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About our Red Adzuki Beans
About Our Adzuki Beans
Adzuki beans (Hong Dou), also spelt azuki, are small, glossy red adzuki beans with a white ridge along one side. They have a naturally sweet, slightly nutty flavour and a soft, creamy texture once cooked, which is why they are the classic bean for Chinese and Japanese red bean paste.
Our 100g pack holds whole, dried adzuki beans, sulphur-free and ready to soak. It is a good size for a batch of red bean soup or a first go at homemade red bean paste, delivered anywhere in the UK.
Hong Dou sits alongside Mung Beans (Lu Dou) and Soya Beans (Huang Dou) in our pulses range, and is classically cooked with Dried Lotus Seeds (Bai Lian Zi) in sweet soups.
Potential Benefits
Plant Protein: As a pulse, adzuki beans are a natural source of plant-based protein and fibre.
Everyday Nutrition: They naturally contain minerals including iron and potassium, as part of a varied diet.
Naturally Sweet: Their gentle sweetness means desserts need less added sugar.
Traditional Heritage: Long used across Chinese and Japanese cooking, most famously in red bean paste and red bean soup.
Versatile: Suits sweet soups, porridge, rice dishes, stews and baking.
How to Cook Adzuki Beans
We suggest around 50g of dried beans per portion.
- Rinse and soak in cold water for at least four hours, or overnight.
- Drain, cover with fresh water and simmer for 45 to 60 minutes until completely soft.
- For red bean paste: cook until very soft, drain most of the liquid, then mash or blend with sugar to taste and stir over a low heat until thick.
- For red bean soup: simmer with extra water until the beans burst, then sweeten lightly.
Always cook adzuki beans thoroughly before eating. Learn more in our guide to dried red adzuki beans (Hong Dou).
Store in an airtight container in a cool, dry place, away from direct sunlight.
Why Choose Vita?
Every herb we sell at Vita Herbal Nutrition is chosen for use in the kitchen and in traditional preparation.
Our whole range is 100% non-sulphur treated. Sulphur is widely used to brighten the colour and extend the shelf life of dried herbs, but it changes the ingredient's natural character and can cause reactions in some people. Read more on our non-sulphur treated herbs page.
We follow the DaoDi principle of choosing each herb from the area traditionally associated with it, and we have worked with the same supply partners since 2010.
FAQ
Are adzuki beans and red beans the same?
In Chinese and Japanese cooking, 'red beans' usually means adzuki beans. They are different from red kidney beans, which are larger and not used for sweet paste.
Do adzuki beans need soaking?
Soaking for four hours or overnight is recommended. It shortens the cooking time and helps the beans cook evenly.
How long do adzuki beans take to cook?
Around 45 to 60 minutes of simmering after soaking, until soft enough to crush easily.
How do I make red bean paste?
Cook the beans until very soft, then mash or blend with sugar and stir over a low heat until thick. It is the classic filling for buns, mooncakes and pancakes.
Where can I buy adzuki beans in the UK?
You can order them here and we deliver across the UK, with free delivery on orders over £30.
Are they suitable for a plant-based diet?
Yes, adzuki beans are entirely plant-based and suit vegan and vegetarian cooking.
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