Canned Adzuki Beans

Store unopened cans in a cool, dry pantry. Once opened, transfer beans to an airtight container and refrigerate. They can also be frozen in a liquid or drained.

Rinse canned adzuki beans thoroughly before using to remove excess sodium and any "tinny" flavor.

They are commonly used in sweet applications like red bean paste (anko) for desserts, but also work well in savory stews, salads, and chili.

Mash them for use in burgers or as a thickener in soups.

Rice

Coconut milk

Sweeteners (sugar, maple syrup)

Red bean paste (anko)

Glutinous rice flour

Chili spices

Vegetables (e.g., carrots, onions, sweet potatoes)

Not rinsing the beans, which can lead to an off-flavor and higher sodium content.

Assuming they can be used interchangeably with other beans in recipes without adjusting liquid or cooking times (though canning minimizes this issue).