Adzuki Beans

What Are Adzuki Beans?

Adzuki beans (Vigna angularis) are a legume of East Asian origin, known for their small, dark red beans. They have been used for centuries in both savory dishes and desserts in Japanese, Chinese, and Korean cuisines.

They have a mildly sweet taste compared with other legumes; when boiled and mashed with sugar, they become anko (red bean paste), an essential ingredient in East Asian desserts.

Adzuki Bean Nutrition Facts

Boiled adzuki beans provide about 128 kcal, 7.5 g of plant protein, and 7.3 g of fiber per 100 g. They are also rich in folate, manganese, and copper.

What Are the Benefits of Adzuki Beans?

With their high fiber and plant protein content, adzuki beans are a filling legume that can be part of a balanced diet. They are thought to be easier to digest than other legumes; observations on this are based on traditional use.

This is general information; adzuki beans are a food, not a medical treatment.

How to Choose Adzuki Beans

Good-quality adzuki beans should be dark red, shiny, and uniform in color.

• The beans should be uniform in size and unbroken.
• A pale or dull color is a sign of staleness.
• There should be no dust buildup at the bottom of the package.

How to Store Adzuki Beans

Dried adzuki beans can be stored for up to 1 year in a sealed container in a cool, dark cupboard. Boiled beans stay fresh for 3–4 days in the refrigerator; if mashed into a paste, they can be kept in the freezer for several months.

Using Adzuki Beans in Cooking

Adzuki beans can be boiled and used whole in soups and rice dishes, or mashed with sugar to make a filling for East Asian desserts.

How to Make Red Bean Paste (An)

Boil soaked adzuki beans until soft, then cook them over low heat with sugar, stirring until smooth and paste-like; use them as a filling for mochi and various desserts.

How to Boil Adzuki Beans

Soak the beans overnight, drain them, and boil them in plenty of water over low heat for 45–60 minutes, until soft.

What Recipes Use Adzuki Beans?

Red bean paste, adzuki bean soup, adzuki rice, and East Asian-style dessert fillings are among the best-known uses for adzuki beans.

Frequently Asked Questions

Are adzuki beans used in sweet or savory dishes?

Both are possible; in East Asian cuisines they are most often mashed with sugar and used as a sweet filling, and they are also used in savory recipes such as soups and rice dishes.

Should adzuki beans be soaked?

Yes. Like other dried legumes, they are recommended to be soaked for at least several hours, preferably overnight, before cooking; this shortens the cooking time.

Are adzuki beans and red lentils the same?

No, they are different plant species; adzuki beans (Vigna angularis) are larger and rounder, while red lentils are the peeled form of Lens culinaris, a different genus.

What are adzuki beans good for?

They are rich in fiber, plant protein, and folate, and are a nutritious part of a balanced diet. They are a food and do not claim to cure any disease.

Where can you find adzuki beans?

In Türkiye, dried beans or prepared paste (an) may be found in the world foods sections of large grocery stores and from online legume sellers.