Aduki beans

Wig

I want to do a sausage casserole
https://www.bbcgoodfood.com/recipes/1940681/sausage-and-bean-casserole-

I have loads of cocktail sausages cumberland uncooked last night reduced in Sainsburys, will have to freeze some of them.

with aduki adzuki beans
https://www.bbcgoodfood.com/glossary/aduki-bean

I'm hoping tesco will have them in store?
https://www.tesco.com/groceries/en-GB/products/256530717

Other wise it will be some other beans

joedenise

Haricot beans work really well in sausage casserole. It's what I usually use; but any beans will work. Wouldn't go out and buy aduki beans especially for it if I had others in the cupboard.

Denise

Pollycat

In my sausage casserole I put red kidney beans, baked beans, haricot beans, canellini beans - whatever I have in.
I wouldn't buy aduki beans specially.

[Deleted User]

Me too (as they say ) I use whatever there is lurking in the cupboard ,unless you specifically want to spend cash. a bean, is a bean, is a bean after all

JackieO

Pollycat

JackieO wrote: »

Me too (as they say ) I use whatever there is lurking in the cupboard ,unless you specifically want to spend cash. a bean, is a bean, is a bean after all

JackieO

Absolutely, Jackie - except when it's a flageolet bean.

I love these pale green beauties and insist on them when I'm doing lamb.
Unfortunately, Mr T doesn't sell tinned ones anymore so I have to send the OH to Sainsbobs to stock up when he's going to be close to one.
And I've just used up the last of my stock.

I hope Wig managed to sort out the sausage casserole.
I've followed the 2nd link (to aduki beans) and can't really see why the recipe specifically includes this particular bean:

The aduki bean is a tiny, reddish-brown bean with a cream coloured seam and sweet, nutty flavour. It is particularly popular in Asian cooking, most often used for sweet dishes including soups, desserts and as a dim sum filling.
Aduki beans are regarded as the king of beans in Japan and are prized for their health-giving properties: reputedly benefitting the liver and the kidneys. In Japan and China aduki beans are often cooked, pur!ed and mixed with sugar to make a chocolately paste which is used to fill cakes and desserts.