I really like the word aduki . I think it would work very well as a kitten name, or boyfriend nickname.
In addition to this, don't you think the aduki is like a slightly enlarged ?
I explain myself: the Aduki bean walks for life as if nothing, as if it weren't a bean. One goes to a fashion restaurant and offers him with all lighting a Aduki bearing salad . "Aduki savings," they put in the letter, not "bean salad." Because the word bears bothers fashion restaurants. If they make a non -aduki bean salad they use the term "legumes."
On the other hand, the Aduki bean there, the most campaign, being part of those abominable dishes of very long .
The Aduki bean is a bean that denies its porotéz .
The aduki is coded with the arugula, with the fine ones, with the pretentious .
The aduki is a Aduki salad, it is a fine Cream of Aduki to the tarragon, it is Veggie Burger .
The aduki bean is the bad petis of the beans.
One day we are going to make you stew, Aduki. We are going to make you stew for 20 people and we are going to put in red chorizo. No bacon, red chorizo. To learn.
Ingredients
For a medium source
- 1 cup of coined aduki pore
- 1/2 avocado
- 1/4 onion
- 1 tomato
- 1/2 Rúcula tied
- Salt, pepper, aceto and olive oil
Recipe Aduki Portos Salad
Very easy!
1. Cut the onion into small squares (this is gastronomic terminology). Peel the tomato and cut it idem.
2. Cut the avocado also in squares. It should be noted that the photo avocado was cut before knowing this trick to cut the salad avocado in 5 seconds .
3. The arugula , cut it into fine strips. I usually do not cut the arugula, but in this case it looks good so, it does not take prominence to the bean.
4. Mix everything with the beans , salt and season with oil and aceto .
This is my aduki bean salad
It is delicious
I love your Paulina wave ☺️. I will prepare them, thanks for the recipe.
I soak them tuta the nuit and then boil them a little less than an hour. I like hard
Is it the first time that aduki beaten, there is no pore with equal characteristic and is cooked faster? I had to boil Dis times, well to see try your salad…. I hope it is rich, but you pay me the gas account next month,
Aduki beans carry 12 to 24 hours soaking and cooked a long time. With 45 minutes pressure pot.
The kitchen is not a talent incorporated into my vital album, and of course, I have not asked God or the universe, so I rarely enter the "recipes" but when I want to laugh out loud ... I read you Paulina and as if by magic "I find the little taste" as this enlarged without remedy, the aduki.
A Paulina hug and thanks for the magic of your flavors
The "petiso" of the beans !!!!? Fascist bean? And I like them so much! (I speak of the carrying, huh?) With silly included, that we will stop emitting noise and annoying smells when we leave this crazy world. But I stop writing to the Flato- to the Dope, Bah, but my aunt the Finoli says' Fato'- and I ask: is it true or lie that if we put bicarbonate to the legumes whether they are fascist, center or left, lose most of nutrients?
PORFA, someone answers! A CONCLAVE YA! I bought 2 k. of Adukis and 3 of Mung (but quiet, Paulinerxs, not like a serve, so that Buenos Aires does not fly through the air, I simply invest in gas?) I expect response soon, that the meat is re face !!!!
PRECIOUS THE PAGE !!! Paulina you have to do stand up !!!!! Hug Tout Le Monde!
It would be good for you to indicate the soaking and cooking time
Thank you, Paulina, for putting the points to the aduki and for everything else.
Very rich the aduki! Yes, because in Argentina we say and the! Ha ha. Of pure cheta the first time in my life that as a pore ... and I do brownie! Ah! Take. Here looking for Paulina to give me a hand, she brings me is spectacular salad !! Rebel Poroto, how all petiso (UPS, semescapo).
Hello. I bought Red Porotos Aduki and soak them. At the hour and a half they were wrinkled and their skin came out. Is that normal?
Thank you
I identify a lot with the aduki bean
I love to read you Paulina, you are happy!
"No bacon, red chorizo. To learn."
I am to write the phrase at the door of the refrigerator.
Thanks for both Paulina!
I could not help not comment,
What fun! Thanks for the recipe
White or black pepper?
And the cooking of the aduki bean? What wave? How long does it take? Special instructions? Recommendations? Is it one of those who have change or does it return to caramels? Open to the nap?
Now ... really ... What does the cooking of these beans wave? Suggestions?
Hello, Paulina. I laughed a lot with this article of the Azuki 🙂
By the way, Azuki-Burguer recipe (or the colored chorizo stew)?
Thank you.