The aduki or adzuki bean is a small dark red bean with a cream coloured ridge. They are quite sweet and are often used in Asian dishes, including desserts or added to rice, stews or soups.
Adzuki beans can be added to a soup or stew to add a sweet, nutty flavour. Aduki beans are also nice mixed with rice or another grain as a side dish. They are also delightful pureed into a red bean paste (usually with a sugar or sweetener added) and used as a stuffing for dumplings, dim sims or pastries.
HOW TO COOK ADZUKI BEANS:
Soaking dry adzuki beans for 6-8 hours or overnight will make them more digestible.
Drain water and replace with fresh water in a saucepan for cooking. Ensure the adzuki beans are well covered with water (5-10cm) as they swell considerably whilst cooking.
Place on stove and bring to a boil, once boiling, reduce heat, cover and simmer. Stir occasionally and add more liquid if needed.
Cook until tender, cooking time approximately 60 - 90mins.
1 cup of dry adzuki beans will yield approximately 3 cups of cooked beans.
Adzuki beans grow on an annual vine that originated in East Asia. The beans are left to develop and dry on the vine until they rattle, this takes 90 – 120 days. The entire plant is harvested and allowed to dry. Once the dry pods are opened, the shelled beans are packed and stored and are ready for use.