Directions
- Soak the dried red beans for at least 8 hours or overnight
- Drain the soaked beans and combine with cold water (800 ml/27 oz.).
- Bring to a boil, then reduce to a low heat and cook under cover for one hour.
- After this time, the beans should break down when pressed. If this is not the case, cook them a little longer.
- Add the sugar, mix, crush the beans and keep cooking until the paste thickens (~10-15 minutes).
- Remember that the paste will thicken when it cools down.
- It can be stored in the fridge for a week or frozen and stored for up to a month.
Ingredients
300 g azuki beans
800 ml water
200 g sugar (preferably brown)
Japan
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