Here is recipe that uses red azuki beans. The chunky red bean paste can be used as a filling for buns or pastries, used in pancakes, or made into sweet desserts. I like to spread a little bit of the paste on toast and snack away.
- 1/2 cup dried red beans
- 1/4 cup sugar, adjust to taste
This makes a little more than 1 cup.
First, prepare and cook the dried beans
Soak the dried beans overnight in the fridge. When ready to cook, drain and rinse the beans. In a small pot, add beans and enough water to cover the beans by an inch or so. Put over high heat and bring to boil. Let it boil for a while then remove from heat. Drain, discard water, and rinse the beans. The beans should be in a parboiled kind of state.
- In a pot, add the parboiled beans and 2 cups of water.
- Bring beans to a boil over high heat.
- Once it starts boiling, reduce the heat to a medium heat.
- Put a cover on the pot and let it simmer for an hour.
- If you notice any foam over the beans, remove it by scooping it out with a spoon. The water should be almost completely absorbed by the time the beans are done.
- Add the sugar, stirring gently until the bean paste is heated through and glossy.
- Remove from heat and let it cool.
- Store in a covered container in the refrigerator until ready to use.
The paste will keep for about a week. Enjoy!