Precooked and Dehydrated Adzuki Beans
 

Phaseolus angularis

a.k.a. hong xuao dou, red oriental, tiensin red, adanka, adsuki, aduki, asuki, azuki, shi dou, feijao, field pea

Used frequently in Japanese cooking, these small red beans have a slightly nutty, almost sweet flavor and a soft texture when rehydrated. In Japan these beans are steamed with rice in a traditional wedding dish, Sekihan. Sweetened adzuki beans are used in candied bean cakes and other confections such as ice cream. Other than their use in ethnic foods, adzuki are versatile beans, lending well to a variety of soups, stews and side dishes. Adzuki bean flakes or flour have an exceptionally high water retention capacity, enhancing the viscosity of sauces and gravies. Adzuki beans can also be used to boost the color attributes of other products.