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Here is the Adzuki Bean, Vigna angularis is also known as azuki bean, aduki bean, red bean, or red mung bean. This small bean variety is often used as a sprouting beans. In East Asian cuisine, the adzuki bean is commonly sweetened before eating. In particular, it often is boiled with sugar, producing red bean paste (anko), a very common ingredient in all of these cuisines. Adzuki beans are commonly eaten sprouted or boiled in a hot, tea-like drink. Open pollinated 40 to 75 days.

Adzuki Beans

Vigna angularis

Here is the Adzuki Bean, Vigna angularis is also known as azuki bean, aduki bean, red bean, or red mung bean. This small bean variety is often used as a sprouting beans. In East Asian cuisine, the adzuki bean is commonly sweetened before eating. In particular, it often is boiled with sugar, producing red bean paste (anko), a very common ingredient in all of these cuisines. Adzuki beans are commonly eaten sprouted or boiled in a hot, tea-like drink. Open pollinated 40 to 75 days.

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Here is the Adzuki Bean, Vigna angularis is also known as azuki bean, aduki bean, red bean, or red mung bean. This small bean variety is often used as a sprouting beans. In East Asian cuisine, the adzuki bean is commonly sweetened before eating. In particular, it often is boiled with sugar, producing red bean paste (anko), a very common ingredient in all of these cuisines. Adzuki beans are commonly eaten sprouted or boiled in a hot, tea-like drink. Open pollinated 40 to 75 days.
Here is the Adzuki Bean, Vigna angularis is also known as azuki bean, aduki bean, red bean, or red mung bean. This small bean variety is often used as a sprouting beans. In East Asian cuisine, the adzuki bean is commonly sweetened before eating. In particular, it often is boiled with sugar, producing red bean paste (anko), a very common ingredient in all of these cuisines. Adzuki beans are commonly eaten sprouted or boiled in a hot, tea-like drink. Open pollinated 40 to 75 days.
Here is the Adzuki Bean, Vigna angularis is also known as azuki bean, aduki bean, red bean, or red mung bean. This small bean variety is often used as a sprouting beans. In East Asian cuisine, the adzuki bean is commonly sweetened before eating. In particular, it often is boiled with sugar, producing red bean paste (anko), a very common ingredient in all of these cuisines. Adzuki beans are commonly eaten sprouted or boiled in a hot, tea-like drink. Open pollinated 40 to 75 days.
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$2.99

20 seeds

#9709-20

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Review video coming soon!
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