Does anyone grow them. I have seen them in a online grocery in Melbourne to eat.

It is interesting that we will be both growing them next season, I will keep some to plant. Do they climb?

I ordered azuki beans from Eden last year and planted them as I would regular beans because they didn't have any cultivation instructions, they didn't do very well, so I'm was wondering if you have any cultivation tips?

cheers, mudlark

1 tab olive or canola oil
1 onion, finely chopped
250g mushrooms, finely chopped
2 garlic cloves, minced
1/2 teaspn ground cumin
1 1/2 imperial/American cups or tea cups? cooked black beans or 15oz can drained
1/4 cup packed fresh coriander leaves
4 slices bread, made into fresh breadcrumbs
salt and black pepper
6 bread rolls

Fry onion, then mushrooms, garlic, and cumin. Process mixture with beans, coriander until well combined but still chunky. Mix with breadcrumbs, season. Form into 6 burgers with wet hands. Grill. Serve with buns and salsa.

2 15oz cans refer above black beans drained and rinsed
1/2 cup chopped onion, American cups again sorry
1/2 cups finely chopped parsley
4 garlic cloves, minced
1-2 jalapeno peppers, seeded and minced, subtitution welcome
1/3 cup plus 6 tab flour, divided?
1 1/2 tes ground coriander
1 1/2 tep. ground cumin
1/4 to 1/2 teasp cayenne pepper
1 egg white, beaten?
cooking spray
6 bread rolls
cranberry ginger relish recipe to follow

Combine then mix in breadcrumbs, refrigerate 1-2 hours. Form into six patties, lightly coating with flour. Cook.

1 cup fresh or frozen cranberries, I bought some at AUR frozen
1/4 cup packed light brown sugar
1/4 cup finely chopped celery
2 tab finely chopped onion
1 tab finely chopped ginger root
1/4 cup cider vinegar
2 tabs water
2 tsp dijon or French mustard

Simmer for about 10 mins. Serve warm or cold. Makes 1 cup.

I think this recipe has been converted once already?

1 tab olive oil
1 large red onion, chopped coarsely
1 1/2 teaspns ground cumin
1 red thai chilli, chopped finely
1 small red capsicum, chopped coarsely
420g can equivalent in cooked black beans see above
1 1/4 cups water
2 tabs tomato paste
310g can corn kernels, rinsed, drained
1 medium tomato, chopped coarsely
2 teas lime juice
1/4 cup loosely packed, finely chopped fresh coriander

Fry onion, cumin and chilli, add capsicum, beans, water, perhaps more water, and paste, simmer 5 minutes or thickens slightly. Add corn, tomato, juice and coriander, heat. Serves 4. Can be served with corn chips.

1 cup fresh or frozen cranberries, I bought some at AUR frozen
1/4 cup packed light brown sugar
1/4 cup finely chopped celery
2 tab finely chopped onion
1 tab finely chopped ginger root
1/4 cup cider vinegar
2 tabs water
2 tsp dijon or French mustard

Simmer for about 10 mins. Serve warm or cold. Makes 1 cup.

is just the best thing. We had it tonight on black bean burgers. We had the burgers in between two pieces of white bread like rissoles at a BBQ with the relish instead of tomato sauce. Would make a great alternative to rissoles. I used under a tablespoon of bottled ginger, and used malt vinegar which is all we had.

The burgers themselves:

2 15oz cans refer above black beans drained and rinsed
1/2 cup chopped onion,
1/2 cups finely chopped parsley
4 garlic cloves, minced
1-2 jalapeno peppers, seeded and minced, subtitution welcome
1/3 cup plus 6 tab flour, divided?
1 1/2 tes ground coriander
1 1/2 tep. ground cumin
1/4 to 1/2 teasp cayenne pepper
1 egg white, beaten?
cooking spray

We used oil instead of the spray and boiled dry beans for 1/2 hour and weighed the cooked beans in ozs. We used this quantity and 1 1/2 times the rest. No jalpenos and the smaller amount of cayenne. We put the flour in last after the processing, then added a small amount of sweet chilli sauce to blend, could perhaps have used water from beans instead. Turned out a nice consistency.

