Aduki bean

These smallish red beans (also known as azuki or adzuki beans) originate in east Asia and are often eaten in a sweetened form, such as the red bean paste used in versions of dim sum.

Aduki bean

To cook the dried variety, soak overnight then bring to the boil and simmer for 30 minutes until tender.

They are also available in supermarkets in tinned form, but can easily be substituted for red kidney or haricot beans.

Try using them in our one-pot chilli.

Sponsored content

Subscribe to our magazine

Subscribe to delicious. magazine for HALF PRICE


Join our newsletter

Packed with menu ideas, recipes, latest competitions and more...

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.