Adzuki bean vs small red bean?

[BAPyessir6]

I got "small red beans" from the Asian market today, and I'm unsure if they're adzuki or not. What are these guys? Picture of adzuki on the left and mystery bean on the right.

Is this mystery bean a Mexican bean of some sort? The Google translate of the top words said "traditional cuisine." Really helpful, Google. Would love to know what they are so I can figure out how to use em. Thanks guys!

 

[caseydog]

Well, they do kind of look like the red beans we use for cajun cooking, but not exactly. That white split in the beans in your photos is larger than what I'm used to seeing. I'd bet by looking at them that they taste pretty much the same, so I wouldn't have any problem with trying them.

I'm pretty sure you can use them and they won't ruin your meal, so go for it.

CD

 

[blissful]

I used to have an adzuki bean bag, before we started eating beans so much. I don't remember what I used them for. I don't remember the taste.
I have a red bean we use (25 lbs at a time), but it doesn't have a white line on them. They cook up very nicely, creamy on the inside, nice shell not too thick or thin, hold their shape, starchy.

 

[pepperhead212]

I'm not really sure; there are some "Red Chori Beans" that I get at the Indian markets, and they are supposed to be some sort of cowpea, related to the black-eyed peas. They look sort of dull, like the ones in your left photo. The Adzuki beans I've gotten in the past looked darker, shiny, and slightly smaller, like the ones in the right photo. Not sure if they were simply different varieties, or just different, depending on the region they were from. Those red chori beans are some of my favorites in some Indian dishes, and they are really good sprouted - just 1/4" or so, starting 2-3 days, before using in a dish.

One thing similar about the Adzuki, as well as the red chori beans, is that the inside flesh is reddish. This is what makes that Chinese "Red Bean Paste" red, not just the skin. So maybe if you check the cooked beans, one won't be red inside, and one is, then they aren't related; and if they are both red, they are probably related, and one is just smaller, and darker. Of course, flavor can also tell you something, too!

 

[blissful]

@pepperhead212 I haven't had a bean with a more red color on the inside, I'll watch for that.

If I run into a bag of adzuki beans, small red mung beans I'd give it a taste test. The adzuki beans have a white line seed scar, while the red beans I have are not kidney beans, they have a white dot seed scar. I'd cook them each to soft not mushy and holding their shape. I'd taste for the 'nuttiness' and the 'sweetness' differences. When I get a bag I'll try it.

https://gms.ctahr.hawaii.edu/gs/handler/getmedia.ashx?moid=3262&dt=3&g=12

Adzuki Bean
Adzuki Bean
Phaseolus angularis is a member of the Leguminosae (legume) family.
Varieties include Japanese Red, Chinese Red, Adzuki Express (Johnny's Selected Seeds),
Takara (Japanese import), and Minoka (Minnesota Agricultural Experiment Station).

Seeds usually are dark red, but
can be green, straw-colored, black-orange, or mot
tled. They are round with a protruding ridge (seed
scar) on the side.

Also on google known as red mung beans: Adzuki beans—also known as azuki beans, aduki beans, or red mung beans—are small legumes that have a nutty, sweet flavor. Adzuki beans are commonly known for being used in red bean paste.

Adzuki beans are sweeter and nuttier than other varieties of beans, which is why they are used in Japanese ice creams and baking.