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.
Plural: Azuki beans
Season: available year-round
How to prepare: 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.