compounds which cause indigestion and bloating. Adzuki beans are organic and contain 7.5 grams of protein per 100g serving, as well as prebiotic fiber which gut bacteria ferments to produce beneficial compounds like butyrate. All beans also contain high levels of folate, an important B vitamin especially for pregnant women which helps create DNA and help other cells divide.
Example menu of Adzuki Beans
2 cups dried chestnuts
1/2 cup adzuki beans
2 cups sugar-free fruit juice (any kind you like)
1/2 cup of raisins
1/2 cup dry roasted hazelnuts chopped
1 cup natural vanilla custard
Place the chestnuts and beans in a big bowl, cover with the fruit juice and leave to soak for one night. Next day, put the thing of the bowl in a pressure-cooker with the raisins and cook for forty-five minutes. Turn the heat off, reduce the pressure slowly, uncover and put to cool.
Use a spoon to take the chestnuts out of the cooker. Remove any remaining skin, as this tends to be bitter. Put all the ingredients in a blender and process, or simply push them with a fork. With a bit wet hands, form the mixture into balls the size of golf balls – you should end up
with about 12 balls. Roll these in the chopped hazelnuts. Make the vanilla custard according to the packet instructions and serve. Can keeps for 1 day.