Adzuki Beans

10 - 60 lbs
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Adzuki beans (aka azuki beans, aduki beans, feijao, red oriental beans, vigna angularis) are small reddish-brown beans with a single distinctive white stripe. Native to East Asia, adzuki beans have long been an important ingredient in Asian (particularly Japanese) confections, but also have savory applications.


Store dried adzuki beans in an air-tight container in a cool, dry place.


Adzuki beans can be cooked and folded into rice, simmered with lentils and veggies for stew, or added (pre-cooked) to stir fries.

For Japanese-style confections, they can be made into a paste & sweetened for use in Japanese-style agar agar gellies or mochi-wrapped pastry. Try adding them (whole, but cooked) to vanilla ice cream or using them to make red bean soup (tan shui or shiruko).

Basic Cooking Technique:

Prior to cooking, dry Christmas lima beans should be soaked in water for three to eight hours (ideally overnight) and then rinsed.

To cook on the stove top, cover the soaked & rinsed beans with about an inch of water. Bring the water to a boil, then immediately reduce the heat to a simmer. Cover the pot and let cook until the beans are tender. Each cup of raw Christmas lima beans will yield about 2 ¼ cups of cooked beans.

How to Soak & Cook Dry Beans

Bean Recipes

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