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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