Anko is beans paste. My husband loves to spread it on a toast. Discover your own use.
Red beans (azuki): 2 cups
|Left: red beans, right: black pepper|
Sugar: 1.5 cup
Salt: 1/2 teaspoon
Water: adjust to suit your needs
- Wash red beans.
- Put them and enough water to cover in a pot. I used a pressure cooker today to save cooking time.
- Heat the pot until it boils, uncovered. Skim the foam from the surface.
- Add water up to twice the height of beans.
- Cover the pot with a lid and heat it until it boils. Cook them for 15 minutes with a pressure.
- In case you don’t have a pressure cooker, simmer the beans for about 45 minutes until they become soft.
- When the pressure cooker cools down, open the lid and add salt and sugar. Simmer them over low heat for about 5 minutes to reduce its broth with mixing. The texture of anko becomes thicker.
- Store it in a jar and it will last for about a week in a fridge. You can eat anko with mochi, toast and so on.