Small, dried, reddish brown beans, with a white ridge along one side.
They are grown in Thailand and China. Azuki beans have a nutty flavour, and are commonly used in Japanese dishes. An Aduki bean, when boiled down to sugar makes a sweet paste as anko and is used as fillings in cakes and sweet meats. They are known to be low in fat and high in protein.
To Prepare Azuki Beans
- To cook the dried bean, soak ½ cup overnight in ample water. Drain and add 2 cups water and cook for 40 minutes to an hour.
Uses of Azuki Beans
In East Asian cuisine, the azuki bean is commonly eaten sweetened. In particular, it is often boiled with sugar, resulting in red bean paste (an), a very common ingredient in all of these cuisines. It is also common to add flavouring to the bean paste, such as chestnut.
Red bean paste is used in many Chinese foods, such as tangyuan, zongzi, mooncakes, baozi and red bean ice. It is also serves as a filling for Japanese sweets like anpan, dorayaki, imagawayaki, manju-,monaka, anmitsu, taiyaki and daifuku. A more liquid version, using azuki beans boiled with sugar and a pinch of salt, produces a sweet dish called red bean soup. Azuki beans are also commonly eaten sprouted, or boiled in a hot, tea-like drink. Some Asian cultures enjoy red bean paste as a filling or topping for various kinds of waffles, pastries, baked buns or biscuits.
In Japan, rice with azuki beans sekihan) is traditionally cooked for auspicious occasions. Azuki beans are also used to produce amanattō, and as a popular flavour of ice cream. Azuki beans, along with butter and sugar, form the basis of the popular Somali supper dish cambuulo. In Gujarat, India, they are known as chori.
Substitute for Adzuki Beans
Equal amounts of kidney or red beans
See also : Red bean paste