Red Bean Paste

• Vegan
• Gluten free

• Produce

  • 12 oz Beans, red
  • 1 Sufficient water to soak and cover red beans in saucepan

• Baking & Spices

  • 3/4 cup Granulated sugar
  • 1/2 tsp Salt

Found on malaysianchinesekitchen.com

Description

Directions

• Wash and drain red beans 2 to 3 times or until water runs clear. Top up with fresh water to cover beans. Soak for 4 to 8 hours.
• Drain red beans. Transfer to a medium size saucepan. Top up with enough fresh water to cover red beans.
• Place saucepan on the stove and bring water to a boil. Reduce heat to low and simmer for 1 hour. Top up with a little water when necessary.
• After an hour, most of the water would have evaporated and beans should be very soft. Turn off stove and allow red beans to cool.
• Using an immersion blender, pulse or blend red beans until smooth and fine.
• Place saucepan back onto the stove over medium heat. Add sugar and salt. Stir to melt the sugar. Turn off stove and allow red bean paste to cool.
• Transfer to air tight containers. Store in refrigerator for up to a week or in the freezer for up to a month.

Nutrition