Alliance Bio - French Organic Azuki Bean

Alliance Bio focuses on integrating eco-friendly practices into farming, ensuring that agricultural processes not only yield high-quality produce but also maintain and enhance the health of the environment. In the southern part of Lot-et-Garonne (France), approximately fifty farmers collaborate with the company, embracing a philosophy that honors nature and all living beings.

Through the adoption of long crop rotations by alternating crops annually, the soil is able to regenerate, maintaining its long-term capacity to provide nourishment. With the use of green fertilizers, the soil remains free from chemical treatments. By leveraging cutting-edge technology and traditional farming wisdom, Alliance Bio is setting a new standard for agricultural excellence that prioritizes both productivity and ecological stewardship.

Originating from Asia, the Azuki bean is a variety of red bean. Its slightly sweet taste and incredibly smooth texture make it a vital component in Japanese pastries. The flavors of the azuki bean are similar to those of the regular red bean, but sweeter, with a subtle hint of hazelnuts. There are numerous ways to prepare it, including: hummus, mash, soup, wraps, bolognese, chili (with or without meat), vegetarian pancakes, salads, and even chocolate cake.

- Cultivated in South-West France.
- Rich in Dietary Fiber & Protein.
- Go perfectly with rice and starchy foods, but also in combination with cereals and vegetables for a complete and balanced meal.
- Ingredient: Organic azuki beans.
- May contain traces of gluten and soybean.
- Suggested cooking method: Soak 12 hours. Add soaked azuki beans to water (1 volume of azuki beans per 3 volumes of water). Bring to a boil and simmer for 40 minutes to 1 hour.

Cooking Tips:
* For those in a hurry, your azuki beans can be ready in less than 20 minutes in the pressure cooker without soaking.
* Always add salt at the end of cooking to avoid them from bursting, hardening their shell and extending their cooking time.
* A pinch of baking soda makes them more digestible and shortens their cooking time.
* An aromatic herb broth based on thyme, oregano or savory, bay leaf, etc. facilitates the digestion of dried legumes and adds a pleasant flavor to your preparations.

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