Rinse the Beans: Start by thoroughly rinsing the adzuki beans in cold water to remove any dirt or debris. Place them in a colander and run cold water over them.

Soak the Beans:

There are two common methods for soaking adzuki beans:

Drain and Rinse: After soaking, whether overnight or through the quick soak method, drain and rinse the beans thoroughly.

Cook the Beans:

Place the soaked and rinsed beans in a large pot.

Add enough water to cover the beans by about 2 inches.

If desired, you can add seasonings or aromatics like garlic, onion, or a bay leaf to enhance the flavor.

Bring the water to a boil over high heat, then reduce the heat to a gentle simmer.

Simmer: Allow the beans to simmer uncovered for approximately 30 minutes to 1 hour, depending on the age and size of the beans. Stir occasionally and skim off any foam that may form on the surface.

Test for Doneness: After about 30 minutes of simmering, start testing the beans for doneness. They should be tender but not mushy. Cooking times can vary, so taste them periodically until they reach your desired level of tenderness.

Season and Serve: Once the beans are cooked to your liking, remove them from the heat. If you added any seasonings or aromatics, you can remove them at this point. Season the beans with salt to taste.

Use in Recipes: Cooked adzuki beans can be used in a variety of dishes, both sweet and savory. They are commonly used in desserts like red bean paste for Japanese treats or in savory dishes like soups and stews.