Sweet Adzuki beans

I cook Adzuki beans every week to eat with porridge or eat on its own as a dessert. They are good for the kidneys. If you eat them to help your kidneys, ideally, you should eat them without sugar. But I cook mine with sugar – I mean, Molasses (That’s the sugar I use for my cooking/baking). Because, I like my Adzuki beans sweet!


Sweet beans are common in Japan, and this is how I cook my Adzuki beans. I use a pressure cooker.


  • 200ml Adzuki beans
  • 80-100ml Molasses
  • pinch of salt
  • water

By the way, the quantity here is approximate… I measure them just roughly by a measuring jag. I don’t press the Molasses into the jag, so again, it’s a rough amount.


  1. Soak the Adzuki beans overnight, or up to 24 hours. I like my beans soft, so I often soak them for 24 hours. If you do that on a warm day, and if you see some bubbles on the surface, change the water after a half day. By the way, Adzuki beans from Japan do not need a soaking. Somehow, beans sold in the UK/Europe are tougher.
  2. Put the beans and water in the pressure cooker. Roughly, with three times more water than beans (in the volume). Bring it to a boil and cook it for two to five minutes without pressure.
  3. Drain the beans and rinse them. If necessary, rinse the pressure cooker too.
  4. Put the beans back to the pressure cooker, again, with about three to four times more water. I think that’s the water level about 1 – 2 inches above the beans.
  5. Cook it with pressure for 20 – 45 minutes. I use the highest pressure. 20 minutes would make the beans edible but the skin might be still a bit tough. 45 minutes would make the beans much softer, and I like it that way. If you cook for a longer time like I do, make sure the cooker has enough water throughout the cooking time.
  6. Let it cool for 15 minutes or until the pressure is naturally released.
  7. Stir in the sugar, and leave it for a while.
  8. Stir in a pinch of salt.

Sugar is absorbed into the beans while the beans are cooling (and salt would disturb the absorbing process). So let the beans absorb the sugar first, let’s say, for at least 5 to 15 minutes (I often leave it longer), and then add the salt.

Eat it as is (warm or cold), mix with porridge, or with milk/soya milk to make a drink, or use it for baking.

You can also use the cooked beans for savoury dishes (do that before adding sugar).

Enjoy your Adzuki beans!