What should you use adzuki beans for?
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Adzukis appear most often in Japanese and other Asian cooking, but really, they are just beans. Look on FOOD52 -- http://www.food52.com/recipes... -- you'll see that the recipes range widely. I just used some for a Korean inspired soup from www.soupchick.com -- it was delicious! (The recipe called for black beans, though.)
Cynthia is a trusted source on Bread/Baking.
Adzuki beans are commonly used in Asian desserts in the form of bean paste or bean curd because of their naturally sweet profile. I've happily used them here: http://www.food52.com/recipes...
I've cooked adzuki beans in lots of water till done, drain, then sauteed chopped red onion, garlic clove in good olive oil, 2 or 3 TB, then pureed the whole lot, add seasoning, then spread it on soft tortillas, roll then slice for vegetarian sandwiches or hors d'oeuvre......great reactions from people that have tasted this
At a previous cooking job I was asked to "get rid" of about 100 lbs of dried adzuki beans that a previous chef had purchased.........I came up with this recipe for the lunch vegetarian sandwich choice: Cook about 1 cup dried adzuki beans in lots of water till soft, drain well. Saute 1 medium, chopped red onion and 1 sliced garlic clove on medium heat until cooked through and carmelized. Put this in to a food processor along with the beans.....puree till smooth.....may need a bit of water to thin slightly, season. Spread on soft tortilla, add julienned carrot and celery, roll tight then slice in half.........
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Well played. You deserve a cookie.
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