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:

Adzuki Bean and Pumpkin Casserole from Scandi Foodie
Adzuki Bean and Celery Stew from Veggies on the counter
Adzuki Quinoa Muffins from Green Cilantro
Adzuki Butternut Squash Soup from 101 Cookbooks
Spicy Adzuki and Brown Rice Salad from Lisa’s Kitchen