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Adzuki beans are small reddish-brown in colour and have a sweet nutty flavour and natural savoury aroma. Adzuki Beans originate in Asia, where they are found in sweet and savoury recipes. have a sweet nutty flavour and natural savoury aroma. Adzuki Beans originate in Asia, where they are found in sweet and savoury recipes.
In Japanese cooking adzuki beans are used to make Red Bean paste and in traditional celebration dishes for New Years. Delicious in a variety of sweet or savoury dishes.
To cook Adzuki beans, pre-soak in cold water for 1-2 hours. Drain and place beans in a pot of cold water. Bring to the boil, reduce to medium heat and simmer until tender – about 30-40 minutes. Do not add salt while cooking, as this can make outer skins of legumes tough. Drain and use, or refrigerate for up to 2 days.
Yummy cooked Adzuki beans can be added to salads, warming soups and hotpots. For delicious burgers, combine lightly fork-mashed beans with grated veggies such as carrot and zucchini. Mix with batter of besan flour, spices and cold water. A thinner batter can be used to make fritters.
Adzuki Beans are often used in Asian cooking including stir fries, curries and desserts. In Japan they are used to make a sweet red bean paste, Anko; or combined with mochi rice in a porridge called Zensai.
Smashed beans are great in dips; mix with pureed beetroot, sumac spice or chilli. Versatile and convenient dried Adzuki beans are a handy pantry stand-by.