Canned Azuki?

I apologize profusely if this has already been discussed, but I am not sure how the searching works! I have always wanted to learn to cook azuki, especially to make daifuku (I could order just this at sushi restaurants!) I went looking for some uncooked beans at Wegman's(<3) but all I could find were canned beans. I've now found a source for the dry kind, but I don't want to waste the can I bought. Can anyone explain how to use canned azuki beans and prepare them to be cooked and made into paste? I would assume that the only difference is that I don't need to soak them overnight, but I would rather ask you experts before I get my spoons dirty! Thank you all so much for your advice in advance!
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