Red beans, or Aduki beans, are unusually high in protein and low in fat even as beans go. They're also very high in calories, but nobody cares, because they are delicious. My experience of these beans is mostly in the form of sweet red bean paste, which I have eaten in buns, in motchi balls, and on matcha ice cream. They are also used in savoury dishes, but I'm not really interested in that because they're so outstandingly delicious in a sweet paste that I can't move on from it.
I made a sweet chunky red bean paste as my first foray into cooking these myself, and it was very easy. You just soak the beans overnight, then boil them until they're very soft, and then mash them up, and then add sugar to taste. I used brown sugar even though I am sure most recipes call for white.
I was going to make red bean crepes, but the morning was too crushed for time. I decided to have oatmeal instead, and so I discovered that stirring in two or three spoonfulls of the red bean paste to oats porridge just before it is finished cooking is amazingly delicious. It also sweetens the porridge so you don't need to put extra sugar or honey on it, so you can convince yourself that you're being somewhat healthy. Maybe.
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