There are tow types of azuki(red beans), Dainagon and ordinary one.

If you use ordinary one, especially one made in Hokkaido which contains less tannin and therefore less astringent, you can skip the process of Shibunuki.
If you want to save time, I recommend you buy the one made in Hokkaido. My personal recommendation is “ Kitaroman”.

< Ingredient >

Serves 800g boiled azuki

Azuki   300g(360ml)

Water   600ml

< Instruction >

1  Rinse azuki(red beans).

Rub them against each other. Not only the bean itself but also the white part( since this is where the water is absorbed.)
Don’t soak azuki like the other beans. ( The other beans absorb the water from their skins but azuki is exceptional)

2  Put those beans in the pot, pour 600ml water into it. Turn the heat on without lid.
Turn the heat on high until it starts boiling. When boiling, turn the heat down, leave them to simmer for 40min~60min.

Make sure that those beans are always under the surface of water.

If they are not, add cold water.

After simmering for 40min~60min, check how soft they are with chopstick or hands. If it’s not squishy enough, add 100ml~200ml cold water, and repeat process 2.

Bonus …

How to make delicious boiled azuki

1 Don’t soak azuki. If you do so, the skin of azuki become prone to be ripped.
2 If you want to prepare them at night so that you can eat them tomorrow, boil them and turn the heat off and leave them overnight. The heat will permeate through those beans itself. Don’t boil them too much,
3 If you want to make anko(red beans paste), add salt of sugar after those beans become squishy.

<span lang="en">Articles　from Rie Morita, Morita Farm (A-Net Farm Tokachi Co.,Ltd).  URL  <a href="http://www.azukilife.com/">http://www.azukilife.com/</a></span>

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