These small reddish-brown dried Adzuki Beans are non-GMO and have no added preservatives.

Adzuki beans have a sweet nutty flavour and a natural savoury aroma. Adzuki Beans originate in Asia, where they are found in sweet and savoury recipes. In Japanese cooking, adzuki beans are used to make Red Bean paste and used in traditional celebration dishes for the New Year celebrations. Delicious in a variety of sweet or savoury dishes.

Directions:

Pre-soak in cold water (2-4 hours). Drain and place in a pot of cold water. Bring to a boil, reduce to medium heat and simmer until tender (30-40 minutes).

Don’t add salt while cooking, this can make the outer skins tough. Yummy in salads; soups and hotpots; fork-mashed in veggie burgers or dips. Used in Japan to make a sweet red bean paste, Anko; or combined with mochi rice in a porridge called Zensai.

How to Use:

To cook Adzuki beans, pre-soak in cold water for 1-2 hours. Drain and place beans in a pot of cold water. Bring to a boil, reduce to medium heat and simmer until tender – about 30-40 minutes. Do not add salt while cooking, as this can make the outer skins of legumes tough. Drain and use, or refrigerate for up to 2 days.

Yummy cooked Adzuki beans can be added to salads, warming soups and hotpots. For delicious vegetarian burgers, combine lightly fork-mashed beans with grated veggies such as carrots and zucchini. Mix with a batter of besan flour, spices and cold water. A thinner batter can be used to make fritters.

Adzuki Beans are often used in Asian cooking including stir-fries, curries and desserts. In Japan, they are used to make a sweet red bean paste, Anko; or combined with mochi rice in a porridge called Zensai.

Smashed beans are great in dips; mix with pureed beetroot, sumac spice or chilli. Versatile and convenient dried Adzuki beans are a handy pantry stand-by.

Images are for illustrative purposes only.