— Katherine Collard

Adzuki beans are wonderful. So typically what I'll do is I will soak my adzuki beans and then cook them and kind of strain off some of the funkiness on them and then drain them off. It's actually important to drain off the water that's in the adzuki beam. Um, then after they're fully cooked, I will, uh, put them into a blunder with, uh, dates, um, and blend them into a paste. And that is typically how I use Suzuki beans, uh, is the paste. And you can do 'em just like on a toast. But if you make like a, like a little bun kind of a thing, a dumpling, they're really, it's a nice Japanese treat. Um, you know, that's in those and it's basically like a, it's usually a milk bread but you can do other versions like plant-based out of them, um, you know, to be able to make the dumpling and they're just really lovely to be able to have like that. So, um, typically, uh, you know, in Japan they would do like a white sugar or something in it, but just to be able to keep it plant-based, whole food, plant-based, I usually will do dates instead. So dates with the zuki beans are quite tasty. My kids tried those very young and um, definitely kind of a little different flavor profile.