The adzuki bean is an annual vine widely grown throughout East Asia and the Himalayas for its small bean. The cultivars most familiar in Northeast Asia have a uniform red colour, however, white, black, gray, and variously mottled varieties also are known
Cooking With Adzuki Beans. Adzuki beans are small, red beans that originated in China. These legumes (also called aduki or azuki beans) are most often enjoyed boiled with sugar and mashed into a sweet red bean paste that is used as a filling in many popular Asian desserts, including ice cream.
Adzuki beans are an awesome source of essential nutrients, vitamins and minerals, and they're used to make red bean paste. They're packed with protein, fiber, folate, manganese, phosphorus, potassium, copper, magnesium, zinc, iron, thiamine, vitamin B6, riboflavin, niacin, calcium and more