Adzuki sprouts have a good full, rich bean flavour, and are a lovely maroon colour. You can sprinkle them into salads or use them as a garnish, or you can chuck them into stir-fries. You can even add them to the mix when making veggie burgers, stews or bread!
Country of Origin - UK
Class - Minimum Class 2
Brett and Kathy Kellett are sprout fanatics, and have been growing these little beauties down in Totnes, Devon, since 1996. They started out growing alfalfa and mung beans in their tiny kitchen, the reason being that they wanted to grow the best food for their two children. Now their kitchen has expanded somewhat, as has their family -they now have seven children!
Adzuki sprouts need very little preparation. Simply wash the sprouts and then eat them raw, in casseroles or stews, or sauteed with vegetables! Brett Kellet, who grows our sprouts likes them best mixed with a little mayonnaise and a dash of curry powder!
Before eating:
· Rinse raw bean sprouts thoroughly.
· Avoid sprouts that have turned brown or have a strange odour.
· Use the bean sprouts by the 'use by' dates.
· Keep them refrigerated.
People with weakened immune systems, as well as the very old and the very young, should not eat raw sprouts.
Stuck for ideas? Click here for Bean sprout recipes