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Ingredients
Popsicle molds
Popsicle sticks
A Blender
A Freezer
1 cup of red beans
2 cups milk (I used coconut milk the last time because I was out of
regular milk and it was a very pleasant variation. It has less protein
though.)
1-2 cups evaporate organic cane juice or brown sugar
Wash and sort the beans and then soak them for several hours in 5 cups
of cold water. This step is essential. Soaking wakes up the beans, increases their nutrient
content, and removes the enzyme inhibitors that make them hard to digest. Discard any beans
that rise to the top of the water during the soaking process.
Once the beans are soaked, drain the water and place them in a heavy bottomed saucepan
on the stovetop. Add two cups of water and bring to a boil. Once the water has boiled turn the
heat down to low and stir in one cup of sugar. Allow them to simmer for an hour, stirring
occasionally.
You may need to add more water before the end but be careful not to add too much, we want
to have most of the water absorbed by the beans and very little liquid left over. When the
beans are very soft remove them from the heat.
Let them cool little bit. You can mash them up a bit with a fork if you like. Once they are cooled
somewhat you can pour them into the blender and add the milk. Blend it all together until
smooth. Taste it so see if it’s sweet enough for your liking remembering that sweetness is
harder to taste in frozen foods. It should be just a bit sweeter than you want it to be. Pour the
mixture into the popsicle molds. If you only have wooden sticks put tinfoil over the top of the
mold and then poke holes through with the sticks. The tinfoil will keep the sticks straight until
the popsicles freeze. Once they are frozen through they are ready to eat. For a tropical
variation try it with coconut milk and add crushed pineapple as well.
Recipe taken from this link -
http://hubpages.com/hub/How_to_Make_Red_Bean_Popsicles_at_Home
Delicious Gourmet Red Bean Popsicle
Contributing Editor Kris Johnson
