Dry Adzuki Beans

Store dry adzuki beans in an airtight container in a cool, dark, and dry place. They can last for years if stored properly, though they may take longer to cook over time.

Soak adzuki beans overnight (or use a quick soak method) before cooking to reduce cooking time and improve digestibility.

Rinse beans thoroughly after soaking and before cooking.

Adzuki beans are excellent in desserts like sweet red bean paste (anko) and custards, but also work well in savory stews and soups.

Coconut milk

Rice

Sweeteners (sugar, honey, maple syrup)

Vanilla

Ginger

Pandan leaves

Savory broths

Root vegetables

Not soaking the beans: This can lead to very long cooking times and unevenly cooked beans.

Adding salt too early: Salting the beans during the initial cooking can toughen their skins.