Adzuki beans (also know as aduki or azuki) are a read bean used heavily in Japanese cooking. These beans have a slightly sweeter and smoother taste from other beans which makes them great on their own or even used in baked goods (often in the form of a sweet bean paste.) These are slowly become more of a staple in some of my quick bean dishes.
There is some debate on whether or not these beans need to be soaked before cooking, however, I tend to go with soaking more often than not. As with other beans, I’ll cook up a pot and freeze part of later, quick use. Cooking instructions can be found here.
Recipes from around the web: