Black adzuki beans are adzuki beans (Vigna angularis) that are black. In Korean, they are called geomeunpat (검은팥; "black adzuki beans"), geomjeongpat (검정팥; "black adzuki beans"), heukdu (흑두; 黑豆; "black beans"), or heuksodu (흑소두; 黑小豆; "black small beans"). , a 1466 medical book, mentions it using the name geomeunpɑt (거믄). Confusingly, the Japanese Okinawan kuroazuki (黒小豆; "black adzuki beans") are not adzuki beans, but black cowpea (Vigna unguiculata).

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  • Black adzuki beans are adzuki beans (Vigna angularis) that are black. In Korean, they are called geomeunpat (검은팥; "black adzuki beans"), geomjeongpat (검정팥; "black adzuki beans"), heukdu (흑두; 黑豆; "black beans"), or heuksodu (흑소두; 黑小豆; "black small beans"). , a 1466 medical book, mentions it using the name geomeunpɑt (거믄). It has thinner skin compared to regular (red) adzuki beans, thus it is often husked prior to cooking, which gave this cultivar the name geopipat (거피팥; "dehulled adzuki beans"). White adzuki bean powder and white adzuki bean paste made from husked black adzuki beans are called geopipat-gomul and geopipat-so respectively and are used in Korean rice cakes and confections. Confusingly, the Japanese Okinawan kuroazuki (黒小豆; "black adzuki beans") are not adzuki beans, but black cowpea (Vigna unguiculata). (en)
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  • Black adzuki beans are adzuki beans (Vigna angularis) that are black. In Korean, they are called geomeunpat (검은팥; "black adzuki beans"), geomjeongpat (검정팥; "black adzuki beans"), heukdu (흑두; 黑豆; "black beans"), or heuksodu (흑소두; 黑小豆; "black small beans"). , a 1466 medical book, mentions it using the name geomeunpɑt (거믄). Confusingly, the Japanese Okinawan kuroazuki (黒小豆; "black adzuki beans") are not adzuki beans, but black cowpea (Vigna unguiculata). (en)
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  • Black adzuki bean (en)
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  • Black adzuki bean (en)
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