Findlings
Thai Curried Vegetables with Adzuki Beans
Gingered Adzuki Beans
Adzuki Bean Soup
Baked Adzuki Beans with Eggplant and Tomatoes
Adzuki Beans with Cucumbers and Scallions
Adzuki Bean and Pearl Barley Salad
Oriental Bean Cakes
Adzuki Bean Stew
Adzuki BeansAdzuki beans, also known as azuki (Japan) and adanka beans. The crop originated in Japan where it is the second most important pulse (dry bean) crop, and in China, where it is still very popular. Consider growing adzuki beans in a home garden since the beans are expensive to purchase.The azuki bean (also spelled adzuki or aduki) is an annual vine widely grown throughout East Asia and the Himalayas for its small (approximately 5 mm) bean. The cultivars most familiar in north-east Asia have a uniform red color, but white, black, gray and variously mottled varieties are also known. Scientists presume Vigna angularis var. nipponensis is the progenitor. Genetic evidence indicates that the azuki bean was first domesticated in the Himalayas. It was cultivated in China and Korea before 1000 BC. It was later taken to Japan, where it is now the second most popular legume after the soybean. The seeds are used primarily as a dry bean, for sprouts, whole, or ground into bean meal, but many cooks use them green. Since they have a sweeter taste than most beans, they are sometimes used in desserts. Adzuki beans are most useful as a dry bean. The ripe seeds contain 25% protein and are highly nutritious. The dry pods split open and scatter the seeds, so harvest the pods after the seeds are ripe but before they shatter. The entire plant with dry pods still attached may be pulled and stacked in a dry, well- ventilated place to dry completely (a week or two after harvest is usually sufficient). The dry shelled beans should be stored in a tightly sealed jar in the refrigerator.
Adzuki Bean DescriptionThe plant is erect, 1-2 feet high, although some gardeners have reported them to be indeterminate, growing and producing until frost. The yellow flowers are followed by a cluster of several smooth, short, small, cylindrical pods. Leaves resemble those of Southern peas, while the pods are much like mung bean pods.The seeds are smaller than common beans, but are two to three times larger than mung beans. They are variously colored, but most often dark red. Types with green, straw- colored, black-orange, and mottled seeds are known. The round seeds have a hilum (seed scar) with a protruding ridge on the side. Adzilo Bean CultureAdzuki beans need about 120 days from sowing to the time the seeds and pods are dry. They need cool nights for best production, but will not tolerate frosts and freezes.Prepare the soil and plant very much as for green snap beans. Sow seeds 1/2-1 inch deep, thinning the plants to stand about 2-3 inches apart in the row. Space rows 12-18 inches apart. Give ordinary care (no trellis is needed). Adzuki is said to be fairly drought resistant, although the soil moisture should be maintained at a consistent level. Adzuki Bean UseThe young tender pods may be harvested for use as snap beans. However, they are very small at this stage and the seeds are just beginning to develop inside the pods. Pick every 5 or 6 days.Adzuki beans are most useful as a dry bean. The ripe seeds contain 25% protein and are highly nutritious. The dry pods split open and scatter the seeds, so harvest the pods after the seeds are ripe but before they shatter. The entire plant with dry pods still attached may be pulled and stacked in a dry, well- ventilated place to dry completely (a week or two after harvest is usually sufficient). The dry shelled beans should be stored in a tightly sealed jar in the refrigerator.
Sprouts from adzuki beans are particularly nutty and tasty.
Sprout as you would other beans such as mung and soy. Dried
adzuki beans are said to require only a short soaking (1 hour)
before cooking.
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