Ingredients
- 2 cups washed azuki beans
- 3/4 to 1 cup sugar
- 1/2 tsp sea salt
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.