Anman

Rinse Azuki beans thoroughly and soak them in ample water overnight, or for at least 8 hours.

Drain the soaked Azuki beans and place them in a large pot with fresh water, ensuring the water level is about 5 cm above the beans. Bring to a boil over high heat, then drain the water. This process, known as aku-nuki, removes astringency.

Return the Azuki beans to the pot with fresh water (again, about 5 cm above the beans). Bring to a boil, then reduce heat to low, cover, and simmer for 1 to 1.5 hours, or until the Azuki beans are very tender and can be easily crushed between your fingers. Add more water if needed to keep the beans submerged.