Adzuki beans are one of my favorites because it like a dessert.
If you've eaten mochi or rice cakes before,
chances are, you've tasted this delightful sweetened red bean.
I used to snack on rice cakes (another weakness of mine),
and ice shaving delights called "patbingsoo"
in my younger care-free days. :)
This porridge is called "danpatjuk" in Korean,
and is often eaten sweet and savory,
with sweet rice mochi cakes.
It's pretty darn delicious,
for a carb-aholic like me.
Remember, I'm on a sugar cleanse here.
No wonder I crave such things!
This red bean porridge has been sweetened with stevia,
and flavored with some salt and cinnamon,
topped with chopped pecan crumbles.
Pretty simple and delicious. :)
Adzuki Red Bean Porridge
Adapted from Maangchi's Danpatjuk recipe
2 cups of dry adzuki beans
8+ cups of water (for cooking)
4 cups of water (for porridge)
24 packets of stevia*
2 tsp cinnamon
1/2 tsp kosher salt
handful of chopped pecans
1. Boil adzuki beans with 8 cups of water on high for the first 10 minutes. Then simmer on medium heat for 50 minutes. Check to see if beans are done by mashing them with a spoon. If they aren't soft, cook longer (20-30 minutes). Add more water if necessary.
2. Using a ladle, scoop beans into a food processor and blend. Add in some of the cooking liquid from the beans to make the chopped beans into puree.
3. Put bean puree into the pot again. Add in stevia, cinnamon and salt.
4. Add in 4 cups of water and cook on medium heat for 20 minutes. Stir occasionally.
5. When it is done, the porridge will be thick and hearty!
6. Top with chopped pecans.
To Note: Stevia is a natural plant based sweetener that works well for those on sugar-free diets. Replace with your sugar substitute of choice.
Have you tried adzuki beans before?