Red & Adzuki Beans

Red beans - also known as azuki, adzuki or aduki beans – are widely cultivated throughout East Asia. Pea-sized with reddish-brown skin, they have a sweet and nutty flavour and are a classic component of many Asian-style desserts. Perfect in soups, stews, and curries, or try them in danpatjuk - a sweet Korean red bean porridge.

Delicious in brownies or tossed in a simple dressing with herbs for a speedy salad. When sweetened and puréed, red bean paste is traditional in Chinese moon cakes and a popular filling for dorayaki – sweet Japanese pancake sandwiches. Soak in water overnight before simmering in a pan for 45 minutes.

Kidney beans are mellow and slightly sweet. Ideal for savoury dishes ranging from chilli con carne and tacos to bean burgers and Caribbean rice and peas. They retain their deep red colour after cooking, so also make a vibrant addition to salads. Soak the beans for up to 10 hours to reduce their cooking time.

How to eat red beans or adzuki beans

Perfect in soups, stews, and curries, or try them in danpatjuk - a sweet Korean red bean porridge. Delicious in brownies or tossed in a simple dressing with herbs for a speedy salad.
When sweetened and puréed, red bean paste is traditional in Chinese moon cakes and a popular filling for dorayaki – sweet Japanese pancake sandwiches.

How to cook red beans

Soak in water overnight before simmering in a pan for 45 minutes or until tender.