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The aduki bean is a tiny, reddish-brown bean with a cream coloured seam and sweet, nutty flavour. It is particularly popular in Asian cooking, most often used for sweet dishes including soups, desserts and as a dim sum filling.
Aduki beans are regarded as the king of beans in Japan and are prized for their health-giving properties: reputedly benefitting the liver and the kidneys. In Japan and China aduki beans are often cooked, puréed and mixed with sugar to make a chocolatey paste which is used to fill cakes and desserts.
Soak beans overnight in water. Drain and simmer in water for an hour. Alternatively, pressure cook the soaked beans in 2 cups of water for 5-9 mins at high pressure. If you don't have time to soak the beans, pressure cook for 15-20 mins.
If you are making a dish and want to retain the colour, shape and aroma of the bean, do not soak before cooking.
In a sealed container in a cool, dark environment.
Ground in flour for use in cakes, breads and pastries; in casseroles and bakes; with rice or sprouted for use in salads and stir fries.
Try black-eyed bean, borlotti bean or haricot bean.