Red Bean Paste Recipe

Ingredients

• 1 cup azuki beans
• 3/4 cup rock sugar (or sugar) (*Footnote 1)
• 1/8 teaspoon salt

Steps

1. 1

   Combine the azuki beans and 2 cups of water in an Instant Pot. Lock the lid and cook on High Pressure for 40 minutes. Let the pressure release naturally.

2. 2

   Rinse the azuki beans and soak them in water overnight in the refrigerator. Drain and discard the soaking water.

3. 3

   Transfer the beans to a large pot and add 4 cups of water. Bring to a boil over medium-high heat, then reduce to low. Cover and simmer until the beans are very tender and can be easily mashed with a spatula, 1 to 1 1/2 hours.

4. 4

   During cooking, check the water level occasionally to make sure the beans remain covered. Add more water as needed to prevent the beans from drying out or scorching. Stir gently from time to time, taking care not to mash the beans.

5. 5

   Once the beans are fully cooked, use a ladle to remove most of the cooking liquid, leaving just enough in the pot to help dissolve the sugar.

6. 6

   Transfer the cooked beans and the remaining cooking liquid to a large nonstick skillet (*Footnote 2). Add the rock sugar and salt. Cook over medium heat, stirring occasionally, until the sugar has completely dissolved.

7. 7

   As the mixture thickens, reduce the heat to medium-low if needed to prevent scorching. Continue cooking, stirring more frequently and mash the beans, until the bean paste is thick enough to hold its shape, about 15 minutes.

8. 8

   To test for doneness, draw a line through the paste with a spatula. The paste is ready when it slowly holds the line and the bottom of the skillet remains visible for about 5 seconds before the paste flows back together.

9. 9

   Transfer the bean paste to a large bowl and let it cool completely. The paste will continue to thicken as it cools and will become even firmer after chilling in the refrigerator.

10. 10

    Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 1 month.