What kind of red beans are easy to cook until they rot

Red beans that are easy to cook include adzuki beans, adzuki beans, and northeast adzuki beans. These red bean varieties are more prone to softening during cooking due to their high starch content, thinner seed coat, or smaller particles.

1. Red adzuki beans

Red adzuki beans have small particles and thin seed coat, rich in branched starch, and fast water absorption and swelling speed. Soak in water for at least 2 hours before cooking, or heat in a pressure cooker for 15 minutes until soft and tender. It is suitable for making Red bean soup, Babao Congee and other foods that need delicate taste, but people with weak gastrointestinal function need to control the consumption.

2. Red kidney beans

Red kidney beans have a flat and round appearance, a loose seed coat structure, and are prone to cracking and releasing starch when boiled. Boil in cold water over high heat and simmer over low heat for 40 minutes until soft and tender, suitable for making soups or stews. Due to its high potassium content, individuals with abnormal kidney function should consult a doctor before consuming it.

3. Northeast red adzuki beans

Northeast red adzuki beans have plump granules but soft texture, and a lower starch gelatinization temperature. Pre freezing treatment can damage cell structure and shorten cooking time. Ordinary pots can reach a soft state after boiling for 30 minutes. When making Japanese red bean rice and desserts, it is important to pay attention to the amount of sugar added.

4. Yunnan Purple Red Bean

Yunnan purple red beans are rich in anthocyanins, and although the seed coat is thick, it is easier to cook until it rot. It is recommended to soak the seed coat in warm water with a small amount of baking soda first, which can accelerate the softening of the seed coat. Stew over medium heat for 25 minutes to achieve a sandy texture. Suitable for pairing with miscellaneous grains to balance blood sugar reactions.

5. Pearl Red Bean

Pearl Red Bean has the smallest particles and extremely high starch content, and can be completely gelatinized by cooking for 20 minutes without soaking. It is suitable for making complementary food for infants or liquid food for the elderly, but it should be noted that its glycemic index is high, and diabetes patients should eat it together with dietary fiber.

When choosing red beans, pay attention to observing the completeness of the particles and the uniformity of the color. Old beans are not easy to cook until they are tender. It is recommended to wash and remove impurities from all red beans before cooking. Using a clay pot or cast iron pot can better maintain uniform temperature. Special populations should adjust their consumption and pairing according to their own health conditions. Although red beans are nutritious, they should not be consumed in excess. It is recommended to consume no more than 3 times a week, and each time should be controlled within 50 grams of dried beans.