Yoghurt with Azuki Bean Sauce


Azuki beans is the queen of beans in Japan, however unlike the most popular king of beans, soy beans, you don’t see Azuki beans or their products so often. I’m thrilled when I find a tin of Azuki beans in a supermarket in the UK.

You might think it’s strange to use beans for sweets, however most traditional sweets in Japan are made out of Azuki beans. Using them for sweets brings the best of its nutty-sweet flavour.

This is a very easy dessert recipe and you can keep the left-over Azuki sauce in a fridge for next time. It’s also a guilt-free sweets recipe since it’s quite low in calories. Furthermore, Azuki beans are a good source of magnesium, potassium, iron, zinc, copper, manganese and B vitamins. There are no reasons not to try this recipe!


Natural yoghurt

1 tin of Azuki beans (400g approx.) NB: It’s occasionally labelled as Adzuki, Aduki or black beans.

130g Caster Sugar



  1. Place the contents of the tin of Azuki beans into the pan with the liquid. Add the caster sugar and bring to a boil over a high heat.
  2. Lower the heat, though keeping the sauce still bubbling, and boil for 10 minutes.
  3. Raise the heat and boil the sauce down until most of the liquid has evaporated.
  4. Place the yoghurt in a serving dish and spoon the Azuki Sauce over the yoghurt.



Make sure that some of the liquid is still retained and not completely evaporated. Keep the sauce a little bit loose, as the sauce hardens when it cools down.


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