How to Cook Azuki Beans (For Cooking * Tsubuan)

Name: How to Cook Azuki Beans (For Cooking * Tsubuan)
Cuisine: American
Ingredients: 200 g azuki beans; About 3/4 cup sugar (180g); 1 pinch salt

··凜寧·· @cook_40067685

I love azuki beans. They're great for anti-aging and, most importantly, they taste 100 times better than canned ones.

The origin of this recipe: For the past few years, I've been eating azuki beans regularly. It's convenient to make a larger batch and freeze it for later use.

I love azuki beans. They're great for anti-aging and, most importantly, they taste 100 times better than canned ones.

The origin of this recipe: For the past few years, I've been eating azuki beans regularly. It's convenient to make a larger batch and freeze it for later use.

··凜寧·· @cook_40067685

I love azuki beans. They're great for anti-aging and, most importantly, they taste 100 times better than canned ones.

The origin of this recipe: For the past few years, I've been eating azuki beans regularly. It's convenient to make a larger batch and freeze it for later use.

I love azuki beans. They're great for anti-aging and, most importantly, they taste 100 times better than canned ones.

The origin of this recipe: For the past few years, I've been eating azuki beans regularly. It's convenient to make a larger batch and freeze it for later use.

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Ingredients

200 gazuki beans
About 3/4 cup sugar (180g)
1 pinchsalt

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Steps

1

Put plenty of water and the washed azuki beans in a pot, bring to a boil for about 1 minute, then drain in a colander.
2

Return the azuki beans to the pot, add about 1 quart (1 liter) of water, cover, and bring to a medium heat.
3

Once boiling, simmer on medium to low heat for about 45 minutes, adding water as needed, until the beans are soft. They will become plump.
4

When the beans are soft enough to crush by hand, cover and let them steam for about 15 minutes.
5

Add about 1/3 of the sugar and simmer for about 5 minutes. Skim off any foam. At this stage, I set aside about 1 cup.
6

Add another 1/3 of the sugar, stir, and simmer on low heat for about 5 minutes. Skim off any foam.
7

Add the remaining sugar and simmer for another 5 minutes, stirring well to prevent burning. Add a pinch of salt and mix.
8

When the mixture becomes thick and bubbly, turn off the heat. It's fine when it looks like the photo.
9

Leave uncovered, and it will settle as shown in the photo.
10

Once cooled, store the reserved portion in the freezer.
Use later for anko or stews.