A friend of mine left the country and I inherited the contents of the kitchen cabinet.
This included a bag of aduki beans. I’ve never tried those before.
I googled but found mostly fairly unexciting veggie “new agey” stew recipes. A bean stew is fine by me from time to time, but I’d prefer something a bit more exciting. Maybe something that used them the way they are used in Japan? Or perhaps a Doper has another fave recipe that involves them?
OOoOOoOOo
fun=)
Take the 1 lb bag of beans, dump into a pan of water and wash, get rid of any little pebbles you might find.
Take washed beans and dum into a sauce pan with 2x as much water, bring to a nice simmer. Add about 1 cup of sugar, or an equivalent of honey. Cook until beans are soft and mushy. Take out the beans and run them through a food mill, adding just enough of the remaining cooking water to make them a paste.
Get a couple tubes of large refrigerator biscuits, a jar of sesame seeds and egg wash made of egg white. Get a small deep fryer ready [a fry baby is perfect for this]
Take a biscuit in hand, and push a well into it with a finger, dollop in a teaspoon or so of bean paste, and sort of work the dough up around teh paste until you have a dough ball. Roll it in teh egg wash and swish it around in a small dish of sesame seeds to cover it totally. Drop into the hot oil and fry until golden. Lather rinse and repeat until you are out of raw stuff, and have a small pile of hot yumminess on a couple of paper towels drainig any excess oil off.
Make up a pit of green tea and snarf them down
Red beans are a fairly sweet bean anyway, but the added sugar is nice=)
Also dilluted bean paste [to a sort of thick syrup] is great on green tea ice cream if you sprinkle with finely diced candied ginger=)
How about census-taker liver and a nice Chianti?
As for the real answer, I got nothin.
But you’ve got a bump.
Yikes.
Where do I go to nominate myself for most poorly-timed bump of 2005?
Why would that be? And do I want to ask that?
Well, I got another bump out of it anyway. 
Aruvqan. Thanks, that recipe sounds very cool. I’m only wondering what " a biscuit" is where you are. There are sort of dry plain “cookies” here, but that is obviously not what you mean. I was in Virginia once and there it was a kind of roll, a bit like what we call or scone here? Is that the kind of thing you mean?
In this case a biscuit means a roll or bun. 
Jellied sweet bean paste! Weird little squares of jello-y bean-paste-y goodness.
They also make fine, fine rice and beans, and are excellent mixed with some dark green leafy vegetables.
Biscuits, refrigerator, commercial manufacturer’s site
Commercial product, is very handy=) american biscuits are roughly akin to the dough for scones. The refrigerator kind have a good moisture and fat content in the layers that give good dough spring when deep fried so they turn out nicely fluffy. In many american chinese restaurants they use them to make the deep frined sugar dough balls, and filled dumplings.
Best. Bean name. Ever.
We all scream for ice cream
I haven’t had the courage to try this recipe myself, however.
And it assumes that “azuki” beans (per the recipe) are the same thing as “aduki” beans (per the OP); I have no clue whether they’re different spellings of the same thing.
aruvqan, thanks for posting that recipe! I happen to find myself in almost the exact same circumstances as PookahMacPhellimey - one of my roommates’ friends moved and left us a bag of aduki beans. And it so happens that those sesame seed-covered sweet bean buns are one of my all-time favorite treats! I don’t have a food mill, though. Do you think a food processor would work, or do I need some way of straining out the skins? I guess I could press it through a strainer.
yup. same bean. just a different transliteration of a Japanse sound English doesn’t really have.
also, you sometimes see it spelled adzuki.
This is one of my favourite recipes using Aduki beans.
Red Dragon Pie
It’s a lot easier if you can buy the beans in cans which cuts down the cooking time. I’m not sure if they’re still available like that though.
Just so you’re not using dookie beans.
The beans have a thick skin like a kidney bean, so maybe food processer and running it through a seive … mrAru just suggested one of the little peppermill type babyfood puree thingys.