Sweet Red Bean Paste
Soy-free Gluten-free Oil-free
This sweet bean paste is used in many Asian desserts and in a few in this book, too. Before I made it, I figured it would have exotic ingredients, but I was wrong. You probably already have what you need in your pantry right now.
1 cup (197 g) dry adzuki beans
3 cups (705 g) water
1 cup (200 g) sugar
Put the beans and water in a saucepan and bring to a boil. Decrease the heat to low, cover, and cook until the beans are soft, about 1 to 1 ½ hours.
Once the beans are done, add the sugar and stir to combine. You can keep cooking until the beans are thick, like the texture of miso. I like to leave a few bean chunks, but you could put it into the food processor if you’d like it smooth.
Store in the fridge for up to 1 week. You can also freeze the rest for another batch of goodies later.
Yield: 3 cups (510 g)
Per 2-tablespoon serving: 87.9 calories; 0.6 g total fat; 0 g saturated fat; 7.3 g protein; 13.2 g carbohydrate; 1.0 g dietary fiber; 5.0 mg cholesterol.
Total Prep Time: 5 minutes
Total Cooking Time: 1 to 1 ½ hours