Anko

Preparation 1. Put the soaked beans in a medium- size, heavy pot, cover them with water to a depth of 2 inches, and bring to a boil. Boil the beans for 5 minutes, then drain them through a colander and rinse. Repeat. After the second boil-drain-rinse cycle, cover the beans a third time, this time with 3 cups cold water. Let the beans simmer, uncovered, skimming off any foam that accumulates, until they're tender, 30 minutes to 1 hour. 2. At this point, there should still be plenty of liquid along with the beans in the pot. They need not be covered completely, but they should be, as I say, swimming. If not, add another cup or so of hot water. Stir in the brown sugar and salt and keep simmering the beans gently, stirring them often. 3. Using a potato masher, begin breaking up the cooking beans into a chunky, thick, pastelike mash, stirring more and more often after this point to prevent sticking. Continue simmering until most, but not all, of the liquid has evaporated; the beans will continue to thicken, absorbing water as they cool. Remove the mashed beans from the heat and set aside. If you want a smooth puree, let the anko cool slightly, then run it through a food processor. Store it, tightly covered, in the fridge for up to a week. From Bean by Bean: A Cookbook. by Crescent Dragonwagon. Copyright © 2011 by Crescent Dragonwagon. Published by Workman Publishing.

Preparation 1. Put the soaked beans in a medium- size, heavy pot, cover them with water to a depth of 2 inches, and bring to a boil. Boil the beans for 5 minutes, then drain them through a colander and rinse. Repeat. After the second boil-drain-rinse cycle, cover the beans a third time, this time with 3 cups cold water. Let the beans simmer, uncovered, skimming off any foam that accumulates, until they're tender, 30 minutes to 1 hour. 2. At this point, there should still be plenty of liquid along with the beans in the pot. They need not be covered completely, but they should be, as I say, swimming. If not, add another cup or so of hot water. Stir in the brown sugar and salt and keep simmering the beans gently, stirring them often. 3. Using a potato masher, begin breaking up the cooking beans into a chunky, thick, pastelike mash, stirring more and more often after this point to prevent sticking. Continue simmering until most, but not all, of the liquid has evaporated; the beans will continue to thicken, absorbing water as they cool. Remove the mashed beans from the heat and set aside. If you want a smooth puree, let the anko cool slightly, then run it through a food processor. Store it, tightly covered, in the fridge for up to a week. From Bean by Bean: A Cookbook. by Crescent Dragonwagon. Copyright © 2011 by Crescent Dragonwagon. Published by Workman Publishing.