What do you think about making sweet, spreadable adzuki beans and chocolate cream? I found it satisfying, light, and tasty, and I offer you my version.
Like almost all legumes, beans have a flavor that naturally tends toward sweet and a pasty texture that is perfect for making creams, sweet and savory, smooth and spreadable.
Beans, water, bitter cocoa, and chocolate are your only ingredients.
If you have vanilla extract, add some; otherwise, do the same. I also added some ginger; I used candied ginger, finely chopped, like crumbs, to give the cream that extra something.
This is a simple recipe and a good alternative for dieting gluttons and, generally, for anyone watching their figure.
But also for those who feel like experimenting with new recipes and flavors.
I use bean and chocolate cream spread on bread to fill cakes or cookies.
For example, you can use it to fill a tart.
Sweet Adzuki beans cream
This is a cream with a velvety texture that is made using organic red beans and 75% dark chocolate.
It is a vegan recipe with no sugar, butter, or oil. And gluten-free.
The sweetness of the beans can easily be mistaken for that of chestnuts.
Buona cucina, Monica
Cook with me
Check out my recipes for jams and marmalades: HERE.
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Adzuki beans and chocolate cream
for 3 medium jars
Ingredients
400 g of Adzuki beans
200 g dark chocolate
20 g of bitter cocoa
1 teaspoon of natural vanilla extract
if desired: 50 g candied ginger
Method
Soak the beans in water overnight.
Drain and cook in plenty of water until beans are well cooked (add water if necessary).
Drain and rinse under running water.
Put the beans back in a saucepan, cover with water, add a teaspoon of natural vanilla extract, and bring to a boil. Cook until the water has reduced and the beans are soft.
Turn off the stove, add the chopped chocolate and cocoa, and stir until the mixture is well blended.
Using an immersion blender, reduce to a smooth cream. The more you blend, the softer your cream will be.
The one you see in the photos is rustic.
If necessary, and following your taste, add more water to make the jam softer.
I added candied ginger crumbs to the cream.
Put in a jar and refrigerate for about a week; otherwise, vacuum-pack and keep in the pantry for a few months.
