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Also known as the azuki bean, aduki bean, feijao, red bean, and red mung bean, the adzuki bean is native to East Asia, where it was likely first cultivated around 3000 BCE. It has a light, nutty flavor, sometimes described as less “beany” than most legumes.
Like most beans, our organic adzuki beans are full of essential nutrients and minerals like protein, folate, manganese, phosphorus, and zinc. Plus, they may also be one of the richest sources of antioxidants in the world. Studies suggest they could contain up to 29 different antioxidants—that’s 29 more reasons to love these beans!
You can use our organic adzuki beans like any other bean in casseroles, soups, and salads. But because they lack the distinctive “beany” flavor of most beans, they’re great in sweet dishes too. In East Asian cuisine, they’re often boiled with sugar and then mashed into a paste which can be used in desserts and savory dishes alike. You can even sprout them or boil them into a tea-like drink.
This versatility makes adzuki beans a great ingredient to keep on hand; they’re perfect for all your tried-and-true bean dishes, but also great for when you’re feeling creative and want to experiment with new and exciting cooking techniques! And, just to sweeten the deal, you don’t need to soak them before cooking.
Cooking: Cover beans with water. Bring to a boil in a pot with a lid. Once boiling, reduce to a simmer, tilting the lid slightly to allow steam to escape, and leave to cook for up to an hour, or until tender.
Sprouting: Soak beans in cool water for 6–12 hours. Rinse and drain. Place in a flat container or sprouter, cover with a clean cloth, and place a heavy object such as a brick on top. This will produce stout, thick roots. Discard any beans that do not sprout. Rinse and drain every 8–12 hours for 2–3 days or until sprouts reach desired length.
INGREDIENTS: Certified organic adzuki beans
Sourced from Azure Standard. Repackaged by Holdfast Farmstead.
Also known as the azuki bean, aduki bean, feijao, red bean, and red mung bean, the adzuki bean is native to East Asia, where it was likely first cultivated around 3000 BCE. It has a light, nutty flavor, sometimes described as less “beany” than most legumes.
Like most beans, our organic adzuki beans are full of essential nutrients and minerals like protein, folate, manganese, phosphorus, and zinc. Plus, they may also be one of the richest sources of antioxidants in the world. Studies suggest they could contain up to 29 different antioxidants—that’s 29 more reasons to love these beans!
You can use our organic adzuki beans like any other bean in casseroles, soups, and salads. But because they lack the distinctive “beany” flavor of most beans, they’re great in sweet dishes too. In East Asian cuisine, they’re often boiled with sugar and then mashed into a paste which can be used in desserts and savory dishes alike. You can even sprout them or boil them into a tea-like drink.
This versatility makes adzuki beans a great ingredient to keep on hand; they’re perfect for all your tried-and-true bean dishes, but also great for when you’re feeling creative and want to experiment with new and exciting cooking techniques! And, just to sweeten the deal, you don’t need to soak them before cooking.
Cooking: Cover beans with water. Bring to a boil in a pot with a lid. Once boiling, reduce to a simmer, tilting the lid slightly to allow steam to escape, and leave to cook for up to an hour, or until tender.
Sprouting: Soak beans in cool water for 6–12 hours. Rinse and drain. Place in a flat container or sprouter, cover with a clean cloth, and place a heavy object such as a brick on top. This will produce stout, thick roots. Discard any beans that do not sprout. Rinse and drain every 8–12 hours for 2–3 days or until sprouts reach desired length.
INGREDIENTS: Certified organic adzuki beans
Sourced from Azure Standard. Repackaged by Holdfast Farmstead.