Refried Adzuki Beans

Adzuki beans are small, easy to digest and you don't have to soak them before using them.  They are the only dry bean allowed on the diet because of how easy to digest they are.  They also have an odd flavor compared to my personal favorite, black beans.  Black beans are deep, rich and have a very full flavor all by themselves.  Adzuki beans have a higher flavor, not as rich or rounded, so they need some help when they are the main part of the dish, like in these refried beans.  So I've added onions, garlic and a bit of spice make the flavor richer and more well rounded.

Refried Adzuki Beans

2 T olive oil
1 small onion, chopped, or around 1 cup chopped onion
2 large garlic cloves, minced
1 tsp cumin
1/2 tsp coriander
1/2 tsp salt
2 pints home canned adzuki beans, or 3 cups cooked beans, drained

Add oil, onion and garlic to a 2 quart sauce pan.  Cook the onions on medium-low heat until browning and translucent.  Add the spices and cook for 30 seconds or so.  If you like chunky refried beans, add beans to the pot 1 spoonful at a time, mashing them with the back of the spoon and stirring them in before adding the next spoonful.  Or if you like smooth beans, just dump them all in, stir them good to blend the spices and onions, and then use an immersion blender or food processor to blend them smooth.  Continue cooking over low heat stirring often until the beans are as thick as you'd like, then refrigerate. 

These beans are best the day after they have been made, to allow time for the flavors to blend.  And they sure are tasty on tacos!

Yield: about 3-4 cups