Like something is just off.
Kind of like the panic I have when I don't remember if I left the curling iron on and I'm fifteen minutes away from my house.
I don't know if it's mental, or what. It just usually feels weird to eat red beans in a savory dish.
BUT NOT THIS ONE.
'Cause I totally had a half a cup of them languishing in a jar in my cabinet, and although red bean jello sounds totally amazing, I would rather use them on something savory because I really don't need to eat more sweets.
Recipe is taken from Lisa's Kitchen
Differences between her adaptation and mine:
- I used half the amount of adzuki beans.
- I used slightly more tamari than what would have been half because it was slightly dull tasting.
- Otherwise I did my best to follow her recipe.