Slow braising in oven makes delightful sweet beans
Soup & Stew Donabe, "Miso-shiru Nabe" (large)
About 3 cups (720 ml)
- 1 1/2 cups (360 ml) azuki (red) beans, rinsed
- 4 1/2 cups (1,200 ml) water (for initial par-cooking)
- 4 1/2 cups (1,200 ml) water (for actual cooking)
- 1 cup (240 ml) raw brown sugar
- 2/3 teaspoon salt
- Pre-heat the oven at 325F (160C) degrees.
- In a large pot, combine the azuki beans and 4 1/2 cups (1,200 ml) water and set over medium-high heat. Bring to a boil, and reduce the heat down to simmer. Simmer for 15 minutes.
- Drain the water and rinse the beans in warm water.
- Transfer the beans to "Miso-shiru Nabe", and add 4/12 cups (1,200 ml) water. Set over medium-high heat. Bring to a boil, and reduce the heat down to simmer. Line the surface of the beans with a piece of aluminum foil. Cover with lid and transfer "Miso-shiru Nabe" to the oven. Cook for 75-90 minutes or until the beans are very tender.
- Transfer "Miso-shiru Nabe" back to the stove. The beans should be barely covered with liquid. If there is too much liquid, by using a ladle, drain enough amount of water. Add the sugar and bring the heat up to medium-high. Stir for 5 minutes.
- Add the salt and bring down the heat to low. Continue to simmer until the beans reach your desired consistency (3 – 10 minutes).
Once the sugar is added, simmer until the beans thickens to your desired consistency.
Serving suggestion: Dilute the paste by adding water and heat to make hot sweet azuki bean stew (“oshiruko”). Add baked mochi and enjoy as a dessert or breakfast. I like the 2:1 ratio of azuki paste and water to make the stew.
- Stirring over medium-high heat after the sugar is added helps the beans become shinier as a result.
- After letting the beans cool down, the paste becomes thicker. So, I like to simmer until the beans are very soft paste and turn off the heat.
About the measurements used in our recipes
- 1 rice-cup = 3/4 US cup = 180 ml
1 cup = 240 ml1
inch (1") = 2.5 cm
1 ounce (1 oz) = 30 ml