"serene" > wrote in message
...
> On Sun, 08 Jan 2006 16:27:42 -0600, zxcvbob >
> wrote:
>
>>How about the adzuki beans? I'm not sure why I bought them; I know in
>>the Far East they are usually either fermented or sweetened to make
>>desserts. Are they OK for making soup? Do they need to be soaked, or
>>are they one of the few dried legumes that cooks without soaking (like
>>lentils)?
>
> They need to be soaked, but they cook more quickly than a lot of
> beans. However, they're a little sweet in flavor, so I don't use them
> in soup.
>
> serene

I don't soak the adzuki beans. They will cook in about 30 minutes. They
are firm, but mealy when done. They taste a bit smokey. Measure 1 cup of
water with about 1/3 cup of beans (no salt) bring to boil and simmer for 30
minutes. Make some plain basmati or brown rice, if you wish. Spoon a
little bit of yogurt on top of the beans or make a separate raita (yogurt
with cucumber and some dried cumin). A good cleansing meal.
Dee Dee