Adzuki beans, native to China, are reddish brown beans with a subtle sweet flavor. Commonly purchased in their dried form, they are used in savory dishes and are an ingredient in sweet preparations in China and Japan. Adzuki beans are also made into a paste that can be found in Asian markets.
To sort and rinse dried adzuki beans:
Spread the beans in a single layer on a platter or tray. Pick out and discard any discolored and misshapen beans and impurities such as small stones and fibers. Transfer the beans to a colander or sieve. Rinse well under cold running water.To soak and rehydrate dried adzuki beans: Place the cleaned beans in a bowl of fresh cold water to cover and soak for 3-8 hours at room temperature; drain well. Or, place beans in a saucepan with water to cover, bring to a boil, remove from the heat, and soak for 1 1/2 hours; drain well.For other bean varieties, see black, borlotti, cannellini, cranberry, fava, flageolet, Great Northern, green, Italian green, kidney, lima, pinto, red, white (navy), and yellow wax beans and chickpeas, green lentils, and lentils.