Anko (Red Bean Paste)

Sweet beany goodness.

A major facet of my love affair with adzuki beans is the red bean paste in steamed buns (and ice cream). I decided it was time to learn how to make it.

This particular batch of anko would be destined for steamed buns, and just in case there was any left over, I also armed myself with an adzuki brownie recipe.

Note that you could either blend it for a smooth consistency or leave it lightly mashed, which is what I did. I like the variation in texture.

Looking pretty beany before mashing.

The Recipe:

1 c adzuki beans

1 c sugar

1 tsp salt

Soak beans in water overnight
Place beans and their soaking water in a pot. Bring to a boil, then simmer 10 minutes.
Drain in a colander, then put the beans back in the pot and add 4 cups of new water.
Bring to a boil again, then simmer 1 hour.
Drain the liquid from the pot.
Add sugar and salt. Stir and mash the mixture over low heat until it reaches the desired consistency.

The Verdict:

Overall grade: A

Overall reason: Tastes just like in the restaurants, except less sweet (on purpose).

Time to prepare: 20 minutes of actual work, plus 1 hour of simmering and 8 hours of soaking.

Husband quote: "It's beans."

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