Black adzuki bean

Black adzuki beans are a variety of adzuki beans (Vigna angularis).^[1]

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").^[1][2] Gugeupbang eonhae, a 1466 medical book, mentions it using the name geomeunpɑt (거믄ᄑᆞᆺ).^[3]

The skin is thinner than that of the usual red adzuki beans, thus it is often husked prior to cooking, which gave this cultivar the name geopipat (거피팥; "dehulled adzuki beans").^[4] White adzuki bean powder (geopipat-gomul) and white adzuki bean paste (geopipat-so) made from husked black adzuki beans are used in Korean rice cakes and confections.^[5]

Confusingly, the Japanese Okinawan kuroazuki (黒小豆; "black adzuki beans") are not adzuki beans, but black cowpeas (Vigna unguiculata).^[6]