I picked up a bag of dried adzuki beans a long time ago when I saw them on special buy at ALDI. I had no idea what I would do with them, but I figured I’d work something out. Well, they sat in the back of the cupboard for months, taunting me, so I decided it was time to use them.
I love using beans in my cooking – they’re a great way to increase fibre and get a good hit of protein while having a meat-free meal. They are also very cheap to buy. And using dried beans and cooking them yourself makes them even cheaper. I often buy dried black beans and cook them in bulk in the slow cooker, then store in portions in the freezer for using in Mexican-style dishes later on. I did a little video showing how I do it on my Facebook page, here. But adzuki beans were new to me. New to you, too? Well here’s some info about them: they are also known as red mung beans. They are those small red beans which are often cooked with sugar and used as a paste in Asian sweets. As a result, you’re more likely to find them for sale in an Asian grocer than in a regular supermarket.
