Adzuki beans are one of the most celebrated legumes in East Asian cooking, grown and eaten across Japan, Korea, and China for thousands of years. Small, deep red, and naturally sweet with a nutty flavour, they sit apart from most other legumes in both taste and versatility - working equally well in savoury soups and stews as they do in sweet red bean paste, porridge, and desserts.

In Japanese cooking, adzuki beans are the most important bean in the culinary tradition. They're the filling inside mochi and wagashi sweets, the base of anko paste, and cooked with rice for celebratory meals. In everyday cooking they work beautifully in soups, grain bowls, salads, and veggie patties. They're also one of the easiest legumes to digest, which makes them a practical first choice for anyone building more legumes into their diet.

These are certified organic and sold dried in a 1kg bag - the most economical way to keep adzuki beans in regular pantry rotation.

How to cook: Rinse well, then soak overnight in cold water. Drain, cover with fresh water at a 1:2 ratio, bring to the boil, reduce to a low simmer and cook covered for 45 to 60 minutes until tender. Short on time, skip the soak and add an extra 20 to 30 minutes cooking time. Adding a strip of kombu seaweed to the cooking water is a traditional technique that improves digestibility and adds a subtle depth of flavour.

Works well in: soups, stews, grain bowls, veggie burgers, salads, red bean paste (anko), rice porridge, and Asian-style desserts.

Looking for a recipe? Try our Adzuki Bean and Millet Patties, developed in collaboration with Conscious Grounds Kitchen in Byron Bay.

Certified Organic: ACO. Vegan. Dairy free. Gluten free.

Ingredients: Organic adzuki beans. Country of Origin: China.

Storage: Store in an airtight container in a cool, dry place away from direct sunlight. Dried adzuki beans keep for up to two years when stored correctly.

May contain traces of nuts, peanuts, gluten, pollen and other allergens.