No soaking required, dried red beans can be turned into tender enough with “sandy” consistency just around an hour. Are you intrigued to try? I was. Whenever I make our traditional Chinese red bean soup, I need to soak the beans for at least 3 hours or overnight before cooking about one to two hours, depending on how I like the consistency. I’m a big fan of all kinds of red bean desserts but couldn’t make any if without any planning ahead. So I searched the internet high and low and tried to see if there’s a kitchen gadget that could help me out.
After searching for a while, I finally made the decision and bought this Instant Pot. It’s got multi-functions including a high-pressure-cook mode. Making a stew dish within minutes is the best job that can be done in a pressure cooker. Yet cooking beans might be a challenge for it. You might be like me. I’m afraid of cooking beans in a pressure cooker as the increased volume or bits of broken bean skin might get stuck in the valve. So it’s very important to follow the instructions in the product manual, not to put too many red beans and water into the pot.
How was the outcome? I was quite impressed with the cooked beans after finishing one cycle of “porridge” function. The beans were so tender and kept intact. The cooker needs 20 minutes to raise the pressure and heat inside, another 20 minutes to cook. I used the natural release of pressure that spent about extra 30 minutes. The total cooking time counting from putting all the ingredients in until the dish can be served was 70 minutes. If you’re like me going for the traditional “sandy” texture, you need to do one more simple step. Overall, it’s not bad for me especially when I crave for a red bean soup on a hectic day, originally required long-hours of preparation and cooking.
For those who don’t use a pressure cooker, I inserted the instructions how to make this classic Chinese dessert on stove. Hope you all like it.