ADZUKI

These sweet red beans are used in a lot of Japanese recipes. Great with ice-cream or with Mochi at New Year. They are full of minerals. 

I make double what I need and freeze the rest in sealable plastic bags.

 See recipe for 'DORAYAKI' for my favourite use of these beans.

INGREDIENTS

1 cup Dried adzuki beans

4 cups Water

4 cups Water

METHOD

Wash the base and and soak them for a minimum of 2 hours.

Drain and replace the water with 4 cups of fresh water.

Bring to the boil then simmer for up to 40 minutes with a lid on until cooked.

Mash with a potato masher.