Adzuki Beans, also known as “azuki” or “aduki” beans, are small, crimson red legumes with a mildly sweet flavor and creamy cooked texture.
Carefully sort beans and rinse thoroughly. Soak overnight. Rinse and place in a large pot. Cover with fresh water. Bring water to a boil for 3 minutes. Reduce heat and simmer, covered, for 60 to 90 minutes or until tender. This bean produces foam when boiling, so skim the water regularly.
Storage & handling
Store in a cool, dry place.
Adzuki Beans, also known as "azuki" or "aduki" (Vigna angularis), are widely grown throughout eastern Asia and the Himalayas. They have a mildly sweet flavor, and are commonly sweetened further and turned into a bean paste often found in Chinese and Japanese sweets or boiled into a hot, tea-like drink. They are a popular food for festive occasions. In Western civilizations, they are highly regarded in the macrobiotic diet as a food that promotes strengthened kidney and adrenal function. They are often paired with rice to make a complete protein.
Adzuki Beans are members of the larger family of legumes, a genre of plant species used for their edible seeds and pods, which boast a high nutrient density with low-maintenance production and storage. They contain high levels of fiber and protein, along with essential minerals such as iron, magnesium, potassium and zinc.
Adzuki beans are frequently used in desserts and sweet drinks. This aromatic recipe pairs the sweetened bean with rehydrated dried fruit and cinnamon, making it more approachable for first-time bean dessert eaters.