1kg pumpkin, peeled
2 tabs olive oil
2 leeks chopped finely
2 cloves garlic, crushed
1/3 cup pearl barley
2/3 cup burghul
7 cups water plus 5 chicken stock cubes
6 leaves silverbeet, shredded finely
1 cup peas
1 cup cooked black turtle beans
Parmesan cheese.

Cut pumpkin into 2cm pieces. Cook. Mash two thirds of the pumpkin reserve remaining pieces. Heat oil and cook leek and garlic, add barley, combine. Stir in stock simmer 40 minutes until barley is cooked. Add silverbeet, stir until wilted. Add mashed pumpkin, other pumpkin, peas and cheese, stir until heated through. Not sure when the burghul was added. Serves 6.

Here is a recipe we adapted and is good for left over pumpkin, peas and black turtle beans.

Makes me want to grow black beans now. Or at least go and get them from the market. :)

450g dried black beans
1/4 cup olive oil
5 rashers short cut bacon, chopped
100g packet ham
4 onion, chopped
4 garlic cloves, crushed
3 stalks celery including leaves, chopped
1 1/2 cups uncooked brown rice
1 teaspn. cayenne pepper
2 teaspns. ground cumin
3 1/2 litres chicken stock
1/4 cup dry white wine
1/2 cup dry sherry

Wash black beans, cover with water and allow to soak overnight, rinse, drain, set aside.

Pour oil into a very large soup pot. Add the bacon, ham, onion, garlic and celery. Fry until soft. Add beans, rice, seasonings, and stock to pot. Bring to boil, reduce heat, cover and simmer 2 1/2 hours to 3 hours.

Let soup cool; put through blender a little at a time, until smooth. Return to soup pot reheat adding wine and sherry. Serve hot with sour cream and coriander and cornbread. May post cornbread recipe later.

1 cup plain flour
1 cup fine cornmeal
2 eggs
1/2 cup milk

Version 1

1 teas salt
2 tabs baking powder
2 teas mexican chilli powder
310g can cream-style corn
1 cup grated tasty cheese

Sift flour, baking powder and chilli powder into a bowl. Mix in cornmeal. Mix eggs, corn and milk together. Pour into dry ingredients and mix quickly until just combined. Pour mixture into a 24x13cm loaf tin lined on the base with baking paper. Sprinkle with grated cheese and bake at 180oC for 45 to 60 minutes or until an inserted skewer comes out cclean. Cool in tin for 10 minutes before turning out onto a wire rack.

Version 2

Add to basic ingredients above:

4 teas baking powder
1/2 teas salt
1/2 teas garlic powder
1/2 cup grated cheedar cheese
1/2 cup canned jalapenos, drained, chopped (optional)
can chopped pimentos (around 60g) or capsicum?
1 medium onion, chopped
1 cup water
1/3 cup vegetable oil
left over bacon from soup, crisped and crumbled
1 tab bacon dripping

Combine dry ingredients in a bowl. Stir in cheese, jalapenos, pimentos, onion and bacon. In another bowl, beat together the water, oil and eggs. Stir in dry ingredients until just moistened. Melt bacon dripping in a pan. Pour batter into hot pan and bake for 30-35 minutes at 375oF.

Corn Bread

1 cup plain flour
1 cup polenta
2 eggs
1/2 cup milk
1 teas salt
2 tabs baking powder
1/2 teas minced chili (jar)
310 can cream-style corn
1 cup grated tasty cheese
4 short cut bacon rashers
1 strip marinated red capsicum from jar finely chopped (goes great in cous cous)

Sift flour, baking powder into a bowl. Mix in cornmeal. Mix eggs, corn and milk together. Add finely chopped fried bacon, red capsicum strip and chili. Pour into dry ingredients and mix quickly until just combined. Pour mixture into a 24x13cm loaf tin greased with bacon drippings. Sprinkle with grated cheese and bake at 180oC for 45 - 60 minutes or until an inserted skewer comes out clean. Cool in tin for 10 minutes before turning out onto a wire rack.

Is your cornbread similar to mine?

It has alot of information about both beans and also international cooking terms for finding and using recipes from the net, also photo of aduki beans which was great because I hadn't seen them. The recipes of interest were Adzuki bean and date icecream, poached egg with asparagus and black beans, black and white bean salad etc. What a great find.