Ingredients
1 cup azuki red beans
6 cups water
3/4 cup sugar
pinch salt
Method
Sources
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Recipe1M+
dataset
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Recipe1M+
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Food scientist deconstructs cooking by component — water, fat, starch
Adjustable stand — hold cookbook or tablet at eye level while cooking
Premium German stovetop pressure cooker — spring-valve precision
Electric pressure cooker for stocks, beans, braising, sterilization
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Food scientist deconstructs cooking by component — water, fat, starch
Adjustable stand — hold cookbook or tablet at eye level while cooking
Premium German stovetop pressure cooker — spring-valve precision
Electric pressure cooker for stocks, beans, braising, sterilization
Home cotton candy maker — spun sugar, flavored flosses
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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rinse the beans and soak in 3 cups water(3 times beans) over night. cook reconstituted beans over medium high heat. when it boils, let stand for 3 minuites then drain water. cook with another 3 cups water over medium high heat. when it boils, turn down the heat and simmer about 30 minuites with lid. when the beans are soft enough to be crushed with your fingers, turn off the heat and simmer with lid for another 30 minuites. i used these beans this time. it took 40 minutes to be done. cook with sugar and salt over high heat untill it gets a consistency you like. you can freeze them with the soup.