Makes 3 cups
PREP TIME
15 minutes
COOKING TIME
1 hour
30 minutes
TOTAL TIME
1 hour 45 minutes
1 cup dried adzuki red beans(red kidney beans are a goodsubstitute if you can’t find adzuki)
4 cloves garlic, peeled
1 bird’s-eye chile
1 Spanish onion, roughly chopped
kosher salt and freshly groundblack pepper
This bean dates back thousands of years in Japanese cooking. It’s a sweet bean that is used as a filler in many Japanese desserts. Once you start cooking it, you’ll find you can use it much the way you might use kidney beans. It mixes well with starches like rice and potatoes, and you can throw it into salads, too.
Don’t throw out the cooking liquid after the beans are drained. Save the flavorful and nutrient-rich bean broth to use as a base for sauces or soups.
In a 2-quart saucepan, combine the beans, 4 cups cool water, the garlic, chile, and onion over high heat. Bring to a boil, then quickly lower the heat to a very gentle simmer. You should just see small bubbles through the beans.
Cook over low heat until the beans are tender all the way through, about 1½ hours, adding water as needed to keep beans submerged by at least 1 inch. Make sure to stir the beans occasionally while they simmer, to make sure they don’t cook unevenly or burn on the bottom.
Taste the beans frequently, testing their texture and flavor, as they start to become tender after about 1 hour. Season with salt and pepper after the beans begin to soften.
Remove the beans from the heat once they are creamy and soft but before they begin to lose their shape. Cool the beans in their cooking liquid and transfer to a nonreactive storage container. Cover and store in the refrigerator for up to 3 days. Drain the beans from their cooking liquid before using.
CHEF JJ’S KITCHEN TIPS
Make sure you don’t boil the beans or add the salt too early, which will result in uneven cooking.
Lid off vs. lid on: Leave the pot uncovered for firm beans meant for cold salads and pasta dishes. Cover the pot, leaving the lid slightly ajar, for creamier beans for soups and casseroles.