Small, dried, reddish brown beans, with a white ridge along one side. They are grown in Thailand and China. Azuki beans have a nutty flavor, and are commonly used in Japanese dishes. An Aduki bean, when boiled down to sugar makes a sweet paste as anko and is used as fillings in cakes and sweet meats. They are known to be low in fat and high in protein.
To cook the dried bean, soak ½ cup overnight in ample water. Drain and add 2 cups water and cook for 40 minutes to an hour.