Dried adzuki beans are best stored in an air-tight container in a cool, dry place.
Adzuki beans can be cooked and folded into rice, simmered with lentils and veggies for stew, or added (pre-cooked) to stir fries.
For Japanese-style confections, they can be made into a paste & sweetened for use in Japanese-style agar agar gellies or mochi-wrapped pastry. Try adding them (whole, but cooked) to vanilla ice cream or using them to make red bean soup (tan shui or shiruko).
Basic Cooking Technique:
To cook azuki beans on the stove, soak them in water overnight, then rinse and cover with fresh water. Boil for three minutes, then cover & reduce to a simmer. Simmer until tender, then drain off any excess water. One cup dried azuki beans yields approximately 3 cooked cups.
How to Soak & Cook Dry Beans