Dry adzuki beans are small dark red, oval beans approximately 5 mm in diameter. They have a distinctive white ridge along one side. Adzuki beans are popular across Asia, particularly in Japan, and are used to make red sweet bean paste. Sweet and relatively easy to digest and less “gassy”. Substitutes are red kidney or tolosana.
Ingredients: Adzuki Beans.
Suggested Use: This bean is commonly used in Asian cuisine. In Japan, Adzuki beans are used in confections. Simmer with lentils and vegetables for a hearty stew, or add cooked adzukis to stir fry recipes.
Basic Preparations: Soak overnight. Rinse and place in a large pot and cover with fresh water. Bring water to a boil for 3 minutes, reduce heat and simmer, covered, for 35-45 minutes until tender. One cup dry yields 3 cups cooked.
Usually ships within 48 hours.