I think i want to cook red beans in it. Not kidney beans, but the red beans popular among Asian people. I’m unsure if they’re called azuki beans? Is azuki a different bean than a same-looking red bean, or is there just one Asian red bean and it’s azuki beans?
Is azuki a different bean than a same-looking red bean, or is there just one Asian red bean and it’s azuki beans?
Azuki… the one used as red bean paste in desserts? I think they’re all the same, if Wikipedia says it - though ofc, not to be confused with kidney beans
Vigna angularis, also known as the adzuki bean (Japanese: 小豆, Hepburn: azuki), azuki bean, aduki bean, red bean, or red mung bean, is an annual vine widely cultivated throughout East Asia for its small (approximately 5 mm or 1⁄4 in long) bean. The cultivars most familiar in East Asia have a uniform red color, but there are white, black, gray, and variously mottled varieties.
hope you all have a good next week
I think i want to cook red beans in it. Not kidney beans, but the red beans popular among Asian people. I’m unsure if they’re called azuki beans? Is azuki a different bean than a same-looking red bean, or is there just one Asian red bean and it’s azuki beans?
It’s all bean to me tbh, my specialty is pinto then black and red. Got no real advice with those so I’m not much help sorry
Azuki… the one used as red bean paste in desserts? I think they’re all the same, if Wikipedia says it - though ofc, not to be confused with kidney beans