White, Green and Matcha Anko with Canned Navy Beans and Peas


Using dried beans takes a lot of time and effort. So I made this recipe using boiled beans.
The canned green peas have a strong smell at first, but don’t worry, it won’t bother you as you cook them down.
This recipe is easy and delicious, and you will want to brag to others that you made anko by yourself.

White, Green and Matcha Anko with Canned Navy Beans and Peas

The easiest recipe for anko using canned beans. You can use navy beans for white and matcha anko, and green peas for green anko, uguisu an.
Prep Time0 mins
Cook Time30 mins
Servings200 g of boiled beans
  • boiled beans (net, *1) 200 g
  • white sugar (*2) 40 g
  • water
For matcha anko
  • matcha green tea (see recipe below)
Silicone spatula
Strain the beans to make puree
  • To make anko with a smooth texture, strain the beans and remove the skin.
  • Prepare a fine colander, bowl, pot, silicon spatula, masher, and water.
  • Put the beans in a colander and separate them from the water. Discard the water.
  • Place the beans in a bowl and set the colander on the pot.
  • Mash the beans fully in the bowl with a masher.
  • Add about 100 mL of water to the bowl and mix well.
  • Drain the entire contents of the bowl into the colander, separating the skins from the liquid.
  • Push down with a spatula to strain out the remaining beans from the skin.
  • Repeat this step 1-2 times as there are still beans in the skin (*4).
  • Finally, pour about 100 mL of water into the colander to remove the beans stuck in the mesh.
  • Discard the skin as it is not used.
  • Add sugar and cook over high-medium heat, stir with a spatula to remove water.
  • Cook until a trace of spatula is left (*5). As the mixture becomes thick, it will splatter a lot, so reduce the heat as necessary.
  • Let cool and serve.
Thickening in the microwave
  • Be careful of splashing and explosive boiling. It takes more time and effort than a pot because you have to heat and stir frequently.
  • Put the strained bean liquid into a large enough heatproof container.
  • At first, there will be a lot of water, so heat every minute or so, and take it out each time to check on it. Be careful not to boil.
  • As the water content decreases, the beans will turn brown and stick to the inside of the container, so remove them with a spatula and mix them thoroughly into the liquid.
  • If the liquid becomes sticky, judging from the bubbles, gently cover with plastic wrap and turn up the heat every 30 seconds. Be careful not to seal the container fully.
  • It will harden as it cools, so stop heating when it is a little loose and let it cool (*6).
From a 380g can of boiled beans in water, 230g net beans, about 200g of white anko was produced. Assuming a bean return rate of about 2.5 times, that’s about 100g of dried beans. Considering that the skins are removed, I think it is a reasonable yield.
To avoid coloring the white anko, white sugar is used. The recipe is low in sugar, so if you like sweet anko, please taste and add more as needed.
I think most canned beans in water use salt. It is a small amount, so it won’t affect the making of Anko. Just to be sure, before you start making it, taste it to make sure it’s not too salty.
It doesn’t matter if there is a lot of water because you will be evaporating the water after this. Add water thoroughly to increase the yield and remove the beans. With the amount of the recipe, I was able to strain well after adding 100mL of water three times.
If anko becomes too hard, add water and knead it. On the other hand, if it is too loose, heat it in the microwave for 30 seconds at a time, stirring each time to remove the water.
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