Azuchi beans are commonly used in Japanese, Chinese, and Korean cuisine, but you can use them for both Asian recipes and as a substitute for other beans in your favorite American dishes. They are high in protein and low in calories compared to many other beans, including black, red, white, pinto, and chickpeas. Read on to learn more about how to cook these beans yourself.
Ingrediants
Cooked on the stove
8 to 10 servings
- 1 liter of dried azuchi beans
- 4 slices of bacon (optional)
- 5 ml of salt (optional)
- 5 ml ground black pepper (optional)
- 5ml garlic powder (optional)
- 5ml chili powder (optional)
- Waterfall
Pressure cooked
4 to 5 servings
- 500 ml of dried azuchi beans
- Waterfall
Azuchi puree (Anko)
For 600 gr of anko
- 200 gr. of dried azuchi beans
- Waterfall
- 200 gr of white granulated sugar
- Pinch of salt
Steps
Method 1 of 3: Method One Cook on the stove
Step 1. Soak the beans
Put them in a large pot and fill it with water. Leave them to soak in water at room temperature for 1 to 2 hours.
- For most dried beans, it is recommended that you soak them before cooking. In this way the bean is softened and most of the soluble components responsible for digestive problems are removed.
- With azuchi beans, however, it is possible to skip the soaking process without experiencing adverse reactions. Putting them in water will make them a little easier to digest, but it's by no means essential.
- You can let them soak from 1 hour to overnight
Step 2. Change the water
Drain the beans. Rinse them several times under running water before returning them to the pot with fresh water.
- The water must cover the beans for about 5cm.
- Fill the pot with cold water so that the beans cook evenly.
Step 3. Add bacon if you like
If you want to add bacon to these beans, you can do it at this point. Cut the bacon into 2.5cm pieces and put it directly into the pot with the water and beans.
The bacon gives the beans a smoky, salty flavor. As such, it's fine if you want to eat the beans on their own or want to add them to a sturdy dish, such as chili. It may not work so well if you want to use them in a sweeter or less strong dish
Step 4. Boil the pot with the beans
Cover the pot and boil the water over high heat.
Step 5. Let them simmer on low heat until soft
As soon as the water starts to boil, reduce the heat to medium and let the beans continue to simmer until soft enough to pierce them with a fork.
- If you have soaked the beans before, it should only take 60 minutes now. If you haven't, or have done it for less than an hour, it will take about 90 minutes.
- Tilt the lid slightly as the beans simmer to let the steam escape and prevent pressure build-up.
- Periodically remove the foam that forms on the surface of the water as the beans cook.
- If needed, add water if too much seems to go away in cooking.
Step 6. Add desired toppings
Beans can be served or added to other recipes as they are, but if you want something tastier, you can add salt, black pepper, garlic powder, chili powder, or any other bean seasonings you like, after turning off the heat. and have them drained.
Better to drain the beans before putting the seasonings, to be sure they stay on the beans and do not get lost or diluted with water
Step 7. Serve
Drain the beans, if you haven't done so before, and serve hot.
- You can serve azuchi beans with tortilla bread, in a bowl with a side of corn flatbread, or with cooked rice. Beans can also be added to casseroles, baked dishes, chili and stews.
- Alternatively, you can let the beans cool and add them to fresh salads.
- You can store the cooked azuchi beans in airtight containers, in the fridge, for five days, or six months in the freezer.
Method 2 of 3: Method Two: Pressure Cooked
Step 1. Soak the beans
Put them in a large pot and fill it with water to cover them. Leave them to soak in water at room temperature overnight.
- It is possible to skip the soaking process. You can cook them in a pressure cooker without doing this.. Putting them in water will make them quicker to cook and this will remove most of the soluble components responsible for digestive problems.
- If you want beans to retain their color, shape, and aroma, don't soak them before cooking.
Step 2. Drain them
I use a colander to do this. Rinse them under running water several times.
Rinsing them after draining them will remove even more soluble fiber, still attached to the outer skin of the beans
Step 3. Put the beans in the pressure cooker
Transfer the drained beans to a pressure cooker and add 500ml of cold water. Cover the pressure cooker and adjust it for high pressure cooking.
Step 4. Cook them until soft
If you have soaked them, it should take between 5 and 9 minutes. If you haven't, take 15 to 20 minutes.
- Drain them again to remove the water. Note that there shouldn't be much water left after the beans are cooked.
- When ready, the beans should be soft enough to pierce them with a fork.
Step 5. Serve them
On their own while still hot or add them to your favorite bean dishes.
- If you serve them hot, you can serve them with tortilla bread, corn flatbread or rice. You can add them to casseroles, baked dishes, chili or stews.
- If you decide to let them cool, you can enjoy them together with a mixed green salad.
- If you have leftovers, you can put the azuchi beans away in an airtight container in the fridge for five days, or for six months in the freezer.
Method 3 of 3: Method Three: Azuchi Puree (Anko)
Step 1. Soak the beans
Put them in a large pot and fill it with water to cover them. Leave them to soak in water at room temperature overnight.
For many uses, it is not necessary to soak azuchi beans. For the puree, however, you should do this to soften them and remove the soluble elements that can cause digestive problems
Step 2. Rinse and change the water
Drain them using a colander. Rinse several times under running water and put them back in the pot with cold water.
- Rinsing them after draining them will remove even more soluble fiber, still attached to the outer skin of the beans.
- Make sure there is between 2.5 and 5cm of water on top of the beans when you put them back into the pot.
- Remember that beans will roughly double in size once they are done cooking, so make sure the pot is large enough to hold them.
Step 3. Bring to a boil
Put the saucepan on the stove over high heat. Let them start to boil, without a lid.
Turn off the heat after the water starts boiling. Cover the pot and let the beans rest for 5 minutes on the stove, with the heat off
Step 4. Drain and change the water again
Pour the contents of the pot into a colander to remove this cooking liquid.
There is no need to rinse them this time
Step 5. Bring to a boil
Return the beans to the pot and pour in just enough water to just cover them. Put on high heat and let it come to a boil.
Step 6. Simmer until soft
After the water has started to boil, turn the heat down to medium-low and let the beans simmer. It will take between 60 and 90 minutes.
- Do not put the lid on while they cook.
- Periodically use a sieve spoon to push the beans down to the surface.
- Add water as needed throughout cooking. The water will evaporate and as a result the level will drop as the beans continue to cook. You need to have enough water to cover the beans.
- On the other hand, adding too much water can cause the beans to move around too violently and break them.
- To see if they're ready, grab one and squeeze it with your fingers. You should be able to pulp it with your fingers without any problems.
Step 7. Add sugar and mix
Add the sugar in three separate moments, stirring after each addition. Put the heat on high and cook until the beans are a puree-like consistency.
- Stir the beans constantly after adding the sugar.
- Let the beans continue to cook over high heat even after they have started to boil.
- Turn off the heat when the puree has the right consistency, but don't remove the pot from the stove just yet.
Step 8. Add salt
After the sweet azuchi bean puree has cooled a little, sprinkle with salt and mix everything with a wooden or plastic spoon.
- The puree should still be hot, but not hot to sear to the touch.
- The consistency should harden more and become firmer as the puree cools.
Step 9. Put it in another container and let it finish cooling
Pour the puree, or use a spoon, into a separate container. Cover it as best you can and let it cool to room temperature on the counter.
Do not leave the anko (bean puree) in the pot to finish cooling
Step 10. Use it or put it away
You can use sweet azuchi puree in your favorite Asian sweets or snacks, including mochi, anpan, daifuku, dango, dorayaki, manju, taiyaki, and chalboribbang.
