Bean cooking times: adzuki beans from Whole Food Cooking Every Day: Transform the Way You Eat with 250 Vegetarian Recipes Free of Gluten, Dairy, and Refined Sugar (page 146) by Amy Chaplin
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dried adzuki beans
In China, the corresponding name (pinyin: xiaodòu) is still used in botanical or agricultural parlance. However in everyday Chinese, the more common terms are hongdou (hóngdòu) and chidou (chìdòu), both meaning "red bean", because almost all Chinese cultivars [of azuki/adzuki beans] are uniformly red. (Wikipedia)
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EYB Comments
Allow to pre-soak for 10 to 12 hours.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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