Adzuki Bean

What Is Aduki Bean?

Aduki bean (Vigna angularis), native to East Asia, is a legume known for its small, dark red beans. It has been used for centuries in Japanese, Chinese, and Korean cuisines, both in savory dishes and desserts.

It has a slightly sweeter taste compared to other legumes; thanks to this trait, when boiled and mashed with sugar it becomes red bean paste (an), an essential ingredient in Far Eastern desserts.

Nutritional Values of Aduki Bean

100 g of boiled aduki bean contains approximately 128 kcal, 7.5 g plant-based protein and 7.3 g fiber. It is also a legume rich in folate, manganese, and copper.

What Are the Benefits of Aduki Bean?

With its high fiber and plant-based protein content, aduki bean is a filling legume as part of a balanced diet. It is thought to be more easily digested than other legumes; observations on this are based on traditional use.

This information is general; aduki bean is a food, not a substitute for medical treatment.

How to Choose Aduki Bean?

Quality aduki bean should have a dark red, glossy, and homogeneous colored bean.

• 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 Aduki Bean?

Dried aduki bean can be stored in a closed container in a cool, dark cupboard for up to 1 year. The boiled form stays fresh in the refrigerator for 3-4 days; if turned into paste, it can be stored in the freezer for a few months.

Using Aduki Bean in the Kitchen

Aduki bean can be boiled and used whole in soups and rice dishes, as well as mashed with sugar to become a filling for Far Eastern desserts.

How Is Red Bean Paste (An) Made?

Soaked aduki beans are boiled until soft, then cooked with sugar over low heat while stirring until a smooth paste consistency is reached; it is used as a filling for mochi and various desserts.

How Is Aduki Bean Boiled?

Beans soaked overnight are drained and boiled in plenty of water over low heat for 45-60 minutes, until soft.

Which Recipes Use Aduki Bean?

Red bean paste, aduki bean soup, aduki bean rice, and Far Eastern style dessert fillings are the best-known uses of aduki bean.

Frequently Asked Questions

Is aduki bean used sweet or savory?

Both are possible; in Far Eastern cuisines it is most often mashed with sugar as a sweet filling, and also used in soups and rice dishes for savory recipes.

Should aduki bean be soaked?

Yes, like other dried legumes, it is recommended to soak it for at least a few hours, preferably overnight, before cooking; this shortens the cooking time.

Are aduki bean and red lentil the same?

No, they are different plant species; aduki bean (Vigna angularis) has larger, rounder beans, while red lentil is the hulled form of a different genus, Lens culinaris.

What is aduki bean good for?

It is rich in fiber, plant-based protein, and folate; it is valuable as part of a balanced diet. It is a food; it does not claim to cure any illness.

Where is aduki bean found?

In Turkey it can be found in the world cuisine sections of large supermarkets and from online legume sellers, either as dried beans or ready-made paste (an).