Red adzuki bean starch-water suspensions (1:3, w/v) were subjected to repeated and continuous annealing treatments at 55 °C for 96 h. The changes in structural, physicochemical, and digestive properties of starch after both treatments were studied and compared. The results showed that the repeated and continuous annealing increased the relative crystallinity of starch without influence of the morphological structure and crystalline patterns. Gelatinization temperatures and enthalpy increased; however starch solubility, swelling power, and viscosity decreased after both annealing treatments. FT-IR analysis showed that annealing treatments resulted in a reorganization of starch molecules and improved the crystalline perfection. Furthermore, the applied annealing treatments decreased the enzymatic susceptibility of starch and increased contents of slowly digestible and resistant starch. Generally, the repeated annealing resulted in modified starch with good functionalities compared with the continuous annealing. Therefore, repeated annealing can be recommended for producing of modified starch for industrial applications.