Adzuki beans or also Azuki, Asuki or red soybeans are known above all from the Chinese, Korean and Japanese kitchen, enjoy however also here too long due to their various usability of a ever larger popularity. But what is behind these strange-sounding beans?

Origin and characteristics

The Adzuki bean is a shrub-like plant species and belongs to the papilionaceous family of legumes. The useful plant is mainly cultivated in northern Japan and the Far East. The 10 cm long pulses each contain approx. 5-12 small pea-sized, somewhat oval seeds in a straw yellow, dark red or brown colour. Typical for the bean is the white line, which also helps not to confuse the Adzuki bean with the other red bean, the kidney bean.

Taste and use

A sweet-nutty taste and a mealy consistency are typical for the bean. It is also suitable for a variety of dishes, whether as a main ingredient or side dish. Due to its striking sweetness, the bean is particularly used in Asia for confectionery and confectionery production. In general, the bean is used in various forms. On the one hand the beans are available fresh, dried in cans or as powder or flour. For example, Adzuki beans are also sold as bean paste (Anko), bean sprouts (Aduki) or in soup form as dessert (Shiruko).

What’s in it?

The adzuki bean contains a lot of protein, calcium, phosphorus and iron. Like other types of beans, it is also rich in protein, but at the same time has significantly fewer calories and the lowest fat content. Adzuki beans are also more digestible than European beans and very nutritious.

Adzuki Beans Curry Recipe

A healthy and vegetarian recipe for a winter stew is the spicy Adzuki bean curry.

Ingredients for 4 portions:

300 g Adzuki bean (dried)

1 piece onion

2 tablespoons peanut oil

3 pcs tomato

1 piece orange

1 tsp curry

1 tsp sugar

0.5 tsp salt

400 ml coconut milk

2 cm ginger


Soak Adzuki beans overnight (at least 6 hours) in cold water, drain and cook in a pot of unsalted water for 30-40 minutes according to instructions on the packet. Drain and drain.

In the meantime, peel and chop the onion and ginger. Wash the tomatoes, remove the stalk and chop into small cubes.

Heat the oil in a large pan or wok. Fry the onion and ginger in the oil until tender, then sprinkle with the curry powder and fry briefly. Now add the tomato cubes, sweat briefly, then deglaze with coconut milk.

Halve the orange and add the juice. Now add the adzuki beans, season with sugar and salt and stir gently for 10 minutes to reduce.

If you like, you can add extra spiciness to the dish with chilli flakes.