PASTE - Japanese Azuki Bean Paste

By Aemelia

Ingredients

• 2 cups washed azuki beans
• 3/4 to 1 cup sugar
• 1/2 tsp sea salt

Details

Adapted from justhungry.com

Preparation

Step 1

Soak the beans in cold water to cover for 24 hours.

Drain the beans and put them in a pot with water to cover. Bring the water to a boil, boil for a minute then drain the beans. Put the beans back in the pot with fresh cold water, bring to a boil and drain again. This twice-boiling gives the beans a better flavor, according to my mother.

Put the beans, sugar, salt in a pot, and add enough water so that it comes up to about 2cm/1 inch above the beans. Bring to a boil, then lower the heat to a low simmer. Add water if it boils away. Cook until the beans are completely cooked and falling apart. Taste, and add a bit more salt if needed.

Roughly mash the beans with a potato masher, fork or a pestle and let cool.

This will keep in the refrigerator, well covered, for up to three days or so. It doesn't freeze well - the texture turns rather grainy.