Also known as aduki bean, http://www.juliedaniluk.com/11-adzuki-bean-vigna-angularis/view-details.html" target="_self">red bean, red mung bean. Small, digestible, reddish-brown beans, often used in East Asian cuisines. Macrobiotic dietary practitioners were the first to introduce the beans to North America. They're versatile and can be used in both savory and sweet dishes as an excellent source of fiber, B vitamins, and minerals, including iron, manganese, molybdenum, and zinc. *