Cook's dictionary
  • Sep 2007
  • 0

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.

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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.

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