Adzuki beans (Vigna angularis), also called azuki or red beans, are small legumes traditionally eaten throughout East Asia. The most familiar variety has a deep red seed coat, although white, black, and other varieties are also grown. Cooked adzuki beans provide an impressive combination of plant protein, fiber, folate, potassium, magnesium, phosphorus, iron, zinc, copper, and manganese, along with resistant starch and a diverse mixture of polyphenols concentrated largely in the colored seed coat. Their small size allows them to cook relatively quickly without presoaking, making them an especially convenient dried bean for soups, stews, curries, grain bowls, and both savory and traditional sweet dishes.