Anko (Red Bean Paste)

Ingredients

1 cup azuki beans

2/3 cup sugar

water

pinch salt

Procedure

1. Soak the beans overnight.
2. Rinse the beans.
3. Place the beans in a pot and fill with water until it is 1″ above the beans.
4. Bring the water to a boil, turn off the heat and let it sit for 5 minutes.
5. Drain the water and add water until it just covers the beans.
6. Bring the water to a boil, turn the heat down to medium low and simmer for about an hour.
7. Keep an eye on the pot and give it a stir once in a while and add water as necessary to keep the beans just covered with water.
8. The beans are ready once they soft and can easily be mashed with the back of a spoon.
9. Add sugar and salt and cook on high until sugar has melted and most of the water has evaporated.
10. Mash with the back of a wooden spoon or a potato masher.
11. Turn off the heat and let the batch cool.

Notes

• The beans will double in size and yield about 2 cups of anko.
• The sweetness level can be increased or reduced to your liking.
• This batch can be halved.
• Store in the fridge for up to one week or in the freezer for up to one month.