Murasaki Hana-mame (purple flower beans)

These beans are really giant (see comparison with azukis on second photo). Sweetened, they become a “sweet” to have with (unsweetened) green tea. I have added kumquat to flavor them.

(a tea-side serving, sweetened with rakanto sugar)
Cal41 F0.3g C4.8g P2.5g

FR
Ces haricots sont enormes (on les voit a cote des azukis sur la photo). On les sert sucre, comme accompagnement du the vert (non sucre). Je les ai parfumes au kumquat.

6 thoughts on “Murasaki Hana-mame (purple flower beans)”

    • No idea. It’s not so common here. Try the Japanese and Chinese groceries. The season when they receive dry beans is around October, maybe now they have few in stock.

      Reply

  2. Yesterday, at Shiraito Falls, an old Japanese woman offered me one of these beans on a toothpick in an effort to entire me to buy them, and it did! I am now the proud owner of a small supply of rather expensive fresh, organic hana mame beans. Now I’m looking for a recipe that will bring out the lovely, sweet, fruity flavor of the bean she shared with me. I note that you mention adding kumquat to the beans – would you please share how you prepare yours? I understand that there should be salt, sugar and soy sauce involved, but I’d like to know about the fruit essence I noted. Kind regards, Loretta.

    Reply

    • My recipe is not very precise as that depends on the beans (size and how old they are). First, I prepare them with only water like azuki beans. https://dailyfoodporn.wordpress.com/2010/05/17/azuki-beans-restocking/ But since hana-mame are huge, soaking time should be, 24 hours in the fridge, and cooking can be over 2 hours (you need to check, I’ve read some people had to cook some 6 hours, but well soaked, the shouldn’t be so long). Some people add a bit of kombu while cooking.I stock them in cooking water (1 week in the fridge, months frozen). I always add flavorings after they are cooked as it’s easier to keep them in a nice shape and avoid burning the “sauce”. Also, I cook the whole pack in one time, and from that I make different recipes. On the photo, I’ve added fresh kumquats, powder sugar-sweetener and let overnight. If I want them more “classic” , I let a little water and I reheat slowly with a sugar syrup (home-made, or you can buy mizu-ame, kuru-muzu) and a pinch of salt, and I let them absorb the sugar a few hours while cooling. Yuzu-cha (yuzu citrus jam) or honey can replace the syrup. Sanonto (beige sugar) and particularly kurozato (black sugar) bring more flavor, If you find the cooked beans taste blend, try vanilla essence, liquor or other cake essence flavors.The commercial ones often contain something.
      For salt sauce flavor (sweet and salty), I make a syrup like 1/2 salt sauce, 1/2 cup sugar, 1/2 cup dashi (fish or kombu) on low heat, and when it’s thickening, I add in the beans with a little of their water, reheat, let cool a few hours.

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      • Thank you for your quick reply – this is wonderful! I can’t wait to give them a try.

        Cheers!

        Loretta

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