How to Make Red Bean Paste

• Vegan
• Gluten free

• Produce

  • 300 g Azuki beans

• Baking & Spices

  • 200 g Rock sugar
  • 1/8 tsp Salt

Found on omnivorescookbook.com

Ingredients

• 300 grams (10 ounces) azuki beans
• 200 - 250 grams (7 - 9 ounces) rock sugar (or white sugar)
• 1/8 teaspoon salt

Directions

• Combine red beans and 3 cups of water in pressure cooker. Lock the lid and heat over medium high heat until rated pressure has been reached. Turn to lowest heat and cook at high pressure for 20 minutes. Turn off heat and allow the pressure release naturally.
• Remove the lid and stir the beans several times. Add rock sugar and turn back to medium high heat. Stir the beans constantly with a spatula and boil until the mixture has thickened. When you draw a line in the mixture with a spatula and can see the bottom of the pot for 1 or 2 seconds, the beans are finished. Remove from heat and transfer to a large bowl. The red bean “soup” is, at this point, still a thick liquid and not quite as thick as a paste. It will thicken quickly after cooking down, and transform into a paste after it has been chilled.
• The paste will last about a week in an airtight container in the fridge, or about a month in the freezer.
• Rinse azuki beans and pre-soak them in room temperature water overnight.
• Discard the soaking water. Combine beans and 4 cups water in a large pot. Bring the water to a boil, then turn to lowest heat. Simmer, covered, for about 1 hour, until beans are soft and can be easily mashed with a spatula. Throughout the simmering, check the water level and make sure the water still covers the beans, so they won’t be burnt on the bottom. Add water in small amounts, if necessary. Stir beans gently (without mashing them), occasionally during simmering.
• Follow steps 2 and 3 above to complete the paste.