‘Azuki’ are small red beans and most commonly used to make sweets in Japan. However, they can be used for savoury dishes as well. I often cook them with Rice. Because Azuki are small and cook fairly quickly, they don’t need to be soaked over night, and it’s easy to use for many dishes.


2 Servings


1/2 cup Dry Azuki (Red Beans)
1 Carrot *shredded OR thinly sliced
1/4 Red Onion *finely chopped
Salt & Black Pepper
1 tablespoon White Wine Vinegar *OR Vinegar of your choice
1 tablespoon Wholegrain Mustard
1 teaspoon Sugar
1 tablespoon chopped Parsley

  1. Place washed Azuki (Red Beans) and Water in a large saucepan and cook for about 30 minutes or until beans are cooked, then drain. *Note: You may wish to save the red coloured water that brings health benefits. You can drink it or use it for soup.
  2. Place Carrot, Red Onion and cooked Azuki in a bowl, season with Salt & Black Pepper.
  3. Add White Wine Vinegar, Wholegrain Mustard, Sugar and Parsley, and mix well. Allow to rest for at least 10 minutes before serve.