I recently bought a book of Asian recipes. The author seems to have a huge crush on red bean (azuki) paste, since about a half of the recipes call for it. Unfortunately, the availability of red beans ...
If a recipe calls for canned beans and I want to use dried beans, what do I need to do to the dried beans first?
This is for chili in a slow cooker and I'll be using red beans of some kind--kidney I suppose. I know I need to soak them, but do they need to be pre-cooked too?