RED BEAN BREAD NEAR ME RECIPES

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ANKO (SWEET RED BEAN PASTE) RECIPE | ALLRECIPES



Anko (Sweet Red Bean Paste) Recipe | Allrecipes image

The paste is used to hold together pastries, cakes, and other dishes that come from Japan, most commonly desserts.

Provided by Allrecipes Member

Categories     World Cuisine    Asian

Total Time 2 hours 10 minutes

Prep Time 10 minutes

Cook Time 2 hours 0 minutes

Yield 8 servings

Number Of Ingredients 3

1 cup dried red beans
4 cups water, divided, or as needed
1?½ cups white sugar

Steps:

  • Place beans in a saucepan and cover with 2 cups water; bring to a boil and cook for 5 minutes. Drain and discard water.
  • Place drained beans in a clean saucepan and cover with 2 to 3 cups water. Bring to a boil, reduce heat to low, cover the saucepan, and simmer, adding more water as needed, until beans are soft and can be crushed between your fingers, 1 1/2 to 2 hours. Drain beans and discard water.
  • Stir beans and sugar together in a saucepan over medium-high heat. Cook, stirring constantly, until sugar melts and beans form a loose, shiny paste, about 10 minutes. Immediately transfer the paste to a container to cool. Store, covered, in the refrigerator.

Nutrition Facts : Calories 221.7 calories, CarbohydrateContent 51.3 g, FatContent 0.2 g, FiberContent 5.7 g, ProteinContent 5.4 g, SodiumContent 9.1 mg, SugarContent 38 g

BEANS AND CORNBREAD - THE PIONEER WOMAN – RECIPES ...



Beans and Cornbread - The Pioneer Woman – Recipes ... image

Do you ever allow yourself to experience the wonderful simplicity of a big ol’ pot of beans?

Provided by Ree Drummond

Categories     main dish

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Cook Time 2 hours

Yield 8 servings

Number Of Ingredients 15

FOR THE BEANS:
4 c. Dry Pinto Beans
4 slices Thick Bacon (can Also Use Salt Pork, Or Ham Hock, Or Diced Ham)
1 tsp. Salt
2 tsp. Ground Black Pepper
FOR THE CORNBREAD:
1/4 c. Plus 2 Tablespoons Shortening
1 c. Yellow Corn Meal
1/2 c. All-purpose Flour
1 tsp. Salt
1 c. Buttermilk
1/2 c. Milk
1 whole Egg
1 tbsp. Baking Powder
1/2 tsp. Baking Soda

Steps:

  • For the beans: Rinse beans in cool water; pour them into a large pot, cover with water by 2 to 3 inches. Slice the bacon into 1-inch thick pieces and throw it into the pot. Bring to a boil, then reduce heat and cover. Simmer for 2 hours, or until beans are tender. Add additional hot water to the pot as needed. Beans should have a thick broth. Toward end of cooking time, add salt and pepper and season to taste. Don’t over-salt. For a variety try adding chili powder, garlic or Tabasco. Serve in a bowl with cornbread. Can be served with small bowls of grated cheese, chopped onions, chopped fresh jalapenos, sour cream, and/or cilantro.For the cornbread: Preheat oven to 450 F. Heat shortening over medium heat in an iron skillet (10-12 inch size), muffin pan, or other oven safe pan. Combine cornmeal, flour, and salt in a mixing bowl. In a separate bowl, combine buttermilk, milk, and egg. Mix the wet ingredients into the dry ingredients. Add baking powder and baking soda. Stir to combine. Add ¼ cup of the melted shortening, stirring constantly. Pour the batter into the hot pan, smoothing the surface with a spatula. Bake for 20 to 25 minutes or until golden brown on top.

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