These Australian-grown small reddish-brown dried Adzuki Beans are non-GMO and have no added preservatives.

Adzuki beans have a sweet nutty flavour and natural savoury aroma. Adzuki Beans originate in Asia, where they are found in sweet and savoury recipes.

They’re also delicious in salads, burgers, soups and casseroles and are easy to sprout for stir fries and salads.

In Japanese cooking adzuki beans are used to make Red Bean paste and in traditional celebration dishes for New Year’s celebrations. Delicious in a variety of sweet or savoury dishes.

How to Use:

To cook Adzuki beans, pre-soak in cold water for 1-2 hours. Drain and place beans in a pot of cold water. Bring to a boil, reduce to medium heat and simmer until tender – about 30-40 minutes. Do not add salt while cooking, as this can make the outer skins of legumes tough. Drain and use, or refrigerate for up to 2 days.

Yummy cooked Adzuki beans can be added to salads, warming soups and hotpots. For delicious vegetarian burgers, combine lightly fork-mashed beans with grated veggies such as carrots and zucchini. Mix with a batter of besan flour, spices and cold water. A thinner batter can be used to make fritters.

Adzuki Beans are often used in Asian cooking including stir fries, curries and desserts. In Japan they are used to make a sweet red bean paste, Anko; or combined with mochi rice in a porridge called Zensai.

Smashed beans are great in dips; mix with pureed beetroot, sumac spice or chilli. Versatile and convenient dried Adzuki beans are a handy pantry stand-by.

Sprouting Adzuki Beans:

Adzuki Beans are easy to sprout in a glass jar and are ready to eat in just 2 to 4 days.  Have crunchy, nutritious sprouts for salads, sandwiches and stir fries at a fraction of the price of buying them.

Visit 7 Steps to Growing Sprouts to find out how.

Storage:

Store in an airtight container in a cool, dry place, away from direct sunlight. Refrigeration is recommended in warm climates. See Best Before date.

Images are for illustrative purposes only.