Red Bean (Vigna angularis), also known as Adzuki bean, is the bean of a species of bushy annual vine in the family Fabaceae, originated from China. It is widely grown throughout East Asia and the Himalayas. Adzuki bean is also being referred to as Azuki bean, Red Chori, Red Cow and Adanka bean, and is more commonly known in Chinese as hongdou, literally means red bean. Red beans are commonly used in Japanese and Chinese cuisine, particularly as red bean paste. Almost all Chinese cultivars are uniformly red.
Red bean plant, 60-90 cm tall, has velvet-texture leaves and bright yellow flowers. Dried red beans are small, 5 mm diameter, reddish-brown, with a distinctive white ridge along one side. They have a sweet, nutty flavor, and are used much in the macrobiotic diet. Red bean is considered a 'yang' bean, providing 'heat' to the body. Red beans can be purchased dry and whole, in cans, or in powdered form at Asian markets.
There are two types of red beans, the Basic beans and Hokkaido beans. The Basic Adzuki beans are grown in the mid-western United States and Asia. The beans are slightly smaller and lighter in color. Hokkaido beans are sweeter, rounder, shiny and deep maroon in color. They are grown in volcanic soils in the northernmost island of Japan.
Red beans are high in protein, dietary fiber, iron, potassium, calcium, and B vitamins such as thiamine, niacin, and riboflavin. It helps to reduce blood pressure and acts as a natural diuretic. Red beans are usually eaten sweetened, often boiled with sugar, to make red bean paste, as a filling or topping for various kinds of waffles, pastries, baked buns or biscuits. Red bean soup is made by boiling red beans with water, sugar and a pinch of salt. Red beans are also eaten sprouted, or added to salads.
Red bean plant grows well in full sun and partial shade and well-drained soil. Water regularly but do not overwater.
Propagation is by seed. Allow the seed pod to dry on plant, break open and collect seeds.
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