Red beans are used a lot in Japanese, Chinese and Korean cuisines, but you can use them in Asian recipes and also as a replacement for common beans in everyday life. It has a high protein value and fewer calories than many other beans, such as black, carioca, brindle, white and chickpeas. Read on to learn more about how to cook these beans.
cooking on the stove
Makes from 8 to 10 servings:
- 4 cups of red beans.
- 4 slices of bacon (optional).
- 1 teaspoon of salt (optional).
- 1 teaspoon black pepper (optional).
- 4 large cloves of garlic (optional).
- 1 teaspoon chili powder (optional).
Using the pressure cooker
Makes from 4 to 5 servings:
- 2 cups of red beans.
Red bean paste (anko)
Yields about 600g of anko:
- 200g of red beans.
- 200g of refined sugar.
- A bit of salt.
Method 1 of 3: Cooking on the Stove
Step 1. Soak the beans
Place the beans in a large pot filled with water. Soak them in water at room temperature for one to two hours.
- With most beans, it is recommended that you soak them before cooking them. Doing so softens the beans and also removes most of the water-soluble components responsible for digestive problems.
- Note, however, that with azuki beans you can skip this part without suffering any adverse reactions. Soaking will make them easier to digest, but it's not absolutely essential.
- You can soak the beans for an hour or even overnight.
Step 2. Replace the water
Pass the contents of the pan through a colander, draining the water. Rinse the red beans several times under running water before returning them to the pan with fresh water.
- The water should cover the beans by about two inches.
- Fill the pot with cold water so the beans cook evenly.
Step 3. Add bacon if desired
If you want to add bacon to the beans, you can do that right now. Cut the bacon into 2.5cm pieces and place them directly in the pan with water and beans.
Bacon gives azuki a smoky, salty taste. So this works if you want to eat the beans alone or add them to a strong dish like chili. It may not work if you intend to use it in a sweeter or milder dish
Step 4. Boil the beans
Cover the pan and place on high heat until it boils.
Step 5. Simmer over low heat until beans are tender
Once the water has boiled, reduce the heat to medium and let the beans simmer until they are soft enough to cut with a fork.
- If you left the beans to soak, this should only take an hour. If not soaked or left for less than an hour, you may need to wait about an hour and a half.
- Leave the pan half open while it cooks on a low heat so that the steam escapes, thus avoiding pressure build-up.
- Periodically remove excess foam from the water while the beans cook.
- If necessary, add more water if it evaporates too much during cooking.
Step 6. Add the desired seasonings
The beans can be served or added to recipes as is, but if you want something with more flavor, you can add salt, black pepper, garlic and chili powder or any other seasoning you like after putting out the fire and draining the beans.
You should drain the beans before adding seasonings to ensure they stick to the beans and don't dilute in water
Step 7. Serve
Drain the beans, if you haven't done so while seasoning, and serve the beans hot.
- You can serve the red beans in tortillas, in a bowl with bread or rice. The beans can also be added to stews, stews, chili and stews.
- In addition, you can also cool the beans and put them in salads.
- You can store cooked red beans in airtight containers for five days in the refrigerator or six months in the freezer.
Method 2 of 3: Using the Pressure Cooker
Step 1. Soak the beans
Place the red beans in a medium to large pot or bowl and fill with enough water to cover the beans. Soak them overnight at room temperature.
- Strictly speaking, it is not essential to soak the red beans. You can cook it in a pressure cooker without soaking it first, but soaking it will reduce cooking time and can also help remove any water-soluble components responsible for digestive problems.
- If you want the beans to retain their color, shape and aroma, don't soak them.
Step 2. Drain the water
Run the beans and water through a colander to drain the water. Rinse beans under running water several times.
Rinsing the beans after draining them will remove more of the water-soluble fiber that is still in the bean husk
Step 3. Place the beans in a pressure cooker
Transfer the beans to a pressure cooker and add two cups (500 ml) of cold water. Cover the pressure cooker and leave on high heat.
Step 4. Cook until beans are tender
If you left it to soak, this should only take five to ten minutes. Otherwise, it could take 15 to 20 minutes.
- The beans will be ready when they are soft enough to be cut with a fork.
- When ready, drain off the excess water by passing the beans through a colander again. Note, however, that there should not be too much water left after cooking is complete.
Step 5. Serve
Serve the red beans while they're still hot, or add them to your favorite bean recipe.
- If you're serving beans hot, you can eat them with tortillas, bread rolls or rice. You can also add it to stews, stews, chili and stews.
- If you decide to let it cool, try eating the beans with a green leafy salad.
- If left over, you can store the cooked red beans in an airtight container for five days in the refrigerator or six months in the freezer.
Method 3 of 3: Red Bean Paste (anko)
Step 1. Soak the beans
Place the red beans in a medium glass pan or serving dish and fill with water. Soak beans at room temperature overnight.
For many dishes, it is not essential to soak the red beans. However, for bean paste, you should soak them to soften them and to remove water-soluble elements that can cause digestive problems
Step 2. Rinse and replace the water
Drain the beans in a colander. Rinse several times under running water and return the beans to the pan with fresh cold water.
- Rinsing the beans after soaking will help clean any dirt or water-soluble fiber that is still in the husk.
- Make sure the water is about two inches above the beans when returning them to the pot.
- Keep in mind that the beans will be approximately twice the size at the end of cooking, so make sure the pan is big enough for this.
Step 3. Boil the water
Transfer the pan to the stove and place on high heat. Leave the pot uncovered until the water boils.
Turn off the heat after the water starts to boil. Cover the pan and leave the beans for five minutes on the stove with the fire off
Step 4. Drain and replace water again
Pass the contents of the pan through the strainer again to drain the initial cooking liquid.
It is not necessary to rinse the beans this time
Step 5. Boil the water
Return the red beans to the pan and add enough water to cover the beans. Leave on high heat until boiling.
Step 6. Simmer over low heat until beans are very tender
After the water boils, turn the heat to medium and let the beans simmer over a low heat. You will need to wait 60 to 90 minutes.
- Keep the beans uncovered while they cook.
- Periodically use a slotted spoon to push the floating beans under the water.
- Add water as needed during cooking. The water will evaporate and therefore the water level will decrease 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 violently and break apart.
- To test the beans and see if it's ready, take a bean and pinch it with your fingers. You should be able to crush it with your fingers easily.
Step 7. Add sugar
Add the sugar in three different batches, stirring after each one. Turn the heat on high and cook the beans until they have a dough consistency.
- Stir beans constantly after adding sugar.
- Leave the beans over high heat even after boiling.
- Turn off the heat when the paste has the right consistency, but do not remove the pan from the stove yet.
Step 8. Add the pinch of salt
After the sweet red bean paste has cooled slightly, add the salt and stir once more with a wooden or plastic spoon.
- The paste should still be warm, not so hot that it burns your tongue.
- The consistency should thicken even more and become more solid as the bean paste cools.
Step 9. Transfer the beans to a different container to finish cooling
Pour or use a spoon to transfer the bean paste into a different container. Cover it and let it cool at room temperature on the table.
Do not leave the anko (bean paste) in the pan until it has cooled down
Step 10. Use or store as needed
You can use their sweet red bean paste in your favorite Asian desserts and sweets like mochi, anpan, daifuku, dango, dorayaki, manju, taiyaki, moon pie, and chalboribbang.