Disclosed is a cooking process of red bean sediment for reducing an
unpleasant and slightly bitter aftertaste of red beans by removing
tannins and saponins contained in red beans through repetition of a water
changing operation, a cooking process of red bean porridge with the red
bean sediment, and red bean porridge. The cooking process provides
enhanced sensory attributes in terms of color and taste of the red bean
porridge by minimizing contents of tannin and saponin causing the
unpleasant aftertaste of the red bean porridge through a number of water
changing operations between boiling of red beans.