Chef at 10:26, 13 April 2015

2015-04-13T10:26:43Z

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{{#seo:
|title=Azuki beans: Cooking Wiki
|titlemode=replace
|keywords=#beans #pressurecooker #naturalmethod #azukibeans #redbeanpaste #sprouted #orangepeel #agar #pressurereleasemethod #driedbeans #vegetables
|hashtagrev=12032020
|description=The azuki bean (also spelled adzuki or aduki) is an annual vine widely grown throughout East Asia and the Himalayas for its small red bean
}}


[[Image:Azuki beans.jpg|300px|thumb|right|Azuki (red) beans]]

The '''azuki bean''' (also spelled '''adzuki''' or '''aduki''') is an annual vine widely grown throughout East Asia and the Himalayas for its small (approximately 5 mm) bean. The cultivars most familiar in north-east Asia have a uniform red color, but white, black, gray and variously mottled varieties are also known. Genetic evidence indicates that the azuki bean was first domesticated in the Himalayas. It was cultivated in China and Korea before 1000 BC. It was later taken to Japan, where it is now the second most popular legume after the [[soybean]].

In East Asian cuisine, the azuki bean is commonly eaten sweetened. In particular, it is often boiled with [[sugar]], resulting in [[red bean paste]], a very common ingredient in all of these cuisines. It is also common to add flavouring to the bean paste, such as [[chestnut]].

Yōkan is a thick jellied dessert made of Azuki bean paste, [[agar]], and [[sugar]].

[[Red bean paste]] is used in many Chinese foods, such as tangyuan, zongzi, mooncakes, baozi, and red bean ice. It is also used as a filling for Japanese sweets such as anmitsu, taiyaki and daifuku. A more liquid version, using azuki [[beans]] boiled with [[sugar]], [[lotus seeds]], and [[orange peel]], produces a sweet dish called red bean soup. Azuki [[beans]] are also commonly eaten [[sprouted]], or boiled in a hot, tea-like drink. Some Asian cultures enjoy red bean paste as a filling or topping for various kinds of waffles, pastries, baked buns or biscuits.
==How to cook Adzuki beans in a [[pressure cooker]]==
'''Use this basic guide if you do not have a specific recipe'''
* Pick through the [[beans]] and discard any discoloured beans or loose skins
* Soak in cold water for a minimum of the time shown, soaking overnight is usually the best way to achieve this
* Change soaking water a few times if possible
* Never cook the [[beans]] in the water they were soaked in
* Rinse the beans well at the end of the soaking period
* Ensure the [[pressure cooker]] is at least a quarter full
* Never fill the [[pressure cooker]] more than half full
* Always cover the beans with at least 5 cm (2") water
* Add 2 tablespoons of [[vegetable oil]] to the water - this reduces foaming
* Allow the [[pressure cooker]] to get to the required pressure and then begin timing
* Use the specified [[pressure release method]] - this is the [[natural method]] in the case of [[dried beans]] or [[pulses]]
* A bean is usually perfectly cooked when it can be easily squashed between your forefinger and thumb
* If the beans are not sufficiently cooked, return to pressure, cook for another 3 minutes and allow the pressure to reduce using the [[natural method]]. Re-check that the beans are cooked to your liking.

<TABLE CELLSPACING=1 CELLPADDING=1 COLS=5 BORDER=0>

<TR valign="top" align="center" style="background: #e2e2e2; color:#070707">

<TD WIDTH=173 HEIGHT=18 ALIGN=LEFT>BEAN VARIETY</TD>

<TD WIDTH=173 ALIGN=CENTER>COLD WATER SOAK TIME ''minimum period''</TD>

<TD WIDTH=173 ALIGN=CENTER>PRESSURE COOKING TIME</TD>

<TD WIDTH=173 ALIGN=CENTER>[[:Category:Pressure_cooker_recipes#Internal temperature related to pressure|COOKING PRESSURE]] High = 15 psi Medium = 10 psi Low = 5 psi</TD>

<TD WIDTH=218 ALIGN=CENTER>[[De-pressurising a pressure cooker|PRESSURE RELEASE METHOD]]</TD>

</TR>

<TR style="background: #ffeeee;">

<TD HEIGHT=18 ALIGN=LEFT>[[Azuki (red) beans]]</TD>

<TD ALIGN=CENTER>None</TD>

<TD ALIGN=CENTER>8 minutes</TD>

<TD ALIGN=CENTER>High</TD>

<TD ALIGN=CENTER>[[Natural pressure release method|Natural]]</TD>

</TR>

</TABLE>
==See also==
{{Template:SeeAlso-Pressure-cooking-beans}}
{{CategoryLineIngredients}}
[[Category:Ingredients]]
[[Category:Vegetables]]
[[Category:Beans]]

<code 'hashtagrev:12032020'>[[Special:Search/beans|#beans]] [[Special:Search/pressurecooker|#pressurecooker]] [[Special:Search/naturalmethod|#naturalmethod]] [[Special:Search/azukibeans|#azukibeans]] [[Special:Search/redbeanpaste|#redbeanpaste]] [[Special:Search/sprouted|#sprouted]] [[Special:Search/orangepeel|#orangepeel]] [[Special:Search/agar|#agar]] [[Special:Search/pressurereleasemethod|#pressurereleasemethod]] [[Special:Search/driedbeans|#driedbeans]] [[Special:Search/vegetables|#vegetables]]
</code>

Azuki beans - Revision history

Chef at 10:26, 13 April 2015