Adzuki beans, ( Vigna angularis ), also called red beans or red mung beans, also spelled azuki, edible seeds of the adzuki plant, legume of the pea family (Fabaceae). The plant is native to East Asia and may have been independently domesticated in Korea, Japan and China. Adzuki beans are an important source of starch and protein. A common ingredient in East Asian cuisine, used in both sweet and savory dishes.
Adzuki beans have a mild nutty and slightly sweet flavor. Beans are usually soaked and then boiled for use in various dishes.
Preparation: rinse the beans, let them boil in water on low heat for 30-45 minutes or until the desired pulp consistency. Strain and serve.
Nutritional value per 100g: energy value 548 kj/131 kcal; fat 0,1g, of which saturated fatty acids 0g; carbohydrates 25g, of which sugars 0g; fiber 7g; protein 7.2g; salt 0,01g. May contain soy and gluten particles.