Simple and Flavorful Adzuki Red Beans
by: Merritt Allen
A flavorful and delicious bean can add so much to any dish you are making. These simply flavored adzuki red beans are nutty, rich, fibrous, and definitely worth making. My method of cooking beans uses an enriched broth (that anyone can create), simmering the beans until just before they are done cooking, and then adding them to stews, curry, or stir fry.
You will like Adzuki beans since they maintain their texture when when cooked and still have the fiber and protein that other beans do. Adzuki beans are popular in Japanese, Chinese, and Korean cuisine. You may have tried the red bean paste in mochi that is a sweet version of these beans.
This recipe keeps the beans whole and flavors them with savory spices like garlic and bay leaf, making them easy to pair with your favorite salad, some rice, or enjoyed stirred into soup.
How to Cook Adzuki Beans:
The first step in cooking a good adzuki bean is making sure you are buying fresh. Similar to spices, your beans can be stale if left open too long. I recommend checking the expiration date and storing your beans in a sealable container. I have cooked (or tried to cook) stale adzuki beans, which yielded me hard and inedible beans even after hours of cooking.
Since this method does not soak the beans before hand, I increase the ratio of water to bean to ensure there is enough liquid to both soften and cook the beans. If there is leftover liquid, just strain through a colander.
As tempting as it may be to crank the heat to cook your beans faster, low and slow is the best way to get a nice and tender bean. Allow at least 2 hours from start to finish so that you do not get any burning on the bottom or uncooked beans on the top.
A shallow saucepan works well for cooking Adzuki red beans. The size of your pan will affect the cooking time. Be sure to check on the beans every 20 minutes or so after the initial 30 minutes, checking for tenderness.
Where to Buy Red Adzuki Beans:
My favorite place to purchase Red Adzuki beans is HMart. This chain of Asian Grocers is fantastic at carrying different brands and quantities of these beans. I usually buy a small bag that yields around 6 meals. This decreases the chance of my beans going stale!
If you do not have an HMart or similar, look for red Adzuki beans where other dry beans are sold at regular grocery stores. I have found them at Sprouts Market for example.
They are also widely available online, through Amazon or other online grocery stores.
Adzuki Bean Substitute:
If you can not find red adzuki beans, this method of cooking and the seasonings used will go with most dried beans you can purchase.
I recommend dried black beans as the first substitute to use. Black beans are easy to find, are similar in size, and will taste great with the broth used to season the beans.
If you find a great swap out, let me know in the comments below!
What To Pair with Cooked Adzuki Red Beans:
These beans go well with so much. I recommend them with rice, pasta, in salad, in stew, or curry. The cooked beans go great with fresh cilantro. I highly recommend this topping as it adds so much flavor.
Let me know what you pair your beans with with in the comment below!
Try them in my Rainbow Chard Stew! It is a rich dish that uses rainbow chard, millet, and peanut sauce, and of course, Adzuki beans! Pictured above, Rainbow chard stew is one of my favorite dishes! It is full of adzuki beans and peanut sauce and simply filling, healthy, and delicious.
Ingredients For Adzuki Red Beans:
Recipe for Simple Adzuki Red Beans
- 1/2 cup dried Adzuki Red Beans See above for substitutions
- 2 Tbs Mirin You can use sake or white wine instead.
- 3 bay leaves Bay leaves add spice and flavor. You can use Kaffir lime leaves as well.
- 1 Tbs soy sauce Soy sauce adds salt and flavor. You can also use 1 Tbs miso paste mixed with 2 tbs water.
- 2 garlic cloves or 1 tsp garlic powder
- 1/2 tsp black pepper
- 2-3 Cups chicken or veggie stock (enough to cover the beans with 1" liquid above)
How to Make Adzuki Red Beans:
To a sauce pan, add the adzuki beans, bay leaves, mirin, garlic, and black pepper.
Add the stock, making sure the beans are fully covered by the liquid with at least 1” above them.
Cover and bring the broth up to a simmer.
When simmering, turn the heat down to low. Allow to cook until the beans are tender, about 2 hours.
Strain, if extra liquid, and enjoy!
These beans are so easy to make! You just add all the aromatics and liquid and set them to simmer!
How Store Leftover Beans:
These beans can be stored in the fridge for about 1 week in an airtight container. Reheat on the stove or in the microwave!