chickpeas and black beans on occasion,
but I don’t like the added salt or
additives, nor do I like how mushy the
product becomes. If you use canned,
rinse them well to remove any additives.
There are many varieties of legumes out
there. Here, I’ve included my favorites
and others used for the recipes in this
book.
- ADZUKI OR AZUKI BEANS (RED
CHORI): These beans are tiny, red, and
used largely in Japanese desserts. My
years spent studying Japanese cooking in
Japan and in Hawaii meant I just had to
experiment with this delicious and
addictive little bean. It holds up
incredibly well in the slow cooker and
