The reason why adzuki beans can't be cooked is that the method is incorrect. Adzuki beans need to be soaked before they can be cooked.

Adzuki bean, alias: adzuki bean, red Mi Dou, Mi Dou, protein bean, Hongshan bean, Latin scientific name: cowpea (Thunb. Ohwi et Ohashi is the panicum miliaceum of Leguminosae and Cowpea. The stems are slender, reaching more than 1 m, yellow villous when young and hairless when old. Similar in shape to red beans but slightly slender. Millet and adzuki bean are mainly used in Chinese herbal medicine, often mixed with adzuki bean, which has the effects of diuresis, detumescence, detoxification and pus discharge. It is widely planted all over the country. Red beans can be eaten whole, and can also be used for cooking, porridge and red bean soup. It is often used to make bean paste for stuffing, which is delicious.