Adzuki beans
Vegetables
Cool & dark
Adzuki (or Azuki or Aduki) beans are red-brown, dried beans that are smaller and less elongated than, for example, brown beans or kidney beans. They have a nutty, slightly sweet flavour. In Asia, they are mainly used in sweet snacks and desserts. In the West, like other pulses, they are used in savoury dishes.
Also known as:
Preparation & storage
Storage
Store dried adzuki beans in a cool, dry and dark place to keep them good for at least a year. After more than a year, the skin hardens and you need to soak and cook them for longer.
Preparation
Adzuki beans are best not eaten raw. There is a natural toxin in beans, lectin. If you cook the beans, the substance is no longer harmful.
Dried adzuki beans should be soaked in cold water before cooking; time may vary. Check the packaging to see how long your beans need to soak. Then boil them in clean water until tender.
Storage times
Cool place: 1 year
Preparation times
Dried adzuki beans
Soaking: see packaging
Cooking time: 40 - 60 minutes (after soaking)
Information
Portion size
Cultivation
Tip
Adzuki bean flavour
Availability
From the Netherlands
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