They are of Japanese origin and are mostly used cooking to make sweet desserts. They're also a favorite in health food circles and are easier to digest than most other beans. Also known as Feijao, Aduki and Azuki beans. Light, nutty flavor and less "beany" tasting than most legumes, enhancing both savoy and sweet dishes.
The azuki bean (formerly spelled adzuki or aduki) is an annual vine, Vigna angularis, widely grown throughout East Asia and the Himalayas for its small (approximately 5 mm) bean. The cultivars most familiar in north-east Asia have a uniform red color, but white, black, gray and variously mottled varieties are also known. Scientists presume Vigna angularis var. nipponensis is the progenitor. Genetic evidence indicates that the azuki bean was first domesticated in the Himalayas. It was first cultivated in Korean peninsula and northeast of China before 1000 BC. It was later taken to Japan, where it is now the second most popular legume after the soybean.
In East Asian cuisine the azuki bean is commonly eaten sweetened. In particular, it is often boiled with sugar, resulting in red bean paste, a very common ingredient in all of these cuisines; it is also common to add flavoring to the bean paste, such as chestnut.
Matcha muffin with sweetened Azuki beans
Red bean paste is used in many Chinese foods, such as tangyuan, zongzi, mooncakes, baozi, and red bean ice. It is also used as a filling for Japanese sweets such as 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
Nutrition Facts
Serving Size: 1/4 cup dry (45 g) (approx. 1/2 cup cooked)
Nutrient Amount %DV
Calories 150 Calories from Fat 10 Total Fat 1 g 2% Saturated Fat 0 g 0%
Cholesterol 0 mg 0% Sodium 0 mg 0% Total Carbohydrate 26 g 9%
Dietary Fiber 8 g 32% Sugars 0 g Protein 11 g Vitamin A 0%
Vitamin C 0% Calcium 4% Iron 10%
Red Bean Soup - as a dessert soup
Prepare the anko
Add sufficient water to paste and blend until thick soup
Cook with citrus Peels over med heat- preferably tangerine or use powder
Cool & garnish with crushed nuts
Anko is sweet azuki bean paste which is often used to make various Japanese sweets. This is a type of anko called tsubu-an. Tsubu-an contains skins of azuki beans.
Prep Time: 30 minutes
Cook Time: 1 hour, 15 minutes
Total Time: 1 hour, 45 minutes
Ingredients:
* 1/2 lb. or 1 1/3 cup azuki beans
* 2 cup Japanese Johakuto (white sugar), or 1 1/4 cup granulated sugar *adjust the sweetness to your preference
* 1 tsp salt
Preparation:
Put lots of water in deep pot. Soak azuki beans in the water overnight. Heat the beans on high heat and bring to a boil. Turn down the heat to medium and simmer beans for about 10 minutes. Drain the beans. Put the azuki beans in the pot again and add about four cups of water. Heat the azuki and bring to a boil. Turn down the heat to low and simmer the azuki beans for about one hour, or until softened. Drain the liquid from the pot. Add sugar and salt in the beans. Stir and simmer beans until thickened. Stop the heat and cool the anko.
Adzuki Bean Casserole
1 c Dried adzuki beans
1 ts Olive oil
1 md Onion; chopped
2 Granny Smith Apples; cored and chopped (not peeled)
1 md Green bell pepper; seeded & chopped
1 Bay leaf
1/4 ts Basil
1/2 ts Sea salt
1/2 ts Tamari Soy sauce (more or less)
Soak dried adzuki beans in 3 cups cold water for 24 hours OR, in an emergency, use 3 cups boiled water for at least 2 hours.
Drain beans completely and boil for 45 minutes in 2 cups fresh water or until tender.
Saute chopped onion in 1 ts olive oil 1 minute. Add bell pepper, saute 1 minute. Add apple and saute until onions are transluscent. Drain beans and mix in vegetables. Season with basil, sea salt and soy sauce. Oil a small casserole dish and pour in mixture. Embed bay leaf into top of beans and bake at 375 degrees F. for 45 minutes.
Serve with rice and a little salad for a delicious and healthy meal! Tastes even better the next day!
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